Dad’s Classic Coconut Cream Pie

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A slice of pure nostalgia. Silky coconut custard made with whole milk and rich coconut milk, poured into your favorite flaky crust and chilled to dreamy perfection. Finished with a cloud of vanilla whipped cream and a sprinkle of toasted coconut, it’s the kind of pie that tastes like home—simple, comforting, and impossible to resist.

Author: Don Nicholas
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes + 4 hours Chill Time= 4 hours 30 minutes
Yield: 8-10 Servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

For the crust

1 baked 9-inch pie shell (classic flaky pastry or graham cracker—dealer’s choice)

For the filling

2 cups whole milk
1 cup coconut milk (full fat)
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut

For the topping

1½ cups heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Optional: toasted coconut flakes for garnish

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Instructions

Warm the dairy. In a medium saucepan, heat the whole milk and coconut milk over medium heat until steaming, but not boiling.
Whisk the base. In a bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth and pale.
Temper the eggs. Slowly whisk about a cup of the warm milk mixture into the egg mixture, then pour everything back into the saucepan.
Cook until thick. Cook over medium heat, whisking constantly, until the custard thickens and bubbles gently—about 3–5 minutes.
Finish the filling. Remove from heat. Stir in butter, vanilla, and shredded coconut until smooth.
Fill the crust. Pour the hot filling into the baked pie shell. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill at least 4 hours.
Whip the cream. Beat heavy cream with powdered sugar and vanilla until soft peaks form.
Top and serve. Spread whipped cream over the chilled pie. Sprinkle with toasted coconut if you’re feeling fancy.

Find it online: https://foodgardening.mequoda.com/articles/a-coconut-a-crooner-and-a-german-bakery/