Coconut Cream Pie

Prep Time: 20 min
Total Time: 1 hr 35 min
Servings: 12

Crazy for coconut? So are we. This cool, creamy dessert is everything you’re looking for in a coconut cream pie. A layer of quick homemade whipped cream on top takes things to the next level.


  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 cups half-and-half
  • 4 egg yolks
  • 3 tablespoons butter
  • 1 cup flaked coconut
  • 2 1/2 teaspoons vanilla
  • 2 cups whipping cream
  • 1/3 cup sugar
  • Toasted coconut, if desired


  1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
  2. Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut and 1 teaspoon of the vanilla. Cover with plastic wrap, placing plastic wrap directly on custard; let stand 30 minutes. Spoon custard into cooled baked shell. Cover; refrigerate 30 minutes or until set.
  3. In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Store in refrigerator.