Coconut Cream Pie
User Reviews
4.7
9 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Chill Time
6 hrs
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Total Time
6 hrs 55 mins
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Servings
8 servings
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Calories
573 kcal
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Course
Baked Goods
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Cuisine
American
Coconut Cream Pie
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This Coconut Cream Pie has a sweet and creamy custard filling, a flaky crust and a thick layer of whipped cream with toasted coconut flakes on top. It’s a coconut lover’s dream!
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Ingredients
For the Filling
- 1 refrigerated pie crust
- 2 large egg yolks room temperature
- 2 large eggs
- 1 cup canned coconut milk
- 1 cup half and half
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 Tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 ½ cups sweetened coconut flakes or shredded coconut
For the Topping
- ½ cup sweetened coconut flakes or shredded coconut
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 400 degrees F. Lay pie crust in 9-inch pie plate. Prick some holes in the bottom of the pie crust, then line the crust with parchment paper, and fill it with pie weights or dry beans. Bake the crust for 15 minutes, then remove the weights and rotate the crust halfway and bake for 10 more minutes or until the crust is golden brown. Let the pie crust cool to room temperature. If you are using a frozen pie crust, bake it per the instructions it came with.
- In a small bowl, beat the eggs and egg yolks until they are combined. Set aside.
- Pour the coconut milk, half and half, sugar, and cornstarch into a small saucepan over medium heat and whisk until the sugar has dissolved. Continue whisking until the mixture starts to simmer around the edges and it starts to thicken after about 7 minutes. Remove from heat.
- Ladle out about 1/2 cup of the milk mixture, and pour it very slowly into the bowl with the eggs, whisking constantly to keep the eggs from curdling. Place the saucepan back on medium heat, and slowly pour in the eggs, again whisking the entire time to make sure it’s combined. Keep whisking to prevent the custard from scorching on the bottom of the pan. Once it starts to boil, cook for 1 more minute, then remove it from the heat.
- Stir in the salt, butter, vanilla extract, coconut extract, and coconut flakes, then pour the custard into the pie crust, smooth out the top, and let the custard cool for about 30 minutes. Cover the pie with plastic wrap, then chill in the fridge for at least 6 hours.
- For toasted coconut, preheat the oven to 350 degrees F. Spread the 1/2 cup of coconut flakes in a single layer across a baking pan, and bake for 3-4 minutes, or until the flakes are golden brown. Keep an eye on the flakes to make sure they don’t burn. Set them aside to cool.
- Pour the cold heavy whipping cream, powdered sugar, and vanilla extract into a large mixing bowl, and use an electric mixer at high speed (or a stand mixer with a whisk attachment) to whip the cream until it is stiff. Spoon the whipped cream over the pie, then sprinkle the toasted coconut on top. Serve chilled.
Notes
- Refrigerator: Cover the pie with plastic wrap and store it in the refrigerator for up to 4 days.
- Freezer: Cover the pie with plastic wrap and foil (both to avoid freezer burn) and store the pie in the freezer for up to 2 months. Thaw overnight in the fridge before serving. I recommend waiting until the pie is thawed before adding the toasted coconut on top to keep the flakes nice and crispy.
- You’ll want to keep whisking the custard anytime it is over heat to prevent it from scorching. If the custard does scorch, you can push the custard through a sieve to remove any dark brown chunks. The custard will have a slightly more caramel flavor but should be fine otherwise.
- If the eggs curdle, you can push them through a sieve to remove any cooked egg bits.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1slice
Calories
573kcal
(29%)
Carbohydrates
57g
(19%)
Protein
7g
(14%)
Fat
37g
(57%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
137mg
(46%)
Sodium
270mg
(11%)
Potassium
268mg
(8%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
713IU
(14%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 573kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 137mg | 46% |
| Sodium | 270mg | 11% |
| Potassium | 268mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 713IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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