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Classic Coconut Cream Pie

Author: Susan Reid

Classic Coconut Cream Pie Recipe

When coconut-filled pastry cream meets crisp pastry and gets topped with fluffy whipped cream, you have a pie that's the stuff dreams are made of. This scratch-version of a well-loved classic is best assembled shortly before you plan to serve it for a crisp bottom crust.

At a glance

Prep
Bake
Total
Yield
10 slices
Nutrition information

Ingredients

Choose your measure:

Filling

Topping

  • 1 cup heavy cream
  • 2 tablespoons coconut milk powder
  • 1 tablespoon Baker's Special or superfine sugar
  • 1 teaspoon vanilla extract

garnish

  • 3/4 cup large coconut flakes

Instructions

  1. For the filling: In a medium saucepan, stir together 2 ½ cups of the milk, the sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.
  2. Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining ½ cup milk.
  3. Whisk some of the hot milk mixture with the egg yolks to temper them. Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later.
  4. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
  5. Remove from the heat and strain through a fine sieve into a bowl set over ice.
  6. Stir in the butter, vanilla, coconut flavoring, and flaked coconut. Cover and chill thoroughly, at least 3 hours.
  7. For the topping: Combine ¼ cup of the heavy cream and the coconut powder in the bottom of a large mixing bowl until smooth. Add the remaining cream, sugar, and vanilla. Whip until the mixture holds a stiff peak.
  8. For the garnish: Toast the coconut in a 325°F oven for 8 to 10 minutes, until evenly browned.
  9. To assemble: Up to 2 hours before serving, spread the cooled filling in the baked crust; smooth the top. Spoon or pipe the whipped cream mixture over the filling; garnish with the toasted coconut flakes.

Nutrition Information

  • Serving Size 197g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 566
  • Calories from Fat 387
  • Total Fat 43
  • Saturated Fat 26g
  • Trans Fat 1g
  • Cholesterol 162mg
  • Sodium 210mg
  • Total Carbohydrate 39g
  • Dietary Fiber 4
  • Sugars 22g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.