Coconut Cream Pie

This coconut cream pie is the ultimate homemade dessert, featuring a silky coconut custard filling in a buttery crust, topped with whipped cream and toasted coconut.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Coconut Cream Pie, Coconut cream pie with meringue, Easy coconut cream pie, Healthy coconut cream pie, No Bake coconut cream pie, Southern coconut cream pie, The absolute best coconut cream pie recipe

Prep Time: 25

Cook Time: 15

Chill Time: 4

Total Time: 4 40

Servings: slices

Calories: 460kcal

Cost: $13

Equipment

Large heavy-bottom saucepan (For custard cooking)
Wire whisk (For mixing custard)
Fine-mesh strainer (To ensure smooth filling)
Electric mixer (For whipped cream)
9-inch pie pan (Pre-baked or homemade crust)

Ingredients

Coconut Filling:

1 ½ cups Whole milk - Or use 2% milk if preferred
1 ½ cups Heavy cream - Or half-and-half for lighter
½ cup Granulated sugar - Divided
¼ cup Cornstarch - Can substitute with flour
6 Large egg yolks - Or use 3 whole eggs
2 tablespoon Butter - Unsalted
1 teaspoon Vanilla extract
1 cup Unsweetened shredded coconut
½ teaspoon Coconut extract - Optional but flavorful

Pie Crust:

1 9- inch pie shell - Pre-baked or homemade

Whipped Cream Topping:

1 ½ cups Heavy cream - Cold
3 tablespoon Powdered sugar
1 teaspoon Vanilla extract

Garnish:

½ cup Shredded coconut - Toasted
1 pinch Salt - Optional

Instructions

Pre-bake your pie shell and let it cool
Toast shredded coconut in a dry skillet until golden
Make the custard filling with milk, cream, sugar, yolks, and coconut
Pour filling into crust and chill until set
Make whipped cream topping
Add whipped cream and coconut garnish, then slice and serve

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition