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Coconut Cream Pie Recipe

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 520
A luscious coconut cream pie with a homemade crust and fluffy whipped topping, perfect for dessert lovers.

Ingredients

Dough

  • 1.25 cups all-purpose flour
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon sea salt
  • ¼ cup unsalted butter (cold)
  • ¼ cup 4% cottage cheese
  • ¼ cup ice water

Filling

  • 15 oz unsweetened coconut milk
  • 1 cup half and half
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • ⅓ cup toasted unsweetened coconut chips
  • ¼ cup shaved white chocolate

Instructions 

  • Prepare the crust by pulsing flour, sugar, salt, and butter in a food processor. Add cottage cheese and water until dough forms. Roll into a 10-11 inch circle and fit into a pie pan. Bake at 350℉ for 10-15 minutes, then cool.
  • Make the filling: whisk coconut milk, half and half, flour, eggs, sugar, and vanilla in a saucepan. Bring to a boil, simmer until thickened, then refrigerate until cool.
  • Spread the cooled filling into the baked pie crust. Top with whipped cream and garnish with toasted coconut chips and shaved white chocolate.

Notes

For best results, chill the pie thoroughly before serving.
Calories: 520kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: coconut