Easy Coconut Cream Pie
A classic dessert featuring a rich, creamy coconut custard set in a pre-baked pie shell. Finished with a layer of light whipped topping and a sprinkle of toasted coconut, this pie is simple to assemble and delivers on comforting flavor.
An original recipe by Forkin
- Total time
- 4 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 552 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcspre-baked pie crust, 9-inch (22.9 cm)
custard
- 1.5 cupwhole milk
- 0.33 cupgranulated sugar
- 3 tbspall-purpose flour
- 0.25 tspsalt
- 1 pcsegg yolk, from a large egg
- 1 tbspunsalted butter
- 1 tspvanilla extract
- 1 cupsweetened shredded coconut
topping
- 225 gfrozen whipped topping, thawed
- 0.5 cupsweetened shredded coconut
Equipment
saucepan · bowl · spatula · skillet · whisk
The method
Step by step
- 1
In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt until combined.
About 1 min
Cook’s note: Combining the dry ingredients first helps prevent lumps when you add the milk.
- 2
Gradually pour in the whole milk while whisking constantly until the mixture is completely smooth.
About 2 min
- 3
Place the saucepan over medium heat and cook, whisking constantly, until the custard thickens and begins to bubble. This should take about 5-7 minutes.
About 7 min
Cook’s note: Constant whisking is crucial to prevent the bottom from scorching and to ensure a smooth texture.
- 4
In a separate small bowl, lightly beat the egg yolk.
About 1 min
- 5
Temper the egg by slowly pouring about half a cup of the hot custard into the yolk while whisking vigorously.
About 1 min
Cook’s note: This process, called tempering, gently raises the egg's temperature to prevent it from scrambling.
- 6
Pour the tempered egg mixture back into the saucepan with the rest of the custard and cook for one more minute, whisking constantly.
About 1 min
- 7
Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is fully melted and incorporated.
About 1 min
- 8
Fold in the shredded coconut designated for the custard.
About 1 min
- 9
Let the custard cool for at least 1 hour. Press plastic wrap directly onto the surface to prevent a skin from forming.
About 1 hr
Cook’s note: You can place the saucepan in an ice bath to speed up the cooling process.
- 10
Pour the cooled custard into the pre-baked pie crust and use a spatula to smooth the top.
About 2 min
- 11
Refrigerate the pie for at least 3 hours, or until the filling is completely firm.
About 3 hr
Cook’s note: For best results, let the pie chill overnight to ensure it's fully set.
- 12
Toast the remaining shredded coconut for the topping in a dry skillet over medium-low heat, stirring frequently until lightly golden. Remove from the skillet and let cool completely.
About 5 min
Cook’s note: Watch the coconut closely as it can burn quickly.
- 13
Spread the thawed whipped topping over the chilled pie filling.
About 2 min
- 14
Sprinkle the cooled, toasted coconut over the whipped topping before slicing and serving.
About 1 min
Per serving
Nutrition
- Calories
- 552.2kcal
- Protein
- 6.4g
- Carbs
- 54g
- Fat
- 35.3g
- Fibre
- 1.7g
- Sugar
- 31.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover pie covered in the refrigerator.
Serve chilled; no reheating required.
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