Here’s a rich, creamy Coconut Cream Pie recipe—smooth custard filling, flaky crust, and fluffy whipped topping 🥥🥧
🥥 Coconut Cream Pie
🧂 Ingredients
For the crust
- 1 pre-baked 9-inch pie crust (or homemade pastry crust)
For the coconut filling
- 1 cup sugar
- ½ cup cornstarch
- ¼ tsp salt
- 2½ cups milk (whole milk is best)
- 4 egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup extra coconut for mixing or topping
For topping
- 1½ cups heavy whipping cream
- 2–3 tbsp powdered sugar
- ½ tsp vanilla extract
- Toasted coconut flakes (optional, for garnish)
🍳 Instructions
1. Make the coconut custard
- In a saucepan, mix sugar, cornstarch, and salt
- Slowly whisk in milk
- Cook over medium heat, stirring constantly until thick
2. Temper the eggs
- Beat egg yolks in a bowl
- Slowly add a little hot mixture to yolks (to warm them)
- Pour yolk mixture back into saucepan
3. Finish filling
- Cook 2–3 more minutes until thick and smooth
- Remove from heat
- Stir in butter, vanilla, and shredded coconut
4. Fill the crust
- Pour filling into pre-baked pie crust
- Smooth the top
- Chill for at least 4 hours (or overnight)
5. Make whipped topping
- Whip cream, powdered sugar, and vanilla until soft peaks form
6. Assemble
- Spread whipped cream over chilled pie
- Top with toasted coconut flakes
🍽️ Serving tips
- Serve cold for best texture
- Store in fridge up to 3 days
- Toast coconut lightly for extra flavor
😋 Result
Creamy coconut custard, light whipped topping, and flaky crust—classic bakery-style dessert with tropical flavor.
If you want, I can also give you:
- A no-egg coconut cream pie
- A no-bake version
- Or a German chocolate coconut pie twist 👍
