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Coconut Cream Pie Recipe
Like
Coconut Cream Pie Recipe
Indulge in the tropical flavors of this decadent coconut cream pie, featuring a silky coconut custard, toasted coconut flakes, and a buttery pastry crust. With a delightful balance of textures and a sweet, creamy flavor, this pie is sure to be a crowd-pleaser at any gathering. This recipe is perfect for springtime or summer, when fresh coconut and tropical flavors are at their peak. Impress your friends and family with this stunning dessert, perfect for special occasions or potlucks.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Coconut, Eggs, Dairy
Ingredients
1 can
Coconut Cream
120 Calories
1 cup
Heavy Cream
50 Calories
1 cup
Granulated Sugar
60 Calories
3
Large Egg Yolks
15 Calories
1/2 cup
Unsalted Butter
100 Calories
2 cups
All-Purpose Flour
100 Calories
1 cup
Toasted Coconut Flakes
50 Calories
1/4 teaspoon
Salt
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C). In a medium bowl, whisk together the flour, salt, and 1/4 cup of the granulated sugar. Add the unsalted butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
2
Gradually add the cold water to the flour mixture, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3
On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges to fit. Crimp the edges to form a decorative border.
4
In a large bowl, whisk together the coconut cream, heavy cream, granulated sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
5
Remove the mixture from the heat and stir in the toasted coconut flakes and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
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Where cooking meets life and technology.
© 2025 Cooklaif