Coconut Cream Pie

Coconut Cream Pie
There is nothing more heavenly than a slice of coconut cream pie. Try this version of an all-time favourite coconut pie!
Serves: 1
  • 1 x 23 cm pre-made pie crust
  • ¾ cup sugar
  • ½ cup all purpose flour
  • 2¼ cups whole milk
  • 3 egg yolks
  • 1½ tablespoons butter
  • 1½ cups sweetened shredded coconut
  • 1 teaspoon vanilla essence
  • 1½ cups heavy whipping cream
  • ¼ cup icing sugar
  1. Preheat the oven to 190°C. Lay the pie crust in a 23 cm greased pie plate and prick the bottom and sides with a fork.
  2. Line a piece of aluminum foil in the pie crust and fill it with either rice, dry beans or pie weights. Bake for 10 minutes.
  3. Remove the foil and beans and return the pie crust to the oven to bake for another 15 minutes or so or until golden brown, let it cool completely.
  4. In a saucepan over medium high heat, add the flour, milk, sugar and salt. Bring to a simmer (do not allow it to boil)
  5. Meanwhile, in a large bowl, whisk the eggs for about a minute or until they begin to turn a pale colour. Add about a cup of the warm milk mixture to the egg yolks and whisk constantly (this is tempering the eggs) pour the egg mixture in the saucepan with the remaining milk mixture and continue to cook the custard until it becomes thick enough to coat the back of a wooden spoon, this should take about 5 minutes.
  6. Turn the heat off and stir in the coconut, vanilla and butter. Pour the custard into a bowl and cover tightly with plastic wrap making sure that the plastic wrap is actually toughing the custard. Pop it in the fridge to cool for about 30 minutes.
  7. Meanwhile, whip the heavy cream and icing sugar together until the heavy cream develops stiff peeks. Set aside.
  8. Add the cooled custard to the baked pie crust and make sure its all nice and smooth. Smear the whipped cream all over the top and pop it back in the fridge to cool for a few hours. (you can also top it with the whipped cream after the pie has set for a few hours) .

Video – How to make Coconut Cream Pie

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.