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+ servings

Coconut Cream Pie

Servings: 1 pie (8 slices)


  • 1/2 cup sugar
  • 1/4 + 2 tsp cup cornstarch
  • 2 cups half and half
  • 4 egg yolks
  • 3 tbsp butter
  • 1 1/2 cup sweetened flaked coconut divided
  • 1 tsp vanilla extract
  • 1/4 tsp coconut extract
  • 1 pre-made pie crust
  • 2 cups whipping cream
  • 1/3 cup powdered sugar


  • Combine 1/2 cup sugar and the cornstarch together in a saucepan. Whisk together the half and half and the egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.
  • Stir in butter, 1 cup coconut, vanilla extract, and coconut extract. Pour the mixture into a bowl then cover with plastic wrap, placing plastic wrap directly on filling in bowl; let stand 30 minutes. Place into the refrigerator for at least 30 minutes up to 24 hours. Side Note: I had mine in there for 24 hours for convenience.
  • Fit one piecrust into a 9-inch pie plate according to the package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to the package directions for a one-crust pie, about 10-12 minutes. Let the pie crust cool completely. Leave the oven turned on.
  • While the pie cools, add the remaining 1/2 cup of shredded coconut to a silpat lined baking sheet. Place into the oven and bake, watching carefully so it doesn't burn, until it's golden brown. About 5 minutes. Remove from the heat and set aside to cool.
  • Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set. Side Note: If you let it sit in the refrigerator for 24 hours then you can skip this chilling it in the refrigerator for 30 minutes.
  • Pour the whipping cream in a bowl and add powdered sugar. Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.
  • Spoon the whipped cream over the top of the coconut cream filling making it domed. Sprinkle the top with toasted coconut. Place into the refrigerator until serving. Slice & serve. Enjoy!