Coconut Cream Pie

HilahCooking's picture

Jul. 13, 2015

Learn how to make coconut cream pie. Rich homemade coconut cream filling and whipped cream.


Pie shell 1 (9 inch)
Sugar 2/3 Cup (10.67 tbs)
Cornstarch 1/3 Cup (5.33 tbs)
Half and half 1 Cup (16 tbs)
Canned coconut milk 14 Ounce (1 can)
Eggs 4 , 1 separated
Vanilla 1 Teaspoon
Shredded coconut 1 Cup (16 tbs) , toasted
Heavy cream 1 Cup (16 tbs) , whipped



Preheat oven to 425°F.


Roll out pie crust and place on a pan. Prick with a fork and spread aluminium foil as shown in the video.

Pop into oven and bake for 15 minutes.

Brush the crust with egg whites and bake for 5 more minutes.

In a large pot, combine sugar, cornstarch, half and half and whisk until well dissolved.

Add coconut milk, 3 eggs, 1 egg yolk and whisk well.

Place the pot over medium heat and stir constantly until the mixture thickens.

Reduce heat and stir for 5-10 minutes. Remove from heat.

Sprinkle half of the coconut on the crust and pour custard over it. Cover with cling wrap and refrigerate for 4-8 hours.

Top with whipped cream and remaining coconut before serving.



Serve and enjoy!


Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 529Calories from Fat 339

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 24 g120%

Trans Fat 0 g


Sodium 187 mg7.79%

Total Carbohydrates 43 g14.3%

Dietary Fiber 1 g4%

Sugars 17 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet