Coconut Cream Pie Recipe

Coconut Cream Pie Recipe

Introduction

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!