Sky High Coconut Cream Pie
A luscious coconut cream pie with a creamy filling, toasted coconut topping, and flaky pastry crust, perfect for coconut lovers and special occasions.
Ingredients
Instructions
- Mix 1/2 cup of the sugar, cornstarch, and salt into a heavy medium-sized saucepan.
- Stir in milk; cook over low heat, stirring gently but constantly, until mixture thickens and boils for 3 minutes.
- Beat egg yolks well in a small bowl.
- Slowly stir in 1/2 cup of the hot mixture into the egg yolks, then stir this back into the saucepan.
- Cook, stirring constantly, for 1 minute.
- Remove from heat.
- Stir in butter or margarine, vanilla, and 1/4 cup of the coconut.
- Pour into the baked pastry shell.
Tips & Substitutions
For a richer flavor, consider using coconut milk instead of regular milk. If you want to reduce the sugar, try substituting a natural sweetener like honey or agave syrup, but keep in mind this may alter the consistency. To avoid lumps in your filling, whisk the cornstarch and sugar thoroughly before adding the milk. For added texture, you can toast the coconut before mixing it in.
Serving Suggestions
Serve slices of the Sky High Coconut Cream Pie with a dollop of whipped cream on top and a sprinkle of toasted coconut for added visual appeal. This pie pairs beautifully with a refreshing fruit salad or a scoop of vanilla ice cream. For a complete meal, consider serving it alongside a light salad or a savory dish like Tuna-Cabbage Casserole.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To serve again, simply slice and enjoy cold, or let it sit at room temperature for about 30 minutes before serving for a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sky High Coconut Cream Pie contains roughly 220 calories, with 1g protein, 37g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 888mg per serving (39% 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 non-dairy milk for this recipe?
Yes, you can substitute non-dairy milk such as almond or soy milk in place of regular milk. Just ensure that the non-dairy milk is unsweetened to maintain the desired flavor profile and consistency of the filling.
How can I make the pie crust from scratch?
To make a pie crust from scratch, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup cold butter in a bowl. Cut the butter into the flour until crumbly, then add ice water, a tablespoon at a time, until the dough forms. Roll out and fit into a pie pan, then bake until golden.
Is it possible to make this pie ahead of time?
Yes, you can prepare the coconut cream filling a day in advance and store it in the refrigerator. Just assemble the pie in the pastry shell shortly before serving to keep the crust crisp. Ensure you cover the filling to prevent a skin from forming.
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).