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Toasted Coconut Cream Pie

  • Servings:

    Serves 10 to 12 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    30 minutes


Note that you'll need to chill the pie for at least 3 hours before serving.
2 cups sweetened shredded coconut, toasted and cooled, plus more for garnish
1 cup (5 oz.) all-purpose flour
1/3 cup confectioners' sugar
8 Tbsp. unsalted butter, cut into 1/2" pieces and chilled, plus 2 Tbsp., softened
4 large eggs
1/2 cup plus 2 Tbsp. granulated sugar
1/4 cup cornstarch
1 (14-oz.) can unsweetened coconut milk
1 cup whole milk
2 tsp. vanilla extract
1 1/2 cups heavy cream
Toasted Coconut Cream Pie


1. Place a rack in lowest part of oven and heat to 375 degrees. Process 1/2 cup coconut, the flour, confectioners' sugar, and a pinch of salt in a food processor for 30 seconds. Add chilled butter and pulse until pea-size pieces form. With motor running, add one egg and process until dough forms a ball; shape into a disc, wrap in plastic, and refrigerate 1 hour.
2. On a lightly floured surface, roll dough into an 11" circle and set in a 9" pie plate. Crimp edges, then prick bottom with a fork and freeze 10 minutes. Line crust with parchment and pie weights, then bake 15 minutes. Remove parchment and weights and bake until bottom is dry, about 10 more minutes; let cool.
3. Place a fine-mesh strainer over a medium bowl and set aside. Whisk 1/2 cup granulated sugar, the cornstarch, and 1/4 teaspoon salt in a medium saucepan, then vigorously whisk in remaining three eggs until pale in color. Whisk in both milks, then cook over medium, whisking constantly, until pudding is completely thickened, 6 to 8 minutes.
4. Strain into prepared bowl and stir in remaining 1 1/2 cups coconut, the softened butter, and vanilla; pour into crust and smooth top. Cover tightly with plastic and let sit 30 minutes, then refrigerate at least 3 hours and up to 1 day.
5. To serve, beat cream and remaining 2 tablespoons granulated sugar with an electric mixer on medium-high until soft peaks form, about 2 minutes. Spoon over top of pie, then sprinkle with more toasted coconut.
Source: Hannaford fresh Magazine, March-April 2021


Nutritional Facts
Servings Serves 10 to 12
Base Nutrients
Calories 480 kcal (24%)
Calories from Fat 315 kcal (0%)
Total Fat 35 g (54%)
Saturated Fat 25 g (125%)
Cholesterol 130 mg (43%)
Sodium 150 mg (6%)
Total Carbohydrates 38 g (13%)
Dietary Fiber 2 g (8%)
Protein 6 g (10%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a