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The Best Coconut Cream Pie

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This Coconut Cream Pie recipe delivers a deliciously rich and creamy dessert with a tropical flair. The smooth coconut custard filling, topped with homemade whipped cream and toasted coconut flakes, is perfect for special occasions or any time you're craving a sweet, indulgent treat. Make this easy and impressive coconut pie to delight your friends and family!

Ingredients

13.5 oz coconut milk

1 1/2 cups half and half

2 eggs + 1 egg yolk, beaten

3/4 cups granulated sugar

1/2 cup corn starch

1/4 tsp salt

2 cups sweetened flaked coconut, divided

1 tsp coconut extract or vanilla extract

1 deep dish pie shell, baked and cooled

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla or coconut extract

Instructions

  • In a large, microwave-safe bowl, combine coconut milk, half and half, eggs, sugar, corn starch, and salt. Stir the mixture well.

  • Microwave on high for 1 minute, then stir. Repeat this process for 5-7 minutes until the mixture thickens into a custard.

  • Stir in 1 1/2 cups of coconut and the coconut extract.

  • Pour the coconut custard into the cooled pie shell.

  • Refrigerate for at least 2 hours to allow the filling to set.

  • Preheat the oven to 350°F (175°C). Spread the remaining coconut on a baking sheet and bake for 5-7 minutes, stirring occasionally, until golden brown.

  • Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

  • Spread whipped cream on top of the custard and sprinkle with toasted coconut.

  • Keep refrigerated until ready to serve.

Notes

  • Store the pie in the refrigerator for up to 3 days.

  • Do not freeze the pie, as the texture of the custard and whipped cream may change upon thawing.

  • For a chocolate twist, add a layer of chocolate ganache before pouring the coconut custard.

Find it online: https://recipesbyjanet.com/the-best-coconut-cream-pie/