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Coconut Cream Pie Recipe

Coconut Cream Pie Recipe

This Coconut Cream Pie is a delightful dessert featuring a creamy coconut filling and a fluffy whipped topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pie Filling
  • 2⅔ cups whole milk
  • 1 egg
  • ⅔ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1⅓ cup sweetened flake coconut
  • ½ teaspoon vanilla extract
Topping
  • 1 cup coconut for toasting
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Baking Sheet

Method
 

  1. In a medium saucepan, whisk together the whole milk and egg until fully combined.
  2. Add the sugar, cornstarch, and salt, and cook over medium heat, whisking frequently until the mixture thickens.
  3. Remove from heat, then stir in the vanilla extract and shredded coconut.
  4. Pour the pudding into a baked and cooled pie crust.
  5. Chill in the refrigerator for several hours until set.
  6. In a mixing bowl, whip the heavy cream with sugar and vanilla extract until light and fluffy.
  7. Spread the whipped topping evenly over the chilled pudding.
  8. Spread the 1 cup of coconut on a baking sheet, and toast in a preheated oven at 350°F for 2–4 minutes until lightly golden.
  9. Sprinkle the toasted coconut over the whipped topping.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 12gCholesterol: 60mgSodium: 120mgFiber: 2gSugar: 25g

Notes

Chill time is essential for the pie to set properly. Feel free to adjust the sugar to taste or use unsweetened coconut for less sweetness.
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