Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Coconut Cream Pie
the most amazing coconut cream pie ever. Custard based and full of coconut flavor.
Course
Dessert
Cuisine
American
Keyword
coconut cream pie
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Chill time
4
hours
hours
Total Time
4
hours
hours
30
minutes
minutes
Servings
12
servings
Calories
945
kcal
Author
Ashlee Marie
Ingredients
9
inch
pie shell
baked and cooled - I like the pate sucree
4
egg yolks
beaten lightly
1/3
C
cornstarch
3/4
granulated sugar
1/2
tsp
salt
1 1/2
C
whole milk
14
oz
canned coconut milk
I like Chaokoh or Goya
2
tsp
vanilla
3
Tbsp
butter
1
c
finely shredded coconut
1/2
C
sweetened coconut
shredded in a food processor
8
oz
stabilized whipped cream
optional topping
US Customary
-
Metric
Instructions
Stir the cornstarch and salt in a saucepan
Whisk in the whole milk and coconut milk
Cook over medium, stirring constantly, bring it to a boil, let it boil 1 min.
In a separate bowl whisk the egg yolks and sugar until light and ribbony
in a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs
Pour the warm egg mixture back into the saucepan and boil another min.
Remove from heat and add the vanilla, butter and shredded coconut.
let it cool, stirring occasionally, then pour into the pie crust.
Place in the refrigerator to cool and set.
Before serving top with stabilized whipped cream
Video
Nutrition
Calories:
945
kcal
|
Carbohydrates:
84
g
|
Protein:
13
g
|
Fat:
61
g
|
Saturated Fat:
29
g
|
Cholesterol:
90
mg
|
Sodium:
770
mg
|
Potassium:
347
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
355
IU
|
Vitamin C:
0.4
mg
|
Calcium:
99
mg
|
Iron:
5.5
mg