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Coconut Cream Pie

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This coconut cream pie is a silky, dreamy dessert with a buttery crust, luscious coconut custard filling, and a fluffy whipped cream topping with toasted coconut. Every bite is creamy, sweet, and full of tropical flavor—perfect for holidays, gatherings, or anytime you want to impress.

Ingredients

  • For the crust:
  • 1 pie crust (homemade or store-bought, baked and cooled)
  • For the filling:
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • ½ cup sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 3 tbsp butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • For the topping:
  • 2 cups whipped cream (homemade or store-bought)
  • ½ cup toasted coconut (for garnish)

Instructions

  1. Bake pie crust according to directions, then let cool completely.
  2. In a saucepan, whisk milk, cream, sugar, and cornstarch over medium heat until thickened.
  3. Temper egg yolks by whisking in some hot mixture, then return to saucepan and cook until smooth and creamy.
  4. Remove from heat and stir in butter, vanilla, and shredded coconut.
  5. Pour filling into cooled crust, smooth top, and refrigerate at least 4 hours until set.
  6. Before serving, top with whipped cream and sprinkle with toasted coconut.

Notes

  • Add a splash of coconut extract for extra flavor.
  • Use a graham cracker crust instead of pastry for a twist.
  • For a lighter version, use half-and-half instead of cream.
  • Brush crust with melted chocolate before filling to prevent sogginess.

Nutrition

Find it online: https://recipesbyliza.com/coconut-cream-pie/