Coconut Cream Pie

The Recipe

by volume                                                       by weight

2/3 cup sugar                                             132 grams sugar

1/3 cup cornstarch                                  48 grams cornstarch

1/2 teaspoon salt                                      2 grams salt

3 cups milk                                                  720 grams milk

4 large egg yolks                                      72 grams egg yolk

3 tablespoons butter                             42 grams butter

1 tablespoon vanilla                                12 grams vanilla

1½ cups shredded coconut               90 grams shredded coconut

9″ fully baked pie shell



Whisk half of the sugar with the cornstarch and salt to combine. Add the egg yolks and whisk to thoroughly incorporate.

Heat the milk with the remaining sugar until it almost reaches a boil. Pour half of the hot milk into the egg mixture while whisking and then add the egg mixture back to the milk still in the pan. Return to the stove and bring to a boil while whisking constantly. Boil and whisk for 1 minute.

Remove from the heat and add the butter, vanilla, and coconut. Pour the hot filling into a completely baked 9″ pie shell. Press plastic wrap on the surface of the pie to prevent a thick skin from forming. Cool completely.

When ready to serve the pie, cover the top with lightly sweetened whipped cream and decorate with additional toasted coconut if desired. Keep refrigerated.

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