Three years ago I made my first coconut cream pie. It went over so well that I continued to make it on and off for the next few years, testing and tasting new recipes. The first one was excellent, the second one was even better, and this pie I made yesterday was also worth posting. It has more coconut than the other two and the filling underneath the cream is a little thicker and stiffer. Another bonus is that it’s easy to whip up and can be made with basic ingredients (provided you have some coconut). I cheated and used a store bought crust, but this filling is so good that next time I’ll use a homemade crust.
Here’s another photo. The lighting is kind of strange, but it gives you a good idea of what the filling is like.
Great Coconut Cream Pie
Prep time
Cook time
Total time
A very basic but delicious coconut cream pie. For the crust, you can use a homemade graham cracker crust or a 9 inch blind-baked crust.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
- 9 inch pie crust, frozen or homemade, blind baked
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 1 1/2 teaspoons vanilla
- 1 1/4 cups shredded, sweetened coconut
- 2 teaspoons butter, sliced thinly off the stick
- Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla.
- Toasted coconut for garnish
Instructions
- Thoroughly mix the sugar, cornstarch and salt together in a medium size mixing bowl.
- Pour the milk and cream in a heavy saucepan, then whisk the sugar mixture into the cream until it’s free of any lumps.
- Whisk the egg yolks in the bowl you used to mix the sugar and set it next to the stove.
- Turn the heat on to medium and whisk the milk mixture until it begins to bubble and is very hot. When hot, whisk about ¼ cup of the hot milk mixture into the bowl of egg yolks, then whisk the rest of the milk into the egg yolks. Pour the egg yolk/milk mixture back in the saucepan, whisking all the while. Continue to whisk until mixture thickens and boils. Reduce heat to a low boil and whisk and boil for 1 minute. Remove from heat and let cool for 5 minutes. Whisk in coconut and vanilla, then pour into the baked pie crust.
- Arrange thin slices of butter over the hot pie filling and let them melt, making a thin layer of butter that coats the surface. Let cool for about an hour at room temperature, then transfer to the refrigerator. Chill for a few hours. Prepare whipped cream topping.
- Beat the cream until peaks form. Beat in sugar and vanilla. Spread over pie. Chill until ready to serve.
- Sprinkle toasted coconut over top for garnish.
{ 18 comments… read them below or add one }
My husband loves coconut cream and banana cream pies. I’ll have to make this for him.
Mmmmm. I think Denis would like to bury his face in that pie!!
I couldn’t find heavy cream at the grocery store, but I did find heavy whipping cream. Are they about the same, will it still work?
Hi Ronda,
Whipping cream will be fine. I think it has a little bit more butter fat than regular heavy cream, but it might vary brand by brand. As long as it doesn’t say “light cream” then you should be fine.
Ok thanks for the quick reply Anna!
I am quite a fan of Cookie Madness. I am hoping one day you’ll do a comparison of the best recipe for “Black and Whites” the famous New York style cookie.
I have Martha Stewart’s baking handbook, so far that’s the only recipe I’ve tried for Black and Whites. They were SO good, twice as good the day after!
(that’s just my suggestion for you!)
mmm i lovee banana cream pies, but i’ve never tried a coconut one! this looks yummy, i can’t wait to try it out
I just realized that I have never had Coconut Cream Pie! The shame! This must be remedied…
any food with coconut taste great, I am sure this is not exception.
My dad’s favorite dessert at Home Town Buffet is this pie. I would love to make some one day for him, but I’m just a bit worried about him eating too much heavy cream though.
Yummy. I’ve been looking for a good coconut cream pie recipe. I’ll have to try yours.
My VERY favourite pie. Ever. I know I would sit down and eat this entire pie. Looks to die for!!!
This was my Dad’s favorite pie- I haven’t had one in years but yours is making me want one terribly!
Coconut cream is also my very favorite pie and this looks divine! The best coconut cream pie I have ever tasted is at a Santa Fe, NM restaurant, “Harry’s Roadhouse” and they have a cookbook which includes the pie recipe that they serve-Harry’s is known for its home baked desserts and every time I am in Santa Fe I must stop by Harry’s Roadhouse for their coconut cream pie. If you are interested, Anna, I will type up the recipe and send it to you. I do think this is a pie that calls for homemade crust!
I too am always on the lookout for a great coconut cream pie. It’s my dad’s favorite – and while the recipe I have works quite well, I’m game to try this one.
The Coconut Cream Pie from Bon Appetit is my hands down favorite. I don’t use the crust with the recipe though, instead, I’ve found that I prefer using a shortbread crust.
mmm I adore coconut desserts and have never made coconut cream pie (though I’ve made a banana coconut cream pie that was delicious!). I can’t wait to try this sometime!
I would love to see the Harry’s Roadhouse recipe for Coconut Cream pie that KAnn is referencing to compare with Anna’s!
I love to cook all kinds of foods and love to make pie’s .I love Coconut cream pie and I plan on makking this for my kids tonight after dinner.And if the pie teast as good as it looks I will use this for my coconut cream pie for now on .
Thanks Kenny B