Here’s a classic, silky, indulgent Coconut Cream Pie recipe—rich, creamy, and topped with fluffy whipped cream. Perfect for a special dessert or holiday table.

🥥 Coconut Cream Pie

Serves: 8
Time: ~1 hour plus chilling

Ingredients

For the Crust

• 1 9-inch pre-baked pie crust (store-bought or homemade)

For the Coconut Custard Filling

• 1 cup (120 g) sweetened shredded coconut
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 1/4 tsp salt
• 2 1/2 cups (600 ml) whole milk
• 3 large egg yolks, lightly beaten
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the Whipped Topping

• 1 cup (240 ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Optional: toasted coconut for garnish

Instructions

1. Toast the coconut

1. Preheat oven to 350°F (175°C).
2. Spread shredded coconut on a baking sheet.
3. Toast 5–7 minutes until golden, stirring once.
4. Set aside to cool.

2. Make the custard filling

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in milk until smooth.
3. Cook over medium heat, stirring constantly until mixture thickens and starts to bubble.
4. Temper the egg yolks: slowly whisk 1/2 cup of hot mixture into yolks, then return to the saucepan.
5. Cook 1–2 minutes more until very thick.
6. Remove from heat; stir in butter, vanilla, and 1/2 cup of toasted coconut.

3. Assemble the pie

1. Pour hot custard into baked pie crust.
2. Smooth top with a spatula.
3. Cover with plastic wrap (touching the surface to prevent a skin).
4. Chill in the refrigerator for at least 4 hours, preferably overnight.

4. Make the whipped topping

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread or pipe over chilled pie.

5. Garnish

• Sprinkle remaining toasted coconut on top.

⭐ Tips

• Use full-fat milk for a rich, silky filling.
• Chill thoroughly before adding whipped cream to prevent it from melting.
• Store in the fridge for up to 3 days.

If you want, I can also give:
🥥 A coconut cream pie with a graham cracker crust
🥥 A mini tartlet version
🥥 A dairy-free/coconut milk version

Do you want me to do one of these variations?