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Coconut Cream Pie That’s Light and Fluffy

Let me tell you about the time my grandma first taught me how to make coconut cream pie. It wasn’t just any pie—it was the pie that made family dinners feel extra special. I still remember the smell of sweet coconut and vanilla wafting through her cozy kitchen. That first spoonful? A perfect, airy cloud of coconut goodness. Over the years, I’ve tweaked the recipe just a bit to make the filling even lighter and fluffier, without losing an ounce of that creamy, dreamy magic. If you love coconut but hate when pies feel too heavy, this one’s going to be your new favorite. Ready to dive into some silky smooth coconut bliss? Let’s get baking!

Quick Facts

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 3 hours (including chilling)

Ingredients

For the Main Dish:

1 pre-baked 9-inch pie crust (store-bought or homemade)
1 cup whole milk
1 cup half-and-half
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
4 large egg yolks
1 1/2 cups sweetened shredded coconut
2 tbsp unsalted butter
1 tsp vanilla extract

For the Topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Toasted coconut flakes (for garnish)

How I Make It

Step 1:

In a medium saucepan, whisk together the milk, half-and-half, sugar, cornstarch, and salt. Warm over medium heat, stirring constantly, until the mixture thickens and starts to bubble gently.

Step 2:

While the milk mixture heats, vigorously whisk the egg yolks in a separate bowl. Slowly ladle about 1 cup of the hot milk mixture into the yolks to temper them, whisking constantly. Then pour the yolk mixture back into the saucepan.

Step 3:

Continue cooking over medium heat, stirring continuously, until the mixture becomes very thick—like a thick pudding. Remove from heat and stir in the butter, vanilla extract, and shredded coconut. Let cool for about 15 minutes.

Step 4:

Transfer the filling into your pre-baked pie crust, smoothing the surface evenly. Cover the pie with plastic wrap, pressing it directly onto the filling to prevent a skin from forming. Refrigerate for at least 2 hours, or until fully set.

Step 5:

Meanwhile, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. This light whipped topping is what makes the pie beautifully fluffy and perfectly balances the creamy filling.

Step 6:

Once the pie is set, spread the whipped cream evenly on top. Sprinkle generously with toasted coconut flakes for that irresistible crunch and extra coconut punch. Chill for another 15 minutes to let the topping firm a bit, then slice and enjoy!

Variations & Tips

Use coconut milk instead of half-and-half for an extra coconutty flavor.
Gently toast your own coconut flakes in a dry skillet for a warm, nutty aroma.
Substitute the whipped cream topping with fresh mango slices for a tropical twist.
To avoid lumps, always whisk cornstarch with sugar before adding liquids.
If filling splits or curdles, whisk vigorously off heat—sometimes a quick fix!
For a gluten-free option, use a gluten-free pie crust or crushed nut crust.

How I Like to Serve It

This pie shines on lazy Sunday afternoons when you want something sweet but not too heavy. It’s perfect for summer barbecues because that fluffy whipped cream topping feels cool and light. I also love serving it at family gatherings—everyone appreciates a dessert that feels a bit fancy but is actually super easy to pull off.

Notes

Store leftover pie covered in the fridge for up to 3 days; the crust may soften but flavor stays amazing.
If crust gets soggy, pop individual slices in the oven at 350°F for 5 minutes to restore crunch before serving.

Closing: When you want a dessert that’s both comforting and impressively fluffy, this coconut cream pie will never let you down—it’s like a sweet slice of sunshine in every bite!