Classic Coconut Cream Pie
A creamy, tropical dessert with a buttery crust, rich coconut custard filling, and fluffy whipped cream topping. Balanced sweetness and aromatic coconut flavors make it perfect for celebrations or cozy gatherings.
Ingredients
- 1 pre-made pie crust
- 2 cups milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Pre-bake the pie crust if required.
- In a saucepan, combine milk and sugar. Stir over medium heat until sugar dissolves.
- Whisk 3 egg yolks. Gradually add warm milk to temper the eggs, then return to saucepan.
- Cook on medium heat, stirring until mixture thickens and coats the spoon.
- Remove from heat, stir in coconut and vanilla extract.
- Pour filling into the pie crust and smooth the top.
- Chill for at least 2 hours to set.
- Whip heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over chilled pie and garnish with shredded coconut.
Notes
Temper eggs gently to avoid curdling.
Use freshly shredded coconut for better texture and flavor.
Store refrigerated for up to 2 days.
Use freshly shredded coconut for better texture and flavor.
Store refrigerated for up to 2 days.