Toasted Coconut Cream Pie Recipe -
Toasted Coconut Cream Pie Recipe
  • READY IN 1+ days

Toasted Coconut Cream Pie

Recipe by  

"This pie is made especially heavenly by the addition of brandy and apricot glaze."

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Ingredients Edit and Save

Original recipe makes 1 10-inch pie Change Servings
  • PREP

    35 mins
  • COOK

    35 mins

    1 day 1 hr 10 mins


  1. Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften.
  2. Combine the egg yolks and 5 tablespoons sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer.
  3. Mix in the gelatin and milk and stir until the gelatin is completely dissolved. Remove from heat. Pour into a large bowl and stir in the vanilla extract. Set aside.
  4. Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms soft peaks.
  5. Fold the meringue into the custard mixture. Allow it to cool to room temperature.
  6. Brush the bottom and sides of the baked pastry shell with melted apricot jam.
  7. Whip the cream until soft peaks form. Add the brandy and continue to whip until medium-stiff peaks form. Fold the whipped cream into the custard and spoon it into the pie shell. Refrigerate for 6 hours or overnight.
  8. Preheat oven to 350 degrees F (175 degrees C).
  9. Spread the coconut on a baking sheet and toast it in the oven until lightly browned, 3 to 5 minutes. Sprinkle coconut over the pie before serving.
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Reviews More Reviews

Jun 04, 2005

I have actually never made this exact recipe, but I use it as a base to make sugar-free banana cream pies for my dad. It works WONDERFULLY. I simply replace the sugar with Splenda and the vanilla with banana extract,a drop or two of yellow food coloring, then pour the filling over sliced bananas in a sugar-free cookie crumb crust. Chill it and top it with sweetened whipped cream. My dad LOVES it and after tasting it, my aunt asked for the recipe so she can make it for my uncle, who is diabetic. If you know how to make a custard, this recipe is practically fool-proof and HIGHLY adaptable. 5 stars!!

Jan 17, 2005

Excellent, very rich. The only change I made was to incorporate 1-1/2 cups of the coconut (untoasted) into the custard filling, followed by the egg whites and whipped cream. Sprinkled the remaing coconut (toasted) on top of the pie before serving. Will definitely make again!


4 Ratings

Jul 25, 2008

This tasted too eggy for us.

Mar 15, 2015

This is the SECOND pie I've ever made. I was a little nervous, but this pie turned out BEAUTIFULLY! There was a little snafu with the whipped cream - I think I used too much or whipped the cream too long. The pie was still one of the best I've ever had. This pie is super rich -- a total coconut luxury! It is also INCREDIBLY versatile! The brandy can be switched out for any flavoured liqueur, and fruit would easily be used in place of coconut. I can't wait to try it again with strawberries - YUM! One thing I'll do differently: add more jam. I love jam and I'd like it to shine through a bit more. Happy baking, friends!


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  • Calories
  • 472 kcal
  • 24%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 185 mg
  • 62%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 227 mg
  • 9%

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

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