Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup sugar; ¼ cup cornstarch; ¼ teaspoon salt; 2 cups whole milk; 3 egg yolks; 2 tablespoons butter; 1 teaspoon vanilla extract; 1 cup flaked coconut; 1 baked 9-inch pie shell; 1 cup whipping cream; ¼ cup sifted powdered sugar; 2 tablespoons flaked coconut, toasted

Servings: persons

¾ cup sugar
¼ cup cornstarch
¼ teaspoon salt
2 cups whole milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 cup flaked coconut
1 baked 9-inch pie shell
1 cup whipping cream
¼ cup sifted powdered sugar
2 tablespoons flaked coconut, toasted

1
Combine 3/4 cup sugar, cornstarch, and salt in a heavy saucepan; gradually stir in milk.
2
Cook over medium heat, stirring constantly, until thickened and bubbly.
3
Cook 1 minute.
4
Beat egg yolks; gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
5
Cook, stirring constantly, 30 seconds.
6
Remove from heat; stir in butter, vanilla, and 1 cup flaked coconut.
7
Pour into baked pastry shell.
8
Cool completely; cover and chill 1 to 2 hours.
9
Beat whipping cream at high speed of an electric mixer until foamy; gradually add powdered sugar, one tablespoon at a time, beating until stiff peaks form.
10
Pipe or dollop onto pie.
11
sprinkle with toasted coconut.

646

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 12 ingredients. The key ingredients include: ¾ cup sugar, ¼ cup cornstarch, ¼ teaspoon salt, 2 cups whole milk, 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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