Coconut Cream Pie Recipe
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Coconut Cream Pie |
Coconut cream pie is a delicious and refreshing dessert that is perfect for any occasion. It is made with a creamy coconut custard filling and a flaky pie crust. This recipe is easy to follow and produces a delicious pie that will be sure to please everyone.
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 (14-ounce) can full-fat coconut milk
- 1 cup half-and-half
- 1 cup sugar
- 2 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- Whipped cream, for garnish
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine coconut milk, half-and-half, sugar, and cornstarch. Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 2 minutes, stirring constantly.
- In a small bowl, whisk together egg yolks and vanilla extract.
- Gradually whisk egg yolk mixture into hot coconut mixture, stirring constantly.
- Cook for 1 minute longer, stirring constantly.
- Remove from heat and stir in shredded coconut.
- Pour filling into unbaked pie crust.
- Bake for 15 minutes, or until filling is set.
- Let cool completely before serving.
- Top with whipped cream and enjoy!
Tips
- For a richer flavor, use full-fat coconut milk.
- To make the pie crust ahead of time, preheat oven to 375 degrees F (190 degrees C). Roll out pie crust and place in a 9-inch pie plate. Crimp edges and prick bottom with a fork. Bake for 10-12 minutes, or until golden brown. Let cool completely before filling.
- To make the whipped cream ahead of time, beat heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- This pie can be made up to 2 days ahead of time. Cover and refrigerate until ready to serve.
Keywords: coconut cream pie, coconut custard, pie, dessert, recipe, easy, delicious