Coconut Cream Dream Pie

Amber Nattier


This is a pie for the coconut lover is all of us. It has a rich creamy coconut filling topped with a toasted coconut whipped cream.

★★★★★ 2 votes


2 c
shredded coconut, separated
2 large
egg yolks
1 1/4 c
white sugar
2/3 c
corn starch
2 Tbsp
unsalted butter, melted
2 1/2 c
1 c
coconut cream
2 tsp
2 c
heavy whipping cream
3 Tbsp
powder sugar
9 in
deep dish pie shell, blind baked


1Lightly toast 1c coconut and cool completely
2Beat yolks and sugar until pale and fluffy. Add corn starch and butter. Blend well and set aside
3Heat milk, stir in coconut cream. Temper in egg yolk mixture. Stir constantly over medium heat until thickened. Add vanilla and remove from heat. Cool and strain if necessary. Fold in cream and remaining shredded coconut.
4Whip 1c of heavy cream to stiff peak. Fold in cream and remaining shredded coconut. Pour into precooked pie shell
Whip remaining 1 c heavYy cream until thickened, add powdered sugar and continue to whip to stiff peaks. Fold in toasted coconut. Spread onto filling and refrigerate until set and chilled. At least 3 hrs.

About this Recipe

Course/Dish: Pies