Description
A luscious homemade coconut cream pie with a silky coconut custard, fluffy whipped topping, and golden toasted coconut flakes all nestled in a buttery pie crust.
Ingredients
Scale
- 1 pre-baked 9-inch pie crust
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 cup toasted coconut flakes
Instructions
- Ensure the pre-baked pie crust is completely cool and ready for filling.
- In a saucepan, combine coconut milk, whole milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened and bubbling.
- In a separate bowl, whisk egg yolks. Slowly add a ladle of the hot milk mixture to temper them, then pour back into the saucepan, whisking continuously until thick and glossy.
- Remove from heat and stir in vanilla extract and shredded coconut.
- Pour the hot filling into the cooled crust, smooth the top, and place plastic wrap directly on the surface. Chill for at least 4 hours.
- Whip heavy cream with powdered sugar until soft peaks form. Spread or pipe onto the chilled pie.
- Garnish with toasted coconut flakes before serving.
Notes
- Chill the whipped cream bowl and beaters for best results.
- Let the pie chill overnight for easier slicing and better flavor.
- Use full-fat coconut milk for the creamiest texture.
- To toast coconut, bake at 350°F for 5-7 minutes, stirring once.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 23g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
Keywords: coconut pie, cream pie, coconut dessert, homemade pie, tropical pie, custard pie