Amazing Coconut Cream Pie From Scratch

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream offers a rich flavor while being dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances the coconut flavor.

pie crust

🥗Healthier: almond flour crust

💰Cheaper: store-bought crust

Almond flour crust is gluten-free and nutritious.

Preheat oven to 425°F (218°C).

Roll out the pie dough to a 12 to 13 inch round.

Transfer the pie dough to the pie dish without stretching it.

Trim the edges of the pie dough as needed and fold it underneath for a nice edge.

Pinch the edges to create a wavy pattern.

Place the pie crust in the freezer for 30 minutes.

Prepare a double layer of tinfoil and press it into the pie crust, adding pie weights inside.

Bake the crust for 15 minutes, then remove the tinfoil and weights.

Dock the crust with a fork and brush with an egg wash.

Tenting the edges with tinfoil, reduce the oven temperature to 375°F (190°C) and bake for an additional 15 to 20 minutes until golden brown.

Remove the crust from the oven and let it cool.

Toast 1 and 1/3 cups of shredded coconut in the oven at 350°F (175°C) until golden brown.

In a medium pot, combine 1 cup sugar and 1/4 cup cornstarch and whisk together.

Warm 1 and 1/2 cups coconut milk over medium heat until dissolved.

In a separate bowl, whisk together 2 eggs and 2 egg yolks.

Pour the warm coconut milk into the sugar and cornstarch mixture, whisking to combine.

Place the mixture over medium heat and whisk continuously until it thickens, about 2 minutes.

Add 4 tablespoons of room temperature butter to the thickened mixture and mix until combined.

Fold in 1 and 1/3 cups of toasted coconut until evenly distributed.

Transfer the filling into the cooled pie crust and refrigerate for about 4 hours to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens