Description
A classic coconut cream pie with a buttery crust, rich coconut custard filling, and fluffy whipped cream topping.
Ingredients
- 1 9-inch pie crust (pre-baked)
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 1 cup canned coconut cream
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for topping)
Instructions
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk and egg yolks until smooth.
- Cook over medium heat, stirring constantly, until thickened and bubbling.
- Remove from heat and stir in coconut cream, shredded coconut, butter, and vanilla.
- Pour the filling into the pre-baked pie crust.
- Cover with plastic wrap directly on the surface and chill for at least 4 hours.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over chilled pie before serving.
Notes
- For extra coconut flavor, toast the shredded coconut before adding.
- Ensure constant stirring to prevent lumps.
- Pie can be made a day ahead for best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American