Name: Easy Coconut Cream Pie
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 15 min
Ingredients: 1 prepared Graham Cracker crust (store-bought or homemade); 2 cups whole milk; 1 cup coconut milk; 3/4 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 1 teaspoon salt; 1 teaspoon vanilla extract; 1 cup sweetened coconut (plus extra for garnish); 1 1/2 cups heavy cream; 3 teaspoons powdered sugar; 1/2 teaspoon vanilla extract (for whipped cream); 1/4 cup toasted coconut (for garnish)

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Introduction

Coconut cream pie is a beloved dessert that combines creamy, velvety filling with the tropical sweetness of coconut. This Easy Coconut Cream Pie recipe takes the classic dessert to the next level with a rich coconut custard and a perfectly light whipped topping. Its smooth texture and delightful coconut flavor are sure to please any crowd, making it an ideal choice for a family dinner, holiday celebration, or simply as a sweet treat to enjoy with your loved ones.

The recipe begins with a prepared Graham Cracker crust, offering a perfectly crisp and buttery base to balance the richness of the creamy filling. The custard itself is made from a combination of whole milk, coconut milk, and egg yolks, which come together to create a luxurious, pudding-like consistency. Topped with freshly whipped cream and toasted coconut flakes, this pie delivers both texture and flavor in every bite. Whether you’re a long-time coconut fan or new to coconut desserts, this pie is a must-try.

This version of coconut cream pie is easy to make and doesn’t require any special techniques, making it accessible even to beginners. The flavor and texture, however, are anything but basic. With just a few ingredients and a little patience, you can create a dessert that looks as elegant as it tastes.

Why You’ll Love This Recipe

Rich, Creamy Filling – The combination of whole milk, coconut milk, and egg yolks creates an ultra-creamy, smooth custard that is both indulgent and satisfying.
Tropical Coconut Flavor – Sweetened coconut and toasted coconut flakes bring a delightful coconut flavor throughout the pie, giving you that classic tropical taste with every bite.
Easy to Make – This pie uses simple ingredients and easy-to-follow instructions, making it a great recipe for both beginners and experienced bakers alike.
No-Bake Option – The Graham Cracker crust provides a perfect base without the need for baking, saving time and making the recipe easier to prepare.
Impressive Presentation – With its creamy custard filling, fluffy whipped cream topping, and toasted coconut garnish, this coconut cream pie is visually stunning and sure to impress your guests.

Ingredients

Graham Cracker crust (prepared)
Whole milk
Coconut milk
Granulated sugar
Cornstarch
Large egg yolks
Salt
Vanilla extract
Sweetened coconut
Heavy cream
Powdered sugar
Vanilla extract
Toasted coconut (for garnish)

Variations

Chocolate Coconut Cream Pie: Add a layer of melted chocolate or chocolate ganache between the crust and custard filling for a delicious twist on the traditional coconut cream pie.
Coconut and Pineapple Cream Pie: Add crushed pineapple to the coconut custard filling for a tropical flair.
Gluten-Free Version: Use a gluten-free Graham cracker crust or a coconut crust to make this pie gluten-free.
Vegan Coconut Cream Pie: Substitute coconut milk for the whole milk and use a plant-based cream alternative for the whipped topping, along with a dairy-free crust.

How to Make the Recipe

Step 1: Prepare the Custard

In a medium saucepan, combine the whole milk, coconut milk, sugar, cornstarch, and salt. Whisk the mixture over medium heat until it begins to thicken. Once it starts to bubble, reduce the heat and continue to whisk for another 2-3 minutes until the custard is thickened and smooth.

Step 2: Temper the Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually add a little of the hot milk mixture to the yolks, whisking constantly to prevent the eggs from curdling. Once the egg yolks are warmed up, slowly pour the mixture back into the saucepan, whisking continuously.

Step 3: Cook the Custard

Continue cooking the custard mixture over low heat for 3-4 more minutes until it thickens to a pudding-like consistency. Stir in the vanilla extract and shredded sweetened coconut. Remove from the heat.

