Coconut Cream Pie – Creamy and Dreamy Delight 🥥🥧
Coconut Cream Pie is a rich, creamy dessert packed with tropical coconut flavor. With a buttery crust, silky coconut custard filling, and a fluffy whipped topping, this pie is pure indulgence. Perfect for special occasions or a simple treat, each bite melts in your mouth with a luscious balance of sweetness and texture.
⏳ Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 35 minutes
- Servings: 8
📝 Ingredients
- 1 pre-baked Homemade Pie Crust
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 3 egg yolks
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- 2 tablespoons unsalted butter
- Whipped cream and toasted coconut for topping
🍨 Instructions
Step 1: Prepare the Coconut Custard
In a saucepan, whisk together milk, heavy cream, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened.
Step 2: Temper the Egg Yolks
In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot milk mixture, whisking continuously. Pour back into the saucepan and cook for another 2 minutes until smooth and thick.
Step 3: Add Flavor and Cool
Remove from heat and stir in shredded coconut, vanilla extract, coconut extract, and butter. Mix well, then let the filling cool slightly.
Step 4: Fill and Chill the Pie
Pour the coconut custard into the pre-baked crust. Smooth the top and refrigerate for at least 4 hours until fully set.
Step 5: Garnish and Serve
Top with whipped cream and toasted coconut for extra flavor and crunch. Slice and serve chilled with a side of New York Cheesecake for a creamy dessert pairing!
🔥 Tips for the Best Coconut Cream Pie
- Use full-fat dairy for the creamiest filling.
- Toast the coconut before adding it to the filling for a richer flavor.
- Let it chill completely to ensure a firm and sliceable consistency.
- Use a homemade crust for the best texture and flavor.
💛 Why You’ll Love This Recipe
This Coconut Cream Pie is a tropical dream! With a velvety coconut filling, crisp crust, and fluffy topping, it’s a dessert that satisfies every craving. The balance of flavors and textures makes it a standout treat for any occasion.
🥄 Nutritional Information (Per Serving)
- Calories: 370
- Protein: 5g
- Carbohydrates: 45g
- Fat: 20g
- Sugar: 30g
- Fiber: 2g
❄️ Make-Ahead and Storage Tips
- Make-Ahead: The pie can be made a day in advance and stored in the fridge.
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended as the custard may separate.
- Serving Tip: For the best texture, let the pie sit at room temperature for 10 minutes before serving.
🍽️ Conclusion
Coconut Cream Pie is the ultimate creamy, dreamy dessert that never disappoints. Whether for a special occasion or a simple treat, this pie delivers the perfect combination of coconut richness and silky smoothness. Try it today and enjoy every bite!
Coconut Cream Pie
Ingredients
- 1 pre-baked Homemade Pie Crust
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 3 egg yolks
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional
- 2 tablespoons unsalted butter
- Whipped cream and toasted coconut for topping
Instructions
- In a saucepan, whisk together milk, heavy cream, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened.
- In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot milk mixture, whisking continuously. Pour back into the saucepan and cook for another 2 minutes until smooth and thick.
- Remove from heat and stir in shredded coconut, vanilla extract, coconut extract, and butter. Mix well, then let the filling cool slightly.
- Pour the coconut custard into the pre-baked crust. Smooth the top and refrigerate for at least 4 hours until fully set.
- Top with whipped cream and toasted coconut for extra flavor and crunch. Slice and serve chilled with a side of New York Cheesecake for a creamy dessert pairing!
Notes
- Make-Ahead: The pie can be made a day in advance and stored in the fridge.
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended as the custard may separate.
