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Easy Coconut Cream Pie Recipe

Easy Coconut Cream Pie Recipe
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This Easy Coconut Cream Pie Recipe is a creamy, sweet, and tropical dessert that combines a buttery flaky crust with a luscious coconut milk-based filling, topped with fluffy whipped cream. Perfectly balanced with rich coconut flavor and a smooth custard-like texture, this pie is simple to prepare and ideal for family dinners, celebrations, or casual treats.

Ingredients

Scale

Pie Crust

  • 1 ready-made or homemade pie crust (9-inch), buttery and flaky

Coconut Filling

  • 1 1/2 cups full-fat coconut milk
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 4 large egg yolks
  • 1/4 teaspoon salt (a pinch)
  • 1 teaspoon vanilla extract
  • 3/4 cup sweetened shredded coconut

Topping

  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar (optional, for whipped cream)
  • Toasted coconut flakes or extra shredded coconut, for garnish

Instructions

  1. Prepare the Pie Crust: Preheat your oven to 350°F (175°C). If using ready-made pie crust, gently press it into a 9-inch pie pan. Bake for 10 minutes or until just golden. Remove from oven and allow it to cool completely to prevent sogginess when adding filling.
  2. Make the Coconut Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in the coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes. In a separate bowl, temper the egg yolks by slowly adding a small amount of the hot coconut mixture while continuously whisking, then return all to the saucepan. Cook for another minute while stirring. Remove from heat and stir in vanilla extract and shredded coconut.
  3. Assemble the Pie: Pour the warm coconut filling into the cooled pie crust and smooth the surface. Cover the pie directly with plastic wrap on the filling to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully set.
  4. Add Whipped Cream Topping: Before serving, whip the chilled heavy cream (optionally with powdered sugar) until soft peaks form. Spread an even layer over the chilled pie. Garnish with toasted coconut flakes or extra shredded coconut for a beautiful finish.

Notes

  • Use full-fat coconut milk for a richer, creamier filling.
  • Temper the egg yolks carefully by gradually mixing with hot liquid to avoid scrambling.
  • Chill the pie for at least 4 hours to allow filling to set perfectly and flavors to meld.
  • Toast coconut flakes for garnish to add aroma and crunch.
  • Use cold heavy cream and chill your bowl and beaters for best whipped cream results.

Nutrition

Keywords: coconut cream pie, easy coconut pie, tropical dessert, creamy pie, coconut milk dessert, gluten-free dessert

Find it online: https://juliaglam.com/easy-coconut-cream-pie-recipe/