Coconut Cream Pie

More About This Recipe

• Coconut seems to be everywhere these days, but we still love the classic coconut cream pie the best. Our version is super easy since it starts with a refrigerated pie crust. If you prefer trying your hand at homemade crust, we’ve got you covered. The creamy filling comes together on the stove top and all you have to do is stir things together. Be sure to whisk the filling constantly during cooking to avoid burning or curdling. To get the perfect creamy texture, let the custard chill and set up before spooning into your pre-baked and cooled crust. While your assembled pie chills, it is the perfect time to make your easy homemade whipped topping. For the best results, make sure your whipping cream is cold to start and use a chilled bowl if possible. The toasted coconut on top makes this easy pie look even more special and is really quick to do. To toast coconut, simply spread it on a cookie sheet and bake at 350°F for 6 to 8 minutes or until light gold brown, stirring occasionally to prevent burning. Still don’t have enough pie in your life? Check out our collection of quick and easy pies.