Description

Coconut Cream Pie is a dreamy dessert featuring a flaky crust, smooth coconut custard filling, and fluffy whipped cream topping. With its tropical flavor and creamy texture, it’s a perfect treat for any occasion.

Ingredients

1 pre-baked pie crust (homemade or store-bought)
1 cup full-fat coconut milk
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1/4 tsp salt
2 tbsp butter
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 1/2 cups whipped cream (for topping)
1/4 cup toasted coconut flakes (optional, for garnish)

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Instructions

In a medium saucepan over medium heat, combine coconut milk, whole milk, and sugar. Stir occasionally until warm but not boiling.
In a separate bowl, whisk egg yolks with cornstarch and salt until smooth.
Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper them.
Gradually whisk the egg mixture back into the saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5–7 minutes.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.
Pour the filling into the pre-baked pie crust and smooth the top.
Cover with plastic wrap, pressing it directly onto the surface of the custard, and chill in the refrigerator for at least 4 hours until set.
Before serving, top with whipped cream and garnish with toasted coconut flakes if desired.

Notes

Use all coconut milk for a stronger coconut flavor.Substitute a graham cracker or cookie crust for variation.Add a splash of coconut extract or rum for extra flavor depth.For a dairy-free version, use plant-based milk, butter, and whipped topping.Top with meringue instead of whipped cream for a classic touch.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 29g
Sodium: 220mg
Fat: 28g
Saturated Fat: 20g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 120mg