Easy Coconut Cream Pie
This Easy Coconut Cream Pie features a rich coconut custard filling in a flaky pie crust, topped with whipped cream and toasted coconut flakes. It’s simple to make and perfect for any occasion.
Servings: 8 servings
Ingredients
- 1 9-inch pre-made pie crust store-bought or homemade, unbaked
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 cups unsweetened coconut milk or full-fat canned coconut milk for extra creaminess
- 1 cup shredded sweetened coconut plus extra for toasting
- 2 teaspoons pure vanilla extract
- 1 tablespoon coconut oil or unsalted butter optional, for extra richness
- 1 cup heavy cream or dairy-free coconut cream for a vegan option
- 2 tablespoons powdered sugar adjust to taste
Instructions
Prepare the Pie Crust
- Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish, pressing it gently to fit the shape. Use a fork to poke a few holes in the bottom of the crust to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment paper. Bake for another 8-10 minutes or until the crust is golden brown and fully baked. Remove from oven and set aside to cool.
Make the Coconut Custard Filling
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the coconut milk while whisking to combine and avoid lumps. Place the saucepan over medium heat and continue whisking constantly until the mixture thickens and starts to bubble, about 7-10 minutes.
- Remove the saucepan from heat, then stir in the shredded coconut, vanilla extract, and coconut oil or butter if using. The coconut oil adds a silky texture but is optional. Let the filling cool for about 10 minutes. It will continue to thicken as it cools.
Assemble the Pie
- Pour the coconut custard filling into the cooled pie crust, smoothing the top with a spatula. Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or until the filling is fully set.
Prepare the Whipped Topping
- In a large mixing bowl, beat the heavy cream with powdered sugar until soft peaks form. If you prefer a dairy-free option, use chilled coconut cream instead and whip it the same way. This topping adds a light and airy contrast to the dense custard.
Toast the Coconut
- While the pie chills, toast some shredded coconut for garnish. Heat a dry skillet over medium heat, add the coconut flakes, and stir frequently until they are golden brown and fragrant (about 3-5 minutes). Remove from heat immediately to avoid burning.
Final Touches
- Once the pie is chilled and set, spread the whipped cream evenly over the top. Sprinkle the toasted coconut flakes generously over the whipped cream. Slice and serve chilled for a refreshing and satisfying dessert.
Equipment
- 9-inch pie dish
- Oven
- Parchment Paper
- Pie Weights or Dried Beans
- Medium Saucepan
- Whisk
- Large Mixing Bowl
- Electric Mixer or Whisk
- Dry Skillet
- Spatula
Notes
Use full-fat coconut milk for the creamiest custard. Press plastic wrap directly on the filling while chilling to prevent skin formation. Toast coconut flakes for added crunch and flavor. Refrigerate overnight for easier slicing. For vegan or gluten-free options, substitute ingredients accordingly.