Coconut Cream Pie Recipe
Indulge in our rich Coconut Cream Pie, featuring a buttery crust filled with velvety coconut custard and topped with fluffy whipped cream and toasted coconut flakes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coconut Cream Pie Ingredients
Method
Coconut Cream Pie Directions
- 1
Prepare the Filling
In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat until combined. Cook, stirring constantly, until the mixture starts to thicken and bubble.
- 2
- 3
- 4
Fill the Crust
Pour the coconut filling into the prepared graham cracker crust and spread it evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- 5
Prepare the Topping
Whip the heavy cream until soft peaks form. Spread the whipped cream over the chilled pie.
- 6
Garnish and Serve
Sprinkle toasted coconut on top of the whipped cream. Slice and serve chilled.



