Coconut Cream Pie
A creamy and delightful Coconut Cream Pie that offers a touch of tropical bliss and a slice of nostalgia.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 275 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pre-baked pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Whipped cream for topping
Instructions
- Whisk together the coconut milk, heavy cream, granulated sugar, cornstarch, and salt until well combined.
- Place the saucepan over medium heat and cook, stirring constantly until thickened.
- Whisk the egg yolks until light and frothy, then gradually add a little of the hot mixture to temper them.
- Stir in the vanilla extract and the shredded coconut into the thickened mixture.
- Carefully pour the filling into the pre-baked pie crust, spreading it evenly.
- Cover the pie with plastic wrap and refrigerate for about 4 hours.
- Top the pie with whipped cream just before serving.
Notes
Serve with fresh fruit and enjoy within 2-3 days for the best taste. If using sweetened shredded coconut, reduce the sugar in the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 155mg
Find it online: https://ameliasweets.com/2026/07/29/coconut-cream-pie-2/