Easy Coconut Cream Pie Recipe

This recipe by Joy of Baking on YouTube will be your new favorite pie recipe, it is super creamy, rich, and sweet! This pie has all of the yummy flavors you are looking for in a pie, plus the subtle hint of rum made it even better than it already is. Serve this on the table for your family, friends, or guests, and you’ll be surprised because it will be gone in just a matter of minutes.

Ingredients:

• 1 (9 inch) prebaked pie crust
• 1½ cups of dried coconut, shredded or flaked

Coconut cream filling

• 1 cup of whole milk, divided
• 1½ cups of unsweetened coconut milk
• 4 large egg yolks
• 2/3 cup of granulated white sugar
• ¼ cup of cornstarch
• ¼ tsp of salt
• 2 tbsp of butter, diced
• 1 tsp of pure vanilla extract
• 1 tbsp of rum, optional

Whipped cream

• 1 cup of cold heavy whipping cream, contains 35-40% butterfat
• 1 tbsp of confectioners sugar, or to taste
• ½ tsp of pure vanilla extract

Directions:

Step 1

Put the dried coconut on a baking sheet lined with parchment paper, then spread them out in a single layer, and bake them in a 350°F oven for about 5 to 10 minutes or just until lightly brown. Make sure to stir them often so that they are browned and toasted evenly, then set them aside, and let cool completely. Now, grab a large mixing bowl, then add the egg yolks, and whisk them lightly before whisking about ¼ cup of whole milk to thin out the yolks. In another mixing bowl, add the granulated white sugar, cornstarch, and salt, then whisk them together until well combined. Add this mixture into the egg yolk mixture, then whisk them together to combine, and set aside. Pour the coconut milk and whole milk into a saucepan, then place it on a stove over medium-high heat, and let it cook just until it starts to boil and foam up. Slowly add it to the egg mixture while whisking constantly to not cook the egg, however, if it does cook and produce lumps, simply strain the mixture.

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Step 2

Once done incorporating the milk mixture, then pour everything back into the saucepan, and cook it over medium heat while consistently stirring and scraping the sides and bottom. In just about 30 to 60 seconds it will start to smooth and thicken up, once that happens, lower your heat setting, then cook for about 3 to 5 minutes until smooth and thick. Remove it from heat while still stirring, then add the small pieces of butter followed by vanilla extract, rum, and a heaping cup of toasted coconut, and stir them together until fully combined. Pour this into the prepared pie crust, then smoothen it out, and cover with plastic wrap. Let this chill in the refrigerator for at least 3 to 4 hours or until firm. Once the pie is ready, prepare the whipped cream topping, make sure to pop the bowl you’re going to use in the freezer for about 15 minutes before making the topping. Add the whipping cream to the cold bowl followed by confectioners sugar, and pure vanilla extract, then beat them together until stiff peaks form starting on low speed and gradually increasing. Top this on the chilled pie, then smooth and swirl it out, and sprinkle the remaining toasted coconut all over the top. Serve and enjoy!

*All image credit belongs to Joy of Baking via YouTube. Follow and subscribe to her channel for more!

Easy Coconut Cream Pie Recipe