Coconut Cream Pie
This luscious Coconut Cream Pie combines creamy custard, toasted coconut flakes, and a buttery pie crust for an easy, no-bake dessert that's perfect year-round.
Ingredients
- 1 9-inch pie crust prebaked and cooled (graham cracker or traditional)
- 2 cups whole milk (or unsweetened coconut milk for a dairy-free option)
- 1 cup heavy cream (for whipping; or full-fat coconut cream)
- 3/4 cup sweetened shredded coconut plus 1/4 cup for garnish
- 4 large egg yolks room temperature
- 2/3 cup granulated sugar (reduce to 1/2 cup for less sweetness)
- 1/4 cup cornstarch (I love Bob’s Red Mill for consistent results)
- 1/8 teaspoon fine sea salt
- 1 tablespoon unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional, for extra zing)
- 1 cup whipped cream (homemade or store-bought Cool Whip)
Instructions
- Whisk together sugar, cornstarch, and salt in a saucepan. Gradually pour in milk and cook until thickened.
- Temper egg yolks, then add to custard along with butter, vanilla, and coconut extract. Stir in shredded coconut.
- Pour custard filling into prebaked pie crust and chill for at least 2 hours.
- Whip heavy cream and spread over the pie. Garnish with toasted coconut.
- Slice and serve the Coconut Cream Pie chilled.
Notes
During custard preparation, be patient to avoid curdling. Customize with toppings like a dark-chocolate drizzle or fresh fruit.
Nutrition
Calories: 350kcal
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