The Ultimate Coconut Cream Pie
Silky, creamy, and packed with tropical coconut flavor, this Coconut Cream Pie is pure dessert perfection! With a buttery crust, rich coconut filling, and a fluffy whipped topping, it’s the perfect treat for any occasion.
Ingredients
For the Crust:
1 pre-baked pie crust (homemade or store-bought)
For the Filling:
1 cup whole milk
1 cup heavy cream
½ cup sugar
¼ cup cornstarch
¼ teaspoon salt
4 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
½ teaspoon coconut extract
2 tablespoons unsalted butter
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup toasted shredded coconut (for garnish)
Instructions
Prepare the Filling: In a medium saucepan over medium heat, whisk together the milk, heavy cream, sugar, cornstarch, and salt. Stir continuously until the mixture begins to thicken.
Temper the Eggs: In a small bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot milk mixture to the yolks, stirring constantly to avoid scrambling. Then, pour the tempered eggs back into the saucepan, whisking well.
Finish the Filling: Cook for another 2-3 minutes until thick and creamy. Remove from heat and stir in the shredded coconut, vanilla extract, coconut extract, and butter. Mix until smooth.
Chill the Pie: Pour the filling into the pre-baked pie crust and smooth the top. Cover with plastic wrap (pressing it directly onto the surface) and refrigerate for at least 4 hours, or until fully set.
Make the Whipped Topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe over the chilled pie.
Garnish & Serve: Sprinkle toasted coconut on top for extra flavor and texture. Slice and enjoy this luscious Coconut Cream Pie with every creamy, dreamy bite!
