Coconut Cream Pie

If you love rich, creamy desserts, then this Coconut Cream Pie is your new favorite indulgence. With a buttery crust, silky coconut custard filling, and a fluffy whipped topping sprinkled with toasted coconut, it’s the ultimate tropical-inspired dessert perfect for any occasion.

Ingredients You’ll Need

For the crust:

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 tsp salt
3–4 tbsp cold water

For the filling:

1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups whole milk
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
1 cup sweetened shredded coconut

For the topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Toasted coconut, for garnish

Step-by-Step Instructions

Step 1: Make the Crust

Preheat oven to 375°F (190°C).
In a bowl, combine flour, sugar, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
Add cold water gradually until dough forms. Press into a 9-inch pie pan.
Prick the bottom with a fork and bake 15–20 minutes, until lightly golden. Let cool.

Step 2: Prepare the Filling

In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until thickened.
In a separate bowl, beat egg yolks. Slowly whisk in a small amount of hot milk mixture, then return yolks to the saucepan.
Cook 2–3 more minutes until thick. Remove from heat and stir in butter, vanilla, and shredded coconut. Pour into cooled crust.

Step 3: Make the Whipped Topping