Description
Coconut Cream Pie is a smooth, coconut-packed dessert featuring a thick microwave custard, toasted coconut topping and fluffy whipped cream. Simple to prep and perfect for make-ahead events, it’s a family favorite for any occasion.
Ingredients
13.5 oz coconut milk
1½ cups half-and-half
2 eggs + 1 egg yolk, beaten
¾ cups granulated sugar
½ cup corn starch
¼ tsp salt
2 cups sweetened flaked coconut, divided
1 tsp coconut extract or vanilla extract
1 deep dish pie shell, baked and cooled
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla or coconut extract
Instructions
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Combine the coconut milk, half‑and‑half, beaten eggs plus yolk, sugar, cornstarch and salt in a large microwave‑safe bowl (a large Pyrex measuring cup works nicely). Stir to blend.
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Microwave on high for one minute, then stir. Continue repeating (microwaving one minute then stirring) until the mixture thickens to a custard consistency — about 5‑7 minutes total.
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Stir in 1½ cups of the sweetened flaked coconut and the coconut (or vanilla) extract.
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Pour the coconut custard into the pre‑baked, cooled pie shell. Chill in the refrigerator for a minimum of 2 hours, or until the filling has set completely.
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Meanwhile, preheat the oven to 350°F (about 175°C). Arrange the remaining coconut on a baking sheet and toast it in the oven for 5 to 7 minutes, stirring now and then, until it turns golden and fragrant.
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In a separate bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and extract, then continue beating until stiff peaks form.
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Gently spread the whipped cream over the fully chilled custard layer. Sprinkle the toasted coconut on top. Keep the pie refrigerated until ready to serve.
Notes
Use full-fat canned coconut milk for the creamiest texture. Chill longer than 2 hours for firmer slices. Store covered in the fridge up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 408 kcal
- Sugar: 19 g
- Carbohydrates: 37 g
- Protein: 4 g