Go Back
Delicious homemade Coconut Cream Pie topped with whipped cream and coconut flakes

Coconut Cream Pie

An easy and delightful dessert that combines a luscious creamy filling with a crisp pie crust, topped with whipped cream and toasted coconut flakes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 pre-made pie crust 1 pre-made pie crust
For the Filling
  • 1 cup 1 cup coconut milk
  • 1 cup 1 cup heavy cream Use regular or light coconut milk for a lower-fat option.
  • 3/4 cup 3/4 cup sugar
  • 1/4 cup 1/4 cup cornstarch
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup shredded coconut
For Topping
  • Whipped cream Whipped cream for topping Add just before serving.
  • Toasted coconut flakes Toasted coconut flakes for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and bake the pie crust until golden.
  2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add coconut milk and heavy cream, stirring until combined.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Assembly
  1. Remove from heat and stir in vanilla extract and shredded coconut.
  2. Pour the filling into the baked pie crust and let it cool.
  3. Refrigerate for several hours until set.
  4. Top with whipped cream and sprinkle with toasted coconut flakes before serving.

Notes

Let the filling set in the fridge for best texture. Freezing is possible but add whipped cream just before serving.