5.0 from 558 votes
Coconut Cream Pie Recipe
Decadent Coconut Cream Pie with rich, creamy coconut custard topped with pillowy whipped cream and toasted coconut in a flaky homemade pie crust. Delicious dessert perfect for entertaining!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 8
Calories: 518 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 Pie Crust Recipe
For the Toasted Coconut Topping
- 1/2 /2 cup flaked sweetened coconut
For the Coconut Custard
- 1 1/2 /2 cups coconut milk
- 1 1/2 /2 cups half-and-half
- 5 egg yolks
- 3/4 /4 cup sugar
- 4 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 /4 teaspoon kosher salt
- 1 1/2 /2 cups flaked sweetened coconut
- 1 1/2 /2 teaspoons vanilla extract
- Whipped Cream
Instructions
- Prepare pie crust according to blind-baking instructions of recipe.
Cup of Yum
For the Toasted Coconut Topping
- Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.
- Set aside to cool.
For the Coconut Custard
- Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.
- Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
- Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
- Remove from heat and add butter, coconut, vanilla and salt.
- Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
- Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
- When ready to serve, top with toasted coconut.
Notes
- For the coconut milk in this recipe, you can use sweetened or unsweetened according to your personal preference.
- To refrigerate - Cover the pie well and store any leftover pie for up to 3 days.
- To freeze - If you wish to freeze coconut cream pie, do not add the whipped topping or toasted coconut topping to the top of the pie yet. After the custard has cooled and it has completely set in the pie, you can wrap it well and store it in an airtight, freezer-safe container and freeze it for 2-3 months. When ready to serve, thaw overnight in the refrigerator and add the whipped topping and toasted coconut just prior to serving.
Nutrition Information
Serving
1slice
Calories
518kcal
(26%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
37g
(57%)
Saturated Fat
27g
(135%)
Cholesterol
142mg
(47%)
Sodium
210mg
(9%)
Potassium
300mg
(9%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
365IU
(7%)
Vitamin C
1.1mg
(1%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 518
% Daily Value*
| Serving | 1slice | |
| Calories | 518kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 142mg | 47% |
| Sodium | 210mg | 9% |
| Potassium | 300mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.