Coconut Cream Pie
Indulge in the creamy, tropical decadence of a Coconut Cream Pie, a dessert that's as visually stunning as it is delicious. This classic pie features a buttery, golden pre-made crust filled with a rich, velvety coconut custard made from whole milk, egg yolks, and sweetened shredded coconut, creating a luscious and familiar flavor with a tropical twist. Topped with airy homemade whipped cream and a sprinkle of toasted coconut, each slice offers an irresistible balance of texture and sweetness. Perfect for casual gatherings or special occasions, this pie requires minimal prep time but delivers maximum flavor. Serve it chilled for the ultimate crowd-pleaser! Keywords: Coconut Cream Pie recipe, coconut custard, whipped cream dessert, toasted coconut topping, tropical dessert.
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 3 quarters cup granulated sugar
- 3 tablespoons cornstarch
- 1 quarter teaspoon salt
- 2 cups whole milk
- 3 pieces egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 cup toasted sweetened shredded coconut
Instructions
Preheat the oven according to the pre-made pie crust package instructions. Roll out the pie crust into a 9-inch pie dish, prick the bottom with a fork to prevent puffing, and bake until lightly golden. Allow to cool completely.
In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
Gradually whisk in whole milk until smooth. Place the saucepan over medium heat and bring the mixture to a gentle boil, whisking constantly, until it thickens (about 7-8 minutes).
Separate the egg yolks into a bowl. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolks while whisking continuously to temper them.
Pour the tempered egg yolk mixture back into the saucepan and cook for an additional 2-3 minutes, whisking constantly, until the custard is thick and creamy.
Remove from heat and stir in unsalted butter, vanilla extract, and shredded coconut until well combined.
Pour the custard into the cooled pie crust and spread it out evenly. Cover the surface with plastic wrap directly touching the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
To make the whipped topping, combine heavy whipping cream and powdered sugar in a mixing bowl. Whip with a hand or stand mixer on medium-high speed until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie filling.
Top with toasted shredded coconut for extra texture and flavor.
Serve chilled and enjoy!
Nutrition Facts
Calories |
4365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.7 g | 339% | |
| Saturated Fat | 148.0 g | 740% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 460.6 g | 167% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 262.8 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 722 mg | 56% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
