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Coconut Chips Coconut Cream Pie

Maple Coconut Chips Coconut Cream Pie

The filling is flavored with vanilla and coconut extract and the coconut goes on top in this pie.
Course Dessert
Cuisine American
Keyword Coconut Cream Pie
Prep Time 40 minutes
Cook Time 5 minutes
Chill Time 8 hours
Total Time 8 hours 45 minutes
Servings 8
Author Anna
Cost 5


  • 1 9 inch baked pie shell Deep Dish
  • 3/4 cup sugar 150 grams
  • 1/2 cup all-purpose flour 65 grams
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups half & half 480 grams
  • 1 cup heavy cream 240 grams
  • 3 large eggs room temperature, beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 2 cups whipped topping or freshly whipped cream**
  • 1 cup coconut unsweetened chips or coconut flakes
  • 2 teaspoons maple syrup
  • 1/2 teaspoon coconut oil


  • Preheat oven to 350 degrees F.
  • In a heavy saucepan, combine the sugar, flour, cornstarch and salt. Whisk in the eggs, then gradually add the half & half and the cream.
  • Set over medium heat and bring to a boil stirring constantly. Once the mixture begins to boil, continue stirring and cook for 2 minutes more.
  • Remove from heat and stir in extracts. Let the filling cool for about 20 minutes. Pour filling into pie shell and chill, uncovered, overnight.
  • Prepare the coconut chips. Toss the chips with the maple syrup and coconut oil, then lay flat on a parchment lined baking sheet. Bake at 300 for 5 minutes or just until the chips are lightly toasted. Toss with a little kosher or sea salt and let cool.
  • Cover pie with whipped topping or freshly whipped cream and toasted coconut chips


To make freshly whipped cream, whip 1 cup of heavy whipping cream with 1/4 cup confectioners sugar and 1 teaspoon vanilla extract.