Here’s a classic, luscious Coconut Cream Pie recipe—creamy, custardy, and topped with fluffy whipped cream 🥥🥧
Ingredients
For the Crust:
- 1 9-inch pie crust (store-bought or homemade), baked and cooled
For the Filling:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 2 ½ cups whole milk
- 4 large egg yolks, lightly beaten
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Toasted coconut for garnish
Instructions
- Bake the Crust
- Preheat oven to 350°F (175°C).
- Bake pie crust according to package or recipe instructions. Cool completely.
- Make the Filling
- In a medium saucepan, whisk sugar, cornstarch, and salt.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil.
- Remove from heat. Slowly whisk about ½ cup of the hot mixture into egg yolks (tempering).
- Return egg mixture to saucepan, cook 2 more minutes while stirring.
- Remove from heat and stir in butter, vanilla, and shredded coconut.
- Assemble the Pie
- Pour filling into cooled pie crust.
- Press plastic wrap directly onto the surface to prevent a skin from forming.
- Chill at least 4 hours or until set.
- Make Whipped Cream
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over chilled pie.
- Garnish & Serve
- Sprinkle toasted coconut on top.
- Slice and enjoy!
Tips & Variations
- Extra coconut flavor: Use ½ cup coconut milk along with regular milk.
- Chocolate twist: Add a layer of melted chocolate on the crust before filling.
- Make-ahead: Pie can be made a day ahead; add whipped cream just before serving.
- For a richer pie: Fold some shredded coconut into the whipped cream topping.
If you want, I can give a quick, no-bake coconut cream pie version that sets in under 2 hours.
Do you want me to provide that version?
