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5 from 4 votes

Coconut Cream Pie

This easy Coconut Cream Pie is super simple to make and makes for a great dessert. This is a great addition to your holiday table or for a regular dessert.
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Coconut Cream Pie
Servings: 8 slices
Author: Jen CIncyshopper

Ingredients

  • 1 Refrigerated Pie Crust or homemade if you prefer

Filling

  • 3/4 cup Sugar
  • 1/3 cup Cornstarch
  • 3 cup Half & Half
  • 2 Egg Yolks
  • 1 Egg
  • 1 cup Sweetened Shredded Coconut
  • 1 tsp Vanilla

Topping

  • 2 cup Heavy Cream
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla
  • 1/2 tsp Coconut Extract
  • 1/4 cup Toasted Coconut

Instructions

  • Preheat oven to 400.
  • Press pie crust into a 9" pie pan and bake on lower rack for 10-15 minutes (until crust is browned).
  • Allow to cool completely.
  • Spread 1/4 cup of coconut onto baking sheet and bake until golden brown.
  • Set toasted coconut aside for topping.
  • Combine sugar cornstarch, egg, egg yolks and half & half in a pan.
  • Whisk together and bring to a boil over medium.
  • Allow to boil for 1-2 minutes and remove from heat.
  • Stir in coconut and vanilla.
  • Pour into pie crust and chill until firm.
  • Whip heavy cream at high speed.
  • Slowly add sugar, vanilla and coconut extract.
  • Beat until stiff peaks form.
  • Spread whipped cream over pie.
  • Sprinkle with toasted coconut.
  • Refrigerate until ready to serve.

Notes

  1. Make sure the filling has thickened before removing from the heat. This is the biggest source of problems in making this recipe
  2. Closely watch the coconut as it is toasting. In the oven, it can go from toasted to burnt very quickly.
  3. Use a 9-inch pie plate to bake your crust. I used a deep dish but a regular depth will also work.
  4. Use a fork to dock your pie crust to avoid moisture build up under the crust.
  5. If your pie rises while cooking, use pie weights to keep the bottom flat. 
  6. To whip the heavy cream, use an electric mixer with a whisk attachment on high speed in a medium bowl.
  7. Use a sharp knife to make perfect cuts when slicing. Wipe the knife between cuts for a gorgeous presentation.
  8. Keep your pie refrigerated and store in an airtight container. You could use a cake plate with a dome lid. Leftover cream pie will keep for up to 7 days, but is best within the first couple of days.

Nutrition

Calories: 679kcal | Carbohydrates: 56g | Protein: 8g | Fat: 48g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 168mg | Sodium: 174mg | Potassium: 289mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1291IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg