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coconut cream pie on a dessert plate

Coconut Cream Pie

Diana Rattray
This mouthwatering coconut cream pie pie is made with a creamy coconut filling and a fluffy whipped cream and toasted coconut topping.
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Servings 8 servings
Calories 531
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

  • 1 9-inch pie shell, baked
  • ⅓ cup cornstarch
  • ¾ cups granulated sugar
  • ½ teaspoon salt
  • 3 cups milk, warmed
  • 2 large eggs, beaten
  • 2 ½ teaspoons vanilla, divided use
  • 2 tablespoons unsalted butter
  • 1 ½ cups coconut, sweetened flaked , divided use

Topping

  • 2 cups heavy whipping cream
  • 3 tablespoons sifted powdered sugar

Instructions

  • In a medium saucepan, whisk together the cornstarch, granulated sugar, and salt. Gradually add the warm milk, whisking constantly.
  • Place the saucepan over medium heat. Whisking constantly, bring the filling mixture to a boil. Reduce the heat to low and continue cooking until thickened, stirring constantly.
  • Pour the mixture through a fine mesh sieve into a bowl, and then add 1 1/2 teaspoons of vanilla extract and the 2 tablespoons of butter.
  • Cover the surface of the custard mixture with plastic wrap to keep it from forming a skin. Let the filling cool thoroughly.
  • Stir 1 cup of the coconut into the custard and then spoon it into the cooled pie shell. Cover the pie and refrigerate to chill thoroughly.
  • Put the remaining 1/2 cup of coconut in a large dry skillet and place it over medium heat. Cook, stirring and turning constantly, until the coconut is golden brown. Immediately remove the toasted coconut to a plate to halt the cooking process. Set aside.
  • In a large bowl, whip the whipping cream until soft peaks form. Add the sifted powdered sugar and the remaining 1 teaspoon of vanilla. Beat to stiff peaks.
  • Spoon the whipped cream over the chilled pie filling, spreading to the crust and mounding in the center. Sprinkle with the cooled toasted coconut.
  • Cover loosely and chill thoroughly before serving.
  • Store leftovers in the refrigerator, loosely covered, for about 3 to 4 days.

Equipment

Nutrition

Calories: 531kcalCarbohydrates: 32gProtein: 7gFat: 34gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 132mgSodium: 218mgPotassium: 268mgFiber: 1gSugar: 26gVitamin A: 1178IUVitamin C: 1mgCalcium: 162mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword coconut cream pie
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