Taste of Summer Coconut Cream Pie

Author Photo
By Staff | May 2, 2014

1 / 3
2 / 3
3 / 3

With Summer right around the corner what better desert to serve than a cool creamy pie? My favorite is Coconut Cream. I love anything made with coconut, and I love custards and pastry cream type deserts. So this combination is a winner any day for me.

It is easy, takes a little time but, to save on the clock, I prepare my pie crust the day or evening before and set aside, covered on the counter top. Don’t store a baked pie crust in the fridge because it can absorb moisture and get soggy.

For a tropical fling, I sometimes add 1/2 cup very well-drained and squeezed out crushed pineapple to the custard just after it thickens. The pineapple and coconut together really make it a tropical cream delight.


Pie crust for single crust pie

For the Toasted Coconut Topping:
1/2 cup flaked, sweetened coconut

For the Coconut Custard:
1 1/2 cups whole milk
1 1/2 cups half-and-half
5 egg yolks (reserve the egg whites in a zipper-locked bag and freeze for future use)
3/4 cup sugar
4 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon salt

1 1/2 cups flaked, sweetened coconut
1 teaspoon vanilla
1/2 teaspoon coconut extract

For the Whipped Topping:
2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla

Prepare pie crust according to blind-baking instructions of recipe.

For the Toasted Coconut Topping:

Spread coconut evenly on a rimmed baking sheet. Place into 350 F oven for 8 to 10 minutes until coconut has just begun to turn brown.

Set aside to cool.

For the Coconut Custard:

Pour milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together. Set aside.

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.

Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.

Remove from heat and add butter, coconut, vanilla, coconut extract and salt.

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30 to 45 minutes.

For the Whipped Topping:

Add sugar, vanilla and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form.

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.

When ready to serve, top with toasted coconut.

Enjoy a slice of Heaven.

For more great recipes, cooking tips and homestead goodness follow our blog at Itzy Bitzy Farm.com. And find us here on Facebook.

Capper's Farmer -
Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!