Hey there, sweet tooth! Ready to whip up something creamy, dreamy, and truly special? This coconut cream pie isn’t just your average dessert — it’s a luscious escape that’s surprisingly quick and easy to make with pantry staples. Imagine biting into a silky, coconut-infused filling topped with fluffy whipped cream and toasted coconut aroma rising close enough to tempt your senses. It’s what dessert dreams are made of, and trust me, homemade always wins for that cozy, personalized touch; store-bought just can’t compete with that fresh, punchy flavor! And don’t worry about complicated steps — this recipe is your new best friend in the kitchen, giving you more time to enjoy the smells and smiles. Feeling adventurous? Why not try your hand at a tropical-inspired pineapple salsa next?
Now, let’s grab our ingredients and get this coconutlicious treat started! You’ll be amazed how quickly this pie comes together, and the compliments? Well, they’ll be pouring in faster than you can say ‘this is delicious!’
Coconut Cream Pie
Ingredients
Equipment
Method
- Begin by preparing the coconut custard: in a saucepan, combine coconut milk, sugar, and cornstarch. Whisk until smooth over medium heat, and bring to a gentle simmer, stirring constantly until the mixture thickens and just starts to bubble, about 5-7 minutes. Remove from heat.1 1/2 cups coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch
- In a small bowl, lightly beat the egg yolks. Slowly temper the eggs by whisking in a few spoonfuls of the hot coconut mixture, then pour the egg mixture back into the saucepan while stirring continuously. Return to heat and cook for another 2 minutes until the custard is very thick and coats the back of a spoon. Remove from heat and stir in vanilla extract and shredded coconut.4 large egg yolks, 1 teaspoon vanilla extract, 1/2 cup shredded sweetened coconut
- Pour the custard into the pre-baked and cooled pie crust, smoothing the surface with a spatula. Cover and refrigerate for at least 2 hours to set.1 pre-made pie crust
- While the custard chills, prepare the whipped cream: in a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Keep refrigerated until ready to top the pie.1 cup heavy whipping cream, 2 tablespoons powdered sugar
- Once the custard is set and chilled, spread the whipped cream evenly over the top of the pie using a spatula or piping bag. Sprinkle with toasted shredded coconut for added crunch and aroma.1 cup heavy whipping cream, 1/2 cup toasted shredded coconut
- Slice and serve immediately, allowing the coconut flavor and creamy texture to shine with each bite.
There you have it — a stunning coconut cream pie that’s bound to impress! Serve it chilled with a sprinkle of toasted coconut or some fresh fruit on top for an extra wow factor. Got other dessert ideas you’re itching to explore? Share your favorites in the comments below! Happy baking, friend, and enjoy every sweet, creamy bite!