Coconut Cream Pie

Craving a taste of nostalgia? Dive into the creamy deliciousness of Old-Fashioned Coconut Cream Pie!


• 1 9-inch pie crust, baked and cooled
• 1 cup sweetened shredded coconut
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Whipped cream, for topping


. In a saucepan, combine the milk, cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
. In a separate bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs.
. Pour the tempered egg mixture back into the saucepan with the rest of the hot milk mixture. Cook for an additional 2 minutes, stirring constantly.
. Remove from heat and stir in the butter, vanilla extract, and shredded coconut. Let the filling cool slightly.
. Pour the filling into the baked pie crust and smooth the top. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.
. Before serving, top with whipped cream and sprinkle with additional shredded coconut if desired.

Enjoy a slice of paradise with every bite!

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