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Homemade Coconut Cream Pie with creamy filling and toasted coconut on top

Coconut Cream Pie

Indulge in this classic coconut cream pie, featuring a rich coconut custard filling in a flaky crust, topped with whipped cream for a perfect dessert treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 pie crust 1 pie crust (traditional, graham cracker, or Nilla wafer)
For the filling
  • 1 can 1 can (13.5 oz) coconut milk
  • 1 cup 1 cup heavy cream
  • 3/4 cup 3/4 cup granulated sugar
  • 1/4 cup 1/4 cup cornstarch
  • 1/4 teaspoon 1/4 teaspoon salt
  • 3 large 3 large egg yolks
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup shredded coconut (optional) Optional for added texture
  • to taste Whipped cream for topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Prepare your chosen pie crust and bake according to package instructions or until lightly golden. Let it cool completely.
Cooking the Filling
  1. In a saucepan, combine the coconut milk, granulated sugar, cornstarch, and salt over medium heat. Whisk until smooth.
  2. In a separate bowl, whisk the egg yolks. Gradually add some of the hot coconut mixture to the yolks, whisking constantly to temper the eggs. Pour this mixture back into the saucepan.
  3. Cook the mixture, stirring constantly, until it thickens and bubbles. Remove from heat and stir in the vanilla extract and shredded coconut, if using.
Assembling the Pie
  1. Pour the coconut filling into the cooled pie crust and refrigerate for at least 4 hours or until set.
  2. Before serving, top with whipped cream and additional shredded coconut if desired.

Notes

For a richer flavor, use a combination of coconut milk and full-fat cream. Allow filling to cool slightly before pouring into the crust. Taste before adding whipped cream, adjusting sweetness as needed.