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Coconut Cream Pie


John states: "By far, the best thing you have ever made."

Rate this recipe 4/5 (1 Votes)


  • Crust:
  • 30 30 gingersnap cookies
  • 1/4 cup 1/4 cup sweetened shredded coconut
  • 5 tablespoons 5 tablespoons melted butter
  • Filling:
  • 3 cups 3 cups half-and-half
  • 2 2 egg yolks
  • 1/2 cup 1/2 cup sugar
  • 1/3 cup 1/3 cup cornstarch
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 2 tablespoons 2 tablespoons butter
  • 1 1/2 cups 1 1/2 cups sweetened shredded coconut
  • Whipped cream, for topping


Adapted from


Step 1

Preheat the oven to 350 degrees F.

Process the gingersnaps in a food processor until fine. Add to a bowl along with the coconut and melted butter; toss until combined. Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan. Bake 10 minutes and let cool completely.

Add the half-and-half, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat and whisk together until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and bring to a simmer, whisking constantly while it thickens. Once thick like pudding, remove from the heat and stir in 2 tablespoons butter and 1 cup coconut.

Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set. Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes. Top the pie with whipped cream and toasted coconut before serving.

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