Easy Coconut Cream Pie Recipe
This easy Southern coconut cream pie combines a creamy coconut custard with a flaky pie crust and toasted shredded coconut topping. It’s a family favorite that’s quick to prep and perfect for dessert!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 large egg yolks
- 0.5 cup milk whole milk preferred
- 1 cup granulated sugar
- 0.5 stick unsalted butter melted
- 0.5 teaspoon vanilla extract
- 0.125 teaspoon salt a pinch
- 1.5 cups unsweetened shredded coconut toasted for garnish
- 1 9-inch premade or homemade pie crust unbaked
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust on a baking sheet.
- In a medium bowl, whisk together egg yolks, milk, granulated sugar, melted butter, vanilla extract, and salt until smooth.
- Stir in the shredded coconut, then pour the filling mixture into the prepared pie crust.
- Bake the pie for 35 minutes or until the filling is set and the top is golden brown.
- Remove the pie from the oven and let it cool to room temperature, about 2 hours, before slicing and serving.
Notes
Use unsweetened shredded coconut for the best flavor and texture. Toast the coconut lightly before adding for extra depth. This pie pairs wonderfully with whipped cream or fresh berries.