The Best Coconut

Cream Pie Recipe

You can’t go wrong with a slice of this luscious Coconut Cream Pie.

This pie recipe has a creamy coconut custard filling topped with sweet whipped cream.  All nestled in a buttery, flaky pie crust.


> pre-baked (blind baked) pie shell > sugar > cornstarch > egg yolks (slightly beaten) > butter > vanilla > coconut extract > sweetened toasted coconut > heavy cream > half and half > unflavored gelatin > cold water > powdered sugar

Combine sugar, cornstarch and salt in a saucepan.  Mix with a wooden spoon.

Whisk in half and half and half and egg yolks together in a medium bowl. Gradually whisk into the sugar and cornstarch mixture. Bring to boil over medium heat, stirring constantly. Cook until thick stirring constantly.

Remove from heat. Add flavorings, butter and one cup coconut. Mix together and pour hot filling in the baked pie shell. Cover with plastic wrap and cool for one hour.

This recipe is Coconut Cream pie with half and half.  Half and half is what mama always uses. So yes, you can make this coconut cream pie without coconut milk.

Have a Magical Day!