Description

This Easy Coconut Cream Pie features a flaky pre-baked crust filled with a rich, creamy coconut custard made from milk, sugar, and egg yolks, infused with vanilla and topped with whipped cream and toasted shredded coconut. Perfectly chilled to set, this dessert offers a delightful blend of smooth texture and tropical coconut flavor, making it a refreshing, crowd-pleasing treat for any occasion.

Ingredients

Scale

Pie Crust

1 9-inch pie crust, baked and cooled

Coconut Cream Filling

1 cup sweetened shredded coconut
2 3/4 cups milk
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract

Topping

1 cup whipped cream
Remaining 1/4 cup sweetened shredded coconut for garnish

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Instructions

Prepare the custard base: In a medium saucepan, combine the milk, sugar, flour, and salt. Cook over low heat, stirring constantly to prevent lumps, until the mixture thickens and begins to boil. Once boiling, continue to stir and cook for 1 more minute to ensure the mixture is fully thickened.
Temper the egg yolks: In a small bowl, beat the egg yolks slightly. Slowly pour 1 cup of the hot milk mixture into the egg yolks while stirring constantly to gradually raise their temperature and prevent curdling. Then, pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Bring to a boil again and cook for an additional 1 minute while stirring continuously to cook the eggs through and thicken the custard further.
Finish the filling: Remove the saucepan from the heat. Stir in the butter and vanilla extract until melted and combined. Then fold in 3/4 cup of the sweetened shredded coconut evenly throughout the filling. Pour the completed filling into the pre-baked pie crust. Chill the pie in the refrigerator for 2 to 4 hours, or until the filling is set and firm.
Add the toppings and serve: Before serving, spread the whipped cream evenly over the top of the chilled pie. Sprinkle the remaining sweetened shredded coconut evenly over the whipped cream to garnish and add texture. Slice and enjoy this creamy, coconut-filled dessert.

Notes

Ensure constant stirring while cooking the custard to prevent lumps and sticking.
Tempering the egg yolks is key to avoid scrambling when adding hot liquid.
For a toasty coconut flavor, lightly toast the shredded coconut for topping before adding it.
Chilling time can be extended up to overnight for best setting and flavor development.
Use a fully baked pie crust to avoid a soggy bottom.