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Coconut Cream Pie
Maya

Coconut Cream Pie

This classic Coconut Cream Pie features a silky coconut custard filling inside a buttery crust, topped with whipped cream and toasted coconut — a creamy, dreamy dessert everyone will love.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-baked pie crust
  • 1 cup coconut milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • whipped cream for topping

Equipment

  • Saucepan
  • Whisk
  • Mixing bowl
  • Spatula
  • pie dish
  • refrigerator

Method
 

  1. In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat.
  2. Whisk until the mixture thickens and starts to bubble.
  3. In a separate bowl, whisk the egg yolks and then slowly add a bit of the hot mixture to temper the eggs.
  4. Pour the egg mixture back into the saucepan and cook for another minute.
  5. Remove from heat and stir in vanilla extract and shredded coconut.
  6. Pour the filling into the pre-baked pie crust and let it cool to room temperature.
  7. Refrigerate for at least 4 hours before serving.
  8. Top with whipped cream and additional shredded coconut if desired.

Notes

To prevent a soggy crust, ensure your pie crust is fully baked and cooled before adding the filling. For extra flavor, toast the shredded coconut before adding it on top. Chill thoroughly for the best texture.