Coconut Cream Pie without Meringue
Servings: 8 Servings
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter chilled and cubed
- ¼ cup ice water
For the Filling
- ½ cup granulated sugar
- ¼ cup cornstarch
- 15 ounces cream of coconut well stirred
- 1 cup whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup sweetened shredded coconut plus more for topping if desired
For the Whipped Topping
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Toasted shredded coconut for garnish if desired
Instructions
To make the crust:
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.1 ¼ cups all-purpose flour, ½ tablespoon granulated sugar, ½ teaspoon salt, ½ cup unsalted butter
- Add the ice water a little at a time, mixing just until the dough comes together. Shape the dough into a disc, wrap it, and refrigerate for at least 1 hour.¼ cup ice water
- Roll the dough out on a lightly floured surface, fit it into a 9-inch pie pan, poke holes in the bottom and sides, then bake the crust according to your preferred blind-baking method (pie weights, beans, rice, etc.).Let it cool completely.
I usually bake my crust at 425°F for about 20 minutes until the edges and bottom are set then remove the weights and parchment paper. Bake for another 10-15 minutes until it's lightly browned. Use whatever method/temp you prefer.
To make the filling:
- In a medium saucepan, whisk together the granulated sugar and cornstarch. Slowly whisk in the cream of coconut, whole milk, and heavy cream until smooth.½ cup granulated sugar, ¼ cup cornstarch, 15 ounces cream of coconut, 1 cup whole milk, 1 cup heavy cream
- Add the egg yolks and whisk until fully combined. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 10 to 12 minutes.4 large egg yolks
- Continue cooking for 30 to 60 seconds longer while whisking. Remove from the heat and stir in the butter, vanilla extract, and coconut extract until smooth.2 tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon coconut extract
- Stir in the shredded coconut. Pour the filling into the cooled crust and smooth the top.1 cup sweetened shredded coconut
- Press plastic wrap directly onto the surface of the filling and refrigerate for at least 3 hours, or until fully set.
To make the topping:
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.1 ½ cups heavy cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract
- Spread or pipe the whipped cream over the chilled pie. Garnish with toasted coconut if desired, then slice and serve.Toasted shredded coconut
Notes
- The serving size is 1 slice of pie. Actual calories will vary.
- Make sure you use cream of coconut not coconut cream!
- I've included a recipe for a homemade pie crust, but a store bought crust can be used if that's preferred.
- I didn't add the prep time for the crust into the prep time since it can be made a day or two in advance. The prep time is for the filling and topping.
- You can use anywhere from 1/2 to 2/3 cup granulated sugar in the filling. Using 2/3 cup makes the pie really sweet.
- Store leftover pie in the refrigerator, covered, for up to 3 days.
Nutrition Facts
Coconut Cream Pie without Meringue
Serving Size
1 slice
Amount per Serving
Calories
869
% Daily Value*
Fat
58
g
89
%
Saturated Fat
39
g
195
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
223
mg
74
%
Sodium
353
mg
15
%
Potassium
192
mg
5
%
Carbohydrates
82
g
27
%
Fiber
3
g
12
%
Sugar
61
g
68
%
Protein
7
g
14
%
Vitamin A
1715
IU
34
%
Vitamin C
1
mg
1
%
Calcium
108
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
