Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Coconut Cream Pie

A creamy, dreamy coconut pie with a flaky crust and toasted coconut topping.

  • Total Time: 45 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 (9-inch) pre-baked pie crust
  • 1 cup sweetened shredded coconut
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1 (14 oz) can coconut milk
  • 4 large egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden, stirring once. Set aside to cool.
  2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk and coconut milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  3. Boil for 1 minute, then remove from heat. Gradually whisk about 1 cup of the hot mixture into the beaten egg yolks, then return all to the saucepan. Bring to a gentle boil and cook for 1 more minute, stirring constantly.
  4. Remove from heat and stir in butter, vanilla, and 3/4 cup of the toasted coconut. Pour filling into the pre-baked pie crust. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours.
  5. Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe over the chilled pie and sprinkle with remaining toasted coconut.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 32g
  • Fat: 35g
  • Carbohydrates: 48g
  • Protein: 6g