For an extra layer of flavor, consider adding a tablespoon of coconut rum to the custard while it's still warm. To prevent the pie crust from becoming soggy, brush the bottom of the baked pie shell with melted chocolate or a thin layer of egg white before filling. If you don't have fresh coconut, unsweetened shredded coconut can be used, but be sure to rehydrate it slightly by soaking it in a little warm milk or coconut milk before using.
Coconut Cream Pie VIII
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PREP TIME45 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS96
Indulge in the tropical delight of this Coconut Cream Pie. A creamy, coconut-infused custard nestled in a flaky pie crust, topped with toasted coconut for the perfect balance of textures and flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol57 mg
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Fiber2 g
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Protein6 g
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Saturated Fat10 g
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Sodium235 mg
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Sugar23 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View **Prepare the Custard Base (10 minutes):** In a small bowl, whisk together the flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk until smooth. This ensures no lumps in your custard. Set aside.
02 Step
Recipe View **Cook the Custard (15 minutes):** In a medium saucepan, combine the remaining milk, 1/2 cup sugar, and salt. Cook over medium heat, stirring constantly, until the mixture begins to simmer and small bubbles appear around the edges. Gradually whisk in the reserved flour mixture, ensuring it's fully incorporated. Continue cooking and stirring constantly until the mixture thickens significantly and becomes bubbly. This prevents scorching and ensures a smooth texture.
03 Step
Recipe View **Finish the Custard (5 minutes):** Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is completely melted and the mixture is smooth and glossy. Set aside to cool slightly while you prepare the meringue.
04 Step
Recipe View **Prepare the Meringue (7 minutes):** In a clean, grease-free bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining 1/4 cup of sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form. Be careful not to overbeat.
05 Step
Recipe View **Assemble the Pie (5 minutes):** Gently fold the meringue into the slightly cooled custard until just combined. Avoid overmixing to maintain the meringue's airy texture. Spoon the mixture into the pre-baked pie shell. Sprinkle 1 1/2 cups of the shredded coconut evenly over the top of the pie.
06 Step
Recipe View **Toast the Remaining Coconut (3 minutes):** In a dry skillet over medium heat, toast the remaining 1/2 cup of coconut, stirring frequently, until golden brown and fragrant. Watch carefully, as it can burn quickly.
07 Step
Recipe View **Chill and Serve (3 hours):** Sprinkle the toasted coconut over the top of the pie. Cover the pie loosely with plastic wrap (avoiding contact with the topping) and refrigerate for at least 3 hours, or preferably overnight, to allow the custard to set completely.
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Please Rate
Eldridge Dare
May 5, 2025I was intimidated by the meringue, but the directions were so clear that it came out perfectly the first time!
Zander Kerluke
Nov 25, 2024My family requests this pie for every holiday gathering. It's become a tradition!
Destini Dickistoltenberg
Jul 23, 2024I used canned coconut milk in the custard, and it turned out incredibly rich and creamy!
Willy Paucek
Jul 13, 2024This pie was a hit! The meringue was perfect, and the toasted coconut added such a nice crunch.