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Coconut Cream Pie


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  • Author: Mari
  • Total Time: 3 hours 25 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A rich and creamy coconut custard filling nestled in a flaky pie crust, topped with fluffy whipped cream and toasted coconut flakes. A timeless dessert perfect for Mother’s Day!


Ingredients

Units Scale

For the Pie Crust:

  • 1 pre-baked 9-inch pie crust (store-bought or homemade)

For the Coconut Filling:

  • 2 cups (480ml) whole milk
  • 1 cup (240ml) coconut milk
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter
  • 1 cup (90g) shredded sweetened coconut

For the Topping:

 

  • 1 cup (240ml) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup (45g) toasted coconut flakes

Instructions

  • Prepare the Filling:

    • In a saucepan, heat whole milk and coconut milk over medium heat until warm.
  • Thicken the Custard:

    • In a bowl, whisk sugar, cornstarch, and egg yolks.
    • Slowly pour in the warm milk while whisking. Return the mixture to the pan and cook until thickened.
  • Add Flavor:

    • Remove from heat, stir in vanilla, butter, and shredded coconut. Let cool slightly.
  • Fill the Pie Crust:

    • Pour the coconut custard into the pre-baked pie shell and smooth the top. Chill for at least 3 hours.
  • Make the Whipped Cream:

    • Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled pie.

 

  • Garnish & Serve:

    • Sprinkle toasted coconut flakes on top. Slice and enjoy!

Notes

  • For a stronger coconut flavor, use toasted coconut in the filling.
  • Chill the pie overnight for the best texture.
  • Serve with a drizzle of caramel or chocolate sauce for extra indulgence.
  • Prep Time: 15 minutes
  • chill time: 3 hours
  • Cook Time: 10 minutes
  • Category: Dessert, Pie
  • Method: No-Bake, Stovetop
  • Cuisine: American