Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 gingersnap cookies; 1/4 cup sweetened shredded coconut; 5 tablespoons melted butter; 3 cups half-and-half; 2 egg yolks; 1/2 cup sugar; 1/3 cup cornstarch; 1 teaspoon pure vanilla extract; 2 tablespoons butter; 1 1/2 cups sweetened shredded coconut; Whipped cream, for topping

Servings: persons

30 gingersnap cookies
1/4 cup sweetened shredded coconut
5 tablespoons melted butter
3 cups half-and-half
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
1 teaspoon pure vanilla extract
2 tablespoons butter
1 1/2 cups sweetened shredded coconut
Whipped cream, for topping

1
Preheat the oven to 350 degrees F.
2
Process the gingersnaps in a food processor until fine.
3
Add to a bowl along with the coconut and melted butter; toss until combined.
4
Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan.
5
Bake 10 minutes and let cool completely.
6
Add the half-and-half, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat and whisk together until the mixture is smooth and the cornstarch has dissolved.
7
Place on medium heat and bring to a simmer, whisking constantly while it thickens.
8
Once thick like pudding, remove from the heat and stir in 2 tablespoons butter and 1 cup coconut.
9
Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set.
10
Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes.
11
Top the pie with whipped cream and toasted coconut before serving.

988

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 30 gingersnap cookies, 1/4 cup sweetened shredded coconut, 5 tablespoons melted butter, 3 cups half-and-half, and more.

Yes, Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Pie

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