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Test Kitchen Approved

Coconut Cream Pie

Adapted from America’s Test Kitchen and Southern Living


8 servings

Prep Time

45 Minutes

Cooking Time

15 Minutes

Adapted from America’s Test Kitchen and Southern Living

We upped the coconut factor in this traditional southern dessert by using coconut extract in both pudding filling and the creamy whipped topping. We also gave it a Caribbean twist by dusting the graham cracker crust with allspice. It makes a great dessert for a summer backyard barbecue.

Recipe Notes

*If you want a little less coconut flavor in your pie, use vanilla extract in place of coconut extract in the filling and/or topping.


For crust:

1/4 cup shredded coconut

9 graham crackers (1 sleeve)

1 Tbsp. granulated sugar

6 Tbsp. unsalted butter, melted

For filling:

1/2 cup granulated sugar

1/4 cups cornstarch

2 cups half and half

4 egg yolks

3 Tbsp. unsalted butter

1 cup shredded coconut

For topping:

1 1/2 cups heavy cream

2 Tbsp. granulated sugar

Toasted coconut (optional)

Savory Spice ingredients in this recipe

  • Ground Jamaican Allspice

    Ground Jamaican Allspice is a key ingredient in BBQ sauces, homemade ketchups, curries and chilis. We freshly make our Jamaican allspice seasoning ...

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  • Natural Coconut Extract

    Our Natural Coconut Extract has the taste and aroma of fresh coconut. It can be used in both sweet and savory applications. As with our other extra...

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For crust: Preheat oven to 350 degrees. Pulse coconut and graham crackers together in a food processor until consistency of fine crumbs. Add remaining ingredients and pulse until combined, stopping to scrape down edges of bowl if necessary. Press mixture evenly into a pie pan. Bake for 10 to 12 min. or until golden brown. Let cool completely before filling.

For filling: Combine sugar and cornstarch in a medium saucepan. Add half and half and egg yolks. Whisk mixture until smooth. Bring to a boil over medium heat, whisking constantly. Boil for about 1 min. until mixture has thickened. Transfer immediately to a medium bowl and stir in butter, coconut, and extract until butter melts. Cover with plastic wrap (so that wrap sits directly on top of filling) and let stand for 30 min. to cool. Spoon filling into crust; cover and chill for 30 min. or until set.

For topping: Meanwhile, whip cream until foamy. Add sugar and extract and continue whipping until soft peaks form. Spread or pipe topping over chilled pie and garnish with toasted coconut if desired. #HolidayPies