🥥🥧 Coconut Cream Pie
A buttery crust filled with silky coconut custard, topped with fluffy whipped cream and toasted coconut. It’s rich, tropical, and irresistible.
Ingredients:
For the Pie:
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1 (9-inch) pre-baked pie crust (homemade or store-bought)
For the Coconut Filling:
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¾ cup granulated sugar
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¼ cup cornstarch
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¼ tsp salt
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2 ½ cups whole milk
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4 large egg yolks
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1 tbsp butter
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1 tsp vanilla extract
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1 ½ cups sweetened shredded coconut
For the Whipped Topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
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½ cup toasted coconut (for garnish)
Instructions:
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Bake the Pie Crust:
Prebake your pie crust according to package or recipe instructions. Let it cool completely. -
Make the Coconut Filling:
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In a saucepan, whisk together sugar, cornstarch, and salt.
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Gradually whisk in milk and cook over medium heat, stirring constantly until it begins to thicken and bubble (about 5–8 minutes).
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In a small bowl, whisk egg yolks. Slowly add a bit of the hot milk mixture to the yolks to temper them, then whisk the yolks into the pan.
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Cook for 2–3 more minutes, stirring constantly, until very thick.
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Remove from heat. Stir in butter, vanilla, and shredded coconut.
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Pour the hot filling into the cooled pie crust. Smooth the top.
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Press plastic wrap directly onto the surface and chill for at least 4 hours or overnight.
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Make the Whipped Topping:
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Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Spread over chilled pie.
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Toast the Coconut (for garnish):
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In a dry skillet over medium heat, toast the coconut until golden, stirring constantly (2–3 minutes). Let cool.
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Sprinkle over whipped topping.
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📝 Tips:
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Don’t skip tempering the egg yolks — it prevents scrambling.
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For extra coconut flavor, substitute some of the milk with canned coconut milk.
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Store pie in the refrigerator for up to 3 days (best within 24 hours for texture).
Would you like a dairy-free, gluten-free, or mini pie version too?
