Go Back

A silky, classic Coconut Cream Pie with a rich custard filling, toasted coconut, and fresh whipped cream, perfect for holidays or simple gatherings.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 baked 9-inch pie crust
  • 1 cup sweetened shredded coconut, toasted
  • 1.5 cups coconut milk
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 3 egg yolks
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 1.5 cups heavy cream, whipped

Equipment

  • saucepan
  • whisk
  • mixing bowls
  • Spatula
  • Pie Dish

Method
 

  1. Whisk coconut milk, whole milk, sugar, and cornstarch in a saucepan until smooth.
  2. Heat over medium, stirring constantly, until the mixture thickens and gently bubbles.
  3. Temper egg yolks with a small amount of hot custard, then whisk them into the saucepan.
  4. Remove from heat and stir in butter, vanilla, and toasted coconut.
  5. Pour the custard into the cooled pie crust and smooth the top.
  6. Chill for at least one hour or until fully set.
  7. Spread whipped cream over the chilled pie and garnish with extra toasted coconut.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 5gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 140mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 12IUVitamin C: 1mgCalcium: 12mgIron: 4mg

Notes

Chill the pie for at least one hour for best texture. Overnight chilling deepens the flavor even more.

Tried this recipe?

Let us know how it was!