Description

This Easy Coconut Cream Pie features a luscious, creamy coconut filling nestled in a flaky baked pie crust. Topped with whipped cream and toasted shredded coconut, this dessert is perfect for coconut lovers seeking a simple yet indulgent treat. The filling is thickened with flour and enriched with egg yolks and butter, delivering a smooth, velvety texture that sets beautifully in the fridge.

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

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Instructions

Prepare the Filling: In a medium saucepan, combine milk, sugar, flour, and salt. Cook over low heat, stirring constantly, until the mixture thickens and begins to boil. Continue boiling and stirring for 1 minute to fully activate the thickening properties of the flour.
Temper the Eggs: In a small bowl, beat the egg yolks lightly. Gradually pour 1 cup of the hot milk mixture into the yolks while stirring constantly to prevent curdling. Then, pour the egg mixture back into the saucepan with the remaining milk mixture. Boil and stir the combined mixture for another minute until thickened and creamy.
Finish the Filling: Remove the saucepan from heat. Stir in the butter and vanilla extract until fully melted and incorporated. Fold in 3/4 cup of shredded coconut evenly through the filling. Pour the mixture into the baked pie crust and smooth the surface. Refrigerate the pie for 2 to 4 hours, or until the filling is fully set and chilled.
Add the Topping: Just before serving, spread the whipped cream evenly over the cooled pie filling. Sprinkle the remaining 1/4 cup shredded coconut on top as a garnish to add texture and enhance the coconut flavor.

Notes

For best results, use freshly baked and fully cooled pie crust to avoid sogginess.
Gently toast the shredded coconut for the topping if you prefer a nuttier flavor and a crisp texture.
Make sure to stir constantly while cooking the filling to prevent lumps or burning.
You can substitute whole milk with 2% milk, but whole milk will yield a creamier filling.
Chilling time can be extended overnight for a firmer texture and deeper flavor melding.