Coconut Cream Pie

5 from 1 vote

This coconut cream pie is the ultimate homemade dessert, featuring a silky coconut custard filling in a buttery crust, topped with whipped cream and toasted coconut.

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Prep Time 25

Cook Time 15

Chill Time 4

Total Time 4 40

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 460

Ingredients Equipment Method Nutrition Notes

Ingredients

Coconut Filling:

1 ½ cups Whole milk - Or use 2% milk if preferred
1 ½ cups Heavy cream - Or half-and-half for lighter
½ cup Granulated sugar - Divided
¼ cup Cornstarch - Can substitute with flour
6 Large egg yolks - Or use 3 whole eggs
2 tablespoon Butter - Unsalted
1 teaspoon Vanilla extract
1 cup Unsweetened shredded coconut
½ teaspoon Coconut extract - Optional but flavorful

Pie Crust:

1 9- inch pie shell - Pre-baked or homemade

Whipped Cream Topping:

1 ½ cups Heavy cream - Cold
3 tablespoon Powdered sugar
1 teaspoon Vanilla extract

Garnish:

½ cup Shredded coconut - Toasted
1 pinch Salt - Optional

Equipment

Large heavy-bottom saucepan (For custard cooking)
Wire whisk (For mixing custard)
Fine-mesh strainer (To ensure smooth filling)
Electric mixer (For whipped cream)
9-inch pie pan (Pre-baked or homemade crust)

Method

Pre-bake your pie shell and let it cool
Toast shredded coconut in a dry skillet until golden
Make the custard filling with milk, cream, sugar, yolks, and coconut
Pour filling into crust and chill until set
Make whipped cream topping
Add whipped cream and coconut garnish, then slice and serve

Nutrition

Serving: 150gCalories: 460kcalCarbohydrates: 38gProtein: 5gFat: 32gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 140mgSodium: 160mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 950IUVitamin C: 1mgCalcium: 120mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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