Coconut Cream Pie


by: Carol

To make this American classic, simply fold shredded sweetened coconut into American-style pudding and spread the pudding in a prebaked pie shell. To give it an intense coconut flavor, use coconut milk to make the pudding - not the sweetened coconut cream used to make pina caladas, but the unsweetened kind, usually from Thailand.


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serves: 1

680 grams dough (basic pie and tart pastry dough)

3 cups milk (or canned unsweetened coconut milk)

1 teaspoon vanilla extract

2 eggs

2 egg yolks

10 tablespoons sugar

6 tablespoons cornstarch

4 cups sweetened shredded coconut

1 cup heavy cream

Nutrition Facts
Coconut Cream Pie

Servings Per Recipe: 1

Amount per Serving

Calories: 6554

  • Total Fat: 355.4 g
  •     Saturated Fat: 200.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 975.9 mg
  • Sodium: 4050.9 mg
  • Total Carbs: 786.5 g
  •     Dietary Fiber: 21.9 g
  •     Sugars: 466.7 g
  • Protein: 78.3 g

how is this calculated?

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1.  Fold throo-fourths of tho coconut into the custard filling.

2.  Spread the filling in the prebaked pie shell.

3.  Cover the top of the pie with a layer of sweetened whipped cream.

4.  Rotate the pie, with the spatula hold at an angle, as you apply the whipped cream so the pie is domed inthe middle.

5.  Sprinkle the top of the pie with the remaining coconut.

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