What is in a coconut cream pie?

A traditional coconut cream pie includes a buttery crust, a creamy custard made with milk and shredded coconut, and a fluffy whipped topping. This Easy Coconut Cream Pie also adds canned coconut milk for extra richness and toasted coconut on top for added texture.

What is the difference between coconut pie and coconut cream pie?

While both are coconut-based, a coconut pie typically has a denser, baked filling almost like a custard tart often made with eggs and sweetened coconut. A coconut cream pie is filled with a cooked stovetop custard, then chilled and topped with whipped cream, offering a lighter, silkier bite.

How do you thicken coconut cream pie filling?

The filling thickens using cornstarch and egg yolks, which are gently cooked with milk and sugar until creamy. Stirring constantly and tempering the eggs properly is key to avoiding lumps and getting that perfectly smooth texture in your Easy Coconut Cream Pie.

What can I do with coconut cream?

Coconut cream is incredibly versatile. Besides using it in pies like this, you can add it to smoothies, curries, or desserts like panna cotta or rice pudding. It’s also a great base for dairy-free whipped cream or as a rich addition to your favorite drinks.

Easy Coconut Cream Pie –Silky, Simple & 5-Star Rated Dessert

Description

This Easy Coconut Cream Pie features a smooth coconut custard, topped with whipped cream and toasted coconut in a buttery crust—perfect for warm days or celebrations.

Ingredients

Scale

1 pre-baked 9-inch pie crust

2 cups whole milk

1 cup canned coconut milk

¾ cup granulated sugar

¼ cup cornstarch

4 large egg yolks

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

2 tablespoons butter

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

¼ cup toasted coconut (for garnish)

Instructions

In a saucepan, whisk together whole milk, coconut milk, sugar, and cornstarch over medium heat until thick.

Temper egg yolks by slowly adding hot mixture, then return all to pan and cook 2 more minutes.

Remove from heat, stir in vanilla, butter, and shredded coconut.

Pour into pre-baked crust and chill for 3+ hours until set.

Whip cream with powdered sugar and vanilla until stiff peaks form.

Top chilled pie with whipped cream and garnish with toasted coconut.

Notes

To make ahead, prepare the custard and crust a day early.

Use graham cracker crust for a variation.

Store leftovers covered in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 28g
Sodium: 160mg
Fat: 25g
Saturated Fat: 17g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg

Keywords: Easy Coconut Cream Pie, coconut custard pie, creamy dessert