Go Back
Coconut Cream Pie

Coconut Cream Pie

This coconut cream pie has a silky, gelatin-stabilized custard folded with whipped cream and egg whites for a light, creamy filling, finished with shredded coconut. It requires a short stovetop cook and about 1 to 2 hours chilling, making it a great make-ahead dessert for gatherings.
Print Recipe Pin Recipe
Prep Time:25 minutes
Cook Time:5 minutes
Total Time:2 minutes
Course: Desserts

Equipment

  • double boiler
  • Electric Mixer
  • small bowl
  • Large bowl

Ingredients

  • 1 tablespoon gelatin
  • 1/4 cup water cold
  • 3 large large eggs separated
  • 1/2 cup granulated white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup milk scalded
  • 2 cups heavy whipping cream whipped until stiff
  • 1 10 inch baked pie crust
  • 3/4 cup shredded coconut

Instructions

  1. Sprinkle the gelatin into the cold water in a small bowl and let it soften.
  2. In a large bowl, whisk the egg yolks with the granulated sugar, salt, and vanilla. Slowly whisk in the hot scalded milk, then transfer the mixture to the top of a double boiler. Stir and cook until the custard coats the back of a spoon.
  3. Add the softened gelatin to the hot custard and stir until fully dissolved.
  4. Pour the custard into a large bowl and refrigerate until it becomes syrupy and thickened, about 1 to 2 hours.
  5. Use an electric mixer to beat the egg whites until stiff. Fold the beaten egg whites and 1 cup of the whipped heavy cream into the chilled custard, then pour the cream filling into the baked pie crust and spread to the edges.
  6. Top the pie with the remaining whipped cream (sweeten if desired) and sprinkle the shredded coconut evenly over the top.

Notes

Additional coconut may be added to the cream's filling, if desired.
You can also toast the coconut if you wish.