Description

Dad’s Coconut Cream Pie features a rich coconut custard, smooth and creamy filling, topped with sweetened whipped cream and toasted coconut. A comforting, nostalgic dessert perfect for any occasion.

Ingredients

1 pre-baked pie crust (or homemade if you prefer)

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup unsweetened shredded coconut

4 large egg yolks

3 tablespoons cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 teaspoon coconut extract (optional, for more coconut flavor)

1 cup heavy cream (for topping)

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for topping)

1/2 cup sweetened shredded coconut, toasted (for topping)

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Instructions

Prepare the Pie Crust: Bake the pie crust according to the package instructions, then set it aside to cool. If using a homemade crust, bake and cool before filling.
Make the Coconut Custard: Combine the milk, heavy cream, sugar, salt, and shredded coconut in a medium saucepan over medium heat. Stir occasionally, heating until it’s about to simmer but not boiling.
Whisk the Egg Yolks and Cornstarch: In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
Temper the Egg Yolks: Slowly pour 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling. Gradually pour the egg yolk mixture back into the saucepan while whisking continuously.
Thicken the Custard: Cook the mixture over medium heat, whisking constantly until it thickens and bubbles. Once thickened to a pudding-like consistency, remove it from the heat.
Finish the Custard: Stir in the butter, vanilla extract, and coconut extract (if using) until smooth. Let the custard cool slightly.
Fill the Pie Crust: Pour the warm custard into the cooled pie crust and smooth the top with a spatula. Cover with plastic wrap, pressing it against the surface to prevent a skin from forming.
Chill the Pie: Refrigerate the pie for at least 4 hours, or overnight for best results.
Make the Whipped Cream Topping: Whip the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
Toast the Coconut: Toast the sweetened shredded coconut in a dry pan over medium heat, stirring constantly until golden brown. Remove from heat and let it cool.
Top the Pie: Once the pie is chilled, spread the whipped cream evenly over the custard. Sprinkle the toasted coconut on top as garnish.

Notes

This pie is best enjoyed cold and fresh. Store it in the refrigerator, covered, for up to 3 days.

If making ahead, chill for at least 4 hours or overnight to ensure it sets properly.

You can customize the crust by using a graham cracker crust or adding a chocolate drizzle for a different flavor twist.

For a dairy-free version, use coconut milk instead of heavy cream and a coconut cream topping in place of whipped cream.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Chilled, Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 26g
Sodium: 120mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 90mg