Coconut Cream Pie

I was away on a business trip for a week. I got back tonight and Jeremy had made a Coconut Cream Pie for dessert. The even better surprise was that he had taken picture of the steps and wrote me the recipe so I can post it on Phoodographs! 


1 cup sweetened coconut (flaked or shreaded)

3 cups half and half or 3 cups homogenized milk or 2 cups homogenized and 1 cup 1% milk

2 eggs and one egg yolk, beaten

3/4 cup white sugar

1/2 cup all purpose flower

1/4 teaspoon salt

1 teaspoon vanilla extract

1 (9 inch) pie shell

1 cup frozen whipped topping, thawed or whipped cream


Pour the coconut out on some parchment paper on a cookie sheet and spread around.

Bake coconut for about 5 min, stirring occasionally. Set aside in a bowl.

Butter a pie plate.


 Place some flour on a baking surface.

Spread it around so you can roll out a crust ~15 inches in diameter. Flour the rolling pin.

Place a disc of short crust in the center of the surface.

Roll it out to form a rough circle with a diameter of 15 inches. It does not have to be a perfect circle. Occasionally put more flower on the rolling pin.

When done rolling, place the pin on one side of the crust, and roll the crust onto the pin, being careful not to crush it.

Roll the crust onto the pie plate, making sure to keep it centered. Lift and tuck the sides so the crust goes to the edges of the bottom of the plate.

Trim the crust leaving about an inch around the pie plate. This will prevent the crust from slipping into the pie plate as it cooks and contracts. Take a fork and poke holes around the dough, allowing steam to escape during the baking process. Put the crust into the oven at 350 for about 15 min, watching closely to ensure it bakes to a golden brown.

While the crust is in the oven, get started on the custard filling. Measure the milk. In this case we are using 2 cups of homogenized milk (3.5% fat) and one cup of 1% milk (1% fat), because it’s what was on hand. 

Pour the milk into the sauce pan.

Add the beaten eggs.

Add the sugar, flour and salt.


Mix everything together.

I’m pretty slow, so by this time the crust was finished. Remove from the oven and place on a cooling rack. It’s important to not lose track of the crust!

Cook the custard on low heat. On our stove, that’s about a 4 on the large burner. Use a whisk to stir the custard constantly as soon as you turn the heat on. If you do not, the custard will clump up very quickly. There is a fancy French name for this kind of whisking, but I don’t remember it. When the custard thickens up and reaches the boiling point, it will make flopping sounds as air escapes the thick liquid. Cook the custard as long as you dare without burning it – the thicker it is, the better it will set! Remove from heat and add the vanilla.

Add 3/4 of a cup of coconut. I like to add it 1/4 cup at a time and stir it in well. 

With all the coconut in it, the custard should almost be the consistency of porridge. Perfect!

Pour the custard filling into the pie crust, and use a spoon to gently push it to the edges.

Use a knife to carefully trim the edges of the crust if you like. When ready, place the pie in the fridge to cool for at least 4 hours.

When ready to eat the pie, slice it and add whipped cream to every slice you serve, spreading it across the top of the pie. Take toasted coconut from the remaining 1/4 cup and dust each slice.


That was all him!!! So I had to confess that I had never tried coconut cream pie before. I know, you’re surprised and want to know why. Well I am a chocolate girl and if I have a choice I will always chose chocolate. Anyway so this was the first time I tried coconut cream pie and I loved it! It was delicious! 

Thank you Yeremy! You are amazing!

It was a great welcome home treat.

If you like coconut cream pie or if like me you’ve never had it before I recommend you try this recipe.


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