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Coconut cream pie is a classic dessert that brings tropical flavors to your table with its creamy coconut filling, buttery pie crust, and fluffy whipped topping. This indulgent pie is a perfect combination of smooth custard, sweet coconut flakes, and a golden, flaky crust. Whether for a family gathering or a special occasion, it’s a crowd-pleasing treat that’s easy to make from scratch.

Each bite of this dessert is rich and luscious, yet light and refreshing. With its delightful coconut aroma and irresistible texture, this pie will quickly become a favorite in your dessert rotation.

Ingredients:
For the Crust:

  • 1 pre-baked 9-inch pie crust (homemade or store-bought)

For the Coconut Filling:

  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 large egg yolks
  • 1 cup sweetened shredded coconut
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional, for enhanced flavor)

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup toasted coconut flakes

Directions:

  1. Bake the Pie Crust: If you’re using a homemade crust, blind-bake it first by placing a sheet of parchment paper or foil inside the crust and filling it with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes, remove the weights, and bake for another 5 minutes until golden brown. Let it cool completely.
  2. Make the Coconut Filling: In a medium saucepan, whisk together granulated sugar, brown sugar, cornstarch, and salt. Gradually add the milk, whisking constantly to prevent lumps. Place the saucepan over medium heat and cook, stirring, until the mixture thickens and begins to bubble, about 5–7 minutes.
  3. Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly add a ladle of the hot milk mixture to the yolks while whisking constantly to prevent scrambling. Pour the tempered yolks back into the saucepan and cook for another 2–3 minutes, stirring constantly, until the mixture thickens further.
  4. Add Coconut and Flavorings: Remove the saucepan from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract (if using). Pour the filling into the cooled pie crust and smooth the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
  5. Prepare the Whipped Topping: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the chilled pie.
  6. Garnish and Serve: Sprinkle the pie with toasted coconut flakes for a decorative and flavorful touch. Slice and serve chilled.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 40 minutes | Kcal: 320 per slice | Servings: 8

 

FAQ

  1. Can I use canned coconut milk instead of whole milk?
    Yes, you can substitute canned coconut milk for a richer coconut flavor. Use full-fat coconut milk for the best results.
  2. How do I toast coconut flakes?
    Spread the coconut flakes on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
  3. Can I use a graham cracker crust instead?
    Absolutely! A graham cracker crust adds a nice contrast to the creamy filling and works wonderfully with the coconut flavor.
  4. Can I make this pie ahead of time?
    Yes, the pie can be made up to 2 days in advance. Add the whipped topping and toasted coconut just before serving for the freshest presentation.
  5. How do I store leftovers?
    Store the pie in the refrigerator, covered with plastic wrap, for up to 3 days.