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Coconut Cream Pie

Coconut Cream Pie with Half & Half

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.
Course Dessert
Cuisine American
Keyword Coconut Cream Pie, Half & Half
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Author Cookie Madness


  • 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


  • 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.


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.