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Coconut Cream Pie

Coconut Cream Pie

A classic coconut cream pie recipe that fuses creamy richness with the tropical allure of coconut for a tantalizing and indulgent dessert.
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Course: Pie
Cuisine: American
Prep Time: 3 hours
Cook Time: 3 hours 30 minutes
Total Time: 6 hours 30 minutes
Servings: 8
Calories: 430kcal
Author: Brenda Maher

Ingredients

Crust

  • Unbaked flaky 9-inch pie crust

Filling

  • 4 large egg yolks
  • ⅓ cup cornstarch
  • 1 ¼ cups half-and-half
  • 1 can full-fat coconut milk
  • ⅔ cup granulated sugar
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • 1 ⅓ cups sweetened shredded coconut
  • 2 ½ tbsp unsalted butter, softened
  • ⅓ tsp coconut extract (optional)

Whipped Cream

  • 1 ½ cups heavy whipping cream or heavy cream
  • 3 tbsp granulated or powdered sugar
  • 1 tsp pure vanilla extract
  • garnish (optional): shredded coconut, coconut chips, toasted coconut flakes, or coconut shavings

Instructions

Make the Pie Crust

  • Blind bake the crust at 375°F, then let it cool completely for 2 hours.

Make the Coconut Filling

  • Whisk cornstarch and egg yolks in a bowl.
  • In a saucepan, combine salt, sugar, half-and-half, and coconut milk. Boil on medium heat and simmer for 2 minutes.
  • Temper the cornstarch mixture with ½ cup hot milk, then return all to the saucepan. Whisk until thick.
  • Remove from heat. Add vanilla extract, coconut extract, butter, and coconut flakes.
  • Fill the baked pie crust with the warm filling. Cool with plastic wrap on the filling surface. Refrigerate for 3 hours or overnight.

Make the Whipped Cream

  • Whip heavy cream, sugar, and vanilla extract to medium peaks.
  • Decorate and Serve
  • Top the pie with whipped cream and sprinkle with coconut flakes.

Notes

  • Use real full-fat unsweetened coconut milk.
  • Optionally, toast extra coconut flakes for garnish at 300°F for 7-8 minutes.
  • Pie dough can be prepared 5 days in advance or frozen for 3 months. Thaw in the fridge or on the counter.
  • Store leftovers covered in the refrigerator for up to 5 days.

Nutrition

Calories: 430kcal | Carbohydrates: 52g | Protein: 3g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 164mg | Sodium: 277mg | Potassium: 108mg | Fiber: 2g | Sugar: 30g | Calcium: 90mg | Iron: 2mg
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