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Coconut Cream Pie
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Test Kitchen Approved Recipe

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.

1 pie


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*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: 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

Adapted from America’s Test Kitchen and Southern Living



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