Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 9 Inch Deep Dish Pie Crust; Sugar; Cornstarch; Salt; Half And Half; 2 large eggs; Unsalted Butter; 1 teaspoon vanilla extract; Shredded Coconut; Heavy Cream; Powdered Sugar; Macadamia Nuts

Indulge in this dreamy Coconut Cream Pie, a delightful adaptation of Debbie Field's beloved recipe from "Debbie Field's Great American Desserts." This isn't your average coconut pie; it's a creamy, dreamy masterpiece with perfectly toasted coconut and crunchy nuts. Get ready to impress your friends and family with this classic, elevated dessert! Learn how to toast coconut and nuts to perfection for the ultimate flavor.

Prep Time 20 mins

Cook Time 40 mins

Calories 550.1 kcal

Protein 17g

Rating 4.5 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Cream Pie

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How to Make Coconut Cream Pie

Preheat oven to 325°F (160°C).
Toast coconut and nuts: Spread 1 cup shredded coconut and ½ cup chopped pecans in a single layer on baking sheets. Place on the top rack of the preheated oven. Watch closely, stirring every 5 minutes, until golden brown (about 8-10 minutes). Set aside to cool.
Prepare the crust: (Instructions for making the pie crust would go here. This could be a link to a separate crust recipe or detailed instructions.)
Make the filling: In a large bowl, whisk together 1 (14 ounce) can sweetened condensed milk, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup toasted coconut.
Pour the filling into the prepared pie crust.
Bake in the preheated oven for 40 minutes, or until the filling is set around the edges but slightly jiggly in the center.
Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Garnish with remaining toasted coconut and pecans before serving.