Creamy Coconut Pie
Indulge in the tropical decadence of this Creamy Coconut Pie, a dessert that blends velvety smooth textures with a burst of coconut flavor in every bite. Featuring a luscious homemade coconut custard filling made with rich coconut milk, creamy whole milk, and fluffy whipped cream, this pie is layered into a buttery pie crust for the ultimate indulgence. Each slice is crowned with swirls of sweetened whipped cream and a sprinkle of toasted coconut for a visually stunning and flavorful finish. Ready in just 25 minutes of prep time, this no-bake pie filling is a dream come true for coconut lovers and the perfect make-ahead treat for family gatherings or special occasions. Serve it chilled for a refreshing dessert that’s as satisfying as it is showstopping. Ideal search terms: creamy coconut pie recipe, coconut custard pie, no-bake pie recipes, tropical dessert.
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Recipe Information
Ingredients
- 1 unit Pie crust (store-bought or homemade)
- 1.5 cups Coconut milk
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 3 units Egg yolks
- 0.75 cup Unsweetened shredded coconut
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter
- 0.75 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.25 cup Toasted shredded coconut (for garnish)
Instructions
Preheat your oven to 375°F (190°C) if using an unbaked pie crust. Blind bake the pie crust according to package instructions or until golden brown. Let it cool completely.
In a medium saucepan over medium heat, combine coconut milk, whole milk, and sugar. Stir until the sugar dissolves and bring the mixture to a simmer.
In a small bowl, whisk together cornstarch and egg yolks until smooth.
Slowly ladle a small amount (about 1/2 cup) of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Gradually pour the tempered egg mixture back into the saucepan, whisking constantly to prevent curdling.
Cook the mixture over medium heat, stirring continuously, until it thickens to a pudding-like consistency (about 3-5 minutes). Be careful not to let it boil.
Remove the saucepan from heat and stir in unsweetened shredded coconut, vanilla extract, and butter until fully combined.
Pour the filling into the prepared pie crust and smooth the top with a spatula. Cover with plastic wrap, placing it directly on the surface of the filling to prevent skin from forming. Refrigerate for at least 4 hours or until set.
In a mixing bowl, whip heavy cream and powdered sugar together until stiff peaks form.
Spread or pipe the whipped cream over the chilled coconut pie, creating decorative swirls if desired.
Sprinkle the top with toasted shredded coconut for garnish.
Slice and serve chilled. Enjoy your creamy coconut pie!
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 129.1 g | 646% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 257.6 g | 94% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 211.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 422 mg | 32% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
