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Coconut Cream Pie
A classic American diner-style pie, filled with a creamy coconut custard and finished with a generous scatter of toasted coconut on top.
Total time
30 min
Prep
30 min
Cook
0 min
Difficulty
hard
Cuisine
American
vegetarian
Ingredients
1pre-baked 23cm pastry shell
400ml tincoconut milk
1 1/2 cupswhole milk
4egg yolks
3/4 cupcaster sugar
1/4 cupcornflour
2 tbspbutter
1 tspvanilla extract
2 cupsthickened cream, whipped
1 cupdesiccated coconut, toasted
Instructions
1
Whisk egg yolks, sugar and cornflour.
2
Heat coconut milk and milk to simmering. Whisk into yolk mixture.
3
Return to pan. Cook stirring until very thick.
4
Stir in butter and vanilla. Pour into pastry shell. Cover. Refrigerate 3 hours.
5
Top with whipped cream and toasted coconut.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1112
Protein
11.9g
Fat
92.9g
Carbs
64.6g
Fiber
5.7g
Sodium
103mg
Reviews
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