Description
This Easy Coconut Cream Pie is a rich and creamy dessert perfect for any occasion. With a flaky crust, velvety filling, and toasted coconut topping, it’s both simple to make and impossible to resist!
Ingredients
Scale
- Pre-baked 9-inch pie crust
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Toasted coconut flakes
Instructions
- Prepare the filling by cooking sugar, cornstarch, and milk until thickened.
- Temper the egg yolks and combine with the milk mixture. Cook for 2 more minutes.
- Add butter, vanilla, and shredded coconut.
- Pour into the pie crust and chill for 4 hours.
- Top with whipped cream and toasted coconut before serving.
Notes
- Substitute almond or coconut milk for a dairy-free option.
- Use graham cracker crust as an alternative.
- Toast coconut carefully to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Dessert
- Cuisine: No-Bake
Nutrition
- Calories: 430
- Sugar: 33g
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Protein: 5g
Keywords: Coconut Cream Pie, Coconut Dessert Recipe, Creamy Coconut Pie