I AM huge fan of Coconut Cream Pie and a local BBQ joint has, what I think, is the absolute best. Â So, when a friend of mine pointed me to this recipe, saying it was really close to that one, I immediately ran out to grab the stuff to make it.
Admittedly, it was pretty close, but with a few tweaks, I think this version is now even closer… dare I say, nearly perfect?
It’s deliciously thick and creamy with tons of coconut flavor because of the addition of a little coconut extract. Â And I just love the complement of the sweetened whipped cream on top. Â While I love a good meringue, I think the flavors of coconut just go so well with the cream. Â Adding a little toasted coconut on top gives the pie a perfect textural contrast, if you’ve got a few extra minutes to toast some up, but it’s perfectly delicious without it too.
Ingredients
- 1 (9-inch) pie shell, baked according to the package instructions
- ½ cup sugar
- ¼ teaspoon salt
- 3 tablespoons corn starch
- 2 cups half and half
- 4 egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon coconut extract
- 2 teaspoons vanilla extract
- 1 cup sweetened coconut flakes
For the whipped cream:
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
Instructions
- In a medium saucepan, whisk together the sugar, salt, corn starch, half and half, and eggs yolks. Place the pan over medium heat, and cook, whisking constantly, until boiling. Cook for 1 to 2 additional minutes, until thick. Remove from heat and stir in the butter and vanilla and coconut extracts. Add the coconut and stir until the butter has melted completely. Pour into the prepared crust, cover, and chill at least 4 hours, but preferably overnight.
- Once ready to serve, beat the cream and powdered sugar together in a large bowl until stiff peaks. Top the pie with the whipped cream and serve. Add toasted coconut*, if desired.
Notes
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I can’t wait to prep,cook or bake any of your recipes.
Sure hope you find lots you enjoy, Brenda!
I have a question, I boiled my pie filling but it really hasn’t set up and it didn’t really thicken. Will it take longer to set?
You might need to have cooked a little longer. It will thicken more as it cools, too.
My husband absolutely loved this pie. So easy to make. I’m going to have to make more of your recipes. Thank you for sharing this
Thanks so much! Hope you find tons more you enjoy!
I made it and put it in the little graham cracker crusts like Mom used when I was little. She passed away two years ago.
It is delicious. So easy to make. Thanks for sharing your recipe.
Oh friend, thank you for sharing that with me—using those little graham cracker crusts like your mom used to is such a sweet way to keep her close, especially this time of year, and I’m so glad it turned out delicious for you. It really means a lot to me that my recipe got to be part of that memory.
Hey Stacey, I am such a huge fan of yours and have been for several years now. You know, your recipes are my go to for everything I want a recipe for. Kind of like how I have always trusted Southern Living recipes. Yours have taken the place and of SL for me. I have no doubt that your recipes will always be a winner.
With that being said, I have a question. Does the corn starch give this pie a thicker consistency similar to a restaurant pie? I have been on the hunt for pies like the ones served at Jim N Nicks and the old Johnny Ray’s in Birmingham.
Thanks so much!!!
Goodness, thank you so much for such a kind note – that means more to me than you know. I’m honored you trust my recipes like that. Yes, the cornstarch does help give the pie a thicker, more stable texture, so it slices nicely and feels a bit more like those restaurant pies you’re talking about, while still staying smooth and creamy. It might not be an exact twin to Jim ’N Nick’s (my favorite) or Johnny Ray’s, but it’s definitely in that same thick, custardy neighborhood.
Thank you for responding!!! This recipe is on my menu for turkey day this year!
Hope you’ll enjoy it!
Wonderful pie. I added a little more vanilla and coconut extract, an additional tsp of each and it was fabulous!
So glad to hear it turned out great for you, Nedaro!
Hey there. Making this later today. Do I need a deep dish pie shell or just regular??
I regular crust works just fine here. Enjoy!
I prefer recipes without sweetened condensed milk, this is a winner , delicious
So glad to hear you loved it!
