Can I use canned coconut milk instead of regular milk?

Oh honey, I've tried this every which way! While coconut milk sounds like a good idea, it makes the filling way too heavy. Stick with whole milk - it lets the coconut flavor shine without turning your pie into a brick. That said, you can replace 1 cup of the milk with coconut milk if you're feeling adventurous!

How do I prevent a soggy crust?

The secret is in the blind bake! Pre-baking your crust creates a protective barrier. Also, make sure your filling has fully cooled before pouring it in. And whatever you do, don't skip chilling time - that 4-hour wait lets everything set up properly. Trust me, your patience will be rewarded with perfect crispness.

Can I make this pie ahead of time?

Absolutely! The filling keeps beautifully for 2 days in the fridge (just cover it well). I actually think it tastes better the next day as the flavors meld. Just wait to add the whipped cream topping until right before serving - nobody likes sad, deflated cream!

Why did my filling turn out lumpy?

Been there! The key is constant whisking when cooking the custard, and slowly tempering those egg yolks. If you do get lumps, don't panic - just press the filling through a fine mesh sieve before adding the coconut. Your secret's safe with me!

Can I freeze coconut cream pie?

I don't recommend it - the texture goes all wonky when thawed. The custard separates and gets watery, and the whipped cream topping turns into a sad mess. This pie is best enjoyed fresh within a few days. Not that it'll last that long anyway!

The Absolute Best Coconut Cream Pie Recipe You'll Ever Need

Description

A rich and creamy coconut pie with a flaky crust.

Ingredients

1 9-inch pie crust
1 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
4 cups whole milk
4 large egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups shredded coconut
1 cup heavy cream
2 tablespoons powdered sugar

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Instructions

Preheat oven to 350°F (175°C). Bake pie crust for 10 minutes.
In a saucepan, mix sugar, cornstarch, and salt.
Gradually stir in milk. Cook over medium heat until thickened.
Beat egg yolks lightly. Stir a small amount of hot mixture into yolks.
Return yolk mixture to saucepan. Cook for 2 more minutes.
Remove from heat. Stir in butter, vanilla, and shredded coconut.
Pour filling into baked crust. Chill for at least 4 hours.
Whip heavy cream and powdered sugar until stiff peaks form.
Spread whipped cream over pie. Sprinkle extra coconut on top.

Notes

Chill pie thoroughly before serving.
Toast coconut flakes for extra flavor.
Use fresh coconut for best results.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American