Coconut Cream Icebox Pie
A luscious coconut cream pie with a creamy filling, toasted coconut topping, and a light whipped topping, perfect for coconut lovers and special occasions.
Ingredients
Instructions
- Combine sugar, cornstarch, and salt in a saucepan; gradually add hot milk, stirring until smooth.
- Bring the mixture to a boil, stirring constantly, and boil for 2 minutes.
- Remove from heat and stir half of the hot mixture into beaten egg yolks.
- Add the egg yolk mixture back into the saucepan and cook over low heat, stirring until it boils and thickens, about 5 minutes.
- Pour the filling into a bowl and stir in almond extract and half of the coconut.
- Cover with wax paper and refrigerate for 1 hour.
- Pour the chilled filling into a baked pie shell and refrigerate for 3 hours.
- Spread Cool Whip over the filling and top with remaining coconut.
- Keep refrigerated until serving.
Tips & Substitutions
For a smoother filling, ensure that you gradually mix the hot milk with the cornstarch mixture to prevent lumps. If you prefer a more intense coconut flavor, consider using coconut extract instead of almond extract. You can also substitute the Cool Whip with homemade whipped cream for a fresher taste. This pie is a delightful finish to a summer meal, pairing wonderfully with dishes like Scotch Treats.
Serving Suggestions
Serve chilled, garnished with extra coconut for a beautiful presentation. This pie pairs nicely with fresh fruit, such as sliced strawberries or pineapple, which adds a refreshing contrast. For a fun twist, serve alongside Annette'S Lemon Bars for a delightful dessert platter that offers a variety of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the texture of the Cool Whip topping, avoid freezing the pie, as it may separate upon thawing. If you need to serve it later, simply cover it well and keep it chilled until ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Cream Icebox Pie contains roughly 485 calories, with 21g protein, 10g carbohydrates, and 36g fat. It is an excellent source of protein (43% of the Daily Value), iron (33% of the Daily Value), and vitamin A (33% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 974mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut, but be mindful that it will add extra sweetness to the pie. If you choose sweetened coconut, consider reducing the sugar in the recipe slightly to balance the flavors.
How can I make this pie gluten-free?
To make this Coconut Cream Icebox Pie gluten-free, simply use a gluten-free graham cracker crust or a homemade crust made from gluten-free cookies. The filling is naturally gluten-free, so just focus on the crust.
Can I make this pie in advance?
Absolutely! This pie is perfect for making ahead of time. Prepare it up to a day in advance, refrigerating after assembly. Just wait to add the Cool Whip topping until shortly before serving to keep it fresh and fluffy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).