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Coconut Cream Pie Recipe

Coconut Cream Pie Recipe

It’s creamy and decadent, with a flaky and tender crust, and a filling that’s creamy, sweet, and rich. It’s a homey, comforting dish that’s loved by everyone.All you need is some sugar, butter, and a cup of coconut milk.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

  • 1 pie crust recipe
FOR THE TOASTED COCONUT TOPPING
  • 1/2 cup flaked sweetened coconut
FOR THE COCONUT CUSTARD
  • 1 1/2 cups canned coconut milk
  • 1 1/2 cups half-and-half
  • 5 egg yolks
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 1/2 cups flaked sweetened coconut
  • 1 1/2 teaspoons vanilla
  • Whipped Cream

Instructions
 

  • In accordance with the recipe, blind-bake the pie crust.
FOR THE TOASTED COCONUT TOPPING
  • On a baking sheet with a rim, spread coconut evenly. Heat oven to 350°F and bake for 8-10 minutes until coconut begins to turn brown.
  • Let cool for a few minutes.
FOR THE COCONUT CUSTARD
  • Place the coconut milk and half-and-half in a liquid measuring cup. Together with the milk, add the egg yolks. Prepare a set-aside.
  • Over medium-low heat, combine sugar and cornstarch. After whisking the egg and milk mixture again, slowly add the sugar and cornstarch mixture, whisking continuously.
  • Boil the custard mixture. Continue to stir constantly with a wooden spoon or rubber spatula. Give it a minute to boil.
  • Then remove the pan from the heat and add the butter, coconut, vanilla, and salt.
  • Fill the pie crust with custard. Set aside for at least 30 minutes in the refrigerator, covering lightly with plastic wrap.
  • On top of coconut custard, spread whipped cream. Make sure the mixture is refrigerated until serving time.
  • Serve with toasted coconut on top.
Keyword Coconut Cream Pie Recipe
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