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Easy Coconut Cream Pie

A creamy and delicious coconut pie with a flaky crust, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 1 pre-made pie crust
  • 1 can (13.5 oz) coconut milk
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup whipped cream
  • 1/4 cup toasted coconut flakes for garnish

Instructions

1. Prepare the Crust:

  1. Pre-bake the pie crust according to package instructions and let it cool completely.
  2. In a medium saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 5-7 minutes).
  4. Remove from heat and stir in vanilla extract and shredded coconut.
  5. Pour the filling into the cooled pie crust and smooth the top with a spatula.
  6. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.
  7. Before serving, top with whipped cream and sprinkle with toasted coconut flakes.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally