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Coconut Cream Pie

coconut cream pie - featured image

This creamy and dreamy coconut cream pie is a classic dessert that feels like a tropical vacation in pie form. Perfectly balanced between sweet and creamy, it’s a guaranteed showstopper.

Ingredients

Scale
  • 1 pre-baked 9-inch pastry crust
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • Whipped cream (homemade or store-bought, for topping)
  • 1/2 cup toasted coconut (for garnish)

Instructions

  1. Pre-bake the crust: Prepare your pie crust according to package instructions or your favorite recipe. Let it cool completely.
  2. Toast the coconut: Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for 3-5 minutes, stirring midway. Set aside.
  3. Make the filling: In a medium saucepan, combine milk, heavy cream, sugar, and cornstarch. Heat over medium heat, whisking constantly until thickened (about 5-7 minutes).
  4. Temper the eggs: Gradually whisk a small amount of the hot milk mixture into the egg yolks, then return the mixture to the saucepan. Cook for another 2-3 minutes, stirring constantly.
  5. Add butter and vanilla: Remove from heat and stir in butter, vanilla extract, and shredded coconut. Let the filling cool slightly.
  6. Assemble the pie: Pour the filling into the cooled crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight.
  7. Top with whipped cream: Spread whipped cream generously over the chilled pie.
  8. Garnish: Sprinkle toasted coconut on top for added crunch and visual appeal.

Notes

Toast the coconut carefully as it can burn quickly. Chill the pie thoroughly for at least 4 hours to ensure the filling sets properly. Whip the cream fresh for the fluffiest topping.

Nutrition

Keywords: coconut cream pie, classic dessert, tropical pie, easy pie recipe, creamy pie