Helen's Coconut Cream Pie

Indulge in the tropical decadence of Helen’s Coconut Cream Pie, a dessert that combines silky-smooth filling, a buttery pre-baked crust, and a luxurious whipped cream topping. This homemade pie boasts layers of rich coconut flavor, thanks to its blend of whole milk, coconut milk, and sweetened shredded coconut, while a hint of vanilla adds a warm, aromatic touch. The filling is thickened to perfection with egg yolks and cornstarch, creating a creamy, custard-like center that’s irresistible. Topped with a cloud of freshly whipped cream and toasted coconut for a delightful crunch, this pie is the ultimate crowd-pleaser for any occasion. Quick to prepare in just 25 minutes with a cook time of 15 minutes, this chilled dessert serves as the perfect refreshing treat. Whether you're celebrating a holiday, hosting a dinner party, or simply craving a sweet escape, Helen’s Coconut Cream Pie is the tropical indulgence you’ve been looking for!

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 9-inch crust Pre-baked pie crust
• 2 cups Whole milk
• 1 cup Coconut milk
• 0.75 cup Granulated sugar
• 4 large yolks Egg yolks
• 0.33 cup Cornstarch
• 3 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 1 cup Sweetened shredded coconut
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar
• 0.33 cup Toasted coconut

Directions

Step 1

Prepare your pie crust by baking it according to package instructions or your favorite recipe, then set it aside to cool completely.

Step 2

In a medium saucepan, combine whole milk, coconut milk, and granulated sugar. Place over medium heat and stir until the sugar has dissolved.

Step 3

In a separate bowl, whisk together the egg yolks and cornstarch until smooth and well combined.

Step 4

Temper the egg mixture by slowly adding about 1/2 cup of the hot milk mixture while constantly whisking, ensuring the eggs do not curdle.

Step 5

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue cooking over medium heat while whisking constantly until the mixture thickens and begins to bubble.

Step 6

Remove the saucepan from the heat and whisk in the unsalted butter, vanilla extract, and sweetened shredded coconut until fully incorporated.

Step 7

Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula. Cover the surface with plastic wrap to prevent a skin from forming and allow it to cool to room temperature, then refrigerate for at least 4 hours or until fully set.

Step 8

To make the whipped cream topping, beat heavy whipping cream and powdered sugar in a mixing bowl until stiff peaks form.

Step 9

Spread or pipe the whipped cream over the chilled pie, then sprinkle toasted coconut on top for garnish.

Step 10

Serve chilled and enjoy your homemade Helen's Coconut Cream Pie!

Nutrition Facts

Serving size	(1621.1g)

Amount per serving	% Daily Value*
Calories	4222.4

Total Fat 262.3g	0%
Saturated Fat 140.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1129.6mg	0%
Sodium 1636.2mg	0%
Total Carbohydrate 424.8g	0%
Dietary Fiber 17.0g	0%
Total Sugars 246.3g
Protein 45.5g	0%

Vitamin D 287.9IU	0%
Calcium 769.4mg	0%
Iron 9.2mg	0%
Potassium 1495.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 4.3%

Carbs: 40.1%