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Coconut Cream Pie

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A delightful coconut cream pie with a rich, creamy filling and topped with whipped cream, perfect for summer gatherings.

Ingredients

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  • 1 pre-baked pie crust
  • 1 cup sweetened shredded coconut
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • Whipped cream (for topping)

Instructions

  1. Combine dry ingredients in a saucepan, whisking to remove lumps.
  2. Whisk in the whole milk and heavy cream gradually, stirring constantly.
  3. Cook over medium heat, stirring continuously until thickened and bubbly.
  4. Tempt the egg yolks by whisking them and tempering with hot mixture.
  5. Stir in vanilla extract and sweetened shredded coconut.
  6. Pour the mixture into the pre-baked pie crust evenly.
  7. Chill for about 4 hours until set.
  8. Garnish with whipped cream and a sprinkle of shredded coconut before serving.

Notes

Store covered in the refrigerator for up to 3 days. Add whipped cream just before serving.

Nutrition

Find it online: https://ameliasweets.com/2026/07/06/coconut-cream-pie/

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