Coconut Cream Pie

Preparation info
  • Makes


    9- to 10 inch Pie
    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

To make this American classic, simply fold shredded sweetened coconut into American-style pudding and spread the pudding in a prebaked pie shell. To give it an intense coconut flavor, use coconut milk to make the pudding—not the sweetened coconut cream used to make piña coladas, but the unsweetened kind, usually from Thailand.



Use a 9- to 10-inch pie pan. Roll the dough into a round about two inches larger than the pie pan. Line the pie pan with the dough, fold under the edges to make it a double thickness, and make a fluted edge. Prebake the p