Coconut Cream Pie Recipe
User Reviews
5
Coconut Cream Pie Recipe
Description
The Coconut Cream Pie starts with a blind-baked pie crust to provide a crisp base. The custard filling is prepared by whisking coconut milk, half-and-half, and egg yolks together, then cooking with sugar and cornstarch until thickened. Sweetened coconut flakes are stirred into the hot custard along with butter, vanilla extract, and a pinch of kosher salt, enriching the flavor and texture.
The filling is poured into the baked crust and chilled until set, producing a creamy, custardy pie with a pronounced coconut flavor. Toasted coconut flakes are scattered on top before serving, adding a light crunch and toasted notes. A whipped cream topping finishes the pie for creaminess and visual appeal.
This pie is best served chilled as a dessert after meals or for special occasions. It highlights the tropical sweetness of coconut balanced with custard richness and buttery crust.
Leftover pie should be covered and refrigerated for up to three days to maintain freshness. For freezing, omit whipped and toasted coconut toppings and add them fresh after thawing overnight in the refrigerator to preserve texture.
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 yolk
- 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.
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
- You can use either sweetened or unsweetened coconut milk based on your taste preference.
- Store leftover pie covered in the refrigerator for up to three days to keep it fresh.
- To freeze, do not add whipped cream or toasted coconut before freezing; instead, add these toppings after thawing overnight in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 518 kcal
% 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.
User Reviews
Overall Rating
5
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