Fay'S Coconut Cream Pie
A rich and creamy coconut cream pie with a smooth vanilla custard filling, toasted coconut topping, perfect for coconut lovers and special occasions alike.
Ingredients
Instructions
- Combine sugar, cornstarch, and salt in the top of a double boiler.
- Stir in cold milk and cook over boiling water until thickened, stirring constantly.
- Cover and cook for 15 minutes longer.
- Stir a small amount of hot mixture into the slightly beaten egg yolks.
- Add the egg yolk mixture back into the double boiler mixture.
- Cook for 2 minutes over hot (but not boiling) water, stirring constantly.
- Cool the mixture.
- Add vanilla and 1/2 cup chopped shredded coconut into the cream filling.
- Pour the filling into a baked pie shell.
- Prepare meringue and spread over the pie.
- Bake at 325°F for 15 minutes until meringue is golden.
Tips & Substitutions
For a richer flavor, use full-fat coconut milk instead of regular milk. If you don't have cornstarch, you can substitute with an equal amount of flour, but the texture might vary slightly. To prevent a watery filling, ensure that the mixture thickens properly before adding the egg yolks. If you prefer a toasted coconut topping, lightly toast the shredded coconut before adding it to the pie for an extra crunch.
Serving Suggestions
Serve this delightful coconut cream pie chilled for the best flavor. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a tropical twist, consider serving it alongside Coconut Pineapple Pops as a refreshing side. This dessert is perfect for summer gatherings or holiday celebrations, making it a versatile choice for any occasion.
Storage & Reheating
Store leftover coconut cream pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, you can warm individual slices in the microwave for about 15-20 seconds, but it's best enjoyed cold to maintain the creamy texture and flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Fay'S Coconut Cream Pie contains roughly 474 calories, with 12g protein, 60g carbohydrates, and 19g fat. It is an excellent source of iron (36% of the Daily Value), calcium (28% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 512mg per serving (22% 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 a store-bought pie crust instead of making my own?
Absolutely! A store-bought pie crust can save time and effort. Just ensure it's fully baked before adding your filling. This makes the recipe more convenient while still delivering delicious results.
What can I do if my filling doesn't thicken properly?
If your filling doesn’t thicken, it may be due to not cooking it long enough or not stirring frequently enough. You can try returning it to heat and cooking for a few more minutes until it reaches the desired consistency. If all else fails, you could add a little extra cornstarch mixed with cold milk to help thicken it up.
How can I make a dairy-free version of this pie?
To create a dairy-free coconut cream pie, substitute regular milk with coconut milk or almond milk. Ensure your pie crust is also dairy-free. The flavor will still be rich and creamy, making it a fantastic option for those avoiding dairy.
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).