Description
This Coconut Cream Pie features a buttery crust, velvety coconut custard filling, and fluffy whipped cream topped with toasted coconut. A tropical classic perfect for holidays or anytime indulgence.
Ingredients
Scale
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 9-inch pie crust (baked and cooled)
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup heavy whipping cream
- 2–3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup toasted shredded coconut (for garnish)
Instructions
- Blind bake the 9-inch pie crust and cool completely.
- In a saucepan, whisk coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly until thick and bubbling (5–7 minutes).
- Remove from heat. Stir in butter, vanilla, and shredded coconut. Cool slightly and pour into crust. Cover with plastic wrap touching the surface. Chill 4 hours or until set.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over chilled filling.
- Toast shredded coconut in a dry skillet over medium-low heat until golden. Sprinkle over whipped cream.
Notes
- Add ½ teaspoon coconut extract for stronger coconut flavor.
- Use a graham cracker crust for a no-bake option.
- Best enjoyed within 2–3 days; store in refrigerator.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
Keywords: coconut cream pie, homemade coconut pie, coconut custard dessert, easy coconut cream pie