This Coconut Cream Pie is a classic dessert reborn—velvety coconut custard nestled in a buttery crust, piled high with whipped cream, and crowned with golden toasted coconut. With just 7 simple ingredients, it’s rich, refreshing, and perfect for potlucks, holidays, or any day you need a taste of tropical comfort.
No fancy tools—just one saucepan and a little patience!
Why You’ll Love This Recipe
- 🥥 Only 7 ingredients—pantry staples!
- ⏱️ 20 minutes prep, 4 hours chill
- 💛 Naturally nut-free (coconut is a fruit!)
- 💸 Costs under $8—feeds 8 generously
- 🌾 Easily gluten-free (use GF crust)
Ingredients You’ll Need
For the Crust:
- 1 (9-inch) pre-baked pie crust (homemade, store-bought, or graham cracker)
For the Filling:
- 1½ cups whole milk
- 1½ cups heavy cream
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 1½ tsp pure vanilla extract
- 1½ cups sweetened shredded coconut (plus extra for topping)
For the Topping:
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup sweetened shredded coconut, toasted
💡 Pro Tips:
- Temper egg yolks slowly—prevents scrambling.
- Press plastic wrap directly on filling while chilling—stops skin from forming.
- Toast coconut carefully—it burns fast!
Step-by-Step Instructions (Silky, Rich, Foolproof)
1. Make the Custard
- In a saucepan, whisk milk, heavy cream, sugar, cornstarch, and salt until smooth.
- Heat over medium, stirring constantly, until thickened and bubbling (~5–7 mins).
- In a bowl, whisk egg yolks. Slowly pour ½ cup hot milk mixture into yolks, whisking (tempering).
- Pour yolk mixture back into saucepan; cook 2 more minutes, stirring.
- Remove from heat; stir in vanilla and 1½ cups coconut.
2. Chill the Filling
