Coconut Cream Pie

Tammy Smith

Coconut Cream Pie features a toasted coconut custard filling set in a pre-baked pie shell and topped with whipped cream. The filling is cooked on the stovetop, then chilled for several hours until firm enough to slice cleanly.

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Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American

Servings slices

Calories 625 kcal

Equipment

Mixing Bowls
Saucepan
Whisk
Pie dish
Oven

Ingredients

For the Pie Crust:

1 package pre-made pie crust 9-inch

For the Filling:

¾ cup granulated sugar
¼ cup cornstarch
½ teaspoon salt
2 cups whole milk
1 cup coconut milk
4 large egg yolks beat them lightly
1 teaspoon vanilla extract preferably pure
1 cup sweetened shredded coconut toasted for garnish

For the Topping:

1 cup heavy whipping cream chilled
2 tablespoons powdered sugar

Instructions

For the Pie Crust:

Pre-bake your 9-inch pie crust according to its package instructions until lightly golden brown. This generally takes about 10-12 minutes at 350°F (175°C).

For the Filling:

In a saucepan over medium heat, combine sugar, cornstarch, and salt. Add the whole milk and coconut milk slowly, whisking constantly until smooth.
Continue to cook the mixture while stirring until it thickens and begins to bubble. Remove from heat.
Temper the egg yolks by adding a small amount of the hot mixture into the yolks, whisking vigorously to avoid scrambling.
Add the tempered yolks back into the saucepan, return to a low heat, and cook for an additional 2 minutes. Stir in vanilla extract.
Pour the filling into the prepared pie crust and let cool to room temperature, then refrigerate for at least 2 hours.

For the Topping:

In a chilled mixing bowl, whip heavy cream with powdered sugar until soft peaks form. Spread evenly over chilled pie filling.
Sprinkle toasted coconut over the top and serve chilled.

Notes

For a twist, consider adding a splash of rum or almond extract for additional flavor depth.
To make this pie vegan, substitute the whole milk and heavy cream with coconut cream and use a plant-based gelatin instead of egg yolks.

Nutrition

Calories: 625kcalCarbohydrates: 61gProtein: 8gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 133mgSodium: 439mgPotassium: 284mgFiber: 2gSugar: 29gVitamin A: 659IUVitamin C: 1mgCalcium: 123mgIron: 3mg

Keyword Coconut Cream Pie

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