Coconut Cream Pie
User Reviews
5
Coconut Cream Pie
Description
Coconut Cream Pie combines half-and-half and coconut milk with eggs, sugar, and cornstarch, cooked slowly over low heat to form a thick, luscious custard. Toasted coconut folded into the filling adds texture and a nutty aroma, enhanced further by coconut extract. The custard sets in a pre-baked 9-inch pie shell after chilling for several hours. Meanwhile, whipping cream with powdered sugar and coconut extract creates a light topping that balances the rich filling. The final touch is a sprinkle of more toasted coconut for added crunch and flavor.
The pie’s texture is custardy and creamy with a slight chew from the flaked coconut. Heating gently prevents curdling and ensures smoothness. The whipped topping adds a fluffy contrast that refreshes the palate. This pie is well suited for dessert anytime coconut is desired, pairing well with simple beverages and easily served in slices.
Chilling the pie until firm is essential for clean slicing. The toasted coconut should be added carefully to retain its crispness. Use fresh whipping cream rather than pre-made toppings for best results. Optional variations include swapping vanilla extract for coconut extract if preferred. The crust should be baked beforehand for proper structure.
Ingredients
- 1 1/2 cups half-and-half
- 1 1/2 cups coconut milk a little less than 1 can
- 2 large egg
- 3/4 cup sugar
- 1/3 cup corn starch
- 1/4 teaspoon salt
- 1 cup coconut toasted, flaked
- 2 teaspoons coconut extract or vanilla extract
- 9 inch pie shell baked (see above for our pie crust recipes)
TOPPING:
- 1 pint whipping cream the kind you have to whip yourself, not the pre-made, frozen stuff!
- 1/4-1/2 cup powdered sugar to taste
- 2 teaspoons coconut extract
Instructions
- In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW medium heat (using a double-boiler works best), whisking constantly.
- When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
- Stir in 3/4 cup of the toasted coconut and the coconut (or vanilla) extract.
- Pour into pie shell and chill for 2 to 4 hours, or until firm.
- While pie is cooling, whip together topping ingredients with electric beaters.
- When pie is completely cooled, top with whipped topping.
- Sprinkle on remaining toasted coconut.
Notes
- Cook custard slowly over low heat, whisking constantly to prevent lumps and curdling.
- Use freshly toasted coconut to maximize flavor and texture contrast in the filling and topping.
- Chill the pie for at least 2 to 4 hours before adding the whipped cream and serving to allow the custard to fully set.
- Whip the cream yourself rather than using pre-made toppings for a lighter and fresher texture.
- If you prefer meringue instead of whipped cream, it can be used as an alternative topping on this pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 879 kcal
% Daily Value*
| Calories | 879kcal | 44% |
| Carbohydrates | 95g | 32% |
| Protein | 12g | 24% |
| Fat | 49g | 75% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 46mg | 15% |
| Sodium | 716mg | 30% |
| Potassium | 244mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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