Hi, Stacey. The fat from the whipping cream separated as the mixture thickened. I hope this will turn out okay. I felt the need to spoon some of it out as I was putting it into the pie crust. Do you think it was a whipping cream issue, or did I cook it too long?
Thanks.
Interesting. I’ve never seen that happen. And whisking it didn’t get it back incorporated?
No. I wish I had taken a photo. I wonder if I cooked it too long. It had a nice, smooth consistency; however, since the fat wasn’t completely incorporated into the custard, after refrigeration, it is very firm. The flavor is wonderful. I know there is a fine line between over and under cooking and sometimes I believe I miss it. I love your recipes and I will try this one again. Thank you for your response!
I appreciate your trust! Glad it tasted good!
Hey maybe I am reading this wrong but the whipping cream only goes on top of the pie? Not to be cooked?
That’s correct! Let me know if you have any other questions.
Absolutely fantastic. You have my husband spoiled. Everything I start to make, he wants to make sure that it’s one of your recipes. I don’t change ANYTHING in your recipes. No need to.
I have a question, tho. Have you tried rum flavoring in it? And should I put some vanilla in the whipped cream?
Love to you and your family.
Ha! I’m so glad he’s enjoyed the pie! I’ve not added the rum flavoring, but I don’t think it would be a problem to add it. With the whipped cream, you can certainly add some vanilla as well. In both cases, it’s just about personal preference.
Made this yesterday, let sit overnight and made the topping. It is Delicious!!
Definitely a keeper and super easy to make! Thank you! Love your posts and recipes.
Thanks, Michelle! So glad you enjoyed the pie!
I love making pies for my husband to be we’ve known each other for 40 years or better I’m 62 now and we’ve known each other most of our lives thank you for your recipes God bless Cindy
Cindy, thank you so much!
I made this pie today. By the looks of it I will be eating this with a spoon. It has sitting for three hours in fridge and it looks soupy. Has anyone else had this problem with it being too runny.
After I cooked it, I had to let it sit in the pan for about 20 minutes because the pie crust was still cooling. I used 3 tbsp of cornstarch.
It probably didn’t cook at high enough temperature for long enough to activate the cornstarch.
Bet I know just the BBQ place you are talking about. YUM! With that pie in mind, I was literally looking for coconut cream pie recipe, and you saved the day.
Healthy Thanksgiving Prayers for you all.
Ha! Hope you enjoy it! Happy Thanksgiving!
Oh! There are no words for this thing of beauty! I need to get a pie shell.
Sure hope you’ll enjoy it!
Used unsweetened organic shredded coconut, and one cup whole milk with one cup half and half (that’s all I had 😉
Excellent! Fast and easy too. Thanks Stacey!!!
See the last comment was mine too … guess you figured I like this recipe, and COCONUT anything.
Ha! Always love hearing from you, Ellen!
Only sub I made, was to use 1 cup of whole milk and 1 cup of half and half.
Increased the coconut slightly 🙂
Didn’t have coconut extract ;(
Could only wait 2.5 hours for the first sample 🙂
SOOOOOO much easier making this way instead of over a double boiler.
Thanks Stacey!!!
So glad you enjoyed it, Ellen!
OMG !!!!!!! DELICIOUS. Thank you for sharing your recipe. Very easy to make.
NEW ORLEANS , LA
So glad you enjoyed it!!
This is one awesome coconut creme pie…………I made it yesterday. Instead of the 2 full cups of milk I substituted 1/2 cup of coconut milk and the remaining regular milk, I could not help myself…….It really took it over the top. Thank you for the best coconut creme pie I have ever tasted.
Can’t get a better compliment than that! So glad you enjoyed it!!
OOH! I do love me some coconut cream pie. Now how did you know I needed to make me one? LOL!
Thanks for sharing this recipe, it sounds marvelous.
Claudine in Fort Worth, TX
Thanks, Claudine!