Half-Baked by Liz  recipes, crafting, & other fun things

Coconut Cream Pie

June 19, 2014 / by Liz

For the crust, I make a basic pâte brisée (you can find my recipe here).

The following is a modified version of a recipe from Canadian Living Magazine.

Coconut Cream Pie

Yield: 1 pie

Coconut Cream Pie


  • 2 ½ cups milk
  • 1 cup flaked sweetened coconut
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup whipping Cream
  • 2 tablespoons toasted flaked sweetened coconut


  • In a saucepan, heat the milk and coconut over medium heat until steaming. In a large bowl, whisk together 3/4 cup sugar with cornstarch, and then whisk in eggs until blended. Gradually add the hot milk mixture into egg mixture, while whisking constantly. Return to saucepan.
  • Cook over medium heat, whisking constantly, for about 5 minutes or until thickened to pudding consistency. Transfer to a clean bowl and stir in the vanilla extract. Place plastic wrap directly on surface and refrigerate until cool.
  • In the bowl of an electric mixer, whip the cream with the remaining 1/4 cup of sugar until soft peaks form. Fold half of the whipped cream into the cooled filling and spread into the (cooked and cooled) pie shell.
  • With a piping bag fitted with a 1/2 inch round tip, add the remaining whipped cream to the top of the pie. Sprinkle with toasted coconut. Refrigerate for at least one hour before serving.
  • *See related blog post here.

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