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Coconut Cream Pie Made With Half & Half

by on January 7, 2014 · 7 comments

If a tropical island vacation sounds good right now, here’s a recipe to help take you on one — at least in your mind.  This is a wonderful and easy coconut cream pie made with ingredients that are usually in the kitchen.  Of course that’s a very subjective statement since what’s in your kitchen is probably different than what’s in mine, but check out the ingredient list.  You may be able to make it right now.

Coconut Cream Pie

This pie is made with half and half. I think I like it even better than all the other gazillion versions I’ve tried, though I guess that’s not fair to say without a side-by-side taste test.  Either way, this one was very tasty AND pretty convenient.   If you don’t have the coconut extract, you can leave it out, increase the vanilla, and still have a very authentic and flavorful pie.

 

5.0 from 1 reviews

Coconut Cream Pie Made With Half & Half
 
Prep time
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Coconut Cream Pie with Half & Half
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 9 inch deep dish pie crust, baked
  • 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 cups half & half
  • 3 tablespoons butter
  • 1 pinch of salt — slightly bigger pinch if using unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon good quality coconut extract
  • 1 cup flaked sweetened coconut
Whipped Cream Topping
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 1/2 teaspoon vanilla extract**
Instructions
  1. In a heavy saucepan, combine the sugar and cornstarch. Whisk in the egg yolks. Turn heat to medium and gradually whisk in the half & half. Continue whisking until mixture starts to boil, them continue whisking after it boils for another minute. Remove from heat and whisk in the butter, salt, both extracts and the coconut. Put in a bowl, press a piece of greased wax or parchment paper over to keep skin from forming and let cool to room temperature. When cool, transfer to your baked pie shell and chill.
  2. Whip the cream until soft peaks form, then add powdered sugar and beat until stiff. Beat in vanilla. Pipe or spread over the pie.
  3. If you have some additional coconut, toast it in a dry skillet, let cool and sprinkle over the top for garnish.
Notes
This pie was adapted from Crisco’s collection. I usually use their basic pie crust recipe as well, or make a butter crust — whatever I’m in the mood for.

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Published on January 7, 2014

{ 7 comments… read them below or add one }

Beverly January 7, 2014 at 3:12 pm

Hi Anna,
What do you recommend for “good quality coconut extract”? I found it hard to find a good one: the grocery store variety tastes like suntan oil and the brand I bought at the health food store was flavorless!
Thank you,
~Beverly

Anna January 7, 2014 at 4:10 pm

Bev, I recommend Camisoni. You have to order it, but they make an excellent coconut extract that tastes like actual coconuts and not at all like suntan oil. http://www.camisoni.com/

Anna January 7, 2014 at 4:10 pm

Beverly, I recommend Camisoni. You have to order it, but they make an excellent coconut extract that tastes like actual coconuts and not at all like suntan oil. http://www.camisoni.com/

TxPepper January 7, 2014 at 4:45 pm

I wish I were your neighbor. :-)

Hope you are staying warm.

ps. I made the Apricot bars and they were a hit!

Anonymous January 8, 2014 at 1:36 am

I love using half-and-half for the liquid in pastry cream/custard type things! I think the taste is a little cleaner and you don’t have to add butter at the end!

Stephanie @ Plain Chicken January 9, 2014 at 1:18 pm

Looks great. I was planning on making a coconut cream pie this weekend. I will give this version a try!

Sue March 15, 2014 at 10:46 am

I made this for a Pi day potluck. My husband loved it and it got good feedback from his co workers. He said it sliced well. I stabilized the whipped cream with some cooked cornstarch because I was afraid it would separate before it got served. I didn’t have coconut extract so just used a little extra vanilla.

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