Description
This Easy Coconut Cream Pie features a flaky pre-baked pie crust filled with a rich, creamy coconut custard made from coconut milk and toasted shredded coconut. Topped with lightly sweetened whipped cream and more toasted coconut flakes, it’s a luscious, crowd-pleasing dessert perfect for any occasion.
Ingredients
Scale
Crust and Filling
- 1 9-inch pre-baked pie crust
- 1 cup shredded sweetened coconut
- 4 large egg yolks
- 1/3 cup cornstarch
- 1 1/4 cups whole milk, divided
- 14 ounce can unsweetened coconut milk
- 1/2 cup + 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, to taste
Whipped Cream Topping
- 1 1/2 cups heavy cream, lightly sweetened
- 3-4 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Toast Coconut: Add shredded sweetened coconut to a large skillet over medium-low heat. Stir and toss frequently until the coconut flakes turn mostly golden brown. Watch carefully to avoid burning. Remove from heat and transfer to a bowl to cool completely. This can be done ahead and stored at room temperature.
- Mix Egg Yolks Mixture: In a bowl, whisk together the 4 egg yolks, 1/3 cup cornstarch, and 1/4 cup of the whole milk. Set aside.
- Heat Milk Mixture: In a medium saucepan, combine the remaining 1 cup whole milk, canned unsweetened coconut milk, granulated sugar (1/2 cup + 2 tbsp), and salt. Heat over medium, stirring occasionally until it reaches a simmer.
- Temper Eggs: While whisking the egg yolks mixture, slowly add a ladleful of the hot milk mixture to warm the eggs gently. Repeat the process with another ladleful, mixing thoroughly to prevent curdling.
- Combine and Thicken: Pour the tempered egg yolk mixture back into the saucepan with the hot milk mixture. Stir constantly and cook for 2-3 minutes until the custard thickens sufficiently.
- Finish Filling: Remove the saucepan from heat. Stir in the unsalted butter until melted, then add vanilla extract and coconut extract, mixing well. Fold in 3/4 cup of the toasted coconut flakes, reserving the rest for topping.
- Chill Filling: Pour the coconut cream filling into the cooled, pre-baked pie crust. Cover the surface directly with plastic wrap or parchment paper to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until set.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using electric beaters until soft peaks form.
- Assemble Pie: Spread or pipe the whipped cream evenly over the chilled coconut filling. Sprinkle the remaining toasted coconut over the top for garnish.
Notes
- This pie’s creamy coconut filling paired with a flaky crust makes for a perfect classic dessert.
- Toasted coconut adds delightful texture and depth of flavor — don’t skip this step.
- Make sure to cover the filling directly while chilling to prevent a skin from forming on the custard.
- Using a pre-baked pie crust saves time and ensures a crisp base.
- Adjust the coconut extract quantity to your personal taste preference.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 420
- Sugar: 21 g
- Sodium: 163 mg
- Fat: 31 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
