Description
This Easy Coconut Cream Pie features a rich and creamy coconut custard filling set in a buttery baked pie crust, topped with fluffy whipped cream and toasted shredded coconut. Perfect for a simple yet indulgent dessert enjoyed by the whole family.
Ingredients
Scale
Pie Base
- 1 9-inch pie crust, baked and cooled
Filling
- 1 cup sweetened shredded coconut
- 2 3/4 cups milk
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Topping
- 1 cup whipped cream
Instructions
- Prepare the custard base: In a medium saucepan, combine the milk, sugar, flour, and salt. Cook over low heat, stirring constantly to prevent lumps, until the mixture thickens and begins to boil. Continue boiling and stirring for 1 minute to fully cook the starch and develop the custard.
- Temper the egg yolks: In a small bowl, lightly beat the egg yolks. Gradually pour 1 cup of the hot milk mixture into the yolks while stirring constantly to gently raise their temperature and avoid curdling. Then, slowly blend the tempered egg mixture back into the saucepan with the remaining custard mixture. Bring to a boil again and stir continuously for another minute to thicken the filling further.
- Finish the filling: Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated. Mix in three-quarters of the shredded coconut to infuse the custard with coconut flavor. Pour this filling into the pre-baked pie crust. Refrigerate the pie for 2 to 4 hours until the custard is firm and set.
- Garnish and serve: Once firm, top the pie with a generous layer of whipped cream. Sprinkle the remaining shredded coconut over the whipped cream for added texture and an elegant finish. Serve chilled.
Notes
- For a toasted coconut topping, you can briefly toast the shredded coconut in a dry skillet over medium heat until golden brown before sprinkling.
- Make sure to stir constantly during cooking to prevent lumps and avoid burning the custard.
- The pie crust can be homemade or store-bought, but ensure it is fully baked and cooled before adding the filling.
- Refrigerate the pie covered to keep it fresh and prevent the cream from absorbing fridge odors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
