Real Recipes From Real Home Cooks ®

toasted coconut cream pie

(1 rating)
Kitchen Crew
By Kitchen Crew

Toasted Coconut Cream Pie is our twist on traditional coconut cream pie. Silky coconut cream custard is folded with toasted coconut. Then, it's piled high with fresh whipped cream and sprinkles of toasted coconut. This luxurious, yet rustic, dessert will never go out of style. Serve for a holiday dessert or when a cream pie craving hits. It's rich and creamy with a lightly toasted coconut flavor that's irresistible.

(1 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For toasted coconut cream pie

  • 1
    deep-dish pie shell
  • 1 1/2 c
    sweetened shredded coconut, divided
  • 1/2 c
    granulated sugar
  • 2 Tbsp
    corn starch
  • 4 lg
    egg yolks
  • 1 can
    unsweetened coconut milk (15 oz)
  • 1 1/2 c
    heavy whipping cream
  • 1 tsp
    vanilla extract, good quality
  • 2 Tbsp
  • 1 1/2 c
    heavy whipping cream
  • 2/3 c
    powdered sugar

How To Make toasted coconut cream pie

  • Poking holes in deep-dish pie crust.
    Defrost a frozen deep-dish pie crust for 15 minutes. Poke with a fork in several places.
  • Baking pie crust in the oven.
    Bake at 350 degrees for 12 to 15 minutes in the oven.
  • Cooling baked pie crust.
    Cool crust on the counter.
  • Toasting coconut flakes in a skillet.
    In a frying pan, over medium heat, toast 1 1/2 cups of coconut. Cook for 4 to 6 minutes stirring gently until lightly toasted. Set aside. The time differs depending on the type of stovetop.
  • Egg yolks and sugar in a bowl.
    With a hand mixer, blend together the egg yolks and sugar. Mix until it's smooth and has a pale yellow color (a couple of minutes).
  • Whisking together whipping cream and coconut milk.
    Whisk together the coconut milk and 1 cup of heavy whipping cream.
  • Heating coconut milk mixture.
    Heat the mixture in the microwave for 1 to 2 minutes (until hot).
  • Slowly adding coconut cream mixture to egg yolks.
    Add 1/4 cup of the hot coconut milk and heavy cream mixture to the egg yolk mixture; whisk together.
  • Adding remaining coconut milk mixture.
    Add the rest of the mixture into the bowl.
  • Stirring coconut milk and egg mixture.
    Transfer to a saucepan over medium heat, stirring constantly. When it comes to a rapid bubble (not boil), let it bubble for one minute.
  • Whisking in corn starch.
    Turn off heat and whisk in corn starch.
  • Stirring in butter.
    Then, stir in butter until melted and well combined.
  • Adding salt.
    Stir in salt.
  • Adding vanilla extract.
    Stir in vanilla extract.
  • Stirring in toasted coconut.
    Lastly, stir in the toasted coconut until well combined.
  • Pudding mixture cooling in a bowl.
    Move the filling to another bowl. Set it on the counter to cool for 1 hour. Stir occasionally to prevent skin from forming on top of the custard.
  • Cooled filling poured into the baked pie crust.
    Pour the cooled filling into the pie crust.
  • Covering the coconut cream pie.
    Cover with a pie plate cover or plastic wrap. Chill in the fridge for 4 hours or overnight until completely chilled.
  • Whipping cream and powdered sugar in a bowl.
    With a mixer, mix 1 1/2 cups heavy whipping cream with 2/3 cup powdered sugar. Beat on a medium-high speed until fluffy.
  • Spreading whipped cream over the custard.
    Spread the whipped cream on top of the chilled coconut cream filling. Chill for a couple of hours until the cream is firm.
  • Sprinkling toasted coconut over the whipped cream.
    When ready to serve, sprinkle the remaining toasted coconut on top of the pie.