Coconut Cream Pie

Marsha Gardner


My dad, my great-aunt Edna and my husband all liked coconut cream pie and it is the the reason that I even bake pies today. I am a cook and not a baker, but I had to master pie crust to make this favorite for three of my most special people...

I never considered refrigerated pie crust because it wasn't even an option at the time and now I wouldn't because I love my own pie crust.


★★★★★ 4 votes




  • 1 1/4 c
    all purpose flour
  • 1/2 tsp
    kosher salt
  • 1/3 c
    plus 1 tablespoon shortening
  • 3-4 Tbsp
    ice water
  • PIE

  • 3/4 c
    sugar, divided
  • 1/4 c
  • 2 c
    half and half
  • 4 large
    egg yolks
  • 3 Tbsp
    butter, unsalted
  • 1 c
    coconut, flaked
  • 2 tsp
    pure vanilla extract, divided
  • 1
    9-inch baked pie crust
  • 1 c
    whipping cream
  • ·
    toasted coconut chips for garnish

How to Make Coconut Cream Pie


  1. CRUST:
    Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill until ready to use.
  2. Roll pastry to a 1/8-inch thickness on a lightly floured surface. Place in 9-inch pie-plate; trim off excess pastry along edge. Fold under edges and crimp. Chill.
  3. For a baked pastry shell, prick bottom and sides of the pastry shell with a fork. Chill until ready to bake. Bake at 450-degrees for 10-12 minutes or until golden.
    Combine 1/2 cup sugar and cornstarch in a heavy saucepan; gradually whisk in half and half and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Remove from heat.
  5. Stir in butter, coconut and 1 teaspoon vanilla. Cover tightly with plastic wrap and cool to room temperature. Spoon custard into pie crust and chill 30 minutes or until set.
  6. Beat whipping cream at high speed with and electric mixer until foamy; gradually add remaining 1/4 cup sugar and remaining 1 teaspoon vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie. Garnish if desired. Store in refrigerator.
  7. When I first started making this pie my great-aunt was living with us. It had been her responsibility to whip cream almost nightly at my grandmas for that night's dessert. She had a unique hand whipper that she used. She would whip the cream for me for this pie with her antique whipper. I still have the whipper, but confess I like to use my Kitchen Aid, it is faster and easier.

Printable Recipe Card

About Coconut Cream Pie

Course/Dish: Pies

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