Description
This coconut cream pie features a rich, silky coconut custard inside a crisp baked crust, topped with fluffy whipped cream and toasted coconut. It’s a classic, comforting dessert with a light and creamy texture.
Ingredients
- 1 baked 9-inch pie crust
- 2 cups whole milk
- 1 cup canned coconut milk (full fat)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 cup toasted shredded coconut for topping
Instructions
- In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
- Gradually whisk in whole milk and coconut milk until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble.
- In a separate bowl, beat the egg yolks lightly. Slowly whisk in 1 cup of the hot milk mixture to temper the eggs.
- Pour the tempered egg mixture back into the saucepan and continue cooking for 1–2 minutes until thick and creamy.
- Remove from heat and stir in butter, vanilla extract, and sweetened shredded coconut.
- Pour the custard into the baked pie crust and smooth the top.
- Cover the surface directly with plastic wrap and refrigerate for at least 4 hours until set.
- In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Spread the whipped cream over the chilled pie and sprinkle with toasted shredded coconut before serving.
Notes
- Use full-fat canned coconut milk for best flavor and texture.
- To toast coconut, bake at 350°F (180°C) for a few minutes, stirring frequently.
- Chill the pie fully before topping with whipped cream.
- This pie is best made a day ahead and stored in the refrigerator.
- Do not freeze, as the custard texture may change.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 21g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 130mg
