Coconut Cream Pie

June 8, 2017

My husband’s favorite flavor of pie is Coconut Cream, so finding a good recipe has been very important.  I hope you enjoy this pie as much as we do!

Coconut Cream Pie
  • 1½ c. half-and-half
  • 1½ c. coconut milk (a little less than 1 can)
  • 2 eggs
  • ¾ c. sugar
  • ⅓ c. corn starch
  • ¼ tsp. salt
  • 1 c. flaked coconut, toasted
  • 1 tsp coconut (or vanilla) extract
  • 1 (9 inch) pie shell, baked (see above for our pie crust recipes)

  • Topping
  • 1 small carton whipping cream, whipped
  • ¼-1/2 c. powdered sugar (to taste)
  • 1 tsp. coconut extract

  • Crust
  • ¼ c brown sugar
  • ¾ c Grandpa’s Kitchen GF flour
  • ½ tsp vanilla
  • ⅓ c butter
  • ⅓ c chopped pecans or walnuts
  1. In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
  2. When it starts to boil a little bit and thickens up to about the consistency of a thick pudding, remove from heat.
  3. Stir in ¾ cup of the coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.
  4. While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.

  5. Crust
  6. Combine brown sugar, flour, vanilla and nuts in mixing bowl. Cut in butter with pasty cutter. Spread crumbs in one 9-inch pie pan and shape with a spoon or your fingers to cover sides and bottom. Bake at 350 degrees for 15 minutes. Cool and fill with filling and continue with directions for the pie.


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