Coconut Cream Pie
Coconut Cream Pie has a creamy coconut custard filling set in a pre-baked pastry shell and topped with whipped cream and toasted coconut flakes. The custard is made on the stovetop and chilled until firm, so it's best started ahead of serving time. Using a store-bought shell cuts down on prep considerably.
Equipment
- Medium saucepan
- Mixing bowl
- Whisk
- Spatula
- Pie dish
Ingredients
For the Filling:
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 ¼ cups coconut milk full-fat
- 4 large egg yolks beaten
- 1 teaspoon vanilla extract
- 1 ¼ cups shredded coconut sweetened
For the Crust:
- 1 whole pre-baked pie crust
Instructions
- In a medium saucepan, combine granulated sugar, cornstarch, and salt. Gradually whisk in coconut milk over medium heat until smooth and thickened, about 5 minutes.
- Slowly whisk a small amount of the hot coconut milk mixture into the beaten egg yolks to temper. Return the egg mixture to the saucepan, whisking constantly until the mixture thickens, for another 5-7 minutes. Remove from heat, and stir in vanilla extract.
- Fold in shredded coconut, then transfer the filling into the pre-baked pie shell. Smooth the top with a spatula.
- Refrigerate the pie for at least 2 hours to set before serving.
Notes
Lisa’s Tips:
- For extra coconut flavor, toast the shredded coconut before folding it into the filling.
- Substitute almond extract for a nutty twist.
- For a vegan version, use agar-agar in place of cornstarch and replace egg yolks with cornstarch slurry.
Nutrition
Calories: 309kcalCarbohydrates: 30gProtein: 3gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 92mgSodium: 123mgPotassium: 198mgFiber: 1gSugar: 25gVitamin A: 123IUVitamin C: 1mgCalcium: 25mgIron: 3mg
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