Coconut Cream Pie

 Introduction

Coconut Cream Pie is a beloved custard-based dessert known for its rich, velvety texture and tropical flair.

It features a crisp crust filled with creamy coconut pudding, topped with whipped cream and a generous sprinkle of toasted coconut flakes.

Ingredients

1 pre-baked 9-inch pie crust (pastry or graham cracker).

2 cups whole milk and 1 cup heavy cream.

3/4 cup granulated sugar.

1/4 cup cornstarch (for thickening).

4 large egg yolks.

1 cup sweetened shredded coconut (plus extra for topping).

2 tablespoons unsalted butter and 2 teaspoons vanilla extract.

1 1/2 cups heavy whipping cream and 3 tablespoons powdered sugar (for the topping).

Instructions

Whisk: In a medium saucepan, whisk together sugar, cornstarch, and a pinch of salt.

Combine: Gradually whisk in the milk and heavy cream until smooth.

Thicken: Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.

Temper Eggs: Slowly whisk about half of the hot milk mixture into the beaten egg yolks, then pour the yolk mixture back into the saucepan.

Boil: Continue cooking and stirring for 2 more minutes. Remove from heat.

Fold: Stir in the butter, vanilla, and 1 cup of shredded coconut.

Chill: Pour the filling into the pre-baked crust. Press plastic wrap directly onto the surface and refrigerate for at least 4 hours.

How to Make

To get that professional look from the photo, toast your coconut topping in a dry skillet over medium heat for 3–5 minutes until golden brown.

Once the pie is fully set, pipe or spread stabilized whipped cream over the top and shower it with the toasted flakes.

Variations

Chocolate Coconut: Spread a thin layer of chocolate ganache on the bottom of the crust before adding the coconut filling.

Banana Coconut: Add a layer of sliced bananas at the base of the pie for a “Tropical Cream” hybrid.

Dairy-Free: Substitute the milk and cream with full-fat canned coconut milk for an even more intense coconut flavor.

Tips

Don’t Rush the Chill: If you cut the pie too early, the custard will run. It needs several hours to firm up completely.

Temper Carefully: Adding the hot liquid to the eggs slowly prevents the eggs from scrambling.

Toast the Topping: Never skip toasting the coconut; it provides a necessary crunch and a deeper, nuttier flavor profile.

Nutrition (Per Serving)

Calories: Approximately 400-480 kcal per slice.

Fat: 28g – 35g.

Carbohydrates: 35g – 40g.

Sugar: 22g – 28g.

Healthy Benefits

Manganese: Coconut is rich in manganese, which is essential for bone health and the metabolism of carbohydrates and cholesterol.

Energy Boost: The medium-chain triglycerides (MCTs) found in coconut are used quickly by the body for energy.

Protein & Calcium: The dairy components provide a modest amount of protein and calcium for bone strength.

Conclusion

Coconut Cream Pie is the ultimate crowd-pleaser for holidays or summer gatherings.

Its balance of creamy sweetness and toasted crunch makes it a timeless dessert that looks as good as it tastes.