Coconut Cream Pie
User Reviews
4.6
21 reviews
Excellent
Coconut Cream Pie
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Easy coconut cream pie is a show-stopper that's begging to be taken to your next BBQ or potluck. Creamy & sweet with a little zing from the lime - this is pie perfection!
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Ingredients
- 1 pie crust (homemade or store-bought)
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cups heavy cream
- 4 egg yolks
- 3 tablespoons unsalted butter room temperature
- 1 tablespoon coconut extract
- 1 teaspoon vanilla extract divided
Topping
- 2 cups whipping cream
- ⅓ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup Toasted Coconut (see notes)
- 1 tablespoon lime zest
Instructions
Pie Crust
- Preheat oven to 350 degrees F.
- Fit pie crust into a 9-inch pie plate. Line the pie crust with parchment and fill with dried beans or pie weights.
- Bake pie crust for 15 minutes and carefully remove the parchment paper and weights. Prick holes in the bottom of the crust using a fork, and return to the oven to bake for 15 minutes more.
- Remove crust from oven and cool completely before filling.
Pie Filling
- Combine 1/2 cup sugar and cornstarch in a heavy saucepan over medium heat.
- Whisk together the heavy cream and egg yolks. Gradually whisk egg mixture into sugar mixture. (You want to go slow so the eggs don't scramble!) Bring to a boil while whisking constantly. Boil for 1 minute or until thickened, and then remove from heat.
- Stir in butter, coconut extract, and vanilla. Pour pie filling into baked and cooled pie crust.
- Cover with plastic wrap, placing plastic wrap directly on filling in pan. Chill pie in the fridge for 4 hours or until set (preferably overnight).
- Beat whipping cream at high speed with an electric mixer until foamy. Gradually add 1/3 cup sugar and vanilla. Beat until soft peaks form.
- Spread whipped cream over pie filling all the way to the edges. Garnish with toasted coconut and lime zest, if desired.
Notes
- To make toasted coconut: Place a skillet over medium-low heat. Add sweetened coconut flakes to the pan and cook until the coconut begins to turn golden brown. Stir often to prevent overcooking. Transfer the coconut to a bowl to cool before using it.
Nutrition Information
Show Details
Serving
1slice
Calories
540kcal
(27%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
46g
(71%)
Saturated Fat
27g
(135%)
Cholesterol
218mg
(73%)
Sodium
111mg
(5%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
1610IU
(32%)
Vitamin C
0.7mg
(1%)
Calcium
75mg
(8%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 540kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 46g | 71% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 218mg | 73% |
| Sodium | 111mg | 5% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1610IU | 32% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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