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Coconut Cream Pie

A rich and silky coconut cream pie with a buttery crust, creamy coconut custard filling, and fluffy whipped topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pre-baked 9-inch pie crust
Filling
  • 2.5 cups whole milk
  • 1 cup coconut milk full fat
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 0.25 tsp salt
  • 4 egg yolks large
  • 2 tbsp unsalted butter
  • 1.5 tsp vanilla extract
  • 1 tsp coconut extract optional
  • 1.25 cups sweetened shredded coconut
Topping
  • 1.5 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup toasted coconut for garnish

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Hand mixer or stand mixer

Method
 

  1. Prepare and fully bake the pie crust. Cool completely.
  2. Whisk sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk and coconut milk.
  3. Cook over medium heat until thickened and bubbling, stirring constantly.
  4. Temper egg yolks with hot mixture, then return to saucepan and cook 2–3 minutes.
  5. Remove from heat and stir in butter, vanilla, coconut extract, and shredded coconut.
  6. Pour filling into crust, cover surface with plastic wrap, and chill at least 4 hours.
  7. Beat whipped cream ingredients to soft peaks and spread over pie.
  8. Garnish with toasted coconut and serve chilled.

Notes

Chill overnight for best texture and clean slices.