This Coconut Cream Pie is so easy and will turn out amazing! Delicious coconut cream filling in a sweet and salty butter cookie crust topped with homemade whipped cream and toasted coconut flakes. This is sure to be one of your new favorite pies!
13.5ozcoconut milk1 can divided, set ¼ cup to the side
1cupcream of coconut
½cuphalf and half
1tablespoonvanilla bean paste
½teaspoonkosher salt
1teaspoongelatin
3tablespooncornstarch
3tablespoonwatercold
3tablespoonbutter
Whipped Cream
1.5cupsheavy cream
2tablespoonsugar
¼teaspoonkosher salt
Garnish
½cupcoconut flakestoasted
Instructions
Make the crust and the garnish
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Toast the shredded coconut and the coconut flakes in the oven for 7 minutes, stirring around halfway through. Coconut should be golden brown
Set the coconut flakes aside for later and add the shredded coconut to the food processor
Add the cookies, coconut flour, sugar and salt to the food processor. Do 5 pulses, 1 second long each
Add the melted butter and blend on low for about 10 seconds. Make sure the crumb mix is pretty fine and uniform in size
Press the crust mix into a 9 inch pie pan firmly and up the sides
Bake 10-12 minutes until golden brown. Set aside to cool completely
Make the coconut cream filling
Pour the coconut milk into a medium sauce pot, reserving ¼ cup. Add the cream of coconut, half and half, vanilla bean paste and salt to the pot and bring to a boil over medium heat
Mix reserved coconut milk with the gelatin
Stir together the corn starch and cold water until there are no lumps. Pour the cornstarch mixture into the coconut mixture, whisking constantly. Turn it down to a simmer and let cook another 3 minutes, stirring frequently
Remove from the heat and add the gelatin mixture, whisking until smooth and fully combined
Add the butter and whisk until melted
Pour coconut cream mixture into a heat proof bowl and refrigerate uncovered for 1 hour
Make the whipped cream
Pour the cold heavy cream into the bowl of a stand mixer or a medium sized bowl and beat on medium speed using either the whisk attachment of the stand mixer or an electric hand mixer until soft peaks form
Add the sugar and salt and beat 30 seconds longer. Refrigerate until needed
Building the pie
Pour the coconut cream mixture into the cooled pie crust and spread evenly
Spoon the whipped cream over the top of the coconut mixture and spread evenly
Top with toasted coconut and any other garnish you'd like. Enjoy!
Notes
Bring liquid to a full simmer after adding the cornstarch water mixture. Liquid will not reach full thickening unless it's simmered.