Description

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.

Ingredients

Scale

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)

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Instructions

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.

Notes

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.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Desserts