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Home » Butterscotch and Coconut Cream Pies

Coconut Cream Pie with Half & Half

Modified: Dec 4, 2024 · Published: Jan 7, 2014 by Anna · This post may contain affiliate links · 10 Comments

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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 decided to incorporate it into the filling of this pie. It adds body and mild coconut flavor. Plus 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.

Whole Coconut Cream Pie
Coconut Cream Pie with Coconut Milk and Half & Half

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 is to just put the coconut flakes along the bottom of the crust and sprinkle over the top of the pie.

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.
  • 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.
  • 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 made with Half & Half
Sliced Coconut Cream Pie with Coconut Milk and Half & Half

Coconut Cream Pie Crust

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 pre-lined crusts such as Keebler, you should have enough filling for two shallow Coconut Cream Pies which you can top generously with whipped cream.

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Recipe

Whole Coconut Cream Pie

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
Print Recipe Pin Recipe
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
  • 1 cup granulated sugar (200 grams)
  • ⅓ cup cornstarch (45 grams)
  • 4 large egg yolks
  • 1 ¾ cups half & half (14 oz)
  • 1 can coconut milk (13.5 oz)
  • 1 tablespoon butter, cut into smaller chunks (14 grams)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 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 saucepan (about 3 to 3 ½ quarts) off heat, whisk together the sugar, cornstarch and a cup or so of the half & half. Whisk in the egg yolks.
  • Gradually whisk in the remaining half & half and the coconut milk, then put the pan over low to medium-low heat. Continue whisking until mixture starts to boil, then continue whisking as it boils for 1 minute. That is, 1 extra minute from the time it just starts to boil.
  • 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
Tried this recipe?Let us know how it was!

More Butterscotch and Coconut Cream Pie Archive

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  • Coconut Cream Tart
    Coconut Cream Tart
  • Coconut Meringue Pie All Milk
    Coconut Meringue Pie All Milk
  • Miniature Coconut Cream Pie
    Miniature Coconut Cream Pies

Comments

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  1. Anna says

    April 11, 2024 at 6:02 am

    Gracie, hello! It's a mixture of whole milk and cream, so it's not as rich as heavy or light cream, but richer than whole milk.

  2. Gracie says

    April 10, 2024 at 11:02 pm

    I’m from Australia. Could someone explain to me please , what is the ingredient half& half in Coconut Cream Pie please. Thank you in advance.

  3. Anna says

    January 13, 2023 at 7:54 pm

    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.

  4. Anna says

    November 26, 2020 at 6:20 am

    Hi Cheryl,

    Thanks for sharing the flour substitute! I'll try it next time I make this pie (which is often).

  5. Cheryl Brantis says

    November 25, 2020 at 12:31 pm

    5 stars
    I used flour instead of cornstarch and I didn’t use coconut extract....the texture and taste was great.

  6. Anna says

    December 19, 2015 at 8:29 pm

    Yes, definitely! I freeze this pie all the time.

  7. Karen says

    December 19, 2015 at 6:51 pm

    I want to make a coconut cream pie made with half & half, can I freeze?

  8. Sue says

    March 15, 2014 at 10:46 am

    5 stars
    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.

  9. Stephanie @ Plain Chicken says

    January 09, 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!

  10. TxPepper says

    January 07, 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!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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