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