Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 2 cups unsweetened coconut milk; 1/2 cup sugar; 3 tablespoons cornstarch; 1 pinch salt; 3 large egg yolks; 2/3 cup freshly grated coconut or 2/3 cup desiccated coconut; 1 tablespoon pure coconut extract; Topping; 1 cup heavy cream; 1/4 cup shaved coconut, for garnish (optional); Crust; 2 ounces semisweet chocolate, melted; 2 tablespoons unsalted butter, at room temperature; 6 tablespoons sugar; 1 1/2 cups desiccated coconut; 1 pinch salt; nonstick cooking spray

Servings: persons

Filling
2 cups unsweetened coconut milk
1/2 cup sugar
3 tablespoons cornstarch
1 pinch salt
3 large egg yolks
2/3 cup freshly grated coconut or 2/3 cup desiccated coconut
1 tablespoon pure coconut extract
Topping
1 cup heavy cream
1/4 cup shaved coconut, for garnish (optional)
Crust
2 ounces semisweet chocolate, melted
2 tablespoons unsalted butter, at room temperature
6 tablespoons sugar
1 1/2 cups desiccated coconut
1 pinch salt
nonstick cooking spray

1
Crust: Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. Place remaining ingredients in a medium bowl, and use your hands to mix until well combined.
2
Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browning, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead and refrigerated, covered with plastic wrap.
3
Filling: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Bring almost to a boil over medium heat, whisking constantly, 3 to 4 minutes. Meanwhile, in a medium bowl, lightly whisk egg yolks just until frothy.
4
Whisk one-fourth of the hot-milk mixture into egg yolks; return the mixture to saucepan. Whisking constantly, cook until bubbles appear around the edges, about 1 minute. Stir in grated coconut and coconut extract. Transfer to a large bowl; let stand about 15 minutes.
5
Pour filling into the prepared crust. Refrigerate until set, at least 4 hours or overnight. Whip cream and spread on top; garnish with toasted coconut, if using.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Filling, 2 cups unsweetened coconut milk, 1/2 cup sugar, 3 tablespoons cornstarch, and more.

Yes, Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Pie

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