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.

Ingredients

Scale

For the Crust:

  • 1 (9-inch) pre-baked pie crust
  • 1 cup sweetened shredded coconut
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 (13.5 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. Prepare the Crust:

  1. Preheat oven to 350°F. 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 thickened and bubbling.
  3. Gradually whisk about 1 cup of the hot mixture into the beaten egg yolks. Return this mixture to the saucepan and cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter, vanilla, and 3/4 cup of the toasted coconut.
  4. Pour filling into the pre-baked pie crust. Press plastic wrap directly onto the surface and refrigerate for at least 4 hours until firm.
  5. Before serving, whip heavy cream with powdered sugar until stiff peaks form. Spread over chilled pie and sprinkle with remaining toasted coconut.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett