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Toasted Coconut Cream Pie

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Toasted Coconut Cream Pie – Flaky pie crust filled with creamy coconut cream topped with whipped cream and covered with toasted coconut.

coconut cream pie recipe

Did you have a fabulous 4th of July? We did. We had a nice relaxing weekend. We stayed inside a lot, due to the heat, but we needed the break. We have been running around like crazy people since we got to Kansas. The Army does a good job of celebrating the 4th. Their fireworks display was great. We were lucky enough to sit outside on our lawn with our neighbors and watch the show. Now, it is late in the evening, and I can hear the neighborhood fireworks still going off. I truly love the 4th of July.

coconut cream pie recipe

So do these little people. Do you know what else I love? Pie. And feeling all domestic-like when I make one. Do you know what else make else makes me feel all domestic-like? A cute kitchen apron from Shabby Apple. We will get to that later.

coconut cream pie recipe

Coconut Cream Pie is one of the most heavenly creations imaginable. Next to apple pie, is my favorite pie to eat. If it is on a restaurant menu, I cannot resist it. The thing is, that when coconut cream pie is good, it is so incredibly good. But, when it is not good, it is not worth the calories. There is nothing worse than ordering a piece of pie and expecting a light, coconut filling and getting a watery, vanilla pudding, with a hint of artificial coconut flavoring.

My goal was for this pie to taste like real coconut. This pie uses real coconut milk, and lots of toasted coconuts. Lots of coconut real flavor. A shot of Malibu or coconut-flavored rum would be incredible in here as well. This pie seems like it would be complicated to make, but really it is very simple. I baked off the crust and started on the filling while it cooled.

By the time the crust was finished cooling, the filling was done and waiting in the fridge. I whipped some cream at the last minute and garnished it with toasted coconut. It was a piece of cake. Uh, I mean pie.

Toasted Coconut Cream Pie Ingredients //

  • 1 prebaked 9-inch pie crust
  • 2 cups half and half
  • 1 cup coconut milk
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt1 cup toasted sweetened coconut (plus more for garnish)
  • 1 teaspoon vanilla
  • whipped cream (I used about 1 1/2 cups heavy cream, 1 packet Whip-It, 1 teaspoon vanilla, and 3 Tablespoons sugar)
coconut cream pie recipe

How to Make // The Steps

Step 1: Combine the half-and-half, coconut milk, eggs, sugar, flour, and salt in a saucepan.

coconut cream pie recipe

Step 2: Whisk together. It will be pretty lumpy at this point. The flour will dissolve, and the coconut milk will melt into the half-and-half, I promise. Cook over medium-low heat, whisking constantly.

coconut cream pie recipe

Step 3: Bring the mixture to a boil. It will come to a bubble and start to thicken.

coconut cream pie recipe

Step 4: Any time I make a pudding, custard, or ice cream base (basically, whenever I cook eggs) I like to push it through a strainer to make sure that it is really smooth and that no little bits of cooked egg end up in my custard. I put my custard into an ice bath to chill it down faster, I was in a bit of a rush.

coconut cream pie recipe

Step 5: Add the vanilla and the toasted coconut to the custard.

coconut cream pie recipe

Step 6: Pour the coconut custard into the cooled pie shell.

coconut cream pie recipe

Step 7: Put a piece of plastic wrap directly onto the custard, and let chill in the fridge for 3 hours, the filling will firm up.

coconut cream pie recipe

Step 8: Take the pie out, and garnish with whipped cream and toasted coconut.

coconut cream pie recipe
toasted coconut cream pie

Toasted Coconut Cream Pie

Yield: serves 8

Toasted Coconut Cream Pie - a rich and creamy coconut filling topped with whipped cream and toasted coconut.

Ingredients

  • 1 prebaked 9-inch pie crust
  • 2 cups half and half
  • 1 cup coconut milk
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1 cup toasted sweetened coconut (plus more for garnish)
  • 1 teaspoon vanilla
  • whipped cream (I used about 1 1/2 cups heavy cream, 1 packet Whip-It, 1 teaspoon vanilla, and 3 Tablespoons sugar)

Instructions

  1. Combine the half-and-half, coconut milk, eggs, sugar, flour, and salt in a saucepan.
  2. Whisk together. It will be pretty lumpy at this point. The flour will dissolve, and the coconut milk will melt into the half-and-half, I promise. Cook over medium-low heat, whisking constantly.
  3. Bring the mixture to a boil. It will come to a bubble and start to thicken.
  4. Any time I make a pudding, custard, or ice cream base (basically, whenever I cook eggs) I like to push it through a strainer to make sure that it is really smooth and no little bits of cooked egg end up in my custard. I put my custard into an ice bath to chill it down faster, I was in a bit of a rush.
  5. Add the vanilla and the toasted coconut to the custard.
  6. Pour the coconut custard into the cooled pie shell.
  7. Put a piece of plastic wrap directly onto the custard, and let chill in the fridge for 3 hours, the filling will firm up.
  8. Take the pie out, and garnish with whipped cream and toasted coconut.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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Sheila

Sunday 8th of April 2012

I realize this post is quite dated, but I made this pie today and am wondering what I did wrong. While it tasted delicious, the custard really wasn't set all that well. I did everything to a T, except after the custard comes to a boil, it doesn't specify how long to let it thicken, or what stage it should resemble in thickness...this is the first custard ie I've made and wasn't sure, but from the pudding-like ooze I have, clearly is wasn't enough.

bakedbree

Sunday 8th of April 2012

It needs to come to a full bubble, and it continues to thicken as it chills. A good test is to dip a wooden spoon into the custard and drag your finger down the back of the spoon, if the custard keeps its shape, it should be thick enough.

Kari

Monday 25th of July 2011

Bree-

LOVE your blog and I made this pie this weekend. It was amazing :)

bakedbree

Monday 25th of July 2011

So glad Kari! I love this pie too.

Lyndee

Monday 11th of July 2011

Thank you thank you!! Can't wait for the apron!

bakedbree

Monday 11th of July 2011

you are welcome. I sent you an email a little while ago about it.

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