Description
A classic coconut cream pie with a rich, creamy filling and toasted coconut topping.
Ingredients
Scale
- 1 package store-bought pie crust, thawed if frozen
- 1/4 cup unsalted butter
- 3 1/4 cups whole milk
- 3 large eggs, at room temperature
- 1 2/3 cups granulated sugar
- 1/2 cup cornstarch
- 1 1/2 tsp vanilla extract
- 2 cups flaked coconut
- 2 cups heavy cream, cold
- 1/3 cup granulated sugar
- toasted coconut, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Press pie crust into a 9-inch pie dish and bake until golden brown.
- In a saucepan, melt butter over medium heat.
- Whisk in milk, eggs, sugar, cornstarch, and vanilla until smooth.
- Cook, stirring constantly, until thickened.
- Remove from heat and stir in flaked coconut.
- Pour filling into baked pie crust and let cool.
- Whip heavy cream and sugar until stiff peaks form.
- Spread whipped cream over pie filling.
- Sprinkle toasted coconut on top.
Notes
- Chill pie before serving for best texture.
- Toast coconut flakes for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: coconut cream pie, dessert, homemade pie