Coconut Cream Pie
Published: Friday, February 20, 2026
13.5 oz. can coconut milk
1½ c. half and half
2 eggs plus 1 egg yolk, beaten
¾ c. granulated sugar
½ c. cornstarch
¼ tsp. salt
2 c. sweetened flaked coconut, divided
1 tsp. coconut extract or vanilla extract
1 deep dish pie shell baked and cooled
1 c. heavy whipping cream
2 Tbsp. powdered sugar
1 tsp. vanilla or coconut extract
Combine coconut milk, half and half, eggs, sugar, cornstarch and salt in a large, microwave safe bowl or large Pyrex measuring cup. Stir. Microwave on High for 1 minute; stir. Repeat until a thick custard has developed, 5-7 minutes. Stir in 1½ cups coconut and coconut extract. Pour mixture into cooled pie shell. Refrigerate for at least 2 hours.
Preheat oven to 350°. Spread ½ cup coconut on baking sheet and bake for 5-7 minutes stirring occasionally, until golden brown. Watch as it burns easily.
Whip whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form. Spread whipped cream on top of coconut custard and sprinkle with toasted coconut. Keep refrigerated.
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