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Coconut Cream Pie


This is the best coconut cream pie I have ever eaten.

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  • 1/2 c. sugar
  • 1/4 c. cornstarch
  • 2 c. half and half
  • 4 egg yolks
  • 3 Tbsp. butter
  • 1 c. sweetened flaked coconut
  • 2-1/2 tsp. vanilla, divided
  • 2 c. whipping cream
  • 1/3 c. sugar



Step 1

Combine 1/2 c. sugar and cornstarch in a saucepan. Whisk together half and half and egg yolks. Gradually whish egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, coconut, and 1 tsp. vanilla. Place plastic wrap directly on warm custard (to prevent a film from forming); let stand 30 minutes. Remove and discard plastic wrap. Spoon custard into prepared piecrustl cover and chill 30 minutes. Beat whipping cream til foamy; gradually add 1/3 c. sugar and remaining 1-1/2 tsp. vanilla, beating until soft peaks form. Spread on pie.

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