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Coconut Cream Pie

A creamy coconut custard pie topped with whipped cream, perfect for nostalgic gatherings and simple entertaining.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch Fully baked pie shell Homemade is best, but a quality store-bought crust works in a pinch.
For the Custard Filling
  • 1 can Full-fat coconut milk Shake the can well before opening.
  • 1 cup Whole milk Adds body and keeps the filling silky.
  • 2/3 cup Granulated sugar Sweetens without overpowering the coconut.
  • 4 Egg yolks Thicken the custard and give it that rich feel.
  • 1/3 cup Cornstarch Helps the filling set nicely for clean slices.
  • 2 tablespoons Unsalted butter For gloss and richness.
  • 2 teaspoons Vanilla extract Rounds out the flavor.
  • 1 pinch Salt Balances sweetness.
  • 1 cup Sweetened shredded coconut For the filling and topping.
For the Whipped Cream Topping
  • 1 cup Heavy cream For whipping and topping the pie.
  • 2 tablespoons Powdered sugar Lightly sweetens the whipped cream.

Method
 

Preparation
  1. Preheat the oven and bake the pie crust until lightly golden, then cool completely.
  2. In a medium pot, whisk together the coconut milk and whole milk, then heat until steaming.
  3. In a bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt until smooth.
  4. Slowly pour the warm milk into the yolk mixture while whisking, then return to the pot and cook over medium heat, whisking constantly until thick.
  5. Remove from heat and whisk in butter, vanilla, and shredded coconut. Taste for balance.
  6. Pour the custard into the cooled crust, cover with plastic wrap directly on the surface, and chill for at least 4 hours.
  7. Before serving, whip the heavy cream with powdered sugar to soft peaks and spread or pipe onto the chilled pie.
  8. Garnish with toasted coconut and a pinch of flaky salt.
  9. Slice with a warm, clean knife for tidy slices.

Notes

Make-ahead tips include baking the crust ahead of time and preparing the custard a day in advance. Only add whipped cream just before serving for the best texture.