Southern Coconut Cream Pie

Indulge in the sweet, creamy decadence of this Southern Coconut Cream Pie, a classic dessert that captures the essence of comforting Southern flavors. Featuring a buttery, pre-baked pie crust filled with a lusciously smooth coconut custard made from scratch, this recipe combines rich whole milk, velvety heavy cream, and sweetened shredded coconut for a melt-in-your-mouth texture. Topped with billowy homemade whipped cream and a golden sprinkle of toasted coconut, each bite is a harmony of creamy, nutty, and lightly toasted flavors. Perfect for special occasions or as the ultimate crowd-pleasing treat, this pie is a must-try for coconut dessert lovers. With just 20 minutes of prep and an irresistible presentation, this Southern Coconut Cream Pie will surely become your go-to recipe for a show-stopping dessert.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 piece pre-baked 9-inch pie crust
• 0.75 cup granulated sugar
• 0.25 cup cornstarch
• 0.25 teaspoon salt
• 2.5 cups whole milk
• 0.5 cup heavy cream
• 4 large egg yolks
• 3 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup heavy whipping cream (for topping)
• 2 tablespoons powdered sugar
• 0.33 cup sweetened shredded coconut (for garnish)

Directions

Step 1

Pre-bake the 9-inch pie crust according to package or recipe instructions, set aside to cool completely.

Step 2

In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.

Step 3

Slowly whisk in the whole milk and 1/2 cup heavy cream until smooth.

Step 4

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 7-10 minutes.

Step 5

In a separate mixing bowl, whisk the egg yolks. Gradually pour about 1 cup of the hot milk mixture into the yolks, whisking constantly. (This tempers the eggs and prevents them from scrambling.)

Step 6

Slowly pour the tempered yolk mixture back into the saucepan, whisking constantly.

Step 7

Continue to cook over medium heat for another 2-3 minutes, stirring constantly, until it becomes thick and creamy.

Step 8

Remove from heat and whisk in the butter, vanilla extract, and 1 cup of sweetened shredded coconut until fully incorporated.

Step 9

Pour the hot coconut filling into the cooled pie crust. Use a spatula to smooth the top evenly.

Step 10

Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.

Step 11

To make the whipped cream topping, beat 1 cup of heavy whipping cream with powdered sugar in a chilled mixing bowl until stiff peaks form.

Step 12

Spread or pipe the whipped cream over the chilled pie.

Step 13

Toast the remaining 1/3 cup sweetened shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Let cool completely.

Step 14

Sprinkle the toasted coconut over the whipped cream topping as a garnish.

Step 15

Slice and serve chilled. Enjoy your Southern Coconut Cream Pie!

Nutrition Facts

Serving size	(1672.2g)

Amount per serving	% Daily Value*
Calories	4803.6

Total Fat 309.8g	0%
Saturated Fat 170.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1292.3mg	0%
Sodium 2084.5mg	0%
Total Carbohydrate 459.2g	0%
Dietary Fiber 14.5g	0%
Total Sugars 274.4g
Protein 54.9g	0%

Vitamin D 341.6IU	0%
Calcium 1057.1mg	0%
Iron 8.4mg	0%
Potassium 1444.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 4.5%

Carbs: 37.9%