Coconut Cream Pies are simply the best! That soft, dreamy texture — the pudding-like consistency paired with some toasted coconut flakes — nestled in a flaky pie shell with some sort of meringue or whipped-cream top! It’s a sort of tropical island comfort food that you could imagine Betty Crocker moms cooking in Hawaii, or Mary Ann serving up on Gilligan’s Island.
There are many standard versions of this recipe, but I like adding just a bit more nuttiness in the flavor profile of my version.
Coconut Cream Pie
Coconut Cream Pies are simply the best! That soft, dreamy texture -- the pudding-like consistency paired with some toasted coconut flakes -- nestled in a flaky pie shell with some sort of meringue or whipped-cream top! It's a sort of tropical island comfort food that you could imagine Betty Crocker moms cooking in Hawaii, or Mary Ann serving up on Gilligan's Island. There are many standard versions of this recipe, but I like adding just a bit more nuttiness in the flavor profile of my version.
Prep Time: 15 minutes
Cook Time: 5 hours
Yield: 8 Large Slices
Nutrition Information:
- 475 calories
- 50 grams of fat
- 150 grams of sugar
- 75 milligrams of sodium
Ingredients:
- 1 package sweetened flaked coconut
- 3 cups half-and-half milk
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 3/4 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut flavoring
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon salt
- 1 9-inch pie shell, baked until slightly brown
- 1 cup whipped cream
Instructions:
Preheat oven to 375 degrees F. Spread the coconut on a baking sheet (I like coating it with a Silpat liner, first) and bake it, taking it out and tossing it a few times to toast each side of the flakes evenly, until golden brown, about 5 minutes. In a medium saucepan over low heat, mix the half-and-half, beaten eggs, sugar, flour and salt and stir thoroughly. Bring the mixture to a boil, stirring continuously. Remove the pan from the stove, and stir in 3/4 cup of the toasted coconut, nutmeg, vanilla extract and the coconut flavoring. Pour the filling into the pie shell and chill in a refrigerator until solidified, about 4-5 hours. I find the flavor is best if prepared a day in advance and allowed to cool overnight, allowing the flavors to really meld. When ready to serve, top off each slice with whipped topping and then sprinkle with a little of the leftover toasted coconut. Serves approximately 8, depending upon the size of the slices. This pie pairs very well with pineapple ice cream, or papaya slices.
Preheat oven to 375 degrees F. Spread the coconut on a baking sheet (I like coating it with a Silpat liner, first) and bake it, taking it out and tossing it a few times to toast each side of the flakes evenly, until golden brown, about 5 minutes. In a medium saucepan over low heat, mix the half-and-half, beaten eggs, sugar, flour and salt and stir thoroughly. Bring the mixture to a boil, stirring continuously. Remove the pan from the stove, and stir in 3/4 cup of the toasted coconut, nutmeg, vanilla extract and the coconut flavoring. Pour the filling into the pie shell and chill in a refrigerator until solidified, about 4-5 hours. I find the flavor is best if prepared a day in advance and allowed to cool overnight, allowing the flavors to really meld. When ready to serve, top off each slice with whipped topping and then sprinkle with a little of the leftover toasted coconut. Serves approximately 8, depending upon the size of the slices. This pie pairs very well with pineapple ice cream, or papaya slices.
