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Wick's Coconut Cream Pie

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Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Course Dessert
Cuisine American
Servings 8

Ingredients
  

For the crust:

  • 1 pre-baked 9-inch pie crust homemade or store-bought

For the filling:

  • 2 1/2 cups whole milk
  • 1 cup sweetened shredded coconut
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract optional, for stronger flavor

For the topping:

  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup toasted shredded coconut for garnish

Instructions
 

  • Prepare the filling base: In a medium saucepan, combine the whole milk, shredded coconut, sugar, cornstarch, and salt. Whisk everything together until the mixture is smooth and no dry lumps remain. Place the saucepan over medium heat and continue whisking frequently to prevent the mixture from sticking or burning on the bottom.
  • Temper the egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly add about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper them. This step helps prevent the eggs from scrambling. Once combined, gradually pour the tempered egg mixture back into the saucepan while whisking continuously.
  • Cook the custard: Return the saucepan to medium heat and continue cooking the mixture while stirring constantly. After several minutes, the mixture will begin to thicken into a pudding-like consistency. Once it starts to bubble gently, cook for another 1–2 minutes to fully activate the cornstarch and ensure a stable filling.
  • Finish the filling: Remove the saucepan from heat and stir in the butter, vanilla extract, and coconut extract if using. Mix until the butter is completely melted and the filling is smooth and glossy. Let the mixture cool slightly for a few minutes, stirring occasionally to prevent a skin from forming on top.
  • Fill the crust: Pour the warm coconut custard into the pre-baked pie crust, spreading it evenly with a spatula. Cover the surface with plastic wrap, pressing it gently onto the filling to avoid condensation. Refrigerate the pie for at least 4 hours, or until fully set and chilled.
  • Prepare the whipped topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using a hand mixer or stand mixer. Whip until soft to medium peaks form, being careful not to overwhip the cream so it remains smooth and spreadable.
  • Assemble and garnish: Once the pie is fully chilled and set, spread the whipped cream evenly over the top of the custard layer. Sprinkle toasted shredded coconut over the whipped cream for added texture and flavor. Slice and serve chilled for the best taste and texture.
Keyword Wick's Coconut Cream Pie