Step 4: Assemble the Pie

Pour the custard filling into the prepared Graham cracker crust and spread it evenly. Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for the best results.

Step 5: Make the Whipped Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the chilled custard, smoothing it out with a spatula.

Step 6: Garnish the Pie

Top the whipped cream with toasted coconut flakes for an added crunch and visual appeal. Serve immediately, or keep chilled until ready to serve.

Tips for Making the Recipe

Be patient while cooking the custard: It may take some time for the custard to thicken, so continue to whisk and cook it over medium-low heat to avoid curdling.
Use full-fat ingredients: For the creamiest pie, use full-fat coconut milk, whole milk, and heavy cream. These will contribute to the richness and smooth texture.
Toast the coconut: Toasting the coconut adds depth of flavor and texture, so don’t skip this step for the topping.
Chill the pie well: Allow the pie to chill for at least four hours to ensure that the custard has fully set.

How to Serve

Coconut cream pie can be served on its own as a delicious dessert or paired with fresh fruit like strawberries or pineapple for an extra burst of freshness. It’s also great with a cup of coffee or tea. For a more indulgent treat, serve with a drizzle of chocolate sauce or a scoop of vanilla ice cream.

Make Ahead and Storage

Storing Leftovers

Store any leftover coconut cream pie in an airtight container in the refrigerator for up to 3 days. The custard will stay creamy, and the whipped cream topping will remain fluffy.

Freezing

While the pie can be frozen, it’s best to freeze only the custard-filled pie before adding the whipped cream and toasted coconut. Wrap the pie tightly with plastic wrap and foil and freeze for up to 2 months. When ready to serve, thaw the pie overnight in the refrigerator and add the whipped cream and garnish just before serving.

Reheating

There is no need to reheat the pie, as it’s meant to be served cold. However, if the filling appears too thick after freezing, gently stir in a little more coconut milk or whole milk before serving.

FAQs

1. Can I use low-fat milk for this recipe?

Low-fat milk can be substituted, but the pie may not be as rich and creamy as it would be with whole milk.

2. Can I make this pie without the coconut milk?

You can substitute regular milk for the coconut milk, but you will lose some of the distinct coconut flavor.

3. How do I make a gluten-free coconut cream pie?

Use a gluten-free Graham cracker crust or a coconut crust, and ensure that all your ingredients are labeled gluten-free.

4. Can I use sweetened coconut flakes in the custard?

Yes, the recipe calls for sweetened shredded coconut, which gives the custard its signature flavor.

5. Can I substitute non-dairy cream for the whipped topping?

Yes, you can use a non-dairy whipped cream alternative for a vegan version of the pie.

6. How can I make the crust from scratch?

To make a homemade Graham cracker crust, blend Graham crackers with sugar and melted butter, then press the mixture into the pie dish and bake at 350°F for 8-10 minutes.

7. Can I add chocolate to this pie?

Yes, you can layer melted chocolate or chocolate ganache in the crust for a chocolate coconut cream pie variation.

8. Can I freeze this pie?

Yes, you can freeze the custard-filled pie before adding the whipped cream and garnish. Add the topping after thawing.

9. How do I toast coconut flakes?

Spread coconut flakes on a baking sheet and toast at 350°F for about 5-7 minutes, stirring halfway through to ensure they don’t burn.

10. How long should I chill the pie before serving?

Chill the pie for at least 4 hours, but overnight chilling will give you the best results for a set custard and well-combined flavors.

Conclusion

This Easy Coconut Cream Pie is a rich, creamy dessert with the perfect balance of sweetness and coconut flavor. With its simple ingredients and easy preparation, it’s an accessible yet impressive treat for any occasion. Whether you’re a coconut lover or just looking for a crowd-pleasing pie, this recipe is sure to become a family favorite. Make it ahead of time for a no-fuss dessert that’s always a hit.