Coconut Cream Pie
User Reviews
5
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Prep Time
35 mins
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Cook Time
30 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
Description
Coconut Cream Pie begins with a crust made by combining roasted salted macadamia nuts, graham cracker crumbs, brown sugar, and melted butter pressed into a pie dish and baked until firm. Toasted shredded coconut is prepared separately to enhance its flavor and texture. The filling is a custard made by whisking egg yolks with cornstarch, sugar, salt, and a mix of coconut milk, heavy cream, and whole milk, then cooking the mixture until thickened. Butter and extracts are added to enrich the flavor before combining with the toasted coconut and pouring into the prepared crust to chill and set.
The pie highlights creamy and lightly nutty coconut flavors with a smooth, rich custard filling contrasted by the crunchy crust. This dessert is suitable for special occasions or as a sweet finish to a meal, with whipped cream topping optional for added lightness.
The macadamia nut crust can be substituted with a standard or graham cracker crust if preferred. Homemade whipped cream enhances the topping but store-bought can be used for convenience. The pie should be refrigerated for up to 4 days and is not recommended for freezing to preserve texture and flavor.
Ingredients
CRUST¹
- ⅓ cup macadamia nuts roasted and salted
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons light brown sugar firmly packed, or dark brown sugar
- ½ cup butter melted, salted
FILLING
- 1 ½ cups coconut sweetened shredded
- ¾ cup sugar
- 4 Tablespoons cornstarch
- ½ teaspoon salt
- 5 egg yolk
- 1 cup coconut milk shake well before pouring
- 1 cup heavy cream
- 1 cup milk whole
- 3 Tablespoons butter softened and cut into 3 pieces
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional, if not using substitute for an additional ½ teaspoon vanilla extract
- Whipped Cream ½ batch will be sufficient, unless you like a lot of whipped cream
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
- The macadamia nut crust can be replaced by a traditional pie crust or a graham cracker crust depending on preference.
- Homemade whipped cream is recommended for topping, using only three ingredients for better flavor than store-bought.
- Keep the finished pie refrigerated and consume within four days; freezing is not advised to maintain texture.
- Piping whipped cream with a star tip can add an elegant finishing touch to the presentation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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