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Classic Diner-Style Coconut Cream Pie

A tall slice of creamy Coconut cream pie topped with whipped cream and toasted coconut flakes.
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Make a rich, thick coconut custard pie with a buttery crust and a towering whipped cream topping, perfect for National Coconut Cream Pie Day.

Ingredients

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  • 1 (9 inch) unbaked pie crust
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks, lightly beaten
  • 2 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 cup sweetened flaked coconut, toasted, plus extra for topping
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon coconut extract (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Bake the pie crust according to package directions or until lightly golden. Cool completely on a wire rack.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Boil for one minute, still stirring. Remove from heat.
  4. In a small bowl, whisk a few tablespoons of the hot milk mixture into the egg yolks to temper them. Then, slowly pour the tempered yolks back into the saucepan, whisking constantly.
  5. Return the saucepan to medium-low heat. Cook, stirring constantly, for two minutes until the custard thickens again. Do not boil.
  6. Remove from heat. Stir in the butter, vanilla extract, and 1 cup of toasted coconut until the butter melts.
  7. Pour the hot coconut custard into the cooled, baked pie shell. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely firm.
  8. When ready to serve, prepare the topping. In a large bowl, beat the heavy whipping cream, powdered sugar, and coconut extract (if using) until stiff peaks form.
  9. Spread or pipe the whipped cream over the chilled, set custard. Sprinkle generously with extra toasted coconut flakes. Slice and serve immediately.

Notes

  • To toast coconut, spread flakes on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
  • For a stable custard, make sure you boil the initial sugar/cornstarch mixture for the full minute specified.
  • You can use a store-bought crust to save time when making this homemade pie recipe.

Nutrition

Find it online: https://miameal.com/coconut-cream-pie-diner-style-recipe/