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Coconut Cream Pie
Jana Rae

Coconut Cream Pie

Classic Coconut Cream Pie with a flaky crust, creamy coconut custard filling, and whipped topping. A nostalgic farmhouse dessert for any occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 pre-baked 9-inch pie crust homemade or store-bought
  • ¾ cup sugar
  • ⅓ cup cornstarch or flour
  • ¼ tsp salt
  • 2 ½ cups whole milk or coconut milk for stronger flavor
  • 4 large egg yolks lightly beaten
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • 1 cup shredded sweetened coconut plus extra for topping
  • 1 cup whipped cream for topping

Method
 

  1. Use a fully baked 9-inch crust. Let cool.
  2. In a saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in milk. Cook over medium heat until thickened and bubbly.
  3. Slowly whisk some hot mixture into egg yolks, then return yolks to saucepan. Cook 2 more minutes, whisking constantly.
  4. Remove from heat; stir in butter, vanilla, and shredded coconut.
  5. Pour custard into cooled crust. Smooth top and refrigerate at least 2 hours until set.
  6. Top with whipped cream and toasted coconut before serving.

Notes

Recipe Notes

  • Toast coconut in a dry skillet or oven for extra flavor.
  • Keeps best chilled, up to 3 days in the fridge.
  • A glass pie dish works best so you can see custard layers.

⭐ Pro Tip

Pie Crust: Use 1 (9-inch) pre-baked crust. For best results, try my Buttery Flaky Pie Crust Recipe — crisp, flaky, and perfect with creamy coconut custard.