Creamy Coconut Cream Pie Recipe with Toasted Coconut Crunch
A luscious, silky coconut cream pie topped with toasted coconut for a perfect nutty crunch. Easy to make with simple ingredients and ready in under an hour including chilling time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 pre-made 9-inch pie crust (graham cracker or traditional pastry crust)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 cup (240 ml) cold heavy cream
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 4 large egg yolks, room temperature
- 3 tablespoons (45 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup (85 g) shredded unsweetened coconut
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Place your pie crust on a baking sheet and bake for 10-12 minutes until golden and firm. Remove and let cool completely.
- Toast the shredded coconut in a dry skillet over medium heat, stirring constantly for 3-5 minutes until golden brown and fragrant. Transfer to a plate to cool.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add about 1 cup (240 ml) of coconut milk, whisking to combine. Add the egg yolks and stir well.
- Cook the mixture over medium heat, stirring constantly until it thickens and starts to bubble gently, about 7-10 minutes.
- Remove from heat and stir in butter, vanilla extract, and the remaining coconut milk (about 11.5 oz / 340 ml) until butter melts completely.
- Pour the filling into the cooled pie crust and smooth the top. Cover the surface with plastic wrap pressed directly on the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours, preferably overnight, to set the filling and meld flavors.
- Before serving, whip the cold heavy cream until soft peaks form and spread or pipe it atop the chilled pie.
- Sprinkle the toasted coconut generously over the whipped cream.
- Serve chilled, slicing with a sharp knife and wiping the knife between cuts for clean slices.
Notes
Stir constantly when cooking the filling to avoid lumps or curdling. Temper egg yolks by gradually adding hot coconut milk mixture before combining. Use a dry skillet for toasting coconut to avoid burning. Chill bowl and beaters before whipping cream for best results. If filling is too loose, chill 15-20 minutes before pouring into crust. For gluten-free, use gluten-free crust; for dairy-free, substitute heavy cream with coconut cream and butter with coconut oil.
Nutrition
- Serving Size: 1/8 of the pie
- Calories: 320
- Fat: 22
- Carbohydrates: 28
- Protein: 4
Keywords: coconut cream pie, toasted coconut, easy dessert, creamy pie, tropical dessert, coconut milk pie, quick pie recipe