Coconut cream pie is a dessert dream come true! With a creamy coconut custard, toasted coconut, and a luscious whipped cream topping, this pie combines rich flavors and smooth textures. This recipe is perfect for special occasions or anytime you want a slice of tropical sweetness. Easy to make from scratch, this pie will impress with its taste and beautiful presentation.
Equipment:
- 9-inch pie pan
- Saucepan
- Whisk
- Mixing bowls
- Spatula
- Plastic wrap
Ingredients:
For the Crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the Coconut Custard Filling:
- 1 cup whole milk
- 1 cup coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Whipped Cream Topping:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup toasted shredded coconut (for garnish)
Instructions:
- Prepare the Custard Filling
In a medium saucepan, whisk together the milk, coconut milk, and sugar over medium heat until the sugar dissolves and the mixture is warm. In a separate bowl, whisk the cornstarch and egg yolks until smooth. - Temper the Egg Mixture
Gradually add a small amount of the warm milk mixture to the egg yolk mixture, whisking continuously. Then pour the egg mixture back into the saucepan. - Cook the Custard
Continue to cook over medium heat, whisking constantly, until the custard thickens and begins to bubble, about 5-7 minutes. Remove from heat and stir in vanilla extract and shredded coconut. - Chill the Filling
Pour the custard into the pre-baked pie crust and spread it evenly. Place plastic wrap directly on the custard’s surface to prevent a skin from forming. Refrigerate for at least 2 hours or until completely set. - Make the Whipped Cream Topping
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. - Top and Garnish
Once the custard has set, spread or pipe the whipped cream on top of the pie. Garnish with toasted coconut.
Presentation Ideas:
- Add a sprinkle of toasted coconut flakes on top for a beautiful finishing touch.
- Serve each slice with a fresh strawberry or a drizzle of chocolate for a colorful contrast.
- For an extra festive look, dust with a bit of powdered sugar before serving.
Tips:
- Use canned coconut milk for a richer coconut flavor.
- Toast the shredded coconut for garnish by spreading it on a baking sheet and baking at 350°F (175°C) for 5-8 minutes, stirring once until golden.
- Be sure to cook the custard until thick; this ensures a firm filling.
- Refrigerate for at least 2 hours for the best set and flavor.
This coconut cream pie is a rich, creamy dessert that’s full of tropical flavor. With a coconut-filled custard, a light whipped topping, and toasted coconut garnish, each slice is decadent and satisfying. Perfect for gatherings or any special occasion, this pie will have everyone coming back for seconds. Enjoy the taste of paradise with each bite!
Coconut Cream Pie Recipe
A classic coconut cream pie with a creamy, coconut-filled custard, flaky crust, and topped with fluffy whipped cream. This pie is a tropical, indulgent treat for any dessert lover!
Equipment
- 9-inch pie pan
- Saucepan
- Whisk
- Mixing bowls
- Spatula
- Plastic wrap
Ingredients
- For the Crust:
- 1 pre-baked 9-inch pie crust store-bought or homemade
- For the Coconut Custard Filling:
- 1 cup whole milk
- 1 cup coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup toasted shredded coconut for garnish
Instructions
- Prepare the Custard Filling
- In a medium saucepan, whisk together the milk, coconut milk, and sugar over medium heat until the sugar dissolves and the mixture is warm. In a separate bowl, whisk the cornstarch and egg yolks until smooth.
- Temper the Egg Mixture
- Gradually add a small amount of the warm milk mixture to the egg yolk mixture, whisking continuously. Then pour the egg mixture back into the saucepan.
- Cook the Custard
- Continue to cook over medium heat, whisking constantly, until the custard thickens and begins to bubble, about 5-7 minutes. Remove from heat and stir in vanilla extract and shredded coconut.
- Chill the Filling
- Pour the custard into the pre-baked pie crust and spread it evenly. Place plastic wrap directly on the custard’s surface to prevent a skin from forming. Refrigerate for at least 2 hours or until completely set.
- Make the Whipped Cream Topping
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Top and Garnish
- Once the custard has set, spread or pipe the whipped cream on top of the pie. Garnish with toasted coconut.
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