Fresh Coconut Cream Pie Recipe

Name: Fresh Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 2/3 c. cornstarch; 1/4 tsp. salt; 1 qt. milk; 4 egg yolks; 2 Tbsp. butter; 1 1/2 tsp. vanilla extract; 1 c. finely chopped fresh coconut, divided; 1 baked 9-inch pastry shell; 1/2 c. whipping cream; 1 tsp. powdered sugar

Servings: persons

1 c. sugar
2/3 c. cornstarch
1/4 tsp. salt
1 qt. milk
4 egg yolks
2 Tbsp. butter
1 1/2 tsp. vanilla extract
1 c. finely chopped fresh coconut, divided
1 baked 9-inch pastry shell
1/2 c. whipping cream
1 tsp. powdered sugar

1
Combine sugar, cornstarch and salt in a heavy saucepan; stir in milk.
2
Cook over medium heat, stirring constantly, until thickened and smooth.
3
Beat egg yolks until thick and lemon colored.
4
Gradually stir about 1/4 of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly.
5
Cook 5 minutes, stirring constantly.
6
Remove from heat; add butter and vanilla.
7
Cool.
8
Stir 2/3 cup coconut into cooled filling.
9
Pour filling into pastry shell; chill overnight.
10
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
11
Spread over pie.
12
Sprinkle with remaining coconut. Yields 1 (9-inch) pie.

707

kcal

Calories

Fat

101

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 11 ingredients. The key ingredients include: 1 c. sugar, 2/3 c. cornstarch, 1/4 tsp. salt, 1 qt. milk, and more.

Yes, Fresh 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.

Fresh Coconut Cream Pie

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