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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 578kcal 28%
Fat 35g 53%
Saturated Fat 24g 120%
Carbohydrates 55g 18%
Fiber 3g 12%
Sugar 40g 80%
Protein 8g 16%
Cholesterol 90mg 30%
Sodium 160mg 6%

Percent Daily Values are based on a 2,000 calorie diet.

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Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 to 10
Ingredients: For the Crust:; 7½ ounces shortbread cookies, such as Walker's Pure Butter Shortbread, finely ground (if you don't have a baking scale, it's 11 Walker's rectangular cookies, from 2 boxes); 1¼ cups loosely packed sweetened flaked coconut; 4 tablespoons unsalted butter, melted; For the Custard:; 2 large eggs; 2 large egg yolks; ¾ cup granulated sugar; 2 tablespoons all-purpose flour, packed; 2 tablespoons cornstarch, packed; Pinch salt; 1½ tablespoons Malibu Rum (coconut-flavored rum); 5 tablespoons Cream of Coconut (stir well before using); 1 cup unsweetened coconut milk (stir well before using); 1 cup whole milk; 3 tablespoons unsalted butter; For Whipped Cream and Topping:; 1 cup heavy whipping cream; 3 tablespoons sugar; 1 tablespoon Malibu rum or light rum; ¾ cup unsweetened coconut chips or flakes, toasted in a skillet until golden and cooled (see note below)

Prep 45m

Cook 30m

Total 1h 15m

This Coconut Cream Pie is a tropical, creamy delight. The buttery shortbread crust is filled with a luscious custard made with coconut milk, Malibu rum, and Cream of Coconut. Topped with a light, fluffy whipped cream and toasted coconut chips, this pie is a perfect dessert for any occasion.

Ingredients

8 to 10

For The Crust

7½ ounces shortbread cookies, such as Walker's Pure Butter Shortbread, finely ground (if you don't have a baking scale, it's 11 Walker's rectangular cookies, from 2 boxes)

1¼ cups loosely packed sweetened flaked coconut

4 tablespoons unsalted butter, melted