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Coconut Cream Pie

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Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 7 minutes
Servings: 8 people
Calories: 344kcal

Ingredients

For the Crust

  • see the app for the recipe

For the coconut filing

  • 1 cup coconut milk full-fat canned
  • 1 1/2 cups whole milk
  • 3/4 cup sugar or your favorite sugar substitute
  • 1/2 cup shredded coconut unsweetened
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1/4 tsp salt
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract optional

For the Whipped topping

  • 1 cup heavy cream
  • 2 tbsp sugar powered
  • 1/2 tsp vanilla
  • toasted coconut for garnish - optional

Instructions

  • Check the website or the app for pie crust recipe

Make coconut filling

  • In a saucepan, whisk together:
    coconut milk
    whole milk
    sugar
    shredded coconut
  • Heat until steaming (don’t boil).
  • In a separate bowl, whisk egg yolks, cornstarch, and salt until smooth.
  • Slowly pour 1 cup of the hot mixture into the yolks while whisking (to temper).
  • Pour everything back into the saucepan.
  • Stir continuously over medium heat until thick and pudding-like (3–5 minutes).
  • Remove from heat and stir in butter, vanilla, and coconut extract.
  • Pour into the cooled crust.
  • Press plastic wrap directly on the surface to prevent skin.
  • Chill for at least 4 hours, preferably overnight.

Whipped topping:

  • Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Spread over chilled pie.
    Sprinkle toasted coconut on top.

Nutrition

Calories: 344kcal | Carbohydrates: 32g | Protein: 5g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 131mg | Sodium: 125mg | Potassium: 194mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg