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Coconut Cream Pie

A rich and creamy coconut cream pie with a smooth coconut custard filling, topped with fluffy whipped cream and toasted coconut, all in a flaky pie crust.

  • Total Time: 3 hours including chilling
  • Yield: 8 1x

Ingredients

Scale
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 3 cups milk
  • 4 large egg yolks
  • 1/3 cup butter
  • 1 pinch kosher salt
  • 2 teaspoons vanilla extract
  • 2 cups sweetened flaked coconut, divided
  • 1 prepared pie crust (flour or graham cracker crust)
  • For whipped cream: 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven and bake your pie crust until fully cooked (if not already prepared).
  2. In a medium heavy saucepan, whisk together sugar and cornstarch.
  3. In a separate large bowl, whisk milk and egg yolks together.
  4. Slowly whisk the milk and egg mixture into the saucepan with sugar and cornstarch.
  5. Cook over medium heat, whisking continuously until mixture thickens and almost boils, about 8 minutes.
  6. Remove from heat and add butter, one tablespoon at a time, stirring until melted.
  7. Stir in vanilla, salt, and 1 3/4 cups of coconut until combined.
  8. Pour the custard into the baked pie shell and cover the surface with plastic wrap touching the custard to prevent skin formation.
  9. Cool on a wire rack for about 30 minutes, then refrigerate until set.
  10. Preheat oven to 350°F, spread remaining coconut on a sheet pan and toast for 5 to 6 minutes, stirring once.
  11. Prepare whipped cream by whipping heavy cream at high speed until foamy and stiff peaks form, add vanilla, then powdered sugar slowly until soft peaks form.
  12. Remove pie from refrigerator, spread whipped cream evenly over the pie, and sprinkle toasted coconut on top before serving.

Notes

1. Cover custard with plastic wrap touching the surface to prevent a skin from forming. 2. Toast the coconut for an enhanced flavor and crunch. 3. Use a pre-baked pie crust to ensure a crispy base.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes plus cooling and chilling time
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 35g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg