Coconut Cream Pie
User Reviews
5.0
72 reviews
Excellent
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Prep Time
35 mins
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Cook Time
35 mins
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Additional Time
3 hrs
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Total Time
4 hrs 5 mins
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Servings
8 slices
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Calories
645 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Coconut Cream Pie
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A sweet and simple recipe for homemade Coconut Cream Pie! Be sure to check out the how-to VIDEO at the bottom of the recipe!
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Ingredients
CRUST¹
- ⅓ ⅓ cup roasted salted macadamia nuts
- 1 ½ 1 ½ cups Graham cracker crumbs
- 2 2 Tablespoons light or dark brown sugar firmly packed
- ½ ½ cup salted butter melted
FILLING
- 1 ½ 1 ½ cups sweetened shredded coconut
- ¾ ¾ cup sugar
- 4 4 Tablespoons cornstarch
- ½ ½ teaspoon salt
- 5 5 egg yolks
- 1 1 cup coconut milk shake well before pouring
- 1 1 cup heavy cream
- 1 1 cup whole milk
- 3 3 Tablespoons butter softened and cut into 3 pieces
- 1 1 teaspoon vanilla extract
- ½ ½ teaspoon coconut extract optional, if not using substitute for an additional ½ teaspoon vanilla extract
- Whipped cream ² ½ batch will be sufficient, unless you like a lot of whipped cream
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Instructions
CRUST
- Preheat oven to 350F (175C)
- Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife).
- Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine.
- Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust).
- Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely.
- Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling.
- In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
- Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble.
- Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon.
- Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining ½ cup for topping).
- Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming.
- Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving.
ASSEMBLY
- When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie.
- Sprinkle with reserved toasted coconut. Slice, serve, and enjoy!
Notes
- ¹I love this macadamia nut-infused crust, but if you're looking for something more classic you can use my standard pie crust recipe or my graham cracker crust instead.
- ²While you can use store-bought whipped cream (you'd need an 8 oz container), I really recommend you check out my homemade whipped cream recipe instead. Only 3 ingredients, super simple, and so much better than store-bought.
- ³I used an Ateco 846 tip to pipe the whipped cream on top of the pie.
- Keep covered in the refrigerator for up to 4 days after preparing. Freezing is not recommended.
Nutrition Information
Show Details
Serving
1slice
Calories
645kcal
(32%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
49g
(75%)
Saturated Fat
30g
(150%)
Trans Fat
1g
Cholesterol
208mg
(69%)
Sodium
467mg
(19%)
Potassium
253mg
(7%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
1135IU
(23%)
Vitamin C
1mg
(1%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 645kcal | 32% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 49g | 75% |
| Saturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 208mg | 69% |
| Sodium | 467mg | 19% |
| Potassium | 253mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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