Real Recipes From Real Home Cooks ®

coconut cream pie

(2 ratings)
Blue Ribbon 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 I grabbed bits and pieces from 4 or 5 other recipes and this is what I made. My family is quite happy with it.

Blue Ribbon Recipe

Cream of coconut adds a 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
(2 ratings)
yield 6 -8
prep time 1 Hr 10 Min
cook time 10 Min
method Stove Top

Ingredients For coconut cream pie

  • 1
    9" baked pie shell, homemade or store-bought
  • 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 1/2 c
    sweetened flaked coconut
  • 11/2 tsp
    pure vanilla extract
  • 1/4 tsp
    sea salt
  • 2 c
    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 for Classic Whipped Cream.
  • Toasting flakes of coconut.
    For the garnish: preheat the oven to 350 degrees F. Spread the coconut evenly on a rimmed baking sheet. Bake 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 and half and half into a 4 cup glass measuring cup with a pour spout.
  • Mixing egg yolks with the coconut cream mixture.
    Beat the egg yolks together in a small bowl, then whisk them into the coconut cream mixture. Set aside.
  • Sugar and corn starch in a saucepan.
    In a heavy-bottomed 3-4 quart saucepan, whisk together the sugar and the cornstarch over medium-low heat.
  • Pouring egg mixture into the saucepan with sugar.
    Very slowly pour the egg/milk mixture into the saucepan, whisking 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 continuously for another minute or so.
  • Adding butter, coconut, vanilla, and salt.
    Remove from the heat. Stir in the 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, spread whipped cream over the pie. Sprinkle the toasted coconut over the whipped cream. (You could use premade whipped cream, 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 and layer the bottom of the crust with the bananas. Spread on half the coconut cream and add another layer of bananas. Spread on the remaining custard and one more layer of bananas. YUMMY!