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Coconut Cream Pie

Servings: 8 slices

Author: Imma


1 (9 inch) deep pie shell , baked

1 cup sweetened flaked coconut , divided

⅓ cup cornstarch

½ cup granulated sugar

Pinch of salt

1 (13.5 oz) coconut milk

2 cups whole milk

5 large egg yolks

2 teaspoon pure vanilla extract

1 cup frozen whipped topping , thawed


Preheat oven to 350 degrees F (175 degrees C). Roll out your store-bought or homemade pie dough and fill your pie dish. Lightly press the dough on the pie pan. Cut any excess dough around the edges. To prevent the dough from rising, place some beans inside the parchment-lined crust-filled dish. Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside.

In a parchment paper lined baking sheet (it will be easier to pick up and transfer this way), lay the coconut flakes out on and bake at oven for 6-8 minutes or until lightly toasted. Set aside.

In a medium saucepan, combine the cornstarch, sugar, salt, coconut milk, whole milk, and eggs and whisk until thoroughly combined over low heat. Whisk thoroughly to avoid clumping. Bring to a boil and keep stirring for 2-3 minutes more. Stir in butter and mix thoroughly. Remove saucepan from heat (the mixture should’ve thickened a bit) and stir in vanilla and toasted coconut (reserving ¼ for topping).

Pour the coconut mixture into the pie shell and chill in the fridge until it has firmed up, minimum 4 hours or overnight.

Sprinkle the top with remaining coconut flakes and whip cream!



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