Coconut Cream Pie – A Classic from Easy Recipes Collection
This Coconut Cream Pie is a silky, creamy, coconut-packed delight that’s a dream dessert for any occasion.
Servings: 8 slices
Ingredients
- 1 prepared pie crust, baked and cooled
- 1 cup sweetened shredded coconut
- 2 cups half-and-half
- 1 cup canned coconut milk
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 5 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Whipped cream, for topping
- Toasted coconut flakes, for garnish
Instructions
- In a medium saucepan over medium heat, combine half-and-half, coconut milk, sugar, cornstarch, and salt.
- Whisk until the mixture begins to thicken and bubble.
- In a separate bowl, whisk egg yolks. Gradually add about 1/2 cup of the hot mixture into the yolks, whisking constantly.
- Return the tempered yolks to the saucepan and cook for 2–3 minutes until thickened.
- Remove from heat. Stir in butter, vanilla extract, and shredded coconut.
- Pour the filling into the cooled pie crust and smooth the top.
- Cover with plastic wrap (touching the filling to prevent skin) and chill for at least 4 hours or until set.
- Top with whipped cream and toasted coconut before serving.