Dar's Coconut Cream Pie Recipe

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Dar's Coconut Cream Pie Recipe
Dar's Coconut Cream Pie Recipe photo by Taste of Home
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Dar's Coconut Cream Pie Recipe

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Publisher Photo
When I whip up a toasted coconut cream pie, my family goes wild and it vanishes. —Darlene Bartos, Shoreview, Minnesota
Featured In: 22 Best Summer Pies
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 20 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 4 large egg yolks
  • 2 cups coconut milk
  • 1-1/2 cups half-and-half cream
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1-1/2 cups sweetened shredded coconut, toasted, divided
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust.
Press plastic wrap onto surface of filling. Refrigerate 2 hours or until cold.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut. Yield: 10 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Editor's Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring frequently.
Originally published as Dar's Coconut Cream Pie in Taste of Home June/July 2015

Nutritional Facts

1 piece: 641 calories, 47g fat (33g saturated fat), 182mg cholesterol, 265mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 6g protein.

  • Pastry for single-crust pie (9 inches)
  • 4 large egg yolks
  • 2 cups coconut milk
  • 1-1/2 cups half-and-half cream
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1-1/2 cups sweetened shredded coconut, toasted, divided
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
  3. In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust.
  4. Press plastic wrap onto surface of filling. Refrigerate 2 hours or until cold.
  5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut. Yield: 10 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Editor's Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring frequently.
Originally published as Dar's Coconut Cream Pie in Taste of Home June/July 2015

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Reviews forDar's Coconut Cream Pie

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Kelly User ID: 8992573 260426
Reviewed Jan. 28, 2017

"This was my first time making a coconut cream pie, and my family loved it. It was easy to make. I did not change a thing. I will definitely make this again."

MY REVIEW
fotobydede User ID: 1040407 257233
Reviewed Nov. 24, 2016

"Delicious! The recipe didn't say sweetened or unsweetened coconut milk but I used sweetened and it was perfect. Forgot to toast the coconut before I mixed it in but was still great. I'll definitely make this again! Oops and just realized I was supposed to use 4 egg yolks and only used 3. Didn't seem to make a difference."

MY REVIEW
chelicera User ID: 4015507 253353
Reviewed Aug. 29, 2016

"I have made this pie twice now. The family loves it, and it is a new "keeper". Just sweet enough without being overdone."

MY REVIEW
Constanttrue User ID: 8864348 248438
Reviewed May. 20, 2016

"I have made this wonderfully sweet, coconutty pie twice and both times it was perfect. It is not eggy tasting, only creamy and sweet and well, coconutty! It calls for 2 cups coconut milk, and the cans I found were only 13.5 ounces, so I only used one can of coconut milk and the consistency came out fine. I will make this recipe again!"

MY REVIEW
Merryannepawlak User ID: 8612831 237161
Reviewed Nov. 11, 2015

"This is the only coconut pie recipe EVERYONE

loves"

MY REVIEW
ekprice User ID: 4632834 227007
Reviewed May. 26, 2015

"Wow this was amazing"

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