Coconut Cream Pie with Half & Half

This is a new improved version of Coconut Cream Pie with Half & Half. My first version called for just half & half, but so many people love the flavor of coconut milk that I incorporated it into the filling of this pie. It adds body and mild coconut flavor.

Using a combination of coconut milk and a little coconut extract gives the pie enough coconut flavor that you can leave the flaked coconut out of the filling. This is great for people (like me) who don't love the texture of coconut shreds or flakes suspended in the cream filling. My new thing (actually learned it from my daughter) is to just put the coconut flakes along the bottom of the crust and then spread the filling over it. You'll still have coconut texture, but it will be alongside and not in the middle of the cream. I think I'm going off on a tangent here explaining, but texture freaks will understand.

Filling Tips

• You can make this with any brand of coconut milk, but be sure to use the full fat kind. I have not tested with light coconut milk and don't think it would work well. Update: I really like Native Forest. It's also on a list of brands that is considered cruelty free.
• To keep things simple, I mix the dry ingredients and the liquid off heat until well blended, then just set the pot over the heat and whisk. If you prefer you can use a double boiler.
• To help avoid lumps of egg yolk, mix the dry ingredients with some of the liquid first, then whisk in the yolks.
• Boiling water is added when the custard starts to boil.
• Wondering what to do with all of the leftover egg whites? Lately I've been pouring them into ice cube trays and freezing them.
• As mentioned, I don't care much for the texture of shredded coconut in cream. Instead of stirring it into the cream filling, I spread it over the baked crust.

Coconut Cream Pie Crust Baking

For the crust, use store bought or a pre-baked homemade crust. The Baked All Butter Pie Crust works well. Also, if you are using store bought graham crusts such as Keebler, you should have enough filling for two shallow Coconut Cream Pies. If using Marie Callender's or a frozen pastry crust, you'll only need one. And if you happen to have one single Marie Callender's crust to use and lost the directions for baking, here's hoping this photo of the Marie Callender's pie crust baking directions comes in handy.

Boiling Water Addition

I recently read about an old trick used to help destroy the amylase in egg yolks (something that causes runniness) and help smooth out a rich filling. The "trick" is to add ½ cup of boiling water. The water is added just as the custard gets hot, then you continue to whisk until thick and creamy. This lightens the pie filling somewhat and in a good way.

• Cake in a Pie Crust
• New and Improved Earl's Chocolate Pie
• Whole Grain Double Chocolate Cookies
• Another Easy Chocolate Pie
• Small 6 Cup Bundt Pan

Recipe

Coconut Cream Pie with Half & Half

Anna

Coconut Cream Pie with Half & Half is one of our family's favorite coconut cream pies. This recipe gives you a lot of whipped cream topping so if you want less, use the amounts in parenthesis.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Cool and Chill 6 hours hrs

Total Time 10 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

 

• 9 inch deep dish pastry crust, baked
• ¾ cup granulated sugar (150 grams)
• ⅓ cup cornstarch (40 grams)
• 1 cup half & half
• 1 cup coconut milk
• 4 large egg yolks
• ½ cup boiling water
• 1 tablespoon butter (14 grams)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract or vanilla bean paste
• ¼ to ½ teaspoon good quality coconut extract or just use extra vanilla
• 1 ¼ cup flaked sweetened coconut, divided use

Whipped Cream Topping

• 1 ½ cups heavy whipping cream or just 1 cup
• ⅓ cup powdered sugar (I use ⅓ cup, but you can lower to 3T.)
• 1 ½ teaspoon vanilla extract** or 1 teaspoon

Instructions

 

• In a heavy 3 to 3 ½ quart saucepan off heat, whisk together the sugar, cornstarch, half & half, coconut milk and egg yolks. Have your extra half cup of water ready to go. You can heat it in another saucepan or just microwave it quickly in a glass measuring cup. Don't add it yet.
• Set the pan over medium heat. Continue whisking until mixture is warm, then stir in the boiling water and continue whisking. Whisk and stir until thickened and just beginning to boil, then continue boiling for 1 minute. This last 1 minute boil is meant to help destroy the enzyme in the egg yolks that breaks down protein bonds, so don't skip it.
• Remove from heat and whisk in the butter and salt. Let cool a little more and add both extracts and about ¾ cup of the coconut. Alternatively, you can leave the coconut out of the main filling and just sprinkle toasted coconut over the bottom of the pastry. This is for people who like the flavor of coconut, but don't love the texture of it in their cream.
• 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. Alternatively, you can whisk the mixture for a few minutes, set it in in an ice bath and whisk a little more to quick cool before putting it in the pastry shell.
• While you are waiting for the pie to chill, toast the remaining coconut. Just lay it on a toaster oven or regular oven tray, preferably lined with foil, and bake at 350 degrees F. just until the edges start to brown. Keep an eye on it! It can take anywhere from 5 to 8 minutes. Let cool.
• Whip the cream until soft peaks form, then add powdered sugar. Start with ¼ cup and add more to taste (up to ⅓ cup) and beat until stiff peaks form. Beat in vanilla. Pipe or spread over the pie.
• Sprinkle with the toasted coconut.

Notes

This pie was originally adapted from Crisco's collection, but I've modified it quite a bit and have incorporated the coconut milk for extra flavor.

Keyword Coconut Cream Pie, Half & Half

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