Recipe of Today: Coconut Cream Pie

Recipe of Today: Coconut Cream Pie


For The Crust:

  • 1 ½ cups all-purpose flour
  • ¼ tsp sea salt
  • ½ cup unsalted butter, cold and cut into cubes
  • 3-5 tbsps ice-cold water

For The Filling:

  • 1 ½ cups coconut milk
  • 1 ½ cups heavy cream
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ tsp sea salt
  • 4 large egg yolks
  • 1 ½ tsps pure vanilla extract
  • ½ cup sweetened shredded coconut

For The Topping:

  • 1 cup heavy cream
  • 2 tbsps powdered sugar
  • ½ tsp pure vanilla extract
  • ½ cup sweetened shredded coconut, toasted


  • Preheat oven to 375°F.
  • In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and mix using your Kitchenin KM50 Stand Mixer until the mixture resembles coarse sand. Gradually add the ice-cold water, 1 tbsp at a time, and mix until the dough comes together.
  • Roll out the dough onto a floured surface and transfer it to a 9-inch pie dish. Trim the excess dough from the edges and use a fork to prick the bottom of the crust. Bake for 15-20 minutes, or until the crust is golden brown. Set aside to cool.
  • In a medium-sized saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, and sea salt. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil.
  • In the mixing bowl of your Kitchenin KM50 Stand Mixer, whisk together the egg yolks and vanilla extract. Gradually add a small amount of the hot mixture to the egg yolks and whisk continuously to temper the eggs. Pour the egg mixture back into the saucepan and whisk until fully combined.
  • Cook the mixture for another 2-3 minutes, stirring constantly, until it thickens to a custard-like consistency. Remove the pan from the heat and stir in the shredded coconut.
  • Pour the filling into the cooled pie crust and smooth out the top with a spatula. Cover with plastic wrap and chill in the fridge for at least 2 hours, or until the filling is set.
  • For the topping, whip the heavy cream, powdered sugar, and vanilla extract using your Kitchenin KM50 Stand Mixer until stiff peaks form. Spread the whipped cream over the chilled coconut cream pie and sprinkle with toasted shredded coconut. Serve and enjoy!

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