Cashew Free Classic Coconut Cream Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 pre-made or homemade 9-inch pie crust, unbaked
For the coconut pastry cream
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
For the whipped cream topping
- 1 ½ cups heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- ½ cup sweetened shredded coconut, toasted
Instructions
- 1
Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans, pressing them into the corners and up the sides.
- 2
Bake the weighted crust for 15 minutes, until the edges are set and just beginning to turn golden. Remove the parchment and weights, then return the crust to the oven and bake for another 8–10 minutes, until the bottom is dry and pale golden throughout. Transfer to a wire rack and let cool completely.
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