COCONUT CREAM PIE
This coconut cream pie is rich, creamy, and packed with tropical coconut flavor. With a buttery crust, luscious coconut custard, and whipped cream topping, it’s a classic dessert perfect for holidays or anytime indulgence.
Ingredients
For the Crust:
- 1 9-inch pie crust, baked and cooled (homemade or store-bought)
For the Filling:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 ½ cups whole milk
- 4 large egg yolks lightly beaten
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Toasted coconut flakes for garnish
Instructions
Step 1 – Make the Filling:
- In a saucepan over medium heat, whisk together sugar, cornstarch, and salt. Slowly add milk while whisking. Cook, stirring constantly, until thickened and bubbling.
Step 2 – Temper the Eggs:
- Whisk a small amount of hot mixture into the egg yolks, then return all to the saucepan. Cook 2 more minutes, then remove from heat.
Step 3 – Add Coconut and Flavoring:
- Stir in shredded coconut, butter, and vanilla. Pour into the cooled pie crust. Smooth the top and chill for at least 4 hours.
Step 4 – Make the Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over the chilled pie.
Step 5 – Garnish and Serve:
- Top with toasted coconut flakes before serving.
Notes
- Make Ahead: Prepare pie a day in advance and refrigerate overnight.
- Toasting Coconut: Toast coconut in a dry skillet over medium heat for 3–5 minutes until golden.
- Crust Tip: A graham cracker crust can be used as a delicious alternative.
- Dairy-Free Option: Use coconut milk and dairy-free whipped topping.
- Storage: Keep pie refrigerated and covered for up to 3 days.