- Course Desserts & Sweets
- Prep. Time 20 mins
- Cooking Time 2 hrs, 10 mins - 2 hrs, 15 mins
- Refrigeration Time 1 hr
- Yields 6 to 8 servings
There is nothing more heavenly than a slice of coconut cream pie. This one is made even better with the addition of fluffy whipped cream in the filling and on top. - Christine Cushing
Bake pie shell according to package or recipe directions. Let cool.
In saucepan, heat milk and coconut over medium heat until steaming. In large bowl, whisk 1/2 cup (125 mL) sugar with cornstarch; whisk in eggs until blended. Gradually whisk hot milk mixture into egg mixture in thin, steady stream. Return to saucepan.
Cook over medium heat, whisking constantly, for about 10 min or until thickened to pudding consistency. Transfer to bowl; stir in vanilla extract. Place plastic wrap directly on surface; refrigerate until cool.
In bowl, using electric mixer, whip cream with remaining sugar to soft peaks. Set 1 1/2 cups (375 mL) whipped cream aside. Fold remaining cream into cooled filling; spread into pie shell. Using piping bag with star tip or a spoon, garnish top with reserved whipped cream. Sprinkle with toasted coconut. Refrigerate for 1 hour or until set or for up to 1 day.
For the Adventurous:
Pina Colada Pie: Fold 1 to 2 tbsp (15 to 30 mL) dark rum into whipped cream and fold 1/2 cup (125 mL) drained crushed pineapple to filling with whipped cream.
Commentsadd your comment
Joanne1 week ago
well it was simple enough to make...but it did not set properly...tasted wonderful...but trying to cut it...was just like a loose pudding....
TrinhFebruary 26th, 2013
THIS RECIPE IS AMAZING!
DebraJanuary 26th, 2013
I consider myself an expert on coconut cream pies. This was an easy, delicious recipe. I did stabilize the whipped cream, however, because my husband and I can't eat it all in 24 hours...even though we'd like to! To stabilize whipped cream: soften 1 tsp. of gelatin in 4 tsp. of water over low heat until it is thoroughly dissolved. Cool slightly and drizzle into the cream when it is about halfway whipped. This will make the cream stand up much longer.
Helen RudyJuly 2nd, 2012
Served this to my friends for the first time on Canada Day, it was a hit. They said it was the best they ever tasted and wanted the recipe. Would definitely make it again.
elizabethJune 3rd, 2012
I've made this recipe countless times...easy and delicious...I substitute 1 cup of canned coconut for 1 cup of the milk...it's a family hit...
WandaSeptember 6th, 2011
Put a thin layer of dream whip and coconut on the crust before pouring the filling. It adds more flavour
JoanJuly 26th, 2010
I make this in the microwave, turns out wonderful, much easier and less time.
HollieJuly 1st, 2010
This is delicious, if you add extra coconut in the filling, it's even yummier! :]
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