Farrah Fawcett’s Coconut Cream Pie Copycat Recipe

Farrah Fawcett’s Coconut Cream Pie is a rich, creamy dessert topped with toasted coconut. This copycat version uses a ready-to-bake crust and a luscious coconut custard filling for a dessert that’s simple to make but impressively decadent.

Why Everyone Will Love This Recipe

The creamy coconut custard is perfectly balanced with sweetened coconut flakes on top, giving a contrasting texture and a nutty, caramelized flavor. Using a pre-made crust makes this recipe accessible, while the double-layer of coconut on top ensures it looks as beautiful as it tastes.

What Is the Dish?

This is a classic coconut cream pie with a custard filling made from eggs, milk, and coconut milk, baked in a pie crust and topped with flaked coconut. The pie has a rich, velvety texture and a golden, toasted coconut topping.

Cooking Tips

• Whisk egg and milk thoroughly to avoid lumps and ensure a smooth custard.
• Fold in coconut milk gradually to maintain creamy consistency.
• Bake on the lower rack first, then move to the top rack to brown the coconut evenly.
• Allow pie to cool completely for proper setting before slicing.
• Use unsweetened coconut milk for balance; sweetened milk will make it overly sugary.

Frequently Asked Questions

Can I Use Homemade Pie Crust?

Yes, a homemade 9-inch pie crust works beautifully. Blind bake for a crisp base if desired.

Can I Use Sweetened Coconut Milk?

Yes, but reduce the sugar slightly to avoid an overly sweet pie.

Can I Freeze This Pie?

Yes, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Can I Toast the Coconut Before Baking?

Optional. Lightly toast half of the coconut for topping before adding to pie for extra flavor.

How Do I Prevent the Pie from Weeping?

Ensure the custard is fully combined and pour gently into the crust. Avoid overbaking, and cool completely to allow it to set.

How to Store Farrah Fawcett’s Coconut Cream Pie

Store covered in the refrigerator for up to 3 days. Slice with a sharp knife for clean edges.

Ingredients

• 1 (9-inch) frozen ready-to-bake pie crust
• 3 large eggs
• 1 cup whole milk
• 1 cup granulated sugar
• 2 tbsps corn starch
• 1 can (13.5 oz) unsweetened coconut milk
• 1 cup sweetened flaked coconut (½ cup for initial topping, ½ cup for later)

How to Make Farrah Fawcett's Coconut Cream Pie

1. Set oven to 325°F. Place the pie crust on the bottom rack.
2. In a medium bowl, whisk eggs thoroughly. Slowly whisk in whole milk. In another bowl, combine sugar and corn starch.
3. Whisk in coconut milk, then fold in egg/milk mixture until smooth and lump-free.
4. Pour custard into pie crust and top with ½ cup flaked coconut.
5. Bake on bottom rack for 30 minutes.
6. Carefully move pie to top rack, add remaining ½ cup flaked coconut, and bake an additional 30 minutes until filling sets and coconut is golden brown.
7. Remove from oven and cool completely on a wire rack before slicing.