Description
Coconut Cream Pie is a classic dessert with a rich, velvety coconut custard filling inside a crisp blind-baked crust, topped with fluffy whipped cream and toasted coconut flakes. It’s a creamy, dreamy treat perfect for holidays or everyday indulgence.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 3 large egg yolks
- 1 whole egg
- 2/3 cup granulated sugar
- 1/4 cup cornstarch (or 3 tbsp cornstarch + 1 tbsp all-purpose flour)
- 1 1/2 cups full-fat coconut milk
- 1 cup half-and-half or whole milk
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- 1 cup heavy cream
- 2 tbsp confectioners’ sugar
- 1/2 tsp vanilla extract (for whipped cream)
- 1/3 cup toasted coconut flakes (for topping)
Instructions
- Preheat oven to 375–425°F. Fit pie crust into a 9-inch pan, dock it with a fork, line with parchment and pie weights, and blind bake until lightly golden. Remove weights and finish baking. Let crust cool completely.
- In a medium bowl, whisk egg yolks, whole egg, sugar, and cornstarch until smooth.
- In a saucepan, heat coconut milk, half-and-half, and salt over medium heat until just simmering. Slowly whisk hot mixture into egg mixture to temper.
- Return everything to the saucepan and cook over medium heat, whisking constantly, until thickened (1–2 minutes).
- Remove from heat and stir in shredded coconut, butter, vanilla, and optional coconut extract. Mix until smooth.
- Pour custard into cooled crust. Smooth top and press plastic wrap onto surface. Chill for at least 2–4 hours or overnight.
- When ready to serve, whip heavy cream with confectioners’ sugar and vanilla until medium peaks form.
- Top pie with whipped cream (spooned or piped) and sprinkle with toasted coconut flakes.
- Slice with a sharp knife, wiping clean between cuts for neat presentation.
Notes
- For deeper coconut flavor, fold toasted coconut into both the custard and topping.
- Use freshly toasted coconut flakes for best texture and flavor on top.
- Can substitute graham or cookie crust for traditional pie crust.
- Make custard a day ahead and add whipped topping just before serving.
- Store leftovers covered in the fridge and consume within 4 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
