Southern Coconut Cream Pie
Indulge in the sweet, creamy decadence of this Southern Coconut Cream Pie, a classic dessert that captures the essence of comforting Southern flavors. Featuring a buttery, pre-baked pie crust filled with a lusciously smooth coconut custard made from scratch, this recipe combines rich whole milk, velvety heavy cream, and sweetened shredded coconut for a melt-in-your-mouth texture. Topped with billowy homemade whipped cream and a golden sprinkle of toasted coconut, each bite is a harmony of creamy, nutty, and lightly toasted flavors. Perfect for special occasions or as the ultimate crowd-pleasing treat, this pie is a must-try for coconut dessert lovers. With just 20 minutes of prep and an irresistible presentation, this Southern Coconut Cream Pie will surely become your go-to recipe for a show-stopping dessert.
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Recipe Information
Ingredients
- 1 piece pre-baked 9-inch pie crust
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 0.25 teaspoon salt
- 2.5 cups whole milk
- 0.5 cup heavy cream
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar
- 0.33 cup sweetened shredded coconut (for garnish)
Instructions
Pre-bake the 9-inch pie crust according to package or recipe instructions, set aside to cool completely.
In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
Slowly whisk in the whole milk and 1/2 cup heavy cream until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 7-10 minutes.
In a separate mixing bowl, whisk the egg yolks. Gradually pour about 1 cup of the hot milk mixture into the yolks, whisking constantly. (This tempers the eggs and prevents them from scrambling.)
Slowly pour the tempered yolk mixture back into the saucepan, whisking constantly.
Continue to cook over medium heat for another 2-3 minutes, stirring constantly, until it becomes thick and creamy.
Remove from heat and whisk in the butter, vanilla extract, and 1 cup of sweetened shredded coconut until fully incorporated.
Pour the hot coconut filling into the cooled pie crust. Use a spatula to smooth the top evenly.
Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
To make the whipped cream topping, beat 1 cup of heavy whipping cream with powdered sugar in a chilled mixing bowl until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Toast the remaining 1/3 cup sweetened shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Let cool completely.
Sprinkle the toasted coconut over the whipped cream topping as a garnish.
Slice and serve chilled. Enjoy your Southern Coconut Cream Pie!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 29.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 122 mg | 9% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 181 mg | 4% | |
*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.
