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Coconut Cream Pie Recipe

Irresistible Coconut Cream Pie Recipe for a Cozy Treat

This Coconut Cream Pie Recipe combines nostalgic flavors, creamy indulgence, and effortless preparation for a delightful dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Sugar Brown sugar can deepen the flavor profile.
  • 1/3 cup Flour Consider cornstarch for a gluten-free option.
  • 1/4 teaspoon Salt Balances the overall sweetness.
  • 2 cups Milk Coconut milk can amplify the coconut flavor.
  • 3 large Egg Yolks Egg substitutes can provide a different texture.
  • 2 tablespoons Butter Substitute with coconut oil for a dairy-free version.
  • 1 teaspoon Vanilla Enhances flavor and brings warmth.
  • 1 cup Shredded Coconut Choose sweetened or unsweetened based on preference.
For the Crust
  • 1 9-inch Baked Pastry Shell Feel free to use a store-bought crust for convenience.
For Topping
  • 1 cup Whipped Topping Homemade whipped cream works beautifully too.

Equipment

  • Oven
  • double boiler
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Set up a double boiler by filling the bottom pan with water and bringing it to a gentle simmer. In the top pan, whisk together sugar, flour, and salt.
  3. Slowly add scalded milk to the sugar mixture, stirring constantly until it thickens (about 5 to 10 minutes).
  4. Cover and continue cooking for an additional 10 minutes, stirring occasionally.
  5. In a small bowl, temper the egg yolks by gradually stirring a few spoonfuls of the hot mixture, then blend back into the double boiler.
  6. Remove from heat and fold in butter and vanilla until fully melted.
  7. Gently mix in shredded coconut until well-distributed.
  8. Pour the creamy mixture into a pre-baked 9-inch pastry shell, smoothing the top.
  9. Return to the oven and bake for about 15 minutes or until lightly browned on top.
  10. Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 30 minutes.
  11. Spread a generous layer of whipped topping over the pie once chilled.
  12. Garnish with extra shredded coconut before serving if desired.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For a tropical twist, consider adding crushed pineapple or a chocolate crust.

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