Homemade Coconut Cream Pie
A delicious homemade coconut cream pie with creamy coconut filling, topped with whipped cream, perfect for family gatherings and special occasions.
Ingredients
For the Pie
- 1 pre-baked 9-inch 9-inch pie crust Pre-baked
- 1 cup sweetened shredded coconut
- 3 cups whole milk Can substitute with coconut milk for richer flavor
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- to taste Whipped cream for garnish
- to taste Additional coconut for garnish
Instructions
Preparation
- In a saucepan, combine the shredded coconut and milk. Bring to a simmer over medium-high heat, then remove from heat, cover, and let steep for 30 minutes.
- In a separate bowl, whisk together the sugar, flour, and salt. Stir in the egg yolks until well combined.
- Slowly pour the coconut milk mixture into the egg mixture, whisking constantly to avoid lumps.
- Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
- Remove from heat and stir in the butter and vanilla extract until the butter has melted.
- Pour the coconut cream filling into the pre-baked pie crust and smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 4 hours, or until set.
Serving
- Serve your homemade coconut cream pie chilled, cut into slices on a dessert plate. Top with whipped cream and sprinkle with additional shredded coconut.
Notes
Chill the pie for as long as possible to ensure it sets well. It’s best to store covered in the refrigerator and consume within 3-4 days. Freezing is not recommended as it may change the texture.