WHY YOU'LL LOVE THIS RECIPEThis is the best coconut cream pie recipe with a creamy homemade custard filling that's topped with fresh, sweet whipped cream and toasted coconut flakes. This is the perfect light dessert to enjoy any time!
Place 3 cups of coconut flakes in an even layer on a baking sheet and bake for 4 minutes, stirring occasionally.
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Bake for an additional 4 minutes or until golden brown. Remove from oven and let cool.
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Buy a pre-made pie shell or press a store-bought refrigerated deep dish pie crust into a 9-inch pie plate. Bake according to package directions.
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In a medium saucepan, combine coconut milk, heavy cream, eggs, granulated sugar, cornstarch and salt. Bring to a boil , stirring and whisking constantly. Remove from heat and whisk until totally smooth.
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Stir in half of the toasted coconut, as well as the vanilla extract and coconut extract.
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Pour into the prepared pie crust. Cover with plastic wrap the to avoid the topping getting a film over the creamy texture. Refrigerate for a minimum of 2 hours.
WHIPPED TOPPING: place a metal mixing bowl and beaters in the freezer for a minimum of 20 minutes. Remove and immediately. Beat on high speed for 4 minutes, or until the whipped topping is firm.
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ASSEMBLE THE PIE: Spread whipped cream on top in an even layer and top with the remaining toasted coconut flakes.
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RECIPE NOTESThe pie crust should be blind baked and completely cooled for about 2 hours before adding the coconut custard into the crust.
RECIPE NOTESWhile bringing the filling to a boil on the stove top, make sure you whisk constantly to avoid making scrambled eggs.
Can you freeze coconut cream pie?The cream in coconut cream pie will separate after thawing, so freezing is not recommended.
Does coconut cream pie need to be refrigerated?Coconut cream can safely sit out at room temperature for up to 2 hours.