Coconut Cream Pie Recipe With Rich, Creamy Filling
This Coconut Cream Pie Recipe is everything a good dessert should be—cool, creamy, and packed with coconut flavor. It’s made with a pre-baked pie crust, filled with a rich coconut cream filling, and topped with freshly whipped cream frosting and toasted coconut.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 large egg yolks
- 1 ½ cups whole milk
- 1 cup unsweetened coconut milk
- 1 cup shredded sweetened coconut
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional, for stronger coconut flavor)
Instructions
- 1
If using a store-bought crust, bake it as per the package instructions. Let it cool completely.
- 2
Combine sugar, cornstarch, and salt in a medium-size saucepan and mix them together. In a separate bowl, whisk the egg yolks. Slowly whisk in the whole milk and coconut milk. Pour the wet mixture into the saucepan and whisk everything together. Cook over medium heat, stirring constantly. The mixture will begin to thicken over a course of 5–7 minutes. Keep stirring to avoid lumps. Once thick and bubbling, remove from heat.To this, add butter, vanilla extract, coconut extract, if possible, and shredded coconut. Give the wash a rest for 10–15 minutes, occasionally stirring to prevent skin formation.
- 3
Pour the warm Coconut Cream Filling into your cooled pie crust. Smooth the top with a spatula. Cover with plastic wrap directly touching the surface to prevent a skin.
- 4
Refrigerate for at least 4 hours, or overnight. It needs time to fully set.
- 5
Mix the vanilla essence, powdered sugar, and heavy cream until stiff peaks form.
- 6
Spread or pipe the whipped cream over the chilled pie. Sprinkle with toasted coconut on top. Slice, serve, and enjoy!