Coconut lovers, rejoice. This pie is for you.
My husband and I are huge coconut fans and so it finds its way into a lot of my baking. I just can’t resist. And every time I bake with coconut I think I fall more deeply in love with its flavor and texture. This toasted coconut cream pie was no exception.
I’ve provided my current favorite pie crust recipe below, but you can use your own recipe or a store-bought shell for easier baking. It’s the filling that’s the real star of this pie, and well worth the effort to make it homemade. It’s smooth, creamy, and loaded (and I mean loaded) with toasted coconut. Instead of pouring it into the crust, I wanted to grab a spoon and devour it immediately. But once it was chilled and piled high with sweetened whipped cream and more toasted coconut, I was glad I had resisted.
Coconut cream pie is one of those homey, classic desserts and I will never turn down a slice of it. Toasting the coconut is a fun tasty spin and it made it really hard to stop after just one slice. So I didn’t. Don’t ask me how much of this pie I ate by myself.
You may enjoy these other coconut recipes:
White Chocolate and Toasted Coconut Cookies by Completely Delicious
Pineapple-Coconut Macaroons by David Lebovitz
Coconut Mango Oat Muffins by The Kitchn
Southern Coconut Cake by Completely Delicious
Apricot Coconut Energy Bars by Shutterbean
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