Coconut Cream Pie: A Tropical Dessert Dream
Indulge in the ultimate Coconut Cream Pie—a luscious, creamy custard filling packed with toasted coconut flavor, nestled in a flaky pie crust, and topped with billowy whipped cream. This classic dessert is perfect for summer gatherings, holiday feasts, or anytime you crave a taste of the tropics.
Why You’ll Love This Recipe
✔ Rich & Creamy – Silky coconut custard with real shredded coconut.
✔ Perfect Balance – Not overly sweet, with a hint of vanilla and butter.
✔ Make-Ahead Friendly – Chill overnight for easy serving.
✔ Impressive Yet Simple – Looks bakery-worthy but is surprisingly easy!
Ingredients
For the Crust:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Coconut Custard Filling:
- 2 cups whole milk
- 1 cup canned coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 tablespoons butter
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup toasted coconut (for garnish)
Step-by-Step Instructions
1. Prepare the Filling
- In a medium saucepan, whisk together milk, coconut milk, sugar, and cornstarch over medium heat.
- Cook, stirring constantly, until the mixture thickens and bubbles (about 8-10 minutes).
2. Temper the Eggs
- In a separate bowl, lightly beat the egg yolks.
- Slowly pour about ½ cup of the hot milk mixture into the yolks, whisking constantly to prevent curdling.
- Gradually return the tempered eggs to the saucepan and cook for 2 more minutes, stirring until thick and smooth.
3. Finish the Filling
- Remove from heat and stir in vanilla, butter, and shredded coconut.
- Pour the warm custard into the pre-baked pie crust and smooth the top.
4. Chill the Pie
- Cover with plastic wrap (pressed directly on the custard to prevent a skin).
- Refrigerate for at least 4 hours (or overnight) until fully set.
5. Make the Whipped Topping
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over the chilled pie and sprinkle with toasted coconut.
6. Serve & Enjoy!
- Slice and serve chilled for the best texture.
Pro Tips for Success
✔ Toast the Coconut – Lightly toast shredded coconut in a dry skillet for deeper flavor.
✔ Prevent Lumps – Whisk the custard constantly while cooking.
✔ Avoid Weeping Custard – Ensure the filling is fully thickened before chilling.
✔ Extra Coconut Flavor – Use toasted coconut milk for an even richer taste.
Variations
🍫 Chocolate Coconut Pie – Add ½ cup melted chocolate to the custard.
🍍 Tropical Twist – Top with pineapple chunks or mango puree.
🥥 Dairy-Free Version – Use coconut cream instead of heavy cream.
Serving Suggestions
- With a drizzle of caramel sauce.
- Paired with fresh berries for contrast.
- Alongside a cup of coffee or tropical iced tea.
Storage & Make-Ahead Tips
- Fridge: Keeps well for 3 days (cover tightly).
- Freezer: Freeze without topping for up to 1 month (thaw overnight in the fridge before adding whipped cream).
Final Thoughts
This Coconut Cream Pie is pure paradise in every bite—creamy, coconutty, and irresistibly delicious. Whether you’re serving it at a party or enjoying a slice at home, it’s guaranteed to be a hit!
Total Time: 30 min active + 4 hours chilling
Calories: ~450 per slice
Have you tried this recipe? Share your photos with #CoconutCreamPieDream! 🥥✨
