Description
Easy Coconut Cream Pie is a smooth, creamy dessert with a luscious coconut custard filling inside a flaky crust, topped with fluffy whipped cream and toasted coconut. It’s rich yet light, simple to make, and bursting with tropical flavor.
Ingredients
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1/4 tsp salt
- 2 3/4 cups (650 ml) whole milk
- 4 large egg yolks
- 1 cup (80 g) unsweetened shredded coconut
- 2 tbsp (28 g) unsalted butter
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (360 ml) whipped cream or whipped topping
- 1/2 cup (40 g) toasted shredded coconut for garnish
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture begins to thicken and bubble.
- Reduce heat to low and cook for 1–2 more minutes while stirring continuously.
- In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.
- Return the egg mixture to the saucepan and cook for another 2–3 minutes until thick and smooth.
- Remove from heat and stir in butter, vanilla extract, and shredded coconut until well combined.
- Pour the custard filling into the pre-baked pie crust and smooth the top with a spatula.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
- Top with whipped cream and sprinkle with toasted coconut before serving.
Notes
- Use canned coconut milk for a richer coconut flavor.
- To toast coconut, bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
- For stronger coconut flavor, add 1/2 tsp coconut extract along with the vanilla.
- Cover the custard surface while cooling to avoid skin formation.
- Make the pie a day ahead—it sets beautifully overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 31g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
