This coconut cream pie fills a pre-baked pie crust with a cooked coconut custard and chills it until set. A cherry-blueberry topping flavored with lemon and orange is cooked separately, spooned over the pie, and chilled before serving.
Coconut Cream
Ingredient
Quantity
Unit
Egg yolks
4
–
Cornstarch
1/4
Cup
Coconut milk
14
Ounces
Half-and-half
1
Cup
Granulated sugar
2/3
Cup
Salt
1/4
Teaspoon
Shredded coconut
1
Cup
Unsalted plant-based butter*
2
Tablespoons
Vanilla extract
1
Teaspoon
Assembly
Ingredient
Quantity
Unit
Pre-baked pie crust
1
–
Cherry-Blueberry Citrus Topping
Ingredient
Quantity
Unit
Cherries
1
Cup
Blueberries
1/2
Cup
Honey
1/2–1
Tablespoon
Powdered sugar
1
Tablespoon
Cornstarch
1–1 1/2
Tablespoons
Lemon juice
1 1/2
Tablespoons
Orange juice
1
Tablespoon
Lemon zest
1
Teaspoon
Orange zest
1/2
Teaspoon
Orange extract
1/4
Teaspoon
Instructions
In a saucepan, whisk together the egg yolks, cornstarch, coconut milk, half-and-half, granulated sugar, and salt until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil, about 5–7 minutes.
Remove from the heat and stir in the shredded coconut, unsalted plant-based butter, and vanilla extract until smooth.
Pour the coconut cream filling into the pre-baked pie crust. Let it cool to room temperature, then refrigerate for at least 2 hours, until set.
For the topping, combine the cherries, blueberries, honey, powdered sugar, cornstarch, lemon juice, orange juice, lemon zest, orange zest, and orange extract in a small saucepan.
Cook over medium heat for about 5–7 minutes, stirring gently, until the fruit releases some juice and the topping thickens. Let it cool slightly.
Spoon the topping over the chilled coconut cream pie, then refrigerate for about 30 minutes.
Slice and serve chilled.
Notes & Tweaks
*I use unsalted plant-based butter when developing this recipe. Unsalted dairy butter can be used instead if preferred, unless otherwise noted.
