Home » News » Spring calls for coconut cream pie!

Spring calls for coconut cream pie!

Spring just calls for a coconut cream pie!

Until you’ve enjoyed a homemade version – you really haven’t tasted a true coconut cream. The coconut outshines the sugar to leave you satisfied without that sweet bite. This recipe doesn’t really take long: I buy the shells that you unroll and bake from the dairy section of HEB.

To increase the coconut flavor, I added 1/2 cup of coconut milk to the 3 cups whole milk. The pie holds up really nicely when sliced – making a lovely presentation. A dollop of whip cream completes the taste sensation.

Click this link for a short video on how to prepare

Coconut Cream Pie

Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Servings 8


  • 1 pastry shell
  • ½ cup flour
  • ½ cup coconut milk
  • 3 cups whole milk
  • cup sugar
  • 1 pinch salt
  • 1 cup unsweetened fine coconut
  • 3 slightly beaten extra large egg yolks
  • 4 tbsp butter
  • 2 tsp vanilla extract
  • ¼ tsp pure almond extract


  • Prepare and bake pastry shell
  • Scald the milk in the microwave approximately 5 minutes
  • In a saucepan, combine the flour, sugar, salt and coconut.
  • Over medium low heat, slowly add 1 cup of the scalded milk, whisking constantly until thickened. Continue this process one cup at a time until gone.
  • Pour about 1/2 cup of mixture into beaten egg yolks and whisk constantly. Pour this back into the pot.
  • Stir in vanilla, almond, and butter.
  • Cool mixture and pour into pastry shell.
  • Refrigerate and serve topped with a dollop of whipped cream.