You’ve got great taste — a slice of coconut cream pie is a dreamy, tropical dessert with a creamy coconut custard filling, flaky crust, and whipped cream topping. Here’s a full breakdown if you’re making it from scratch or just want to picture that perfect slice!
🥧 Coconut Cream Pie (One Slice, Fully Described)
🍽️ What’s in a slice:
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Buttery, flaky pie crust: Often pre-baked and cooled.
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Silky coconut custard: Made from milk (or coconut milk), egg yolks, sugar, cornstarch, and shredded coconut. It’s smooth, thick, and sweet — with real coconut flavor.
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Topping: Light, airy whipped cream (or whipped topping), piled high.
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Toasted coconut flakes: Sprinkled on top for crunch and visual appeal.
Each bite? Buttery crust + creamy filling + cool whipped topping + toasted coconut crunch. Heavenly.
Want to make it? Here’s a quick recipe:
🛒 Ingredients (for a full pie):
For the filling:
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1 cup whole milk
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1 cup coconut milk (unsweetened)
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1/2 cup sugar
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1/4 cup cornstarch
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4 large egg yolks
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1 cup sweetened shredded coconut
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1 tsp vanilla extract
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2 tbsp butter
Topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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1/2 tsp vanilla
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1/4 cup toasted coconut flakes
Crust:
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1 pre-baked 9-inch pie crust (homemade or store-bought)
👩🍳 Quick Directions:
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Make the custard:
Heat milk + coconut milk. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly whisk hot milk into egg mix, then return to pot and cook until thick. Stir in butter, vanilla, and shredded coconut. -
Cool:
Pour into pre-baked crust. Chill for 4+ hours until set. -
Top:
Whip cream with sugar and vanilla. Spread on top and sprinkle with toasted coconut.
Want a twist?
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Add pineapple to the filling = piña colada pie.
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Use a graham cracker crust instead of pastry for a more casual vibe.
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Make it vegan with coconut milk, plant-based butter, and whipped coconut cream!
Would you like a printable version or a mini pie version for one or two people?
