Description
Rich and creamy coconut cream pie with a flaky crust—easy to make, full of tropical flavor, and perfect for holidays or everyday desserts.
Ingredients
For the Crust:
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1 deep-dish pie crust, blind baked and cooled
For the Coconut Filling:
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3 large egg yolks, room temperature
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¾ cup granulated sugar
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⅓ cup all-purpose flour
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1 cup heavy whipping cream
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1 can (13.5 oz) full-fat coconut milk
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1 can (14 oz) sweetened condensed milk
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½ teaspoon salt
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2 teaspoons coconut extract (or vanilla extract)
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1½ cups sweetened shredded coconut
For the Whipped Topping:
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2 cups heavy whipping cream, chilled
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1 cup powdered sugar
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¼ teaspoon cream of tartar
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1 teaspoon vanilla extract
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Coconut chips or ½ cup toasted coconut (optional, for garnish)
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White chocolate bar for shavings (optional)
Instructions
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In a saucepan, whisk sugar, flour, cream, coconut milk, condensed milk, and salt. Heat over medium, stirring, until thickened.
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In a bowl, whisk egg yolks. Slowly whisk in ½ cup of the hot mixture to temper, then add yolks to saucepan.
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Stir constantly until mixture bubbles and thickens (1–2 min).
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Strain into a bowl. Stir in coconut extract and shredded coconut. Cover with plastic wrap directly on the surface; cool 1 hour.
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Pour filling into pie crust and refrigerate for 2–4 hours.
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Beat cream to soft peaks, then add sugar, cream of tartar, and vanilla. Beat to stiff peaks.
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Spread whipped topping over chilled pie. Garnish with toasted coconut or white chocolate shavings.
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Keep refrigerated until ready to serve.
Notes
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Toasted coconut adds a nice crunch and extra flavor—toast in a dry skillet over low heat until golden.
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For added decadence, drizzle with melted white chocolate before serving.
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Can be made 1 day in advance and stored covered in the fridge.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American