Deluxe Coconut Cream Pie
Indulge in the ultimate tropical dessert experience with this Deluxe Coconut Cream Pie—a luscious blend of creamy textures and coconut goodness. Featuring a buttery pie crust filled with a rich, velvety coconut custard made with whole milk, coconut milk, and sweetened shredded coconut, this pie is a true showstopper. Topped with fluffy homemade whipped cream and a sprinkle of toasted coconut for a delightful crunch, every bite of this dessert is pure decadence. Perfectly balanced with a hint of vanilla, this recipe delivers a flavor-packed treat that's ideal for holidays, backyard gatherings, or anytime you crave a taste of paradise. With easy-to-follow steps and just 30 minutes of prep, this coconut cream pie will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 piece Pie crust (pre-made or homemade)
- 2 cups Whole milk
- 1 cup Coconut milk
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Sweetened shredded coconut
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cup Toasted coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). If using a homemade pie crust, blind bake it according to your recipe instructions until golden. If using a pre-made crust, bake according to package instructions. Let it cool completely.
In a medium saucepan, combine whole milk, coconut milk, granulated sugar, and cornstarch. Whisk until smooth before heating.
Heat the milk mixture over medium heat until it begins to thicken, stirring constantly to prevent lumps.
In a small bowl, whisk egg yolks. Gradually add a small amount of the hot milk mixture to the yolks while whisking to temper the eggs.
Slowly return the egg mixture back into the saucepan while whisking constantly. Cook for another 2–3 minutes until the mixture is thick and bubbling.
Remove the saucepan from heat and stir in butter, vanilla extract, and shredded coconut until fully combined.
Pour the coconut custard filling into the cooled pie crust. Smooth out the top and let it cool at room temperature for 20 minutes. Then refrigerate for at least 4 hours or until fully set.
Just before serving, whip the heavy whipping cream using a hand mixer or stand mixer on medium speed. Gradually add powdered sugar and whip until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie. Garnish with toasted coconut for an extra touch.
Slice and serve this luxurious coconut cream pie!
Nutrition Facts
Calories |
4538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.4 g | 375% | |
| Saturated Fat | 179.0 g | 895% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 424.0 g | 154% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 255.0 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 785 mg | 60% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1691 mg | 36% | |
*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.
