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Creamy Coconut Cream Pie Recipe with Toasted Coconut and Fluffy Chantilly Perfect for Summer

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A rich yet balanced coconut cream pie featuring a creamy coconut filling, toasted coconut topping, and fluffy Chantilly cream, perfect for warm-weather gatherings.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade, chilled)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup (240 ml) whole milk or half-and-half (use almond milk for dairy-free)
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (40 g) cornstarch
  • 4 large egg yolks, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (135 g) sweetened shredded coconut
  • 1/2 cup (45 g) sweetened shredded coconut (for toasting)
  • 1 cup (240 ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for Chantilly cream)

Instructions

  1. Preheat oven to 350°F (175°C). Place chilled pie crust into a 9-inch pie dish, prick bottom with fork, and bake for 12-15 minutes until lightly golden. Let cool completely.
  2. Toast 1/2 cup shredded coconut in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden brown. Remove and cool.
  3. In a medium saucepan, whisk together sugar and cornstarch. Slowly whisk in coconut milk and whole milk until smooth. Cook over medium heat, stirring constantly, until thickened and just starting to bubble (7-9 minutes).
  4. In a separate bowl, whisk egg yolks. Slowly add about 1/2 cup of the hot coconut mixture to the yolks, whisking constantly. Pour mixture back into saucepan and stir continuously for 2 minutes until thick and creamy.
  5. Remove from heat and stir in vanilla extract and 1 1/2 cups shredded coconut. Pour filling into cooled pie crust, smooth top, cover with plastic wrap pressed onto surface, and chill in fridge for at least 4 hours or overnight.
  6. Just before serving, beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl with an electric mixer on medium-high speed until soft peaks form.
  7. Spread or pipe Chantilly cream over chilled pie. Sprinkle toasted coconut on top. Slice and serve immediately.

Notes

Shake coconut milk can well before opening for best texture. Toast coconut until golden, not dark, to avoid bitterness. Chill pie at least 4 hours or overnight for best set. Use a warm knife to cut clean slices. For dairy-free, use coconut cream for Chantilly and coconut milk only. To prevent soggy crust, bake crust blind and optionally brush with melted chocolate or egg white before filling.

Nutrition

Keywords: coconut cream pie, toasted coconut, Chantilly cream, summer dessert, easy pie recipe, creamy pie, coconut dessert

Find it online: https://tempotaste.com/creamy-coconut-cream-pie-recipe-with-toasted-coconut-and-fluffy-chantilly-perfect-for-summer/