Description
This Coconut Cream Pie recipe features a rich coconut custard filling, flaky crust, whipped cream topping, and toasted coconut flakes. Perfect for holidays or everyday indulgence, it’s the best coconut pie for any dessert table. Keywords: coconut cream pie, coconut custard pie, best coconut dessert, homemade coconut pie, coconut dessert recipe.
Ingredients
1 pie crust
1 cup coconut milk
1 cup whole milk
3 egg yolks
1/3 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
2 tablespoons unsalted butter
1 cup heavy cream
2 tablespoons powdered sugar
1/4 cup toasted coconut flakes
Instructions
1. Blind bake your favorite pie crust in a 9-inch pie dish until golden brown. Let it cool completely.
2. In a saucepan over medium heat, whisk together coconut milk, whole milk, sugar, and cornstarch.
3. Once thickened, temper the egg yolks with a bit of the hot mixture, then return all to the pan.
4. Stir until bubbly and thick. Remove from heat and add butter, vanilla, and shredded coconut.
5. Let the custard cool slightly, then pour it into the cooled crust and smooth the top.
6. Cover the surface with plastic wrap and refrigerate for at least 4 hours or overnight.
7. Before serving, whip heavy cream with powdered sugar until soft peaks form.
8. Spread whipped cream over the chilled pie.
9. Sprinkle with toasted coconut flakes. Slice and serve chilled.
Notes
Keep pie chilled until ready to serve for best texture.
Use a knife dipped in warm water for clean slices.
Wait to add whipped cream until right before serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake, stovetop custard
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 26g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 135mg