Coconut Cream Pie
User Reviews
4.7
Coconut Cream Pie
Description
The Coconut Cream Pie starts with a pre-baked pie crust that provides a firm and buttery base. The filling is a custard thickened with cornstarch and flour, enriched with egg yolks, butter, and coconut flavoring, and includes shredded coconut for texture. The heating and tempering steps ensure a smooth custard without curdling. The toasted shredded coconut used as topping adds a nutty aroma and a contrasting texture. The whipped cream topping is lightly sweetened and flavored with coconut, enhancing the coconut profile and adding lightness.
This pie can be served chilled as a dessert and pairs well with coffee or tea. The creamy filling and crisp crust provide pleasing textural variety, while the coconut flavors are consistent throughout. The toasted coconut garnish adds a finishing touch both visually and in flavor.
To toast the coconut, bake it at 325ºF for about 8 minutes, watching closely to prevent burning. The calorie count assumes 8 slices per pie but may vary by brands of ingredients. The recipe advises caution in estimating nutritional info and suggests using a nutrition calculator for accuracy.
Ingredients
- 1 " pie crust 8" crust for a thicker pie, pre-baked
For the filling:
- 2 ¼ cups milk divided, whole
- 1/2 cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 3 large egg beaten, yolk
- 1 tablespoon butter salted
- 1 teaspoon coconut flavoring
- 1 cup coconut shredded
For the Topping:
- 1 cup heavy whipping cream
- 2-3 tablespoons powdered sugar
- ½ teaspoon coconut flavoring
- ⅓ cup coconut for topping, shredded toasted
Instructions
- To toast the coconut, line a baking pan with parchment paper. Sprinkle the coconut on top of the paper. Bake at 325ºF for 8 minutes. Watch it closely. Allow it to cool before using it to garnish the pie.
- Using a heavy bottomed medium saucepan over set to medium heat, warm 1 ¾ cup milk. Heat for 3-4 minutes, stirring often, just until the milk starts to get warm.
- While the milk is heating, mix together the sugar, salt, cornstarch, and flour in a small bowl. Add the remaining ½ cup of milk and whisk until smooth.
- Drizzle the milk/sugar mixture into the hot milk, whisking constantly as you drizzle it in. Cook, stirring constantly until it starts to simmer slightly and thicken, then reduce heat to low heat, cover the pan and cook for an additional 5 minutes, stirring often.
- Place the egg yolks in a small bowl and whisk them to break up the yolks. Remove 1/4 cup of the hot cream mixture and add it to the eggs, whisking constantly. This is called tempering the eggs.
- Drizzle the egg mixture into the hot cream, whisking constantly. Cook for an additional 2 minutes or until thickened, again, whisking constantly. It should be the consistency of pudding when it is ready.
- Remove the pan from the heat. Add in the butter, coconut flavor and shredded coconut. Stir well with a rubber spatula.
- Pour the custard filling into the pie crust. Use a rubber spatula to smooth the top to be even. Allow it to cool for 10 minutes, then cover the pie with plastic wrap and refrigerate until the pie is completely cooled.
- Once the pie is cool, prepare the whipped cream. Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and coconut flavor until stiff peaks form.
- Spread the whipped cream over the cooled pie. Sprinkle the toasted coconut flakes over the top of the pie.
- Refrigerate until serving and refrigerate any leftovers.
Notes
- Toast shredded coconut carefully at 325ºF for about 8 minutes, watching closely to avoid burning.
- Pie crust is pre-baked to prevent sogginess from the custard filling.
- Calorie estimates are approximate and depend on specific ingredient brands.
- Tempering the egg yolks with hot custard prevents curdling and ensures smooth filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 114mg | 38% |
| Sodium | 151mg | 6% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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