Description
A classic Coconut Cream Pie recipe featuring a flaky crust and a rich, creamy coconut custard filling topped with homemade whipped cream and toasted coconut flakes. This dessert brings back nostalgic memories and is perfect for any occasion.
Ingredients
Instructions
- Prepare the pie crust and let it cool completely
- In a medium saucepan, whisk together the coconut milk and whole milk. In a separate bowl, combine the sugar, cornstarch, and salt, then gradually whisk into the milk mixture until smooth
- Cook the custard over medium heat, stirring constantly until it thickens and boils, then cook for 1 more minute, still stirring
- Temper the egg yolks by slowly adding some hot custard into them, whisking constantly, then pour back into the saucepa
- Cook the mixture for an additional 1-2 minutes until slightly thickened, then remove from heat
- Stir in the butter and vanilla extract, then fold in the shredded coconut
- Pour the custard into the cooled pie crust, cover with plastic wrap, and refrigerate for at least 4-6 hours or overnight
- Prepare the whipped topping by beating the cold heavy whipping cream, powdered sugar, and vanilla extract until firm peaks form
- Spoon or pipe the whipped cream over the chilled pie and garnish with toasted coconut if desired
- Slice and serve the pie
Notes
Ensure the custard is fully chilled for the best texture.
Use full-fat coconut milk for a richer filling.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg