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–+ servings

Paula's Coconut Cream Pie

A 9x13-inch coconut cream pie combines a baked pastry crust with rich coconut custard, whipped cream, and toasted coconut flakes.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 3 minutes
Course Dessert, Pie
Cuisine Southern
Servings 12 slices
Calories 582 kcal

Ingredients
  

  • 2 pieces premade pie dough rounds
  • 2 cups whole milk
  • 13.5 oz unsweetened coconut milk
  • 7 pieces egg yolks
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups sweetened coconut flakes
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/4 cup sweetened coconut flakes, toasted
  • 2 cups cold heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon coconut extract

Instructions
 

  • Preheat oven to 350°F. Roll dough into a rectangle, press into a 9x13-inch dish, crimp edges, and prick with fork. Bake 10–12 minutes until golden. Cool.
  • In a saucepan, whisk milk, coconut milk, egg yolks, sugar, cornstarch, and salt over medium heat until thickened. Do not boil.
  • Remove from heat. Stir in coconut flakes, vanilla, and coconut extract. Pour into pie crust and smooth top.
  • Cool filling for 12 minutes, then cover and chill in refrigerator for 3 hours until set.
  • Beat heavy cream, powdered sugar, and coconut extract until stiff peaks form. Spread over chilled filling.
  • Sprinkle with toasted coconut and serve.

Notes

Make sure not to boil the filling mixture or it may curdle. Toast coconut by baking at 350°F for 5–7 minutes, stirring once.

Nutrition

Serving: 1slicesCalories: 582kcalCarbohydrates: 56gProtein: 5.8gFat: 38.3gSaturated Fat: 25.7gTrans Fat: 0.3gCholesterol: 142mgSodium: 150mgFiber: 1.7gSugar: 25g