Coconut Cream Pie
Coconut cream pie is a rich, creamy, and tropical dessert with a flaky pie crust, thick coconut custard filling, fluffy whipped cream, and toasted coconut flakes. It’s indulgent and comforting—perfect for any occasion.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Rolling pin
- Pie dish
- Oven
Ingredients
Pie Crust
- 1 9-inch pie crust baked and cooled
Coconut Custard Filling
- 1.5 cups coconut milk
- 1 cup heavy cream
- 0.5 cup sugar
- 0.25 tsp salt
- 4 egg yolks
- 0.25 cup cornstarch
- 2 tbsp butter
- 1 tsp vanilla extract
- 0.5 cup unsweetened shredded coconut
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Topping
- 0.25 cup toasted coconut flakes
Instructions
- Preheat oven to 375°F (190°C). Roll out pie dough, place in a 9-inch pie dish, trim edges, and prick the bottom. Line with parchment and fill with pie weights. Bake for 12–15 minutes, then remove weights and bake 5–7 more minutes until golden. Cool completely.
- In a saucepan, combine coconut milk, heavy cream, sugar, and salt. Heat over medium until warm.
- In a bowl, whisk egg yolks and cornstarch. Gradually whisk in ½ cup of warm milk mixture to temper. Return to pan and cook over medium heat, whisking, until thickened (about 5 minutes).
- Remove from heat. Stir in butter, vanilla, and shredded coconut. Pour custard into cooled crust, smooth top, and press plastic wrap directly onto surface. Chill at least 4 hours.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until use.
- Toast coconut flakes in a dry skillet over medium-low heat until golden and fragrant (2–3 minutes).
- Top chilled pie with whipped cream and sprinkle with toasted coconut flakes. Serve chilled.
Notes
For a dairy-free version, substitute coconut cream for heavy cream and coconut oil for butter. You can also try variations with chocolate, fruit, or low-carb ingredients.