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Creamy Coconut Cream Pie with Toasted Coconut Topping

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This creamy coconut cream pie features a silky coconut custard filling, a crisp buttery crust, and a crunchy toasted coconut topping. It’s easy to make, crowd-pleasing, and perfect for any occasion—from holidays to weeknight desserts.

Ingredients

Scale
  • 1 (9-inch) pre-baked pie shell (homemade or store-bought)
  • 1 cup whole milk (or evaporated milk)
  • 1 cup canned coconut milk (full-fat)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon fine sea salt
  • 4 large egg yolks
  • 3 tablespoons unsalted butter, cubed
  • 1 1/2 cups sweetened shredded coconut (or unsweetened plus 1 tablespoon extra sugar)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut (for toasting)

Instructions

  1. Bake the Pie Shell: Pre-bake a 9-inch pie shell according to package or recipe instructions. Cool completely on a rack.
  2. Toast the Coconut: Preheat oven to 350°F. Spread 1/2 cup shredded coconut on a parchment-lined baking sheet. Bake for 4-6 minutes, stirring halfway, until golden brown. Cool completely.
  3. Make the Coconut Custard: In a medium saucepan, whisk together whole milk, coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until thickened and bubbling (about 5-7 minutes).
  4. Temper the Egg Yolks: Whisk egg yolks in a bowl. Slowly drizzle in 1/2 cup of the hot coconut mixture, whisking constantly. Pour yolk mixture back into the saucepan.
  5. Finish the Custard: Return pan to medium heat. Cook, whisking, until very thick and just beginning to bubble (2-3 minutes). Remove from heat and whisk in butter, vanilla, and almond extract. Stir in 1 1/2 cups shredded coconut.
  6. Fill the Pie: Pour warm custard into cooled pie shell. Smooth the top. Cool on the counter for 30 minutes, then chill in the fridge at least 4 hours (overnight preferred).
  7. Make the Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form (2-3 minutes).
  8. Assemble the Pie: Spread or pipe whipped cream over chilled pie. Sprinkle generously with toasted coconut.
  9. Chill Again (Optional): For clean slices, chill pie another 30 minutes before slicing with a sharp, damp knife.

Notes

For gluten-free, use a gluten-free pie crust. For dairy-free, substitute coconut cream and dairy-free butter, and use whipped coconut cream for topping. Chill the pie thoroughly for clean slices. Toast coconut carefully—it burns quickly. Press plastic wrap directly onto custard surface while cooling to prevent skin. Wipe knife between cuts for perfect slices.

Nutrition

Keywords: coconut cream pie, creamy coconut pie, toasted coconut topping, easy coconut pie, coconut dessert, pie recipe, holiday dessert, potluck pie, classic pie, custard pie

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