Description

Easy Coconut Cream Pie is a tropical-inspired dessert featuring a flaky pie crust filled with creamy coconut custard and topped with fluffy whipped cream and toasted coconut. Rich, sweet, and delightfully light, this no-bake favorite is perfect for holidays, gatherings, or anytime you’re craving a creamy coconut treat.

Ingredients

1 pre-baked pie crust (store-bought or homemade)
2 ½ cups whole milk (or coconut milk for richer flavor)
¾ cup granulated sugar
⅓ cup cornstarch
¼ teaspoon salt
4 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 ½ cups whipped topping or whipped cream
¼ cup toasted shredded coconut (for garnish)

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Instructions

Pre-bake your pie crust according to package or recipe instructions. Cool completely.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
In a small bowl, whisk egg yolks. Slowly add a ladle of the hot mixture to temper the eggs.
Pour tempered yolks back into the saucepan. Cook for 2–3 more minutes, stirring constantly.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.
Pour the filling into the cooled crust and smooth the top.
Refrigerate for at least 4 hours, or until completely set.
Top with whipped cream and sprinkle with toasted coconut just before serving.

Notes

To toast coconut: Spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring halfway.For stronger coconut flavor, use coconut milk or add ½ teaspoon of coconut extract.Let pie fully chill before slicing for best texture.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 390
Sugar: 28g
Sodium: 200mg
Fat: 22g
Saturated Fat: 15g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 42g
Fiber: undefined
Protein: 5g
Cholesterol: 105mg