Coconut Cream Pie #SundaySupper
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • ½ (15-ounce) package refrigerated piecrust
  • ½ cup sugar
  • ¼ cup cornstarch
  • 2 cups half-and-half
  • 4 egg yolks
  • 3 tablespoons butter
  • 1 cup sweetened flaked coconut
  • 2½ teaspoons vanilla
  • 2 cups whipping cream
  • ⅓ cup sugar
  1. Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
  2. Bake according to package directions for a one-crust pie.Combine ½ cup sugar and cornstarch in a saucepan.
  3. Whisk together half-and-half and egg yolks.
  4. Whisk egg mixture into sugar mixture; bring to a boil over medium heat for about one minute and remove from heat.
  5. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. let stand 30 minutes.
  6. Pour mixture into prepared crust, Place in fridge for 30 minutes or until set.
  7. Beat whipping cream at high speed with a mixer add ⅓ cup sugar and remaining 1½ teaspoons vanilla, until soft peaks form.
  8. Spread or pipe whipped cream over pie filling. Use a fork if go over the whipped cream in a circular pattern with a form if desired.
  9. Garnish, with maraschino cherries desired.
Recipe by Family Foodie at