Coconut Cream Pie

This dreamy coconut cream pie combines three layers of pure coconut bliss – a buttery crust, silky-smooth coconut custard, and a cloud of whipped cream topped with perfectly toasted coconut flakes.

What makes this pie extra special is the double dose of coconut flavor from both coconut milk and toasted coconut, creating an incredibly rich and authentic taste. The custard filling is silky-smooth yet holds its shape perfectly when sliced, making this the showstopper dessert you’ve been looking for.

Ingredients

For the Filling:

• 1 pre-baked 9-inch pie crust
• 1 cup sweetened shredded coconut
• 4 large egg yolks
• 1/3 cup cornstarch
• 1 1/4 cups whole milk, divided
• 14 oz can unsweetened coconut milk
• 1/2 cup + 2 Tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 Tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

For the Topping:

• 1 1/2 cups heavy cream
• 3-4 Tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Steps

1. Toast the coconut in a large skillet over medium-low heat for 5-7 minutes, stirring frequently until golden brown. Watch carefully as coconut can burn quickly. The coconut should be evenly golden with a nutty aroma. Transfer immediately to a plate to cool.
2. In a medium bowl, whisk together egg yolks, cornstarch, and 1/4 cup milk until completely smooth with no lumps. The mixture should be pale yellow and slightly thick.
3. Combine remaining 1 cup milk, coconut milk, sugar, and salt in a medium saucepan. Heat over medium heat until simmering (180°F/82°C). Look for small bubbles around the edges.
4. Temper the eggs by slowly adding 1/4 cup of hot milk mixture to egg mixture while whisking constantly. Continue adding hot milk 1/4 cup at a time until about half is incorporated. This prevents scrambled eggs in your custard.
5. Pour tempered egg mixture back into saucepan, whisking constantly over medium heat for 2-3 minutes until thickened. The custard should coat the back of a spoon and hold a line when you run your finger through it.
6. Remove from heat and stir in butter, vanilla, coconut extract, and 3/4 cup toasted coconut until butter is completely melted. The mixture should be glossy and smooth.
7. Pour filling into cooled pie crust and press plastic wrap directly onto surface. Refrigerate for at least 4 hours or overnight until completely set.
8. Just before serving, whip heavy cream with powdered sugar and vanilla until medium-stiff peaks form (about 2-3 minutes). Spread or pipe onto pie and top with remaining toasted coconut.

Smart Swaps

• Use 2 cups lite coconut milk instead of regular for fewer calories
• Replace heavy cream with 1 1/2 cups whipped coconut cream for dairy-free option
• Substitute sugar with 1/3 cup + 1 Tablespoon monk fruit sweetener for sugar-free version

Make It Diabetes-Friendly

• Use 1/3 cup Swerve Granular instead of sugar (reduces carbs by 12g per serving)
• Replace regular pie crust with almond flour crust (saves 18g carbs per serving)
• Top with 1/2 cup unsweetened coconut instead of sweetened
• Serve in 1/12 size portions (approximately 15g net carbs per slice)

Pro Tips

• Toast extra coconut and store in an airtight container for future use
• Chill mixing bowl and beaters for perfect whipped cream
• Use an instant-read thermometer to ensure custard reaches 180°F (82°C)
• Let pie sit at room temperature for 15 minutes before serving for best texture