I AM huge fan of Coconut Cream Pie and a local BBQ joint has, what I think, is the absolute best. 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. And I just love the complement of the sweetened whipped cream on top. While I love a good meringue, I think the flavors of coconut just go so well with the cream. 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.
Old Fashioned Coconut Cream Pie
- 1 (9-inch) pie shell, baked according to the package instructions
- 1/2 cup sugar
- 1/4 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 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 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.
Nutritional values provided are an estimate and will vary depending on the brands used. 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.
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.
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