Coconut Cream Pie
A classic coconut cream pie with a flaky crust, silky coconut filling, and fluffy whipped cream topping. Simple, comforting, and packed with sweet coconut flavor in every bite!
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- 9-inch pie crust (baked)
- - Spatula
Ingredients
- 1 cup sweetened shredded coconut
- 2.5 cups whole milk
- 0.75 cup sugar
- 0.25 cup cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
- 1 cup whipped cream for topping
Instructions
- Heat milk in a saucepan over medium heat until warm.
- Whisk sugar, cornstarch, and egg yolks in a bowl until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly.
- Pour everything back into the pan and cook, stirring often, until thickened.
- Remove from heat and stir in butter, vanilla, and coconut.
- Pour filling into baked crust and chill for at least 3 hours.
- Top with whipped cream and extra toasted coconut before serving.
Notes
Let the pie chill completely for the best texture. For extra coconut flavor, toast some coconut to sprinkle on top. Use a homemade or store-bought crust as you prefer. Serve well-chilled for easy slicing.
Nutrition
Calories: 350kcal | Protein: 5g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 160mg