Sweet & savory country cooking from my table to yours!


Coconut Cream Pie


If you love coconut the way I do, you’re gonna love this recipe.  A few years ago, I realized how one simple ingredient, Cream of Coconut, could send a Coconut Cake over the top.  I don’t know what took me so long to try it in my Coconut Pie.  This pie is so creamy, with such a pure coconut flavor.  It’s great topped with meringue or homemade whipped cream.  The younger generation seems to prefer whipped cream over meringue, therefore, that’s what you’ll see on my recipe here.  You can use your own pie crust recipe or my recipe for Aunt Elsie’s Flaky Pie Crust.  I love to fix this pie for Easter.  You’re gonna love this creamy Coconut Pie!

Here’s how I made it..

coconut cream pie - 5First I whisked together some eggs in a medium size bowl and set them aside…

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Then in a medium pan, I whisked together some cornstarch, sugar and salt…

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And I added some milk and half and half…

coconut cream pie - 17and cream of coconut…if you’ve never shopped for cream of coconut, sometimes it’s tricky to find.  I usually find in the aisle with juices, mixers, and sometimes in the liquor store.

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So moving on… I stirred it constantly over medium heat until it came to a bubbling boil and temporarily removed it from the heat…

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Then I poured about half of the hot mixture in with the eggs…

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And I constantly whisked it until it was well blended….it’s important to whisk it constantly as you pour in the hot mixture so as not to cook the eggs with the hot mixture…

coconut cream pie - 11

Once I did that, I poured the mixture back into the pot with the remaining hot liquid and placed it back on medium heat…

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And I whisked it constantly until it started to thicken and started bubbling….then removed it from the heat…

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I added some butter and pure vanilla and whisked it in…

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Then I dumped in a bunch of wonderful coconut…

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And mixed it in, and I wanted to stop at that point and get a large spoon and forget about filling the pie…wait until you smell the aroma from this filling…

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But I made myself pour the filling into a pre-baked pie shell…then I covered it with plastic wrap and placed it in the fridge while I whipped up some fresh whipped cream…

Okay, now for the homemade whipped cream….

Here’s what I did…

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I poured some heavy whipping cream into the bowl of a stand mixer and used the whisk attachment…

coconut cream pie - 20I added some real vanilla…

coconut cream pie - 21And some powdered sugar…

coconut cream pie - 22Then I whisked it on low speed until the sugar was incorporated, (so I wouldn’t be wearing it), then I gradually turned the mixer to high speed and mixed it for about 1 minute…

coconut cream pie - 23Until very stiff peaks formed…
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Finally, I spread the whipped cream on top of the chilled pie and sprinkled some toasted coconut on top.  


But you don’t have to sprinkle coconut on top…sometimes I leave a small opening in the center of the whipped cream to let guests see what kind of pie it is…

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Make this at Easter and you will be loved!!

Happy Pie Eating my friends…



Coconut Cream Pie

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15


Coconut cream sends this dreamy coconut pie over the top!


For the filling

  • 2 cups 2% milk
  • 1 cup half and half
  • 1/2 cup granulated sugar
  • 1/4 cup plus 2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut
  • 4 eggs yolks lightly whisked
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon real butter
  • 2/3 cup cream of coconut

For the Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla


  1. Slightly whisk the eggs in a medium bowl and set aside.
  2. In a medium pan, combine the cornstarch, sugar and salt. Add the milk, half and half and cream of coconut and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove pan from the heat.
  3. Pour about half of the hot mixture into the egg yolks, while whisking constantly, to prevent the hot mixture from cooking the eggs. Continue whisking until the hot mixture and eggs are thoroughly combined.
  4. Pour the egg mixture back into the pan with the remaining hot mixture and return to medium heat. Bring mixture back to a bubbling boil while whisking constantly. Once mixture has thickened and comes to a boil, remove it from the heat.
  5. Add the vanilla and butter and whisk until blended. Add the coconut and whisk until blended again.
  6. Pour the filling into a pre-baked 9″ deep dish pie shell and place a piece of plastic wrap over the filling. Refrigerate.

For the Whipped Cream

  1. Pour 2 cups of heavy whipping cream into the bowl of a stand mixer. Add the vanilla and the powdered sugar. Using the whisk attachment, whisk the mixture on low speed until the powdered sugar is incorporated. Turn mixer to medium for a few seconds, then to high speed.
  2. Mix on high speed until the whipping cream holds very stiff peaks. Refrigerate until ready to use.


  • Make sure you use a 9″ deep dish pie crust for this pie filling.


  • Serving Size: 8

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