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Coconut Cream Pie
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Coconut Cream Pie

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Dessert
Calories: 370
Ingredients Method Notes

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

Method
 

  1. In a saucepan, whisk together milk, heavy cream, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened.
  2. 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.
  3. Remove from heat and stir in shredded coconut, vanilla extract, coconut extract, and butter. Mix well, then let the filling cool slightly.
  4. Pour the coconut custard into the pre-baked crust. Smooth the top and refrigerate for at least 4 hours until fully set.
  5. 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.
Serving Tip: For the best texture, let the pie sit at room temperature for 10 minutes before serving.