Simply Perfect Homemade Coconut Cream Pie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Easy and delicious, this coconut cream pie filling takes only minutes to cook up on the stove-top. Pour into a pre-baked homemade or store-bought pie shell and refrigerate. Top with whipped cream and toasted coconut before serving.
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- 1 9-inch deep dish pie shell pre-baked
For the Filling:
- 1 1/2 cups coconut milk full-fat
- 1 1/2 cups half and half cream 10% b.f.
- 2 large eggs
- 3/4 cups white sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 1/4 cup sweetened shredded coconut run through a food processor to make smaller pieces
- 1 tsp vanilla extract
For the Topping:
- 2/3 cup whipping cream
- 2 tsp white sugar
- 1/3 cup sweetened shredded coconut toasted (*see Step 3 below for toasting instructions)
Bake the pie shell and set aside to cool completely.
Prepare the filling by combining the coconut milk, cream, eggs, sugar, cornstarch and salt in a large saucepan. Place over medium-low heat and cook, stirring regularly to start, then constantly once it starts to steam. This will take about 10-15 minutes, so be patient. Once mixture noticeably thickens and bubbles break the surface, it’s done. Remove from the heat and add the 1/4 cup processed coconut and the vanilla. Whisk to remove any lumps. Pour into pre-baked and cooled pie shell. Refrigerate for at least 2 hours.
To toast the coconut: Add coconut to a skillet over medium heat and cook, stirring constantly, until golden brown. Remove from heat and transfer to a plate to cool completely.
Before serving, whip the whipping cream with the sugar and spread over the top of the pie. Sprinkle with toasted coconut.
Calories: 392kcal | Carbohydrates: 35g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 190mg | Potassium: 184mg | Sugar: 18g | Vitamin A: 410IU | Vitamin C: 0.7mg | Calcium: 64mg | Iron: 1.9mg