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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!
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Ingredients Equipment Method

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

Equipment

  • 9-inch pie pan
  • Saucepan
  • Whisk
  • Mixing bowls
  • Spatula
  • Plastic wrap

Method
 

  1. Prepare the Custard Filling
  2. 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.
  3. Temper the Egg Mixture
  4. 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.
  5. Cook the Custard
  6. 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.
  7. Chill the Filling
  8. 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.
  9. Make the Whipped Cream Topping
  10. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  11. Top and Garnish
  12. Once the custard has set, spread or pipe the whipped cream on top of the pie. Garnish with toasted coconut.