Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut-Cream-Pie-Recipe

Coconut Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Coconut Cream Pie offers an unforgettable flavor with every bite. Featuring creamy coconut filling and topped with whipped cream, it’s an easy and delightful dessert perfect for gatherings.

  • Total Time: 5 hours
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 premade pie crust dough
  • 4 egg yolks
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon fine sea salt
  • 1/2 cup whole milk
  • 3/4 cup heavy cream
  • 14 ounces unsweetened coconut milk canned
  • 2 tablespoons unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/3 cup shredded coconut (unsweetened and toasted), divided
  • 1 1/2 cup whipped cream

Instructions

  1. Bake the premade pie crust according to package directions and allow it to cool.
  2. In a medium bowl, mix the egg yolks and sugar until grainy, then set aside.
  3. In a heavy saucepan, combine cornstarch and sea salt, then whisk in whole milk, heavy cream, and coconut milk.
  4. Heat the mixture over medium heat until it reaches a low boil, allowing it to bubble for 1 minute until thick and glossy. Remove from heat.
  5. Temper the egg mixture by gradually adding 1/3 cup of the hot milk mixture while stirring constantly.
  6. Slowly whisk the tempered egg mixture back into the saucepan with the remaining milk mixture.
  7. Return to low boil for 2-5 minutes, stirring constantly until thickened.
  8. Remove from heat and stir in butter, vanilla extract, coconut extract, and 1 cup of toasted shredded coconut.
  9. Pour the filling into the cooled pie crust, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
  10. Before serving, top with whipped cream and remaining toasted shredded coconut.
  11. Share your experience with us in the comments!

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

For best results, chill the pie overnight to enhance flavor and texture.
You can toast the coconut by baking it on a cookie sheet at 350°F for 5-10 minutes, stirring occasionally.
Use a kitchen torch to give your whipped cream a light toasting for added flavor.

  • Author: dani
  • Prep Time: 30 minutes
  • Cook Time: 270 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

Find it online: https://www.cookingrecipestasty.com/coconut-cream-pie/