coconut cream pie

★★★★★ 1
a recipe by
Penny Burdge
Lenexa, KS

I wanted to make something different. While pies are my specialty, I hadn't ever made a coconut pie. I went in search. I couldn't find any one recipe that ringed my chimes, so grabbed bits and pieces from 4 or 5 other recipes and this is what I made. My family is quite happy with it. Oh, I had a can of Coco Lopez Cream of Coconut that I wanted to use up - so that had to be in the pie.

Blue Ribbon Recipe

Cream of coconut adds wonderful richness and flavor to this thick and creamy coconut cream pie. We think it's what makes it special. The toasted coconut on top adds another layer of coconut flavor and texture. This coconut cream pie is good enough to serve on a special occasion but easy enough to make any time you want homemade pie.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 6-8
prep time 2 Hr
cook time 10 Min
method Stove Top

Ingredients For coconut cream pie

  • 1
    9" baked pie shell
  • 1/2 c
    toasted coconut
  • 1 can
    cream of coconut (15 oz.)
  • 9 oz
    half and half
  • 5 lg
    egg yolks
  • 1/4 c
  • 4 Tbsp
    corn starch
  • 1 Tbsp
    unsalted butter
  • 1/4 tsp
    sea salt
  • 1 1/2 c
    sweetened flaked coconut
  • 11/2 tsp
    pure vanilla extract
  • whipped cream

How To Make coconut cream pie

Test Kitchen Tips
Use your favorite whipped cream recipe for the top of the pie. We followed this recipe Classic Whipped Cream.
  • Toasting flakes of coconut.
    For the toasted coconut: spread coconut evenly on a rimmed baking sheet. Place into a 350 degree oven for about 6-8 minutes until just beginning to brown. Set aside to cool.
  • Coconut cream and half and half in a measuring cup.
    Pour the coconut cream into a 4 cup glass measure with a pouring spout. Pour in half-and-half to equal 24 oz.
  • Mixing egg yolks with the coconut cream mixture.
    Beat the egg yolks together. Then whisk them into the coconut cream/half-and-half mixture. Set aside.
  • Sugar and corn starch in a saucepan.
    Whisk together the sugar and the corn starch in a heavy-bottomed 3-4 quart saucepan over medium-low heat.
  • Pouring egg mixture into the saucepan with sugar.
    Very slowly pour the egg milk mixture into the saucepan, whisking together constantly.
  • Whisking mixture until thick.
    Bring the custard cream to a boil. Switch to a silicone spatula or a wooden spoon, and continue to stir constantly for another minute or so.
  • Adding butter, coconut, vanilla, and salt.
    Remove from heat. Stir in butter, coconut, vanilla, and salt.
  • Filling in a baked pie crust.
    Let cool to room temperature. Spread into baked pie shell. Cover loosely with plastic wrap and chill in the refrigerator until set, about 45 minutes.
  • Whipped cream and toasted coconut on top of chilled pie.
    Just before serving, whip about 2 cups of whipped cream to spread over the pie. Sprinkle the toasted coconut over the whipped cream. You could use whipped cream in a can if you like.
  • 10
    VARIATION: Can't decide whether you want coconut cream or banana cream pie? Have BOTH. Slice a couple of fresh bananas. crust with the bananas. Spread on half the coconut cream, add another layer of bananas. Spread on the remaining custard and one more layer of bananas. YUMMY!