Coconut Cream Pie
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Coconut Cream Pie is a creamy and luscious dessert that’s perfect for any occasion.
It combines a buttery, flaky crust with a rich coconut custard filling, topped with fluffy whipped cream and toasted coconut.
This Southern favorite is ideal for holidays, potlucks, or when you’re craving a sweet and tropical treat.
Ingredients
For the Crust:
1 refrigerated pie crust or homemade pie crust
For the Filling:
2/3 cup granulated sugar
1/4 cup cornstarch
3 cups half-and-half (or canned coconut milk for extra coconut flavor)
4 large egg yolks
3 tablespoons butter
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
For the Topping:
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup toasted shredded coconut
Instructions
Prepare the Crust:
⇆
Preheat the oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie plate. Crimp the edges and poke the bottom and sides with a fork.
Bake the crust according to package or recipe directions until golden brown. Let it cool completely.
Make the Custard Filling:
In a medium saucepan, whisk together sugar and cornstarch. Gradually add the half-and-half and egg yolks, whisking until smooth.
Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Let it boil for 1 minute, then remove from heat.
Stir in the butter, flaked coconut, and vanilla extract. Let the filling cool for 30 minutes.
Assemble the Pie:
Pour the cooled custard filling into the baked crust. Smooth the top with a spatula.
Cover the pie with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or until the filling is set.
Make the Whipped Cream:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
Top the Pie:
Spread or pipe the whipped cream evenly over the chilled filling.
Sprinkle the toasted coconut on top for garnish.
Serve:
Slice and serve the pie chilled for the best flavor and texture.
Tips and Variations
For a Southern twist, top the pie with meringue instead of whipped cream. Brown the meringue with a kitchen torch or under a broiler for a caramelized finish.
Add a tropical flair by mixing crushed pineapple into the custard filling.
Store the pie in the refrigerator for up to 3 days. To freeze, prepare the crust and custard filling ahead of time, and add the whipped cream topping after thawing.
Conclusion
Coconut Cream Pie is a classic dessert that combines rich, creamy custard with the tropical flavor of coconut.
Easy to prepare yet irresistibly delicious, it’s a crowd-pleaser for any occasion.
Whether you serve it as the centerpiece of a holiday table or a sweet ending to a casual dinner, this pie is sure to impress. Enjoy every creamy bite!
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