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Coconut Cream Pie Yummy: 5 Irresistible Steps

Coconut Cream Pie Yummy
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This coconut cream pie features a rich, homemade coconut custard filling, fluffy whipped topping, and golden toasted coconut all nestled in a flaky crust. It’s an easy-to-make, nostalgic dessert perfect for holidays and year-round gatherings.

Ingredients

Scale
  • 2⅔ cups whole milk
  • 1 egg
  • ⅔ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1⅓ cups sweetened flake coconut
  • 1 9-inch baked pie crust (homemade or store-bought)
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar (for whipped topping)
  • ½ teaspoon vanilla extract (for whipped topping)
  • 1 cup coconut flakes (for topping)

Instructions

  1. In a medium saucepan, whisk together the milk and egg until fully combined.
  2. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until thickened (5–7 minutes).
  3. Remove from heat and stir in vanilla extract and sweetened coconut flakes.
  4. Pour the custard into a pre-baked and cooled pie crust.
  5. Refrigerate for at least 3 hours until set.
  6. To make the whipped topping, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
  7. Spread whipped topping over the chilled custard filling.
  8. Toast coconut flakes at 350°F for 2–4 minutes until golden, then sprinkle on top of the pie.

Notes

    Nutrition

    Find it online: https://bakerslider.com/coconut-cream-pie-yummy/

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