Coconut Cream Pie

Try this amazing coconut cream pie made with lots of fresh coconut.


  • 1/2 package refrigerated piecrusts
  • 1/2 cup sugar
  • 1/4 cup corn-starch
  • ½ cup single cream
  • ½ cup semi skimmed milk
  • 4 egg yolks
  • 3 tablespoons butter
  • 1 cup grated fresh coconut
  • 2 1/2 teaspoons vanilla extract, divided
  • 2 cups whipping cream
  • 1/3 cup sugar
  • Unsweetened toasted coconut flakes


  • Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Bake according to package directions for a one-crust pie.
  • Combine 1/2 cup sugar and corn-starch in a heavy saucepan. Whisk together semi skimmed milk, single cream and 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, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.
  • Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.
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