Coconut Cream Pie (Page 2 ) | November 21, 2025

🌴 Why You’ll Love This Pie

  • Creamy, velvety filling with real coconut flavor
  • Buttery, flaky crust (homemade or store-bought — your secret’s safe)
  • Topped with whipped cream and toasted coconut flakes for the perfect finish
  • Make-ahead friendly — actually better after chilling!

🛒 Ingredients

For the crust:

  • 1 9-inch pie crust, baked and cooled (homemade or store-bought)

For the coconut custard filling:

  • 1 can (13.5 oz) coconut milk
  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • ½ cup sweetened shredded coconut
  • ⅓ cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract (optional for extra flavor)

For topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla
  • ¼ cup toasted coconut flakes

👩‍🍳 How to Make It

  1. Bake the crust
    Bake your pie crust according to package or recipe instructions. Let cool completely.
  2. Make the filling
    In a saucepan over medium heat, whisk together coconut milk, whole milk, sugar, and shredded coconut. In a separate bowl, whisk cornstarch and egg yolks until smooth.

    Slowly pour about ½ cup of the hot milk mixture into the egg mixture to temper it, then slowly whisk it back into the saucepan. Cook, stirring constantly, until the mixture thickens and bubbles.

    Remove from heat, stir in butter, vanilla, and coconut extract. Let it cool slightly.

  3. Fill the crust
    Pour the filling into the cooled pie crust. Smooth the top and press a piece of plastic wrap directly onto the surface to prevent skin from forming.
  4. Chill
    Refrigerate for at least 4 hours, or overnight, until fully set.
  5. Make the whipped topping
    Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled pie.
  6. Add the final touch
    Sprinkle with toasted coconut flakes just before serving for crunch and beautiful presentation.

📝 Tips for Success

  • Use full-fat coconut milk for the richest flavor and texture.
  • Temper your eggs slowly to avoid scrambling — take your time.
  • Toast your coconut in a dry skillet over low heat for 2–3 minutes until golden.
  • Chill time is key — don’t rush it or your filling won’t set properly.