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Coconut Cream Pie

A delightful, creamy coconut dessert that combines a crisp pie crust with a rich coconut filling, topped with whipped cream and toasted coconut flakes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 piece pre-made pie crust
  • 1 cup coconut milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • to taste whipped cream for topping
  • to taste toasted coconut flakes for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and bake the pie crust until golden.
  2. In a saucepan, whisk together sugar, cornstarch, and salt.
  3. Gradually add coconut milk and heavy cream, stirring until combined.
  4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  5. Remove from heat and stir in vanilla extract and shredded coconut.
  6. Pour the filling into the baked pie crust and let it cool.
  7. Refrigerate for several hours until set.
  8. Top with whipped cream and sprinkle toasted coconut flakes before serving.

Notes

Let the pie sit in the fridge long enough for the filling to set properly. You can use sweetened coconut flakes for added sweetness or almond extract for a unique twist. For extra fluffy whipped cream, chill your mixing bowl before whipping.