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–+ servings
coconut cream pie

Coconut Cream Pie

5 from 1 vote
A classic, creamy dessert featuring a rich, homemade coconut custard poured into a flaky crust and topped with a mountain of fresh whipped cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pre-baked pie crust 9-inch, completely cooled
  • 1 ½ cups full-fat canned coconut milk Stirred well
  • 1 ½ cups whole milk
  • 4 large egg yolks Room temperature
  • ¾ cup granulated sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter Cut into pieces
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract Optional
  • 1 cup sweetened shredded coconut Plus ½ cup extra for toasting
  • 1 ½ cups heavy whipping cream Cold
  • 3 tablespoons powdered sugar

Equipment

  • 1 Medium saucepan For cooking custard
  • 1 Whisk For tempering yolks
  • 1 hand mixer For whipping cream

Method
 

  1. Spread half a cup of shredded coconut on a baking sheet and toast at 325 degrees Fahrenheit until golden.
    spreading shredded coconut on a baking sheet
  2. Whisk the sugar, cornstarch, and salt together in a medium saucepan until smooth.
  3. Pour in the coconut milk and whole milk, then heat over medium while whisking constantly until bubbling.
  4. Slowly pour one cup of the hot milk mixture into a bowl with the egg yolks while whisking vigorously.
    tempering egg yolks with hot milk
  5. Pour the tempered yolks back into the saucepan and cook for two more minutes until very thick.
  6. Remove from heat and stir in the butter, vanilla, extract, and one cup of untoasted shredded coconut.
  7. Pour the hot custard directly into the cooled pre-baked pie crust and smooth the top.
    pouring coconut custard into pie crust
  8. Press plastic wrap against the surface of the filling and refrigerate for at least four hours.
  9. Beat the cold heavy cream and powdered sugar until stiff peaks form.
  10. Spread the whipped cream over the chilled pie and sprinkle with the toasted flakes.

Nutrition

Serving: 115gCalories: 480kcalCarbohydrates: 42gProtein: 6gFat: 33gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 135mgSodium: 240mgPotassium: 190mgFiber: 2gSugar: 26gVitamin A: 600IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Ensure the pie chills for a full four hours before slicing, or the filling will collapse on the plate.

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