This coconut cream pie recipe is a cooked coconut custard in a prebaked crust. It is not coconut layer cake and not banana pudding.
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Coconut Cream Pie
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
Description
Coconut cream pie with pastry cream. From Alissa at Yummy Dishes.
Ingredients
- 1 prebaked 9-inch pie crust
- 2/3 cup (133g) sugar
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups (600ml) whole milk
- 4 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 cup (80g) sweetened shredded coconut
- 1 cup (240ml) heavy cream, whipped
- Toasted coconut, for the top
Instructions
- Whisk sugar, cornstarch, and salt. Whisk in milk and yolks. Cook over medium heat, stirring, until thick and bubbling for 1 minute.
- Off heat, stir in butter, vanilla, and coconut. Press plastic on the surface and chill until cold, about 2 hours.
- Spread the custard into the cooled crust.
- Top with whipped cream and toasted coconut. Chill 1 hour before slicing.
Notes
Blind-bake the crust fully. A pale crust goes soft under this custard. Toast the coconut in a dry skillet until the edges are tan.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Pie, not the layer cake
Coconut layer cake is sponge and icing. This is custard in a crust.
Substitutions
Cream of coconut can replace 1/2 cup of the milk for a stronger flavor. Cut the sugar by 2 tablespoons if you do.
Mistakes to avoid
Under-thickened custard will not slice. Wait for the full minute of bubbling.
Storage
Refrigerate 3 days. The crust softens after day two.
Nutrition (estimated)
About 430 calories per slice. Estimate only, not a lab test.
FAQ
Graham crust or pastry?
Pastry is this page. A graham crust is a no-bake cousin.
Toasted coconut on top?
Yes. It stays crisp longer than untoasted flakes.
Can I use canned coconut milk?
Replace half the dairy milk. Shake the can first.
Why is my pie watery?
The starch did not fully cook, or the pie was sliced warm.