Creamy, rich, and packed with coconut flavor, this classic coconut cream pie has a buttery crust, silky coconut custard filling, fluffy whipped cream, and toasted coconut on top.
Ingredients
For the pie crust:
1 unbaked 9-inch pie crust
1 tablespoon sugar, optional
For the coconut filling:
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
2 cups whole milk
1 cup canned coconut milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
2 tablespoons butter
For the topping:
1½ cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
½ cup shredded coconut
Step-by-Step Instructions
1. Bake the pie crust
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom lightly with a fork. Line with parchment paper and add pie weights or dried beans.
Bake for 15 minutes, then remove the parchment and weights. Continue baking for another 8–10 minutes, until golden brown. Let it cool completely.
2. Toast the coconut
Spread the shredded coconut for the topping on a baking sheet. Toast at 350°F (175°C) for about 5–8 minutes, stirring once or twice, until lightly golden. Watch carefully because coconut can burn quickly. Set aside to cool.
