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5 from 1 vote

Coconut Cream Pie

A creamy and thick custard pie in a shortbread cookie pie crust, topped with homemade whipped cream and toasted coconut. Everyone will love this pie!
Prep Time15 mins
1 hr 30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 8 Slices
Calories: 282kcal
Author: Eden


  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups half-and-half
  • 4 large egg yolks
  • 3 tbsp unsalted butter salted would work fine too
  • 1 cup sweetened coconut flakes or shreds
  • 1 1/2 tsp vanila extract add a dash coconut extract too


  • Combine 1/2 cup sugar and cornstarch in a large saucepan.
  • Whisk together half-and-half and egg yolks. Gradually add to the sugar mixture, whisking constantly.
  • Boil the mixture 1-2 minutes while whisking constantly. Don't stop whisking as the mixture can burn very easily. Don't walk away from the mixture at this point.
  • Remove from heat.
  • Stir in butter, coconut shreds, and vanilla.
  • Place plastic wrap directly over the filling (so it's touching the mixturand let the custard sit for about 30 minutes. The plastic will prevent the top layer from hardening.
  • Pour the mixture into the prepared and baked shortbread cookie pie crust and cover.
  • Keep it in the refrigerator for an hour (or more!) before serving so it can set.
  • Top with homemade whipped cream and toasted coconut!


Calories: 282kcal | Carbohydrates: 22g | Protein: 4g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 34mg | Potassium: 149mg | Fiber: 2g | Sugar: 14g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg