Coconut Cream Pie
Coconut cream pie is a delightful dessert that brings together a luscious coconut filling in a golden crust, topped with airy whipped cream. This easy-to-make pie captures the essence of summer and nostalgia, perfect for family gatherings or cozy dinners. Each slice offers creamy goodness and is sure to impress your guests, leaving them yearning for seconds!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pre-baked pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 1 cup coconut milk
- 4 large egg yolks
- 2 tsp vanilla extract
- 1 cup shredded coconut (toasted or plain)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Toasted coconut flakes (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Bake the pie crust until golden brown (15-20 minutes) and let cool.
- In a saucepan over medium heat, whisk sugar, cornstarch, salt, whole milk, and coconut milk until thickened (about 5-7 minutes).
- Remove from heat and whisk in egg yolks. Return to low heat for an additional minute.
- Stir in vanilla extract and shredded coconut until well combined.
- Pour the filling into the cooled pie shell and refrigerate for at least 4 hours or overnight.
- For the topping, beat heavy whipping cream with powdered sugar until soft peaks form. Spread over chilled filling and garnish with toasted coconut flakes if desired.
Nutrition
- Serving Size: 1 slice (118g)
- Calories: 341
- Sugar: 23g
- Sodium: 151mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 134mg