Yesss! A Coconut Cream Pie is like a tropical hug in pie form 🥥🥧—creamy, dreamy coconut custard in a flaky crust, topped with whipped cream and toasted coconut flakes. It’s smooth, rich, and totally irresistible.
🥥 Coconut Cream Pie
Ingredients:
For the Crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the Coconut Custard Filling:
- 1 cup whole milk
- 1 cup canned coconut milk
- Âľ cup granulated sugar
- ÂĽ cup cornstarch
- ÂĽ tsp salt
- 4 egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
For the Topping:
- 1½ cups heavy whipping cream
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup toasted shredded coconut
🧑‍🍳 Instructions:
1. Make the Filling:
- In a saucepan, whisk together both milks, sugar, cornstarch, salt, and egg yolks.
- Cook over medium heat, stirring constantly until thick and bubbly (about 8–10 mins).
- Remove from heat, stir in butter, vanilla, and shredded coconut.
- Pour into cooled pie crust and smooth the top.
- Cover with plastic wrap (directly touching filling) and refrigerate for at least 4 hours or until set.
2. Make the Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread or pipe over the chilled coconut filling.
3. Add Finishing Touch:
- Sprinkle generously with toasted coconut flakes.
- Chill again or serve right away!
🌴 Tips:
- Toast coconut in a dry skillet or oven at 325°F (160°C) until golden—watch it closely!
- For an extra coconut punch, add coconut extract to the custard or whipped cream.
Want a creamy, golden-topped image of this pie—like something you’d see at a classic diner or a beachside café? I can create a stunning visual with that flaky crust, silky center, and toasty coconut on top!
