🥘 Description
Old fashioned coconut cream pie is the kind of dessert that never goes out of style. A flaky crust filled with smooth coconut custard, topped with fluffy whipped cream and toasted coconut flakes—it’s creamy, dreamy, and surprisingly easy to make at home.
🛒 Ingredients (Serves 8)
🥧 Pie Crust
1 pre-baked 9-inch pie crust (or homemade)
🥥 Coconut Filling
1 can (400ml) coconut milk
1 cup whole milk
3/4 cup sugar
1/3 cup cornstarch
4 egg yolks
1 tbsp butter
1 tsp vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
🍦 Topping
1 1/2 cups heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla
Toasted coconut flakes (for garnish)
👨🍳 Step-by-Step Instructions
1. Prepare the Custard
In a saucepan, whisk sugar + cornstarch
Slowly add coconut milk + whole milk
Cook over medium heat, stirring constantly
2. Temper Eggs
Lightly whisk egg yolks
Slowly add a bit of hot mixture into yolks
Pour back into saucepan
3. Thicken Filling
Cook until thick and creamy
Stir in butter, vanilla, and shredded coconut
4. Fill the Crust
Pour filling into pre-baked pie crust
Smooth the top
5. Chill
Refrigerate 4–6 hours until set
6. Whipped Cream Topping
Whip cream + sugar + vanilla until fluffy
Spread over chilled pie
7. Garnish
Sprinkle toasted coconut flakes on top
Slice & serve 🥥
🧠 Pro Tips
Chill overnight for best texture
Toast coconut for deeper flavor
Use full-fat coconut milk for richness
Don’t rush custard—slow cooking = silky filling
🍽️ Nutrition (Approx per slice)
Calories: 350–450 kcal
Carbs: 40–50g
Fat: 20–28g
Protein: 5–7g
