Coconut Cream  Pie

Bake to impress with this delicious coconut cream pie! Silky coconut filling tops a shortbread cookie crust, topped with pillowy whipped cream and toasted coconut.

shopping list

pecan sandies cookies butter whole milk canned coconut milk cornstarch granulated sugar eggs sweetened flaked coconut vanilla whipped cream or Cool Whip

Combine shortbread cookie crumbs and melted butter until well combined.


Mix the crust

Press the mixture into a pie plate and bake for 8 minutes. Let cool.


Bake the crust

Combine whole milk, coconut milk, sugar, and salt over medium heat until steaming hot.


Heat Milks

Slowly stream some of the hot milk into whisked egg yolks to heat the eggs.


Temper eggs

Add the egg mix back to the hot milk along with a cornstarch slurry. Cook until thickened.


finish custard

Add toasted coconut to the custard and pour the filling into the prepared crust.


add coconut

Chill the pie for several hours before topping with whipped cream.


Chill pie

Top with whipped cream or Cool Whip and garnish with toasted coconut. Enjoy!



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