Coconut Cream Pie
A nostalgic and easy dessert featuring a creamy coconut filling in a perfectly baked crust, topped with whipped cream and toasted coconut.
Ingredients
For the filling
- 1 cup sugar
- 1 cup whole milk
- 1 cup coconut milk Use good quality coconut milk for best results
- 3 large eggs
- ¼ cup butter Unsalted butter, cubed
- ¼ cup cornstarch For thickening
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut Plus extra for topping
- 1 pinch salt Optional, for flavor enhancement
For assembling
- 1 pre-baked pie crust Store-bought or homemade
- 1 cup whipped cream For topping
Instructions
Preparation
- Blind-bake the pie crust until golden and set aside.
Making the Filling
- In a pot, whisk together milk, coconut milk, and sugar.
- Add cornstarch, eggs, and optional salt, and whisk until smooth.
- Heat on medium, whisking constantly to avoid lumps, until thickened.
- Remove from heat and stir in shredded coconut, vanilla, and butter.
- Pour the hot filling into the baked pie crust.
- Let the pie chill in the refrigerator for a couple of hours until set.
Serving
- Before serving, top with whipped cream and toasted coconut.
- Optionally, drizzle some chocolate frosting on top.
Notes
Store leftovers covered in the fridge for up to 4 days. For best flavor, make ahead as this pie tastes better the next day.