Homemade Coconut Cream Pie
User Reviews
4.9
Homemade Coconut Cream Pie
Description
To make this Coconut Cream Pie, a single pie crust is prepared and brushed with egg white before sprinkling and pressing coconut flakes onto it. The crust is blind baked with parchment and pie weights until golden and set. Meanwhile, the custard is created by toasting coconut flakes for aroma, then whisking together eggs, canned coconut milk, half and half, sugar, cornstarch, and salt. This mixture is cooked slowly until thickened and then folded with vanilla extract and toasted coconut flakes.
The custard is poured into the cooled crust and covered with plastic wrap touching the surface to prevent skin formation, then refrigerated for several hours until set. Before serving, the pie is topped with whipped cream and more toasted coconut flakes, adding creaminess and a crunchy coconut garnish. The pie balances creamy sweetness and tropical coconut notes with a crisp crust.
This dessert is well suited for special occasions or as a refreshing treat. The optional use of homemade or store-bought crust and choice of toasted coconut in the filling allows for some customization to texture preferences.
Ingredients
- 1 Single Pie Crust homemade or refrigerated/frozen
- ½ cup coconut flakes
- 1 egg white
Coconut Custard
- 2 large egg
- 1 (13.5 ounce each) can coconut milk
- 1 ⅓ cups half and half or light cream
- ½ cup cornstarch
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- ¾ cup coconut flakes toasted
- 1 teaspoon vanilla extract
Topping
- 2 cups Whipped Cream or whipped topping
- ¼ cup coconut flakes toasted
Instructions
Crust
- Preheat oven to 450°F. Unroll pie crust (if using pastry type) into a 9" pie plate, & brush with egg white. Sprinkle ½ cup coconut onto the crust and gently press into crust. *
- Poke the bottom of the crust with a fork. Cover with parchment paper and fill it with beans or pie weights. Bake 10-12 minutes or until lightly browned.
- Remove parchment and weights and bake for another 10 minutes. Let cool completely.
Coconut Custard
- Heat a pan over medium heat and add coconut flakes. Stir until the coconut is lightly browned and fragrant.
- Pour coconut milk into a large measuring cup and add light cream (you should have about 3 cups liquid).
- In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar & salt. Whisk over medium-low heat until thick & bubbly. Remove from heat and stir in vanilla and ¾ cup coconut.
- Immediately pour into cooled pie crust & cover with plastic wrap touching the filling. Refrigerate 4 hours or overnight.
- Remove plastic wrap and top with whipped cream or whipped topping & remaining coconut.
Notes
- If using a graham cracker crust, bake it following package instructions instead of the standard pie crust method.
- Toasting coconut in the filling adds extra flavor and texture but can be omitted for a smoother custard.
- Always cool the crust completely before adding the custard to prevent sogginess.
- Wait to add whipped cream topping until the pie is fully set and chilled for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566 | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 171mg | 7% |
| Potassium | 312mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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