Tuesday, April 17, 2012

Coconut Cream Pie

There are no little flakes of coconut in this Coconut Cream Pie. Coconut milk is the secret to the smooth and creamy filling that sits in a flaky crust.  Toasted coconut adds a delicate little crunch on top of the whipped cream.

  • 1 baked pie shell (there are a number on the blog to choose from under 'Pies' in the index)
  • 3/4 cup sugar
  • 1 1/2 cups light coconut milk
  • 1 1/2 cups milk
  • 3 eggs plus 2 egg yolks
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tbsp butter
  • 2 cups whipping cream 
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/2 cup coconut, toasted

  1. Combine sugar, coconut milk and regular milk in a medium saucepan.
  2. In a separate bowl combine, eggs and yolks, cornstarch and salt. Whisk till frothy and well combined.
  3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
  4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. Add vanilla and butter. Stir well.
  5. Pour hot filling into your favourite baked pie shell. Cover with wax or parchment paper and allow to cool on counter for 15 minutes, then place in refrigerator for at least two hours. 
  6. Whip cream with remaining sugar and vanilla until thick. Top cooled pie just before serving.
  7. Spread coconut onto a baking sheet. Bake in pre heated 350ยบ oven for 1 minute at a time, giving pan a shake every minute. After 2-3 minutes the coconut will be toasted golden. Allow to cool. It will take on a crunchy texture as it cools. Sprinkle over cream.


  1. Oh I could have used this on Easter weekend! The one I made was delicious but runny at least on day one. Will be happy to try another recipe next time out

  2. OH MY....bless my lil' ole country heart! I'm so hungry for this now! Oh Mooooommmm....i know you're reading this! :)

  3. Look forward to trying this out. We love coconut around here.

    After burning too many batches of coconut, toasting it in the oven, my preferred method is cooking it in a skillet on the stove top. Turns out just as good and no need to heat up the oven, too. :)

  4. Ahhhh, pie of my dreams! I never bake it myself (because I'd eat it all myself). But I'm constantly trying out other coconut cream pies to find the ultimate!

  5. Oh Kathy - it looks like perfection! I would like a piece right now please!!!

  6. In case I haven't mentioned it, I am so, so happy I found your blog. :)

  7. Oh, this is just like Haupia Pie - a favorite in Hawaii! Haupia means coconut, and even McDonald's there serves it!

  8. shirley reimer bertheletteApril 17, 2012 at 12:02 PM

    Oh Yes,, am trying this for sure awwww so good looking!! :)who believes in calories, anyway !!HaHa :)

  9. Coconut cream is my favorite. While I enjoy the bits of coconut in the filling I'm thinking I'll enjoy it without as well. I will be trying this recipe soon and will let you know how it works out.

  10. this looks so yummy !! I might have to go to town one day this week and buy what i need to make this recipe .

  11. No coconut? why bother? lol I think I prefer mine with the real stuff! It probably wouldn't hurt to add the flaky stuff like you would when beating in the butter and the vanilla........

  12. Hmmm...I don't know. I like coconut in my filling....and I never toast the coconut...we always make a meringue for the topping and sprinkle it with coconut and toast it in the oven with the meringue...YUMMMM.

  13. Thanks so much for this wonderful recipe!

  14. absolutely delicious pie! We loved it. I made 2 right away - one for us and one for our neighbors.

  15. I'm not sure what I did wrong, as I followed the recipe to a "t", but the pie filling was runny. Even though the presentation didn't look good, with the filling oozing all over the plate, it still tasted good.

    1. Lori,
      I just finished making it for tonight. It set perfectly so I am wondering if you should have let it come to a full boil. It is possible that the eggs and cornstarch had not cooked long enough.

  16. I can't think of why it would not have set. I hope you try it again....and I'm glad it still tasted good:) It's always disappointing when something doesn't turn out the way you hope....don't give up!

  17. I made this for the weekend and took to church. The men folk gobbled it up. I must admit that I ran out of time and cheated on the topping by using cool-whip.

  18. It's a tasty creamy pie. So glad it does not have gelatin in it!