coconut cream pie

Name: Coconut Cream Pie
Prep time: 1 h 10 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 1 - 9" baked pie shell, homemade or store-bought; ## GARNISH; 1/2 cup(s) toasted coconut; ## CUSTARD CREAM; 1 can(s) cream of coconut (15 oz); 9 ounce(s) half and half; 5 large egg yolks; 1/4 cup(s) sugar; 4 tablespoon(s) corn starch; 1 tablespoon(s) unsalted butter; 1 1/2 cup(s) sweetened flaked coconut; 11/2 teaspoon(s) pure vanilla extract; 1/4 teaspoon(s) sea salt; ## TOPPING; 2 cup(s) whipped cream

(2 RATINGS)

923 Pinches 16 Photos

Penny Burdge

Lenexa, KS

Updated on Apr 1, 2022

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.

Rate

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

prep time 1 Hr 10 Min

cook time 10 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 - 9" baked pie shell, homemade or store-bought
GARNISH
1/2 cup toasted coconut
CUSTARD CREAM
1 can cream of coconut (15 oz)
9 ounces half and half
5 large egg yolks
1/4 cup sugar
4 tablespoons corn starch
1 tablespoon unsalted butter
1 1/2 cups sweetened flaked coconut
11/2 teaspoons pure vanilla extract
1/4 teaspoon sea salt
TOPPING
2 cups 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.

Step 1

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.

Step 2

Pour the coconut cream and half and half into a 4 cup glass measuring cup with a pour spout.
Step 3

Beat the egg yolks together in a small bowl, then whisk them into the coconut cream mixture. Set aside.
Step 4

In a heavy-bottomed 3-4 quart saucepan, whisk together the sugar and the cornstarch over medium-low heat.
Step 5

Very slowly pour the egg/milk mixture into the saucepan, whisking constantly.
Step 6

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.
Step 7

Remove from the heat. Stir in the butter, coconut, vanilla, and salt.
Step 8

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.
Step 9

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.)
Step 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!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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