Happy Pi day from this insanely delicious Coconut Cream Pie with Mascarpone Whipped Cream. I could literally eat this whole pie! It’s too good and probably my favorite recipe to date. Perfect for spring! This will definitely be on the Easter table.
This is the pie of my dreams! I sound biased but oh my goodness I almost cried when I ate it. I also sound dramatic too, but I promise this pie is really that good! Thick buttery crust, creamy coconut custard filling, and finished with the best mascarpone whipped cream that is so indulgent and light.
I’ve honestly never been a coconut girlie but this pie will convince any coconut hater. It trumps my pumpkin pie and that’s saying a lot because anyone who knows me, knows pumpkin pie is my #1! Ok have I convinced you yet?
Ingredients for Coconut Cream Pie
- Eggs
- Cornstarch
- Milk
- Coconut milk
- sugar
- Vanilla
- Sweetened coconut flakes
- Butter
- Salt
The recipe starts with a blind baked pie crust, which is when the whole pie dough is food. Perfect for fillings such as custard, like this one. Use your favorite recipe! I love an all butter homemade crust, but store-bought is perfectly fine!
The filling is made on the stove-top. Eggs and cornstarch get whisked together until light and well blended while the milk mixture heats up on the stove. Once the milk mixture starts to simmer, I add the egg mixture in slowly to prevent scrambling or curdling, while continuously whisking.
The topping for this pie is my favorite! Mascarpone adds the best flavor to the whipped cream making it even more decadent, but still light.
How to make mascarpone whipped cream
- Add all the ingredients directly from the fridge, to a large mixing bowl. You can use a handheld or stand mixer. Whisk on medium until stiff peaks form. Do not over mix.
- Pro Tip: Start with a cold mixing bowl. I pop mine in the freezer for 5 minutes before whisking my ingredients together.
Coconut Cream Pie with Mascarpone Whipped Cream
Ingredients
Coconut Cream Pie
- 1 9 inch pre baked pie crust homemade or store bought
- ⅔ cup granulated sugar
- 3 large egg yolks
- 1 large egg
- 4 tbsp corn starch
- ½ tsp salt
- 1 14 oz can of coconut milk full fat
- ¾ cup whole milk
- 2 tsp vanilla extract
- 3 tbsp butter
- 1½-2 cups sweetened coconut flakes
Mascarpone Whipped Cream
- 2 cups heavy whipping cream cold
- 4 oz mascarpone cold
- ¼ cup powdered sugar or more if you prefer sweeter
- 2 tsp vanilla extract
Instructions
Coconut Cream
- In a medium sized bowl, whisk the yolks, egg, cornstarch & salt together until smooth.
- Add the milks & sugar to a saucepan on low to medium heat to simmer. Once simmering, slowly add in the egg mixture while continuously whisking. Continue to cook for 1-2 minutes until thickened. Remove from the heat and add in the butter, salt & coconut flakes. Stir to combine.
- Pour the custard into the pre baked pie crust and cover the surface tightly with plastic wrap gently pressing down. Refrigerate for 4 hours or overnight, until set.
- When ready to serve, remove the plastic and spread or pipe your mascarpone whipped cream and finish with toasted coconut. Slice and devour!
Mascarpone Whipped Cream
- In a large bowl, using a handheld mixer add all the ingredients together and mix on high until stiff peaks form. About 1-2 minutes. You can also use a stand mixer fitted with a whisk attachment,
