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 an easy coconut cream pie which calls for half and half and other basic ingredients. Of course “basic” is subjective since what’s in your kitchen is probably different from what’s in mine, but check out the ingredient list. You may be able to make it right now.
Coconut Cream Pie Tips
This coconut cream pie is made with half & half cream. 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 is 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. Update: A reader noted you can use flour instead of cornstarch. I will update when I test with flour, but if you are out of cornstarch you could give it a try.
For the crust, use store bought or a pre-baked homemade crust. My favorite homemade crust is Baked All Butter Pie Crust.
Recipe
Coconut Cream Pie with Half & Half
Ingredients
- 9 inch pie crust baked
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 cups half & half
- 3 tablespoons butter cut into chunks
- 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 or just 1 cup
- 1/3 cup powdered sugar or 3 T.
- 1 1/2 teaspoon vanilla extract** or 1 teaspoon
Instructions
- In a heavy saucepan off heat, whisk together the sugar, cornstarch and egg yolks.
- Gradually whisk in the half & half, then put the pan over medium heat. Continue whisking until mixture starts to boil, then continue whisking as it boils for 1 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.
- Whip the cream until soft peaks form, then add powdered sugar and beat until stiff. Beat in vanilla. Pipe or spread over the pie.
- If you have some additional coconut, toast it in a dry skillet, let cool and sprinkle over the top for garnish.
Anna
Also, here’s one that’s sweeter. I make this one more often.
https://www.cookiemadness.net/2007/06/26/coconut-cream-pie-basic/
My daughter’s favorite is this one — Claremont Diner. It’s the one we make most often these days.
https://www.cookiemadness.net/2009/12/09/claremont-diner/
Anna
Hi Debbi,
Yes, 1/4 cup is the correct amount. This pie is definitely less sweet, but you can increase the sugar to about 1/3 cup if you want.
DS
did you mistype the sugar amount in the pie? The coconut cream only has 1/4 C sugar is barely sweet…. but perhaps that is what you wanted?
Anna
Hi Cheryl,
Thanks for sharing the flour substitute! I’ll try it next time I make this pie (which is often).
Cheryl Brantis
I used flour instead of cornstarch and I didn’t use coconut extract….the texture and taste was great.
Anna
Yes, definitely! I freeze this pie all the time.
Karen
I want to make a coconut cream pie made with half & half, can I freeze?
Sue
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.
Stephanie @ Plain Chicken
Looks great. I was planning on making a coconut cream pie this weekend. I will give this version a try!
TxPepper
I wish I were your neighbor. 🙂
Hope you are staying warm.
ps. I made the Apricot bars and they were a hit!