Coconut Cream Pie

Coconut Cream Pie is a luscious dessert that combines a flaky, buttery crust with a rich and creamy coconut custard filling, all topped with a cloud of whipped cream and toasted coconut flakes. This classic Southern favorite is perfect for any occasion — from family dinners to festive celebrations. With its smooth texture and tropical flavor, this Coconut Cream Pie will quickly become a staple in your dessert rotation.

Why You’ll Love This Recipe

• Made with real coconut milk and shredded coconut for an authentic tropical flavor
• Easy-to-make homemade pie crust or use store-bought for convenience
• Silky smooth custard filling that sets perfectly every time
• Topped with fluffy whipped cream and toasted coconut for a beautiful finish

Ingredients

• 1 9-inch pie crust (homemade or store-bought)
• 1 1/2 cups whole milk
• 1 1/2 cups coconut milk (canned, full fat)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 cup toasted shredded coconut (for topping)

Directions

1. Preheat oven to 375°F (190°C). Bake the pie crust according to package instructions or your homemade recipe until golden brown. Let cool completely.
2. In a medium saucepan, combine whole milk, coconut milk, sugar, cornstarch, and salt. Whisk well until smooth.
3. In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the yolks to temper them.
4. Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly until the mixture thickens and starts to bubble (about 5–7 minutes).
5. Remove from heat and stir in shredded coconut, butter, and vanilla extract. Mix until butter is melted and well incorporated.
6. Pour the custard filling into the cooled pie crust. Cover the surface with plastic wrap directly on the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
7. In a mixing bowl, whip heavy cream with powdered sugar until stiff peaks form. Spread or pipe whipped cream evenly over the set custard.
8. Sprinkle toasted shredded coconut on top for garnish. Serve chilled.

Serving Tips

Serve your Coconut Cream Pie chilled for the best texture and flavor. Slice it with a sharp knife for clean cuts, and pair it with a cup of hot coffee or tea for a perfect balance. For an extra special touch, add a few fresh berries or a drizzle of caramel sauce on the side.

Storage Tips

Store leftover Coconut Cream Pie covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 3 days. Avoid freezing, as the creamy filling and whipped topping may separate or become watery when thawed. To re-serve, simply let it chill for a few minutes after taking it out of the fridge.

Timing Information

• Prep Time: 20 minutes
• Cook Time: 10 minutes (plus pie crust baking time)
• Total Time: About 5 hours (includes chilling)
• Yield: 8 servings

Optional Variations

• Crust Options: Use graham cracker crust, traditional pie crust, or gluten-free crust for different textures.
• Sweeteners: Swap granulated sugar with coconut sugar or maple syrup for a richer flavor.
• Dairy-Free: Use coconut milk and coconut cream instead of dairy cream for a vegan and lactose-free version.
• Toppings: Add toasted shredded coconut, whipped cream, or fresh fruit like mango or pineapple.
• Flavor Twists: Incorporate a hint of lime zest or vanilla extract to enhance the coconut flavor.

Related Recipes

• Key Lime Pie
• Banana Cream Pie
• Chocolate Pudding Pie

Conclusion

Coconut Cream Pie is a timeless dessert that brings a tropical twist to any meal. Its creamy, luscious filling paired with a flaky crust makes it a crowd-pleaser for holidays, potlucks, or anytime you crave something sweet and comforting. Once you try this Coconut Cream Pie recipe, it’s sure to become a favorite in your dessert collection.

FAQs

Q: Can I use a store-bought pie crust?
A: Yes! Store-bought crusts work perfectly and save time without sacrificing flavor.

Q: How do I prevent the custard from getting lumpy?
A: Temper the egg yolks by slowly whisking in some hot milk before adding them back to the saucepan, and whisk constantly while cooking.

Q: Can I make this pie dairy-free?
A: Yes, substitute coconut milk for all milk and use dairy-free butter and whipped topping alternatives.

Q: How long does the pie last in the fridge?
A: It’s best eaten within 3 days for optimal freshness and texture.

📖 Recipe

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