Easy Coconut Cream Pie Recipe
Enjoy a rich and creamy Easy Coconut Cream Pie featuring a flaky crust, luscious coconut custard filling, and a fluffy whipped cream topping, perfect for any occasion and easy enough for bakers of all levels to prepare.
- Author: Lucas
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free crust)
Pie Crust
- 1 store-bought or homemade flaky pie crust
Coconut Custard Filling
- 1 can (13.5 oz) full-fat coconut milk
- 3 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (toasted for topping)
Topping
- 1 cup whipped cream (freshly whipped, stabilized if desired)
- 1/4 cup toasted shredded coconut (for garnish)
- Prepare the Pie Crust: Pre-bake your pie crust until golden and crisp, using pie weights or beans to prevent puffing, ensuring it stays flaky and resists sogginess from the filling.
- Make the Coconut Custard Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Slowly add coconut milk and egg yolks while whisking constantly. Cook over medium heat, stirring continuously until the mixture thickens to a pudding-like consistency.
- Add Flavor and Coconut: Remove the custard from heat and stir in vanilla extract and shredded coconut to enhance the coconut flavor and texture.
- Chill the Filling in Crust: Pour the warm custard into the baked pie crust, smooth the top, cover, and refrigerate for at least 4 hours or until fully set.
- Top with Whipped Cream and Toasted Coconut: Before serving, spread freshly whipped cream evenly over the chilled pie and sprinkle toasted shredded coconut on top for crunch and visual appeal.
Notes
- Use full-fat coconut milk for a richer, creamier custard.
- Toast the shredded coconut lightly without burning for enhanced flavor and texture.
- Whisk constantly when cooking the custard to prevent lumps and achieve a smooth consistency.
- Chill the pie thoroughly to allow the custard to set fully, enabling clean slices.
- Stabilize whipped cream by adding powdered sugar or gelatin to prevent weeping.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg
Keywords: coconut cream pie, easy coconut pie, creamy coconut dessert, tropical pie, gluten-free coconut pie