🥥 Classic Coconut Cream Pie
🧾 Ingredients
🥧 Crust
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1 pre-baked 9-inch pie crust (store-bought or homemade)
🥥 Coconut Cream Filling
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2 ½ cups whole milk
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½ cup heavy cream
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⅔ cup sugar
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¼ cup cornstarch
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¼ tsp salt
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4 egg yolks
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2 tbsp butter
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1 ½ cups sweetened shredded coconut
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1 tsp vanilla extract
🍦 Topping
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1 ½ cups heavy whipping cream
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3 tbsp powdered sugar
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½ tsp vanilla
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½ cup toasted coconut (for garnish)
👩🍳 Instructions
1️⃣ Prepare crust
Bake pie crust according to package directions.
Let cool completely.
2️⃣ Make the filling
In a saucepan, whisk together:
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Sugar
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Cornstarch
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Salt
Slowly whisk in milk and cream.
Cook over medium heat, stirring constantly, until thick and bubbling (about 5–7 minutes).
In a small bowl, whisk egg yolks.
Slowly add a few spoonfuls of the hot mixture into yolks (to temper), then pour back into saucepan.
Cook 2 more minutes until very thick.
Remove from heat. Stir in:
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Butter
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Vanilla
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Shredded coconut
3️⃣ Fill the pie
Pour hot filling into cooled crust.
Smooth the top.
Place plastic wrap directly on surface (to prevent skin).
Refrigerate at least 4 hours (or overnight).
4️⃣ Whipped topping
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread or pipe onto chilled pie.
Sprinkle toasted coconut on top.
⭐ Toasting Coconut
Spread coconut on baking sheet.
Bake at 350°F (175°C) for 5–8 minutes, stirring once, until golden.
💡 Tips
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For extra coconut flavor → replace ½ cup milk with coconut milk.
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Want shortcut version? Use instant vanilla pudding + coconut extract.
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Chill completely before slicing for clean pieces.
If you’d like, I can also give you:
👉 No-bake coconut cream pie
👉 Coconut cream pie bars
👉 Old-fashioned southern version
👉 Keto/low-carb version
Just tell me 🥥🍰