Ingredients: 1 pie crust 1 cup unsweetened shredded coconut 1/2 cup heavy cream 3 tablespoons sugar 1 teaspoon vanilla extract Instructions:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch pie dish.
- In a medium bowl, combine the shredded coconut, cream, sugar, and vanilla extract. Pour the mixture into the pie crust and bake for 25 minutes or until golden brown. Let cool before serving.
Easy Coconut Cream Pie
Coconut lovers are going to love this easy coconut cream pie recipe. It’s a delicious mix of creamy coconut custard pie filling, flaky pie crust, and fun coconut flakes. Use regular, homemade, or graham cracker crust for even more flavor. The contrast between the creamy custard and the flaky crust gives this coconut custard pie a unique texture to taste. This is the best pie for a special occasion, but it’s great no matter the time of year!
How to Make Coconut Cream Pie
In a medium saucepan over medium-low heat, mix both the wet ingredients along with the dry. Stir until it simmers and thickens. For exact measurements, see the recipe card below. Remove from heat and add vanilla. Pour the custard through a mesh strainer over a clean bowl. Add the last of the coconut into the custard then transfer into the baked pie shell. Lastly, add a piece of plastic wrap and chill for up to four hours to one day.
This old-fashioned coconut cream pie is perfect for any holiday! Serve it up on Thanksgiving, Easter, Christmas, or any time you need a creamy dessert. I hope you love this coconut cream pie recipe! Have you ever made it before? Are there changes you made that you’d like to share? Let me know how it turned out in the comments below! The fully-assembled coconut cream pie can be made up to 2 days in advance and stored covered loosely with aluminum foil or plastic wrap until ready to serve. If you make this recipe be sure to leave us a comment or rating. Enjoy!
