Decadent Coconut Cream Pie: A Homemade Bliss

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Hey there, dessert festival! Ready to whip up a Coconut Cream Pie that’s rich, creamy, and totally crave-worthy? Trust me, once you see how simple it is to make this from scratch with pantry staples, you’ll never go back to store-bought again. The luscious coconut’s punchy aroma and silky texture make every bite a tropical escape—think sunshine wrapped in flaky crust.

And don’t worry, I’ll bet you’ve got everything you need right in your kitchen! It’s quick, easy, and deeply satisfying—kind of like a sweet little secret in your fridge. Plus, this pie isn’t just pretty to look at; it’s got that wow-factor that’ll have your friends asking for seconds. So, shall we get this coconutty party started? (Spoiler alert: It’s a pie-ty good choice!)

Feeling inspired? Maybe next, we’ll toss together a fresh fruit salsa to brighten up your dessert menu. Either way, you’re in for a treat — happy baking!

Coconut Cream Pie

Coconut Cream Pie features a flaky pie crust filled with a smooth, coconut-infused custard. The filling is cooked on the stovetop until thickened and then combined with shredded coconut before being poured into the crust and chilled to set, resulting in a creamy, rich dessert with a tender texture and toasted coconut topping.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 double crust pie crust preferably homemade or refrigerated
  • 2 cups coconut milk full-fat for richness
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour for thickening
  • 3 large egg yolks lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded sweetened coconut divided, for filling and topping
  • optional toasted coconut flakes for garnish

Equipment

  • Mixing bowls
  • Whisk
  • Saucepan
  • Measuring cups and spoons
  • Rolling pin
  • Pie dish

Method
 

  1. Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork and bake for 15 minutes until golden. Remove from oven and set aside to cool.
  2. In a saucepan, combine the coconut milk and sugar. Place over medium heat and stir constantly until the mixture begins to simmer. This creates a fragrant, bubbly base for the custard.
  3. In a separate bowl, whisk together the flour and egg yolks until smooth. Slowly pour a small amount of the hot coconut milk mixture into the egg mixture while whisking continuously to temper the eggs. Then, pour this mixture back into the saucepan.
  4. Cook the custard over medium heat, stirring constantly with a whisk, until it thickens significantly and starts to mound when lifted from the whisk. This should take about 5-7 minutes. Remove from heat, then stir in vanilla extract and 1 cup of shredded coconut.
  5. Pour the hot coconut custard into the cooled pie crust. Sprinkle the remaining shredded coconut evenly over the top. Chill the pie in the refrigerator for at least 4 hours or until set. For added flavor, sprinkle toasted coconut flakes on top just before serving.

Notes

Ensure the custard reaches a thick consistency before pouring into the crust. Toast coconut flakes separately for garnishing if desired.

You did it! Your homemade Coconut Cream Pie is ready to impress. Serve it chilled with a dollop of whipped cream and a sprinkle of toasted coconut for extra flair. Try slicing it just before serving for those perfect, clean wedges. Can’t wait to hear how it turns out — leave a comment and share your tips!

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