Coconut Cream Pie

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by on June 16, 2015

Coconut Cream Pie

I grew up watching reruns of Gilligan’s Island, so I always new that coconut cream pie was a special treat. When I first tried it years later, I understood what the fuss was all about. This recipe isn’t the easiest recipe I’ve posted, but it is worth it. If you enjoy coconut cream pie, you’ll want to try this homemade version.

Ingredients

1 Refrigerated Pie Crust (or homemade if you prefer)

Filling:

  • 3/4 cup Sugar
  • 1/3 cup Cornstarch
  • 3 cup Half & Half
  • 2 Egg Yolks
  • 1 Egg
  • 1 cup Sweetened Shredded Coconut
  • 1 tsp Vanilla

Topping:

  • 2 cup Heavy Cream
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla
  • 1/2 tsp Coconut Extract
  • 1/4 cup Toasted Coconut

Coconut Cream Pie CollageDirections:

  1. Preheat oven to 400.
  2. Press pie crust into a 9″ pie pan and bake on lower rack for 10-15 minutes (until crust is browned).
  3. Allow to cool completely.
  4. Spread 1/4 cup of coconut onto baking sheet and bake until golden brown.
  5. Set toasted coconut aside for topping.
  6. Combine sugar cornstarch, egg, egg yolks and half & half in a pan.
  7. Whisk together and bring to a boil over medium.
  8. Allow to boil for 1-2 minutes and remove from heat.
  9. Stir in coconut and vanilla.
  10. Pour into pie crust and chill until firm.
  11. Whip heavy cream at high speed.
  12. Slowly add sugar, vanilla and coconut extract.
  13. Beat until stiff peaks form.
  14. Spread whipped cream over pie.
  15. Sprinkle with toasted coconut.
  16. Refrigerate until ready to serve.

Coconut Cream Pie
 
Author:
Ingredients
  • 1 Refrigerated Pie Crust (or homemade if you prefer)
  • Filling:
  • ¾ cup Sugar
  • ⅓ cup Cornstarch
  • 3 cup Half & Half
  • 2 Egg Yolks
  • 1 Egg
  • 1 cup Sweetened Shredded Coconut
  • 1 tsp Vanilla
  • Topping:
  • 2 cup Heavy Cream
  • ½ cup Sugar
  • ½ tsp Vanilla
  • ½ tsp Coconut Extract
  • ¼ cup Toasted Coconut
Instructions
  1. Preheat oven to 400.
  2. Press pie crust into a 9" pie pan and bake on lower rack for 10-15 minutes (until crust is browned).
  3. Allow to cool completely.
  4. Spread ¼ cup of coconut onto baking sheet and bake until golden brown.
  5. Set toasted coconut aside for topping.
  6. Combine sugar cornstarch, egg, egg yolks and half & half in a pan.
  7. Whisk together and bring to a boil over medium.
  8. Allow to boil for 1-2 minutes and remove from heat.
  9. Stir in coconut and vanilla.
  10. Pour into pie crust and chill until firm.
  11. Whip heavy cream at high speed.
  12. Slowly add sugar, vanilla and coconut extract.
  13. Beat until stiff peaks form.
  14. Spread whipped cream over pie.
  15. Sprinkle with toasted coconut.
  16. Refrigerate until ready to serve.

 

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  • Yummy! Melissa, thanks for sharing the recipe! My husband loves coconut cream pie!

  • Wonderful! So glad you enjoy the recipe – let me know how what your husband thinks once you make it. :)

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