Quick & Easy Coconut Cream Pie Recipe
This classic coconut cream pie is super easy to make and be whipped together in 20 minutes. Classic, creamy coconut filling in a flaky crust with homemade whipped cream.
Difficulty Level Medium
Servings 8 slices
Calories 615kcal
Cost $7.75
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 large bowl
- 1 medium bowl
- 1 electric hand mixer
- 1 wire whisk
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
- 1 large heavy pot or saucepan
Ingredients List
- 1 refrigerated pie crust
For The Filling
- 2 cups half and half
- 4 egg yolks
- 3 Tbsp butter
- 1 cup flaked coconut
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
For The Whipped Cream
- 2 cups whipping cream
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
Instructions
Bake The Crust
- Refrigerated crusts should sit at room temperature for 15-20 minutes or as directed on the box.
- Bake the crust as directed on the box. There should be directions for a one-crust baked shell.
- If you purchased a brand of crust that doesn't have directions, bake the crust at 425℉ until golden brown. (Pillsbury crust recommends baking at 450℉.)
- Keep an eye on the crust while baking. If you notice any bubbles forming, gently press them down with the back of a spoon.
- Allow the crust to cool to room temperature while preparing the filling.
Prepare The Filling
- In large, heavy saucepan or stockpot, mix 1/2 cup of sugar and the cornstarch.
- In medium bowl whisk together the 4 egg yolks and half and half.
- Gradually stir the liquid mixture into the sugar mixture.
- Stirring constantly, heat to boiling on medium heat.
- Once boiling, cook for an additional 1 minute then remove from heat.
- Stir in the butter, 1 tsp of vanilla extract, and 1 cup of flaked coconut.
- Place plastic wrap directly on the custard and cover the entire pot if possible.
- Let stand at room temperature for 30 minutes
- After 30 minutes, spoon the filling into the cooled crust.
- Cover with plastic wrap, aluminum foil or plastic cover and refrigerate for 30 minutes or until the filling is firmly set.
Prepare the Whipped Cream
- In medium bowl, beat the whipping cream with an electric mixer on high speed until foamy. Gradually add 1/3 cup of granulated sugar and the remaining 2 teaspoons of vanilla extract.
- Solely adding the sugar is the most critical step to making whipped cream. If you add too much as once the whipped cream will be gritty.
- Beat until soft peaks form.
Top It Off
- Spread whipped cream over the pie.
- Add toppings of your choice such as toasted coconut.
- Refrigerate before serving.
Nutrition
Nutrition Facts
Quick & Easy Coconut Cream Pie Recipe
Amount Per Serving (1 slice)
Calories 615
Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 29g181%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 197mg66%
Sodium 183mg8%
Potassium 229mg7%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 26g29%
Protein 7g14%
Vitamin A 1350IU27%
Vitamin C 1mg1%
Calcium 124mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
