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Easy Coconut Cream Pie

A creamy and delicious coconut cream pie with a flaky crust and toasted coconut topping.

Ingredients

Scale

For the Crust:

  • 1 pre-baked 9-inch pie crust
  • 1 cup sweetened shredded coconut
  • 3 cups whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden brown. Set aside.
  2. In a medium saucepan, whisk together milk, sugar, cornstarch, salt, and egg yolks over medium heat. Cook, stirring constantly, until mixture thickens and comes to a boil.
  3. Remove from heat and stir in butter, vanilla extract, and 3/4 cup of the toasted coconut. Pour filling into the pre-baked pie crust and smooth the top. Refrigerate for at least 4 hours.
  4. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the chilled pie and sprinkle with remaining toasted coconut.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog