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Fluffy Coconut Cream Pie

A soft and sweet coconut cream pie that feels like a cloud, effortlessly made and perfect for any dessert craving.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup sweetened shredded coconut For topping and in the filling.
  • 1 can coconut milk Use canned coconut milk for best results.
  • 1/2 cup sugar Adjust according to taste.
  • 3 large eggs
  • 1/4 cup cornstarch Makes the filling silky.
  • 1 teaspoon vanilla extract Use real vanilla for best flavor.
  • 2 tablespoons butter Melted for mixing in.
For the crust
  • 1 prepared pie crust Prepared pie crust Store-bought or homemade, must be cooled.
For serving
  • to taste whipped cream Can add on top before serving.
  • to taste toasted coconut Optional, for garnish.

Method
 

Preparation
  1. Bake the pie crust until fully cooked and allow it to cool completely.
Filling
  1. In a large saucepan, mix together the coconut milk, sugar, cornstarch, and eggs.
  2. Cook over medium heat, whisking continuously until the mixture thickens enough to coat the back of a spoon.
  3. Remove from heat and stir in the melted butter, vanilla extract, and shredded coconut.
  4. Let the filling cool slightly before pouring it into the baked pie crust.
Chill
  1. Cover and refrigerate for at least 2 hours, preferably 4 hours, until set.
Serve
  1. Top with whipped cream and toasted coconut before serving.

Notes

For a healthier version, use a graham cracker crust, light coconut milk, or a dairy-free whipped topping. Leftovers can be stored in the fridge for up to 3 days, but do not freeze the pie.