4.9 from 87 votes
Homemade Coconut Cream Pie
This simple recipe for the ultimate coconut cream pie has a creamy coconut custard filling and an easy crust!
Prep Time
25 mins
Cook Time
25 mins
Total Time
37 mins
Servings: 8 servings
Calories: 566 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 Single Pie Crust homemade or refrigerated/frozen
- ½ cup coconut flakes
- 1 egg white
Coconut Custard
- 2 large eggs
- 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.
Cup of Yum
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 graham crust, bake according to package directions.
- Adding toasted coconut to the filling is optional. We love the extra boost of flavor it gives but of course it changes the texture. If you prefer a smoother filling you can skip this addition.
- When baking a pie crust, poke with a fork, cover with parchment paper, add the pie weights and then cook.
- Make sure that the crust has cooled before adding the filling.
- Don’t add the topping until the pie is set and chilled, and ready to be served.
Nutrition Information
Calories
566
(28%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
41g
(63%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
171mg
(7%)
Potassium
312mg
(9%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Vitamin A
466IU
(9%)
Vitamin C
2mg
(2%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 566
% 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.