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coconut cream pie on a dessert plate

Coconut Cream Pie

Diana Rattray
This mouthwatering coconut cream pie features a creamy coconut filling and fluffy whipped cream. The toasted coconut is the perfect finishing touch.
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Servings 8 servings
Calories 531
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Prep Time 20 minutes
Cook Time 10 minutes
Other Time4 hours
Total Time 30 minutes

Ingredients
  

For the Filling

For the Topping

Recommended Equipment

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, stirring constantly, until thick and pudding-like.
    1/3 cup cornstarch | 3/4 cup granulated sugar | 1/2 tsp fine salt | 3 cups warm milk
  • Add the eggs to a medium bowl and whisk until well blended. Add about 3/4 cup of the hot mixture to the eggs while whisking briskly. Pour the egg mixture into the saucepan with the thickened milk mixture and stir to blend. Continue cooking, stirring constantly, for about 2 minutes. Pour the mixture through a fine mesh sieve into a bowl, and then stir in 2 teaspoons of vanilla extract and the 2 tablespoons of butter.
    2 large eggs | 2 tsp vanilla | 2 tbsp unsalted butter
  • Cover the surface of the custard mixture with plastic wrap to keep it from forming a skin. Let the custard cool to room temperature.
  • Stir 1 cup of the coconut into the custard, then spoon it into the cooled pie shell. Cover the pie and refrigerate until thoroughly chilled and set, at least 3 to 4 hours.
    1 cups sweetened flaked coconut | 1 (9-inch) baked pie shell
  • 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 lightly browned. Immediately remove the toasted coconut to a plate to halt the cooking process. Set aside.
    ½ cups sweetened flaked coconut
  • In a large bowl, whip the heavy cream until soft peaks form. Sift the confectioners' sugar over the cream and add the remaining 1 teaspoon of vanilla. Beat to stiff peaks.
    2 cups heavy cream | 3 tbsp confectioners' sugar | 1 tsp vanilla
  • Spoon the whipped cream over the chilled pie filling, spreading it to the crust and mounding it in the center. Sprinkle with the cooled toasted coconut.
  • Cover the pie loosely and refrigerate until ready to serve.

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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