How do you thicken coconut cream pie filling?

First, use cornstarch to thicken the filling. Next, whisk it with egg yolks and sugar. Then, cook the mixture over medium heat while stirring. The heat activates the cornstarch, making the filling thick and creamy. In addition, chilling the pie helps it set perfectly. You’re going to love how smooth and rich your Easy Homemade Coconut Cream Pie !

How to make coconut cream solid?

First, chill a can of full-fat coconut milk overnight. Next, open it without shaking. Then, scoop out the thick cream on top. In addition, whip it with a mixer until fluffy. You can also add a bit of sugar for sweetness. This solid coconut cream is perfect for toppings or fillings in your Easy Homemade Coconut Cream Pie .

How to make coconut cream into milk?

First, take a can of coconut cream. Next, mix it with water to thin it out. Then, use a 1:1 ratio for a creamy texture. In addition, blend it well until smooth. This homemade coconut milk works great in recipes. You can even use it in your Easy Homemade Coconut Cream Pie !

Where does coconut cream pie come from?

Coconut cream pie comes from the United States. First, it became popular in the South. Next, it spread across the country. Then, people loved its creamy texture and tropical flavor. In addition, it’s now a classic dessert. Your Easy Homemade Coconut Cream Pie is a modern twist on this timeless favorite!

Easy Homemade Coconut Cream Pie | Rich & Flavorful Dessert

Ingredients

Scale

Crust:

1 unbaked flaky pie crust (store-bought or homemade)

Filling:

4 large egg yolks
1/4 cup (30g) cornstarch
1 (14 oz) can full-fat coconut milk
1 cup (240ml) half-and-half
2/3 cup (130g) granulated sugar
1/4 teaspoon salt
1 cup (80g) sweetened shredded coconut
2 Tablespoons (28g) unsalted butter, softened
1 teaspoon pure vanilla extract
Optional: 1/2 teaspoon coconut extract

Topping:

Whipped cream
Toasted shredded coconut (for garnish)

Instructions

Prepare the Crust:

Preheat oven to 375°F (190°C).
Place the unbaked pie crust in a 9-inch pie dish. Prick the bottom with a fork to prevent air bubbles.
Bake for 10-12 minutes until lightly golden. Set aside to cool.

Make the Filling

In a medium saucepan, whisk together egg yolks, cornstarch, and sugar.
Slowly pour in coconut milk and half-and-half while whisking constantly.
Add salt and cook over medium heat, stirring continuously until the mixture thickens into a smooth custard.
Remove from heat and stir in shredded coconut, butter, vanilla extract, and coconut extract (if using). Mix until the butter melts and everything is well combined.

Assemble the Pie:

Pour the filling into the cooled pie crust. Smooth the top with a spatula.
Cover the pie with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Chill in the fridge for at least 4 hours, or until set.

Serve:

Before serving, top with whipped cream and toasted coconut.
Slice and enjoy!

Notes

Toasting Coconut: Toast shredded coconut in the oven at 350°F (175°C) for 5-7 minutes until golden for added flavor.
Make Ahead: Prepare the pie a day in advance for a stress-free dessert.
Storage: Store leftovers covered in the fridge for up to 3 days. Reheat individual slices in the microwave for 10-15 seconds.

Author: Anna Gomez
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice (1/10 of pie)
Calories: 320 Fat: 20g
Sugar: 18g
Sodium: 150mg
Fat: 20g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 90mg

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