Easy Coconut Cream Pie

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Easy Coconut Cream Pie

420 Reviews

★★★★★ 4.5/5

Hey dessert fans! AMBER here, bringing you a silky and smooth Easy Coconut Cream Pie. This pie is full of rich coconut flavor, with a creamy filling and a crunchy golden crust. It’s the perfect dessert for coconut lovers and sure to be a hit at your next gathering!

Nutrition Facts

Calories 320 ; fat 20g; Sodium 200mg; Carbohydrates 30g; Protein 3g. Fiber: 2g

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Descriptions

This Easy Coconut Cream Pie is a tropical treat with a smooth, rich coconut custard filling and a light, fluffy whipped cream topping. With a buttery pie crust and toasted coconut garnish, it’s an irresistible dessert that’s perfect for any occasion.

Directions

Step 1

Prepare the Pie Crust: If using a store-bought crust, pre-bake it according to package instructions, then let it cool.

Step 2

Make the Coconut Cream Filling: In a medium saucepan, combine the coconut milk, heavy cream, and sugar. Heat over medium heat until it just begins to simmer, stirring occasionally.

Step 3

Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually add a little of the hot cream mixture to the eggs, whisking constantly, then slowly pour the egg mixture back into the saucepan, stirring continuously.

Step 4

Thicken the Filling: Continue to cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 2-3 minutes. Remove from heat and stir in the vanilla extract, toasted coconut, and a pinch of salt. Let it cool for a few minutes.

Step 5

Fill the Pie Crust: Pour the coconut cream filling into the cooled pie crust. Smooth the top with a spatula and refrigerate for at least 3 hours or until the filling is fully set.

Step 6

Prepare the Whipped Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Step 7

Assemble and Serve: Once the pie has set, top it with the whipped cream and sprinkle with additional toasted coconut. Slice and serve chilled!

Note's

For extra coconut flavor, feel free to add more toasted coconut on top or fold some into the filling. This pie can be made a day ahead for even better flavor!

Ingredients

For the Pie Crust: 1 store-bought or homemade pie crust, pre-baked and cooled
For the Coconut Cream Filling:
1 can (14 oz) coconut milk
1 cup heavy cream
1/2 cup granulated sugar
3 large egg yolks
1/4 cup cornstarch
1 tsp vanilla extract
1 1/2 cups shredded sweetened coconut
Pinch of salt
For Cream Topping: 1 cup heavy cream 2 tbsp powdered sugar 1/2 tsp vanilla extract