Slice of coconut cream pit topped with shredded coconut.
Coconut Cream Pie Supreme PYD Chefs

Coconut is highly nutritious, rich in fiber, vitamins, and minerals. If pie is on the holiday menu this year try this one.Good to the last bite.


  • 1 envelope gelatin
  • 1/4 cup cold water
  • 3 eggs
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 2 cups milk
  • 1 tsp vanilla extract
  • 1 1/2 cups sweet shredded coconut
  • 1 cup heavy whipping cream
  • 9 inch pastry pie crust, fully baked

For the garnish:

  • 1/2 cup whipping cream
  • 1 tbsp icing sugar
  • 1/2 cup sweet shredded coconut, lightly toasted


In a medium saucepan, sprinkle gelatin over cold water.
Allow to soften 5 min. Heat gently just until dissolved.
In a medium-sized bowl,
Beat eggs and sugar
Whisk in cornstarch.
Whisk in milk.
Whisk in the dissolved gelatin.
Transfer mixture to a saucepan and cook, stirring constantly,
Let mixture comes to a boil and thicken.
Remove from heat.
Stir in vanilla extract and 1 1/2 cups coconut.
Cool to room temperature.
Whip cream until light.
Fold into cooled custard.
Put the custard into the fully baked pie crust

Whip remaining cream with icing sugar.
Pipe around the edges of the pie.
Sprinkle the top with toasted coconut.
Refrigerate for 4 hours before serving.

Cooking time 10 mins

This pie is a real treat everyone will be back for seconds. Enjoy!