Coconut Cream Pie
Servings: 8
Calories: 494kcal
Coconut Cream Pie is a pie lover's dream come true. Be sure to heat and stir the custard until it is nicely thickened. Then you will need to let the pie chill for a minimum of 4 to 6 hours. Overnight is best. See the blog post for instructions on how to make a meringue topping.
Print Recipe
Equipment
- 9-inch pie dish
- Electric hand-mixer
Ingredients
For the Pie
- 1 pie dough for 9-inch pie dish
- ¾ cup sugar
- 3 tablespoon cornstarch
- 2½ cups half and half
- 4 egg yolks
- 1⅓ cup toasted sweetened coconut flakes divided
- 1 tablespoon unsalted butter
- 1½ teaspoon vanilla extract
For the Whipped Topping
- 1½ cup heavy cream
- 3 tablespoon sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 450°F. Prepare the pie dough and then roll it out to about 12 inches. Shape into a 9-inch pie dish. Gently puncture the dough with a fork on the bottom of the dish and along the sides. Trim and then flute the edges of the dough (see video for reference). Place parchment paper (or foil) over the dough and fill with pie weights, dried beans, or rice. Bake for 6 minutes. Remove the weights and parchment paper and bake for another 8 minutes, or until lightly browned. Allow to cool on a rack while you prepare the filling.1 pie dough
- In a medium-sized saucepan (2 to 3 quart), whisk together the sugar and cornstarch. Gradually whisk in the half and half until fully combined. Place over medium-high heat, stirring constantly, until thickened (the consistency of fairly thick gravy). It should be lightly bubbling. Reduce the heat and cook, stirring constantly, for another 2 minutes. Turn off the heat.¾ cup sugar, 3 tablespoon cornstarch, 2½ cups half and half
- Place the egg yolks in a medium-sized bowl. Pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. Pour the egg yolk/cream mixture back into the saucepan and turn the heat to medium. Bring to a mild simmer, and cook, stirring often, for about 2 minutes. Turn off the heat.4 egg yolks
- Stir in 1 cup of the toasted coconut flakes, butter, and vanilla extract. Stir until completely combined. Transfer to the partially baked pie crust. Cover with plastic wrap, gently pressing the wrap to the top surface of the filling. Chill for 4 to 6 hours, or overnight.1⅓ cup toasted sweetened coconut flakes, 1 tablespoon unsalted butter, 1½ teaspoon vanilla extract
- Chill a bowl in the freezer for about 15 minutes. Add the heavy cream, sugar, and vanilla. Beat with a hand mixer on HIGH until soft peaks form, about 4 minutes.1½ cup heavy cream, 3 tablespoon sugar, 1 teaspoon vanilla extract
- Remove the plastic from the pie and spread the whipped topping over the top. Sprinkle the remaining ⅓-cup of toasted coconut flakes. Serve at once, or keep chilled until ready to serve.
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
Be sure to stir the cream/sugar/cornstarch mixture long enough until it is thickened. It should be near the consistency of gravy (not a thin gravy). Keep the heat at medium to medium-high. Stir constantly, especially along the bottom edge of the pan, so it won't burn. If you get a few brown spots from the sugar crystallizing, don't worry about it. Just don't let it burn.
See the blog post for how to make a meringue topping, if you prefer. Just remember the meringue topping must go onto the filling while the filling is still hot.
The pie will keep in the fridge for up to 5 to 7 days.
Nutrition
Calories: 494kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 150mg | Potassium: 175mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1097IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg