This luxurious coconut cream pie filling is the gold standard for homemade desserts. Using real egg yolks and whole milk, it creates a stable, sliceable custard that bursts with tropical flavor. Perfect for a pre-baked pastry shell or a graham cracker crust.
1/2 cup granulated sugar
3-1/2 tablespoons cornstarch
1/8 teaspoon fine salt
2 cups whole milk (room temperature preferred)
3 large egg yolks
2 tablespoons unsalted butter, cut into 1/2-inch pieces
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1 cup sweetened flaked coconut
1. In a medium-sized heavy saucepan (preferably nonstick), whisk together the granulated sugar, cornstarch, and salt until well combined.
2. Gradually pour in the whole milk and add the egg yolks. Whisk vigorously until the mixture is smooth and no yellow streaks from the yolks remain.
3. Place the saucepan over medium heat. Cook the mixture, whisking constantly to prevent scorching, until it thickens and reaches a boil—this typically takes 5 to 7 minutes.
4. Once large bubbles break the surface, remove from heat immediately. Whisk in the cold butter pieces one at a time until fully incorporated.
5. Stir in the vanilla extract, coconut extract, and the sweetened flaked coconut.
6. Pour the warm filling into a pre-baked and cooled 9-inch pie shell. Smooth the top with a spatula.
7. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Cool on a wire rack, then refrigerate for at least 6 hours or overnight before serving.
For extra flavor, toast the coconut flakes in a dry skillet for 2-3 minutes before adding them to the custard.
Always use whole milk for the best structural stability and mouthfeel.
Ensure the cornstarch is fresh to guarantee the pie sets properly.
Find it online: https://pinchofwarmthbakes.com/coconut-cream-pie-filling/