Kittencal'S Bakery Coconut Cream Pie Recipe

Name: Kittencal'S Bakery Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) deep dish pie shells, baked (a 10-inch is even better!); 1 1/4 cups 18% table cream (or use half and half cream); 1 1/4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream); 1 cup sweetened flaked coconut (use soft finely flaked coconut only); 3/4 cup white sugar, divided; 1/4 cup cornstarch; 2 eggs; 2 teaspoons coconut extract (optional); 2 teaspoons vanilla; 1 cup whipping cream, unwhipped; GARNISH; 2 tablespoons toasted sweetened flaked coconut

Servings: persons

1 (9 inch) deep dish pie shells, baked (a 10-inch is even better!)
1 1/4 cups 18% table cream (or use half and half cream)
1 1/4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream)
1 cup sweetened flaked coconut (use soft finely flaked coconut only)
3/4 cup white sugar, divided
1/4 cup cornstarch
2 eggs
2 teaspoons coconut extract (optional)
2 teaspoons vanilla
1 cup whipping cream, unwhipped
GARNISH
2 tablespoons toasted sweetened flaked coconut

1
In a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
2
In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
3
Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
4
Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
5
Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
6
Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
7
In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.
8
Set 1-1/2 cups of the whipped cream aside to use for topping.
9
Fold the remaining whipped cream into the cooled filling; spread into pie shell.
10
Using a piping bag, or with a spoon, garnish top with reserved whipping cream.
11
Sprinkle with 2 tablespoons toasted coconut.
12
Refrigerate for 1 hour, or until set or for up to 1 day.

763

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 (9 inch) deep dish pie shells, baked (a 10-inch is even better!), 1 1/4 cups 18% table cream (or use half and half cream), 1 1/4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream), 1 cup sweetened flaked coconut (use soft finely flaked coconut only), and more.

Yes, Kittencal'S Bakery 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.

Kittencal'S Bakery Coconut Cream Pie

How did you like this recipe?

Frequently Asked Questions