The Best Coconut Cream Pie
Indulge in the luxurious richness of a coconut cream pie that will delight with its' velvety smooth texture and its' intense coconut flavor. Choose from a luscious topping of whipped cream or a cloud-like meringue with a sprinkle of toasted coconut for an added touch of decadence.
Servings: 8 servings
Calories: 393kcal
Ingredients
Pie Crust
- 1 9-inch pre-made store bought frozen pie crust remove from freezer and bring to room temperature
Filling
- ½ cup sugar
- ¼ cup cornstarch
- 1½ cups half and half evaporated milk or whole milk can be used
- ½ cup cream of coconut
- 3 large eggs (yolks only) set aside egg whites for the meringue topping
- 3 tbsp butter
- 1 cup sweetened shredded coconut
- 1 tsp vanilla extract
#1 Whipped Cream Topping
- 2 cups whipping cream
- ⅓ cup sugar
- 1½ tsps vanilla extract
#2 Meringue Topping
- 3 large egg whites egg whites should be at room temperature
- 1 pinch of salt
- ¼ tsp cream of tartar
- 6 tbsp sugar (fine-grain sugar dissolves best)
- ½ tsp vanilla extract
Instructions
Pie Crust
- Bake the store-bought, thawed pie crust according to packaged instructions. Make sure to prick the sides and bottom with a fork before placing in the oven. Set aside once baked to cool.
Filling
- Combine 1/2 cup sugar and 1/4 cup of cornstarch in a saucepan and whisk together thoroughly. In a mixing bowl, whisk together the half & half, cream of coconut, and the egg yolks. Gradually whisk the egg mixture into the sugar mixture. Bring to a boil over medium heat whisking constantly for 3-5 minutes. The filling should be thick and smooth. Remove from the heat and add butter, 1 cup coconut, and 1 tsp vanilla extract and stir to incorporate. Pour into the prebaked crust and immediately place plastic wrap over the top of the filling and let sit for 30 minutes.
Whipped Topping
- Using an electric hand mixer, beat whipping cream at high speed until foamy. Gradually add 1/3 cup sugar and the remaining 1½ teaspoons of vanilla extract and continue to beat on high until soft peaks form.If the pie is completely cooled, then pipe or spread whipped topping on the pie and refrigerate for at least 30 minutes before serving. Garnish with toasted coconut if desired.
Meringue Topping
- In a stainless steel or glass bowl beat the 3 egg whites with a pinch of salt on low speed until frothy. Add 1/4 teaspoon of cream of tartar. Increase the mixer speed to medium speed and continue to beat the egg whites until they are fluffy. Continue to beat eggs and gradually add the sugar until all sugar is added. Beat egg whites until they start forming stiff glossy peaks then add the 1/2 teaspoon of vanilla extract and beat until well incorporated. Spoon the meringue on top of the pie, spreading all the way to the edges to seal the filling well. Create decorative peaks or a design with the back of a spoon. Gently sprinkle with coconut if you desire. Place in the oven @350℉ for about 15 minutes so the meringue will brown up. Remove and let cool to room temperature. Serve and Enjoy!
Notes
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Nutrition
Calories: 393kcal | Carbohydrates: 51g | Protein: 6g | Fat: 19g