Coconut Cream Pie
Servings: 8 Servings
Ingredients
Pie:
- 1 uncooked pie crust 9-inch crust
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- 13.66 ounces full fat coconut milk 1 can
- 1 cup half and half
- 4 large egg yolks
- 3 tablespoons unsalted butter cubed
- 1 ½ cups sweetened shredded coconut divided and toasted if desired
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract optional
Whipped Topping:
- 1 ½ cups heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
Pie Crust:
- Before making the filling, blind bake the pie crust. Follow the instructions on the package or the instructions on the recipe for baking the crust without filling. It should be baked completely, because it isn’t going to be cooked again.1 uncooked pie crust
- After the crust is baked, allow it to cool completely before adding the filling.
For the Filling:
- In a large saucepan, whisk together the sugar and cornstarch. Set aside.⅔ cup granulated sugar, ¼ cup cornstarch
- In a large mixing bowl, whisk together the coconut milk, half and half, and egg yolks. Add the wet ingredients to the dry ingredients in the saucepan, and whisk to combine.13.66 ounces full fat coconut milk, 1 cup half and half, 4 large egg yolks
- Cook over low to medium heat for about 10 minutes until the mixture begins to thicken and boil. Allow the mixture to boil for 1 minute, then remove from heat. The filling will be very thick.
- Stir in 1 tablespoon of butter at a time, then add the vanilla and coconut extract (if using). Add 1 cup of the shredded coconut, and stir until well combined. Cover the pan and filling with plastic wrap making sure that the plastic wrap touches the filling to prevent a “skin” from forming. Let the filling cool for at least 30 minutes.3 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, ½ teaspoon coconut extract
- After the filling cools, scoop it into the blind baked pie shell, cover it with plastic wrap, and refrigerate it for at least 3 hours.
For the Whipped Topping:
- Place the remaining ½ cup of shredded coconut in a small skillet over low heat. Stir frequently until the coconut is lightly browned and toasted. Remove from heat. Set aside.
- In a large bowl, use an electric mixer with a whisk attachment to mix the heavy cream, powdered sugar, and vanilla on low to medium speed until stiff peaks form, about 3 to 4 minutes.1 ½ cups heavy whipping cream, ⅓ cup powdered sugar, ½ teaspoon pure vanilla extract
- Scoop the whipped topping onto the chilled pie, and smooth into an even layer. Sprinkle with the toasted coconut.
- Serve cold, and store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-slice of the coconut cream pie. Actual calories will vary.
For more information and tips, please refer to the post.
Nutrition Facts
Coconut Cream Pie
Serving Size
1 slice
Amount per Serving
Calories
637
% Daily Value*
Fat
48
g
74
%
Saturated Fat
32
g
160
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
170
mg
57
%
Sodium
207
mg
9
%
Potassium
279
mg
8
%
Carbohydrates
48
g
16
%
Fiber
1
g
4
%
Sugar
32
g
36
%
Protein
6
g
12
%
Vitamin A
1024
IU
20
%
Vitamin C
1
mg
1
%
Calcium
90
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
