Most of the time, coconut cream pie is nothing more than vanilla pudding with some coconut thrown on top. This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time.

How to make Coconut Cream Pie

Ingredients

• 1 premade pie crust (or use this recipe for homemade pie crust)
• 1 cup whole milk
• 1 cup light cream
• 1/2 cup sugar
• 2 tablespoons water
• 2 tablespoons corn starch
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup sweetened, flaked coconut
• 8 ounces whipped cream

Directions

1. Bake pie crust according to the directions on the package or recipe for homemade pie crust  and cool completely.
2. Place milk and light cream in a double boiler. If you can’t find light cream, combine 3 Tbsp room-temperature melted butter and 1 scant cup of whole milk.
3. Add sugar and bring to a boil.
4. Add 2 Tbsp cold water to corn starch. Stir well.
5. In a bowl, beat egg yolks until they are light.
6. Add the corn starch mixture to the yolks. Mix well.
7. Add the egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
8. Remove from the heat. Add vanilla and coconut.
9. Stir. Let stand for 30 minutes.
10. Pour into the prepared crust.
11. Cover with plastic wrap and chill for 30 minutes or until set.
12. Remove plastic wrap. Cover with whipped cream and coconut flakes (toasted optional).

Notes:

• The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Or for simplicity you can use a premade pie crust.
• Sugar in Whipped Cream: Some swear by granulated sugar in whipped cream, while others swear by confectioners’ sugar. If you’re only working with a few Tablespoons of sugar, it doesn’t really make a difference. Use whichever.