Description
A delicious coconut cream pie with a rich custard filling and whipped topping.
Ingredients
Scale
- 2⅔ cups whole milk
- 1 egg
- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1⅓ cups sweetened flake coconut
- 1 9-inch baked pie crust (homemade or store-bought)
- 1 cup heavy whipping cream
- 2 tablespoons sugar (for whipped topping)
- ½ teaspoon vanilla extract (for whipped topping)
- 1 cup coconut flakes (for topping)
Instructions
- In a medium saucepan, whisk together the milk and egg until fully combined.
- Add the sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until thickened (5–7 minutes).
- Remove from heat and stir in vanilla extract and sweetened coconut flakes.
- Pour the custard into a pre-baked and cooled pie crust.
- Refrigerate for at least 3 hours until set.
- To make the whipped topping, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
- Spread whipped topping over the chilled custard filling.
- Toast coconut flakes at 350°F for 2–4 minutes until golden, then sprinkle on top of the pie.
Notes
- This pie can be made a day in advance for best results.
- Ensure the pie crust is fully cooled before adding the custard filling.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg