Description
This classic Coconut Cream Pie recipe features a creamy, luscious coconut custard filling nestled in a flaky, pre-baked pie crust, topped with fluffy whipped cream and toasted coconut for a perfect balance of texture and flavor. It’s an easy yet impressive dessert perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 pre-baked 9-inch pie crust
Filling
- 1 cup sweetened shredded coconut (plus extra for topping)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 tablespoons unsalted butter
Topping
- 1 1/2 cups whipped topping or homemade whipped cream
Instructions
- Prepare the custard base: In a medium saucepan, whisk together sugar, cornstarch, and salt until combined. Gradually add whole milk, whisking constantly to create a smooth mixture free of lumps.
- Cook the mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and just starts to bubble, about 5 to 7 minutes. This prevents lumps and ensures a creamy texture.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks thoroughly. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while continuously whisking to slowly bring them to temperature and avoid curdling.
- Combine custard and eggs: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Continue cooking over medium heat, stirring constantly, for another 2 to 3 minutes until the custard is thick and smooth.
- Finish the filling: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, coconut extract, and sweetened shredded coconut until fully incorporated.
- Assemble the pie: Pour the hot custard filling into the pre-baked pie crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Chill the pie: Refrigerate the pie for at least 4 hours or until the filling is fully chilled and set.
- Add topping and serve: Before serving, spread whipped topping or homemade whipped cream evenly over the pie and garnish with a sprinkle of toasted shredded coconut, if desired.
Notes
- To toast coconut: spread shredded coconut in an even layer on a baking sheet and bake at 325°F (163°C) for 5–7 minutes, stirring occasionally, until golden brown and fragrant.
- For a homemade crust, opt for a buttery shortbread or traditional pastry crust for added flavor and texture.
- Pressing plastic wrap directly onto the custard surface prevents a skin from forming while chilling.
- This pie requires at least 4 hours of chilling time, so plan ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
