Coco for Coconut Cream Pie

Kris Husak

"Old fashioned coconut cream taste with real whipped cream topping and tons of coconut flavor!"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. In a medium saucepan, combine coconut milk, half and half, sugar, cornstarch, salt and egg yolks. Stir constantly over medium heat until it comes to a boil and is thickened. Remove from heat and stir in 1 cup coconut and coconut extract. Pour into pie crust and refrigerate until cool. Preheat oven to 350. Toast 1/4 cup coconut on ungreased cookie sheet for approximately 5 minutes, stir occasionally. Remove when golden and set aside. Whipped topping: Mix heavy cream, confectioners sugar and coconut extract with electric mixer until thick and peaks form. Spread onto cooled pie. Top with toasted coconut.


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