This Coconut Cream Pie has a flakey buttery crust filled with rich coconut custard filling topped with loads of fresh whipped cream and more sweetened flaked coconut.
Most people think of coconut cream pie for Easter but my grandmother served her coconut cream pie for all special occasions. One could never resist having a slice of her luscious coconut cream pie next to her hot homemade apple pie for Thanksgiving. Why give up this wonderful tradition?
Coconut Cream Pie as endearing as grandma herself. I’m thrilled to share her wonderful recipe with you.
How to make a Coconut Custard
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6- In a medium-size saucepan add the sugar, cornstarch, and salt. Whisk together.
- Add the cold milk and half and half.
- Whisk the mixture together and cook over medium heat.
- In a medium-size mixing bowl, beat 3 yolks. Set aside.
- When the milk mixture begins to thicken, slowly add the hot mixture into the beaten eggs one spoonful and a time.
- Add about 1/2 of the hot mixture into the beaten egg yolks. This tempers the egg yolks so the hot milk mixture doesn’t cook the yolks. Slowly add the egg mixture back into the hot milk stirring constantly.
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4- Cook for an additional 2 minutes to make sure the egg yolks are completely cooked. Stir constantly so the custard does ot scorch or burn the bottom of the pan. The mixture will be thick.
- Remove the pan fro the heat. Stir in butter and vanilla until completely smooth.
- Stir in 1/2 cup of the coconut. Reserve remaining coconut for the topping.
- Pour the filling into a baked pie crust. Cool.
- Press a piece of plastic wrap directly to the top of the custard. Press the plastic wrap against the custard to prevent a skin from forming. Refrigerate for at least 5 hours or overnight.
Make the Whipped Topping
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2- Using a medium-size mixing bowl, add cream, powdered sugar, and vanilla.
- Use a hand mixer or whisk by hand until the cream form stiff peaks.
- Beat until stiff peaks form. Spread whipped cream over custard. Sprinkle top with lots of sweetened flaked coconut.
Coconut Cream Pie
Prep Time 15 minutes
Cook Time 10 minutes
Servings 10 people
Calories 417 kcal
Ingredients
Pie Filling
- 5 tablespoons cornstarch
- 1 cup sugar
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 3/4 cup half-and-half cream
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 cup coconut divided
- 1 baked 9-inch pie shell
Whipped Cream Topping
- 1 cup whipping cream
- 2 tablespoon confectioners
- 1/2 teaspoon vanilla
Instructions
Pie Filling
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Mix cornstarch, sugar, and salt in a medium-size saucepan. Add milk and cream and cook over medium heat until thickened, stirring constantly. Pour a spoonful amount of hot mixture into egg yolks; blend thoroughly. Add about 1/3 of the milk mixture to the egg yolks, then pour back into the saucepan. Cook another 2 or 3 minutes. Remove from the heat and add the butter and vanilla. Stir in 1/2 cup of the coconut. Cover with plastic wrap and press plastic against the custard. Refrigerate until completely chilled.
Whipped Cream Topping
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When ready to serve, make the topping by pouring whipping cream into a medium-size mixing bowl. Add confectioner's sugar and vanilla. Beat until stiff peaks form. Remove pie from refrigerator and remove plastic wrap. Spread whipped cream over the custard and sprinkle with the remaining 1/2 coconut.
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Serves 8-10 depending on how large you slice the pie.
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To make a chocolate cream pie: Reduce sugar to 3/4 cup and add 1 cup chopped semi-sweet chocolate to the milk and sugar mixture. Stir until chocolate is melted and the mixture is smooth
Nutrition Facts
Coconut Cream Pie
Amount Per Serving (1 serving)
Calories 417
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g70%
Cholesterol 112mg37%
Sodium 206mg9%
Potassium 177mg5%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 683IU14%
Vitamin C 1mg1%
Calcium 116mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
In the process of putting this pie together. So far so good.
I can’t wait to hear your results!
Can you make the custard the day before and leave in a bowl and fill pie the next day? I hope that makes sense…
The custard sets up pretty stiff. I could be difficult to spread nicely into a crust, but it could be worth a try.
Excellent cake! Is not difficult to make and is so impressive!I sprinkled the top of the pomegranate.
Thank you very much.
Find it frm Pinterest. It looks yummy n easy to make. Wanna do it this weekend. Thank you for your amazing blog! Greetings frm Indonesia!
Find your Coconut Cream Pie picture frm Pinterest. It looks yummy n easy to make. Wanna do it this weekend. Thank you for your amazing blog! Greetings frm Indonesia!
Janet, this looks divine. My mom lives in Sandy. It is a great place.
I love Sandy. You will have to tell me your mom's name. Maybe we have crossed paths. So fun.
Love, love, love coconut cream pie! This looks amazing! Can't wait to try it!
I think this would be great for Easter. I hope you try it soon.
I found you from a picture on Pinterest and I'm so glad I did – I have spent a while looking around – definitely my kind of place! I'm always happy to find a great food blog! xo, Nan
P.S. My parents live in Sandy!
I'm so glad you found me. You will have to tell me who your parents are. I hope I know them.
Bahhhhh!!! Thank you Lisa. One for commenting so nice and two for reading this blog. I'm sure your pie turned out beautifully. Let me know. I miss not seeing your or chatting. I should visit the sisters in Relief Society sometime…or not.
Janet, I love your blog! I so enjoy the pictures, the recipes, the step by step instructions but most especially your witty quips! I am making this yummy pie today, right now, this morning! I'll tell you how it turns out!!
Aarthi, you are the best!
pie looks awesome..happy birthday to your grand ma