Coconut Cream Pie Recipe
User Reviews
4.9
Coconut Cream Pie Recipe
Description
The Coconut Cream Pie recipe builds a creamy coconut pudding base by cooking whole milk, an egg, sugar, cornstarch, and salt over medium heat while whisking until thickened. Vanilla and sweetened flake coconut are stirred in before pouring the mixture into a prebaked and cooled pie crust. The filled pie must chill for several hours to set properly. A whipped topping made with heavy cream, sugar, and vanilla is prepared separately and spread over the chilled pie. Finally, coconut flakes are toasted lightly in the oven to a golden color and sprinkled on top to add a toasty flavor and crisp texture. This combination highlights the coconut in both creamy and crunchy forms, balancing sweetness and richness in the pie that is well suited as a dessert for coconut lovers.
Ingredients
Coconut Pudding
- 2⅔ cups milk whole
- 1 egg
- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1⅓ cup flake coconut sweetened
Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 cup coconut
Instructions
Pudding
- In a medium saucepan, whisk milk and egg until completely incorporated. Add sugar, cornstarch, and salt. Cook over medium heat, whisking frequently until thickened.
- Remove the saucepan from heat and stir in vanilla then the coconut. Pour into a baked and cooled crust (we used Marie Calendar's store-bought crust that you bake, but you can also make your own).
- Place in refrigerator until chilled, a few hours.
Whipped Topping
- Whip cream, sugar, and vanilla until light and fluffy. Spread on top of chilled pie.
- Spread your coconut on a cookie sheet or pan. Toast at 350°F for about 2-4 minutes, until lightly golden. Sprinkle on top of your pie and eat up!
Notes
- Blind bake the pie crust with parchment and weights to prevent sogginess, baking it twice for a firm shell.
- After baking, allow the crust to cool at room temperature before filling to maintain structure.
- Store the finished pie loosely covered in the refrigerator for 3 to 4 days to keep freshness.
- For long-term storage, wrap the pie tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 351kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 64mg | 21% |
| Sodium | 162mg | 7% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
