Coconut Cream Pie

Our good friend had a birthday on Tuesday and he requested homemade coconut cream pie for dessert. I cheated a bit by using a premade pie crust but the rest was homemade. I adapted a recipe I found on MyRecipes by adding a bit extra cornstarch to help the custard set and also added some coconut extract for a stronger coconut flavor. I used a vanilla bean for the whipped cream instead of extract and it was extra delicious. I also topped the pie with toasted coconut. Sadly, I wasn’t able to take a picture of a cut piece of pie because I needed to take it to our friend’s house for dinner, but it turned out beautifully! The filling held it’s shape and the slices looked great. The pie was a huge hit with everyone but most importantly the birthday boy loved it! I will never pie a store bought cream pie again because this pie was fairly simple to make and it tastes so much better!

Combine 1/2 cup sugar and the cornstarch together in a saucepan. Whisk together the half and half and the egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut,  vanilla extract, and coconut extract. Pour the mixture into a bowl then cover with plastic wrap, placing plastic wrap directly on filling in bowl; let stand 30 minutes. Place into the refrigerator for at least 30 minutes up to 24 hours.  Side Note: I had mine in there for 24 hours for convenience.

Fit one piecrust into a 9-inch pie plate according to the package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to the package directions for a one-crust pie, about 10-12 minutes. Let the pie crust cool completely. Leave the oven turned on.

While the pie cools, add the remaining 1/2 cup of shredded coconut to a silpat lined baking sheet. Place into the oven and bake, watching carefully so it doesn’t burn, until it’s golden brown. About 5 minutes. Remove from the heat and set aside to cool.

Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.  Side Note: If you let it sit in the refrigerator for 24 hours then you can skip this chilling it in the refrigerator for 30 minutes.

Pour the whipping cream in a bowl and add powdered sugar. Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Spoon the whipped cream over the top of the coconut cream filling making it domed. Sprinkle the top with toasted coconut. Place into the refrigerator until serving. Slice & serve. Enjoy!

Print
Print
Save
Save

Coconut Cream Pie

Yield: 1 pie (8 slices)

Ingredients:

1/2 cup sugar
1/4 + 2 tsp cup cornstarch
2 cups half and half
4 egg yolks
3 tbsp butter
1 1/2 cup sweetened flaked coconut (divided)
1 tsp vanilla extract
1/4 tsp coconut extract
1 pre-made pie crust
2 cups whipping cream
1/3 cup powdered sugar

Directions:

Combine 1/2 cup sugar and the cornstarch together in a saucepan. Whisk together the half and half and the egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, vanilla extract, and coconut extract. Pour the mixture into a bowl then cover with plastic wrap, placing plastic wrap directly on filling in bowl; let stand 30 minutes. Place into the refrigerator for at least 30 minutes up to 24 hours. Side Note: I had mine in there for 24 hours for convenience.

Fit one piecrust into a 9-inch pie plate according to the package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to the package directions for a one-crust pie, about 10-12 minutes. Let the pie crust cool completely. Leave the oven turned on.

While the pie cools, add the remaining 1/2 cup of shredded coconut to a silpat lined baking sheet. Place into the oven and bake, watching carefully so it doesn't burn, until it's golden brown. About 5 minutes. Remove from the heat and set aside to cool.

Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set. Side Note: If you let it sit in the refrigerator for 24 hours then you can skip this chilling it in the refrigerator for 30 minutes.

Pour the whipping cream in a bowl and add powdered sugar. Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Spoon the whipped cream over the top of the coconut cream filling making it domed. Sprinkle the top with toasted coconut. Place into the refrigerator until serving. Slice & serve. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Recipes

  Pin It

13 Responses to “Coconut Cream Pie”

  1. 1

    gloria — July 24, 2014 @ 9:54 pm

    Look amazing Pam!

    [Reply]

  2. 2

    Sues — July 25, 2014 @ 6:23 am

    What a beautiful pie! I am so in coconut mode this summer :)

    [Reply]

  3. 3

    Larry — July 25, 2014 @ 6:36 am

    For some reason I don’t care for dried coconut except for coconut cream pie, which I love. Yours looks delicious Pam – do you think one would ship well to here from Oregon :-)

    [Reply]

  4. 4

    Marjie — July 25, 2014 @ 11:46 am

    I love coconut cream pie (which I usually call coconut custard pie). Yours looks just beautiful!

    [Reply]

  5. 5

    Jovina Coughlin — July 25, 2014 @ 3:09 pm

    You had to go and make this today! This is one dessert I cannot resist. Looks wonderful.

    [Reply]

  6. 6

    Thalia @ butter and brioche — July 25, 2014 @ 10:34 pm

    wow looks delicious, i am so craving a slice right now. love anything coconut flavoured!

    [Reply]

  7. 7

    Peggy Recker — July 26, 2014 @ 12:33 pm

    That’s one of Norm’s favorites.

    [Reply]

  8. 8

    Angie@Angie's Recipes — July 26, 2014 @ 8:01 pm

    It looks incredible! I love anything with coconut.

    [Reply]

  9. 9

    grace — July 27, 2014 @ 4:25 am

    sensational! coconut cream is probably my favorite pie in the world (at least right now) and yours looks practically perfect in every way.

    [Reply]

  10. 10

    Joanne — July 29, 2014 @ 11:45 am

    I never get to make coconut cream pie because the.boy hates coconut. Weirdo. Guess I’ll just have to fly over to you the next time I’m craving a slice, because this looks gorgeous!

    [Reply]

  11. 11

    Amy @ Elephant Eats — July 30, 2014 @ 11:21 am

    I absolutely love coconut cream pie! My husband doesn’t like coconut though…maybe I could make it for just me :)

    [Reply]

  12. 12

    Rocky Mountain Woman — July 31, 2014 @ 12:03 pm

    I love cream pies, but no one else around here does. Maybe I should make myself a mini one and eat it all by myself?

    [Reply]

  13. 13

    Sleep Aid — September 2, 2014 @ 10:14 am

    Good article. I’m going through a few of these issues as well..

    [Reply]

Leave a Comment