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Coconut Cream Pie

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A rich and creamy coconut cream pie with a flaky crust, velvety coconut custard filling, topped with whipped cream and toasted coconut.

Ingredients

Scale
  • 1 pre-baked 9-inch pie crust
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 3/4 cups whole milk
  • 4 large egg yolks
  • 1 cup sweetened shredded coconut
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract (for whipped cream)
  • 1/4 cup toasted coconut (for garnish)

Instructions

  1. In a saucepan, whisk together sugar, cornstarch, and salt.
  2. Gradually whisk in the milk until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
  4. Temper the egg yolks by whisking a small amount of the hot mixture into them, then slowly whisk the yolks into the saucepan.
  5. Cook for another 2 minutes, stirring constantly.
  6. Remove from heat and stir in butter, vanilla extract, and shredded coconut.
  7. Pour the filling into the pre-baked pie crust and spread evenly.
  8. Cover with plastic wrap directly on the surface to prevent a skin from forming, then refrigerate until set (at least 3–4 hours).
  9. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  10. Spread the whipped cream over the chilled pie and sprinkle with toasted coconut.
  11. Slice and serve chilled.

Notes

  • For extra coconut flavor, use coconut milk for part of the milk.
  • Ensure custard is fully set before topping with whipped cream.
  • Pie is best served within 2–3 days.

Nutrition

Keywords: coconut cream pie, pie, custard pie, coconut dessert, creamy pie

Find it online: https://recipesfoodeasy.com/coconut-cream-pie/