COCONUT CREAM PIE
I love making this Coconut Cream Pie because it's a show-stopping dessert that feels fancy but is actually quite simple. The silky coconut custard filling, made with fresh coconut and real vanilla, sits perfectly in a buttery crust and is crowned with clouds of whipped cream—it's absolutely irresistible.
Ingredients
- 1 pre-baked pie crust
- 2 cups whole milk
- 1 cup sweetened shredded coconut
- ¾ cup granulated sugar
- 3 tablespoon cornstarch
- ¼ teaspoon salt
- 4 large egg yolks lightly beaten
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- 1 cup heavy cream
- 2 tablespoon powdered sugar
- Toasted coconut flakes (for topping)
Instructions
- In a medium saucepan, whisk together milk, coconut, sugar, cornstarch, and salt over medium heat.
- Bring the mixture to a simmer while stirring constantly. Once it thickens, remove from heat.
- Gradually add beaten egg yolks, stirring constantly. Return to heat and cook for another 2-3 minutes until the filling is thick and smooth.
- Remove from heat and stir in butter, vanilla extract, and coconut extract if using.
- Pour the filling into the pre-baked pie crust and chill for at least 3 hours, or until set.
- Whip heavy cream and powdered sugar together until stiff peaks form. Spread over the chilled pie.
- Garnish with toasted coconut flakes and serve.
Notes
- Make Ahead: This pie can be made ahead of time! Prepare the filling and assemble the pie, then refrigerate for up to 24 hours before serving.
- Customizing the Flavor: Add a bit of dark rum or almond extract to enhance the flavor. For extra texture, sprinkle chopped macadamia nuts or chocolate shavings on top.
- Serving Suggestions: Serve the coconut cream pie chilled with a dollop of whipped cream and a sprinkle of toasted coconut. It's perfect for parties, holidays, or a sweet treat.
- Allergy-Friendly Options: To make this dairy-free, substitute the milk and heavy cream with coconut milk and a dairy-free butter alternative.
- Storage Tips: Store leftovers in the fridge for up to 2 days. To keep the crust crisp, place a layer of plastic wrap directly on the pie's surface before covering.