Coconut Cream Pie – The Most Delicious Recipe!

A spring classic and made better than ever! So easy!

⬇️⬇️ Recipe ⬇️⬇️

PRINTABLE RECIPE: https://www.laurainthekitchen.com/recipes/the-best-coconut-cream-pie/

COCONUT CREAM PIE RECIPE:
1 9 inch Pre-baked Pie Crust
1 14oz can of Coconut Milk (about 2 cups)
1-1/4 cup of Milk
1/2 cup of Granulated Sugar
4 Egg Yolks
1/3 Cup of Cornstarch
1/4 tsp of Salt
2 Tbsp of Unsalted Butter
1 tsp of Vanilla Extract
1/8 tsp of Coconut Extract
1 1/2 cup of Sweetened Shredded Coconut

For the Whipped Cream:
1-1/2 cups of Heavy Cream
3 Tbsp of Powdered Sugar
1/8 tsp of Coconut Extract (optional but advisable)

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00:00 – Intro
01:00 – Prep the Milk
02:31 – Make the Custard
07:39 – Let the Custard Sit
08:33 – Assemble the Pie
09:18 – Make the Whipped Cream
11:20 – Dig In!

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We are making an Easter classic, a longtime  favorite, a big beautiful delicious coconut   cream pie, and I cannot wait to share with  you. This was actually one of the very first   things that I made for my husband like 10-15  years ago because Joe loves those little tiny  

Individually wrapped coconut cream pies that  you get Wawa or a 7-Eleven, and always has,   and so when I made him a homemade version  years and years ago he flipped over it. I already made one of these, I think about  10 years ago, it definitely needed revamping,  

It needed to be revisited, and  it’s perfect for your Easter table,   or anytime this spring. You’ve got all  the reasons to celebrate, a random old   Tuesday is a reason to celebrate,  it’s very easy and straightforward,   we’re not deviating that much from the original  recipe, but enough to make it really special.

What I’m going to use is one can of full-fat  coconut milk, I’m going to add that to a large   saucepan, it looks like it’s curdled, but it’s  not, trust the process. With that, I’m also going  

To add some milk and I’m going to bring this to a  simmer. While that comes to a simmer, I am going   to start on the egg yolk mixture. Now before we  even go any further, I want to talk to you about  

Pie crust. I already have a baked pie crust, I  baked it ahead of time because it just needs to   be cooled for the recipe, for this recipe, but  truth be told you can make the same recipe using  

A graham cracker crust if you like that sort  of thing, and it really is pretty sensational. This is already done, you can tell it shrank  a little bit around the sides of my pie plate   but that’s okay, because we’re going to pile  this high with custard and whipped cream and  

It’s the perfect ratio. It’s already part  baked, obviously, and it’s already baked,   I should say, and it’s going to be perfect  for when we’re ready for it. In a large bowl,   I need a spatula, a Christmas spatula for an  Easter recipe, hot mess express around here,  

Okay, but it does very much scream Lara Vitale.  In a large bowl I’m going to add egg yolks,   and with those egg yolks, we are going to add  some sugar. I’m going to go ahead and whisk  

This together using my handheld – did I hit you?  My apologies if I did, my sincerest of apologies. I am going to whisk this until the mixture  is really fluffy, really light and pale in   color. While that comes to a simmer, that looks  fantastic, I’m going to go ahead and add my corn  

Starch and just be careful, because you don’t  want to get an entire facial of corn starch,   so start on a low setting and it’s going to  thicken so much you’re going to think that  

It’s never going to work, but it does. You just  need to be patient, you need to just work with it,   and it’s going to start to incorporate and  it will be thick but it’ll be a a good thick   a manageable thick, see scrape the sides of  the bowl occasionally to make sure everything  

Is incorporated, because you need every bit of  that corn starch, because that is your thickener,   that is what is going to take your custard from  a thin custard to a nice thick and glossy one. On low speed, you’re going to start adding about  half of your simmering milk mixture, and what this  

Does is, it’s just tempering the eggs so that  when you add the eggs to the pot with the rest   of the milk, they won’t scramble, because you’re  not adding something super cold to something super   hot, you don’t want scrambled eggs here, we want  pie. Just going to do about half more, that’s good  

Enough, turning that off, setting it to the side,  I’ve got a silicone whisk here, so it doesn’t   scrape my non-stick sauce pan. And I’m going  to pour this in here, beautiful. Along with a   pinch of salt, and I’m just going to go ahead and  and cook this on low while constantly whisking.

