Description
Creamy, dreamy, and loaded with coconut flavor, this classic coconut cream pie features a flaky crust, rich coconut custard, and a crown of whipped cream and toasted coconut flakes.
Ingredients
Scale
- 1 1/2 cups shredded sweetened coconut, divided
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 2 cups whipped cream
- 1 (9-inch) baked pie crust, cooled
Instructions
- If your pie crust isn’t pre-baked, bake it at 375°F until golden and let it cool completely.
- In a medium saucepan, whisk together milk, cream, sugar, and cornstarch over medium heat until thickened and bubbling.
- In a small bowl, whisk egg yolks, then slowly pour in some of the hot mixture to temper. Return everything to the saucepan and cook until thick.
- Remove from heat and stir in butter, vanilla, and 1 cup shredded coconut.
- Pour the filling into the cooled pie crust, smooth the top, and press plastic wrap directly onto the surface. Chill for at least 4 hours.
- Top with whipped cream and sprinkle with toasted coconut.
- Slice and serve chilled.
Notes
- Use canned coconut milk for a deeper coconut flavor.
- For a dairy-free version, substitute with non-dairy alternatives and coconut whipped topping.
- Chill fully before slicing for clean cuts.
- Toast coconut in a dry pan or oven for a nutty, golden topping.