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Delicious homemade Coconut Cream Pie topped with whipped cream and grated coconut.

Coconut Cream Pie

A silky, coconut-scented pie featuring a creamy filling and toasted coconut crunch, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Pantry and Pie Ingredients
  • 1 pre-made pie crust
  • 1 cup coconut milk Use full-fat for richness or light for lower calories.
  • 1 cup heavy cream For a lighter result, use half-and-half.
  • 3/4 cup granulated sugar Can substitute with coconut sugar for a caramel note.
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut Use fresh or dried, depending on preference.
  • Whipped cream for topping
  • Toasted coconut for garnish

Method
 

Step-by-Step Baking Guide
  1. Preheat your oven to 350°F (175°C). Bake the pie crust according to the package instructions and let it cool.
  2. In a saucepan, combine coconut milk, heavy cream, granulated sugar, cornstarch, and salt. Whisk over medium heat until the mixture thickens.
  3. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the heated mixture to the yolks to temper them, then pour the yolk mixture back into the saucepan. Cook for another 2-3 minutes until thickened further.
  4. Remove from heat and stir in vanilla extract and shredded coconut.
  5. Pour the coconut mixture into the cooled pie crust and let it cool at room temperature, then refrigerate until set, about 4 hours.
  6. Before serving, top with whipped cream and sprinkle with toasted coconut.

Notes

For maximum freshness, prepare the toasted coconut and whipped topping just before serving. Store covered in the refrigerator for up to 3 days.