This is not the time to check your phone,  not the time to have texting conversations,   because if you walk away and this  starts thickening really quickly,   you’ll scorch the bottom, and that’s never  a good thing. So let’s just let that do its  

Thing and thicken while constantly whisking,  and then we’ll walk through the next step. That is beautiful, takes roughly about 5  to 6 minutes on low heat, but it is thick   and gorgeous. I’m going to turn that off, I’m  going to add one tablespoon of butter at a time,  

Just 2 tablespoons total. Add that in and whisk  until melted, just really glossy and beautiful,   and then I’m going to add a splash of  vanilla. Just a splash. Whisk that in,   make sure that that butter is fully melted,  I mean that custard is very, very hot,  

So I have no doubt that that butter melted pretty  much immediately, and what I’m going to do now is   I’m going to take this off the heat, but before I  do that, I am going to add some coconut extract. Now as you just saw, I never ever  measure when it comes to vanilla,  

I usually measure it in one of my testing  process, because I test something several   times so that I can give you an accurate  amount when I go to type it for the website,   but usually when I’m free-hand cooking or baking,  I never measure. However, with any other extract,  

Which includes coconut extract, you must  measure. We are adding an eighth of a teaspoon,   not to be confused with a quarter or half of a  teaspoon, because that makes a huge difference.   If you go too heavy with coconut extract, you’re  going to go into tanning lotion territory,  

Okay. We just want – look how little, that’s  it. That is it, and that will give you enough   essence to really highlight that coconut flavor,  but not to make it taste at all, like I said,   like sun tan lotion, or like a body spray, or  anything like that. So it’s the perfect amount,  

I’ve tested it with a quarter teaspoon and  it to me it was very perfumey, not my thing. It’s also optional, if you don’t want to add it  at all, don’t. And just use the shredded coconut,   which we will add later as your main coconut  flavor, but I do think it makes a difference,  

I think it just kind of highlights that  coconutiness, if you will, but like I said,   in a really subtle way, and I really like  it, I think the eighth of a teaspoon is   the perfect amount. And if I say that,  trust me, cuz you know I’m so picky.

I like to pass my custard through a sieve, just  in case anything curdled, just in case anything   like scorched anywhere. Chances are that did not  happen, however I like to be prepared. Looks good.  

Get it off of that. And what I’m going to do now  is, I’m going to cover this with plastic wrap,   making sure that the plastic wrap it’s touching  the custard itself, and then I am going to just  

Let this cool to room temperature. Doesn’t have  to go in the fridge, it just needs to cool for   like half hour or so, it doesn’t need to be  totally cold, you don’t want it to be totally  

Cold because the colder it gets the more it sets,  and then it’s going to be really difficult for   you to pour in your crust. So I’m just going to  set this aside and just wait for our next step.

Custard has been cooling just enough so that  it’s not piping hot anymore, and now I’m going   to take – Mmm – it’s so good. I’m going to take,  now remember, the custard still needs to be warm.   We’re going to take some shredded, sweetened  coconut. You’re going to add it directly in,  

Stir that all in, you want it to be thoroughly  combined. This is so good, you cannot cannot   even imagine. Okay, yum. Beautiful. Amongst  our friends and family, we call this the goo,   which is good stuff, you know, it’s the same goo  that you have in any custard based pie, it’s so  

Good. Pour that in your prepared pan, it should  be like pretty much to the tippy top of your pie   crust, okay, that’s perfect. Now you’re going to  have to cover this again. Darn it, it’s so good,  

You’re going to have to cover this again, and  I like to let it sit in the fridge overnight,   you want that to be really set, you want it to  be so, like a slice of perfection when you go  

Into it so you need to cover that, pop it in the  fridge overnight when you bring it out to serve,   you’re going to whip some cream. I’ve  got some heavy cream, to it I’m going   to add some powdered sugar, not much, and I’m  going to whip this until pretty stiff peaks.

Perfect. Now I have one that I made yesterday,  I just made it in a store-bought pie crust,   and I left it in the aluminum tin, I don’t suggest  it because you know, for aesthetic purposes,  

But I also broke that side, but you also don’t see  that either, so it’s really fine, but honestly, it   is just so incredible, you can pipe the cream if  you want to, I’m absolutely not going to do that,  

And I told you I like it nice and high with  that whipped cream. When you go to serve it,   I like a very light little sprinkle of  barely toasted coconut, not too dark,   you know I like it barely toasted, but enough that  it brings out all of its flavor. And now here is,  

Here’s the tricky part, cutting a slice of pie and  making it it land whole on your plate. I’m not,   I’m not saying it’s going to happen, don’t get  thrilled, don’t be excited, okay. I’m going to  

Try, I’m going to try, I already broke this little  piece back here, so look at that, it might not be   pretty cuz I kind of broke the back, but look  at the way the custard holds. it’s gorgeous,   it just is, okay there’s the perfect ratio  of, in my opinion, of custard. You’ll see  

It better this way, custard to whipped cream,  it’s everything, it’s the best, you will love   it. Let me grab a little fork, also try it with  the gram cracker crust if you are feeling fancy. Guys, it is so much better than you can imagine,  it’s everything. Go to laurainthekitchen.com for  

The written recipe I hope you’ve enjoy spending  time with me I’ll see you in the next one. Bye bye!