🥥 The Absolute Best Coconut Cream Pie
A rich, silky coconut custard filling tucked into a buttery crust and topped with fluffy whipped cream and toasted coconut. This classic pie is creamy, sweet, and packed with coconut flavor!
Ingredients
For the crust:
1 unbaked 9-inch pie crust
1 tbsp granulated sugar, optional
For the coconut filling:
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
2 cups whole milk
1 cup canned coconut milk
4 large egg yolks
1½ cups sweetened shredded coconut
2 tbsp unsalted butter
1 tsp vanilla extract
½ tsp coconut extract, optional
For the topping:
1½ cups heavy whipping cream, cold
3 tbsp powdered sugar
1 tsp vanilla extract
½ cup sweetened shredded coconut, toasted
Instructions
Bake the crust:
Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, prick the bottom with a fork, and line with parchment paper and pie weights. Bake for 15 minutes. Remove the weights and bake another 8–10 minutes, until lightly golden. Cool completely.
Make the custard:
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and coconut milk until smooth.
Temper the eggs:
Whisk the egg yolks in a bowl. Slowly pour about 1 cup of the warm milk mixture into the yolks while whisking constantly. Pour the egg mixture back into the saucepan.
Cook until thick:
Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil and becomes thick, about 5–7 minutes. Continue cooking for about 1 minute while whisking.
Add coconut and flavor:
Remove from the heat and stir in shredded coconut, butter, vanilla, and coconut extract. Mix until the butter melts and everything is smooth.
Fill the pie:
Pour the warm coconut custard into the cooled pie crust. Smooth the top.
Chill:
Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
Make the whipped cream:
Beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Finish the pie:
Spread or pipe the whipped cream over the chilled pie. Sprinkle generously with toasted coconut.
🥥 How to Toast the Coconut
Spread ½ cup shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–8 minutes, stirring once or twice, until lightly golden. Watch closely—it can burn quickly.
Prep: 30 minutes
Chill: 4 hours
Servings: 8 slices
Pro tip: For the richest coconut flavor, use full-fat canned coconut milk and don’t skip the toasted coconut topping!
