Easy Coconut Cream Pie Recipe
This Easy Coconut Cream Pie is a luscious dessert featuring a crispy pre-baked pie crust filled with a smooth and creamy coconut custard, topped with fluffy sweetened whipped cream and a sprinkle of toasted coconut flakes. The recipe combines the tropical flavor of coconut milk and shredded coconut to create a rich, indulgent pie that’s perfect for any occasion.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pie Crust
- 1 9-inch pre-baked pie crust*
Filling
- 1 cup shredded sweetened coconut
- 4 large egg yolks
- 1/3 cup cornstarch
- 1 1/4 cups whole milk, divided
- 14 ounce can unsweetened coconut milk
- 1/2 cup + 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter, room temperature*
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, to taste
Topping
- 1 1/2 cups heavy cream, lightly sweetened
- 3–4 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Notes
- *You could also use graham cracker crust or Vanilla Wafer Crust instead of traditional pie crust.
- *Butter is preferred over cream cheese for the filling for improved texture and flavor.
Instructions
- Toast coconut: Place the shredded coconut in a large skillet over medium-low heat. Stir and toss frequently to evenly toast the flakes until they turn mostly golden brown. Be attentive as the coconut can burn quickly. Once toasted, transfer it to a bowl to cool completely. You can store the toasted coconut at room temperature for several days.
- Prepare egg mixture: In a bowl, whisk together the egg yolks, cornstarch, and 1/4 cup of the whole milk. Set this mixture aside.
- Heat milk and other liquids: In a medium saucepan, combine the remaining 1 cup whole milk, canned unsweetened coconut milk, granulated sugar, and salt. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
- Temper the eggs: Slowly ladle a small amount of the hot milk mixture into the bowl with the egg yolks and cornstarch while whisking constantly. This gently warms the eggs and prevents curdling. Repeat with a second ladleful to fully temper the egg mixture.
- Combine and thicken: Pour the tempered egg yolk mixture back into the saucepan with the simmering milk. Stir constantly and cook for 2-3 minutes until the filling thickens into a smooth custard.
- Add flavorings and butter: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and coconut extract until the butter has completely melted and the mixture is smooth. Then fold in 3/4 cup of the toasted coconut, reserving the rest for garnish.
- Chill the filling: Pour the coconut cream filling into the cooled, pre-baked pie crust. Cover the surface directly with plastic wrap or parchment paper to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to set the filling.
- Make whipped cream topping: In a mixing bowl, combine the lightly sweetened heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until stiff peaks form. Spread or pipe the whipped cream over the chilled pie filling.
- Garnish and serve: Sprinkle the reserved toasted coconut flakes over the whipped cream topping for a beautiful finish. Serve chilled.
Notes
- You can substitute the pre-baked pie crust with graham cracker crust or vanilla wafer crust for a different flavor and texture.
- Butter is chosen over cream cheese in this version to enhance the creamy texture and flavor of the filling.
- Toasting the coconut ahead and storing at room temperature helps save time on preparation day.
- Covering the pie filling with plastic wrap directly on the surface prevents a skin from forming while chilling.
Keywords: Coconut Cream Pie, Easy Coconut Pie, Coconut Custard Pie, Toasted Coconut, Cream Pie Recipe
Find it online: https://mjrecipe.com/easy-coconut-cream-pie-recipe/