Coconut Cream Pie

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Wayne has always liked to ‘order’ a piece of coconut cream pie
every now and then– usually, only when we’d eat in the cafe’ part
of the Bonduel Equity Market.  Since we don’t frequent that
market now that we haven’t sold animals for a while,
I decided to make one right here.
Below:  One of the differences I noticed was the darker YELLOW of the
custard part of it.  It is SO YELLOW because the eggs I used
came from our free-range chickens (the yolks of those
eggs are a deep yellow, almost a little orange!).


  • 1 baked pie shell (could be of pastry dough, or graham cracker crust)
  • 3/4 cup sugar
  • 1 and 1/2 cups coconut milk (I found it in the aisle of ethnic foods)
  • 1 and 1/2 cups milk
  • 3 whole eggs plus 2 egg yolks.
  • 1/4 cup sifted cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla (for a coconut flavor, replace vanilla with 3/4 tsp. coconut flavoring).
  • 1 tablespoon butter
  • 1 or 2 cups whipping cream (depending on how thick you want the top layer)
  • 1 or 2 tablespoons sugar (depending on which portion of cream you use)
  • 1 teaspoon vanilla
  • 1/2 cup flaked coconut, toasted to light brown


  1. Combine sugar, coconut milk and regular milk in a medium saucepan.
  2. In a separate bowl combine eggs and yolks, cornstarch and salt.  Whisk until frothy and well combined.
  3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam.  Remove from heat.  Pour about 1/2 cup of the steaming hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
  4. Stirring constantly pour egg mixture into saucepan with hot milk.  Place saucepan back onto medium heat and cook until mexture begins to thicken.  Stirring is the key to keeping filling from scorching and also making it creamy smooth.  Add vanilla and butter.  Stir well.
  5. Pour hot filling into your favorite baked pie shell.  Cover with waxed or parchment paper and allow to cool on counter for 15 minutes, then place in refrigerator for at least two hours.
  6. After custard mix in pie crust is cooled, whip cream with remaining sugar and vanilla until thick.  Top cooled pit just before serving.
  7. Spread coconut onto a baking sheet.  Bake in pre-heated 350-degree panggangan for 1 minute at a time, giving pan a shake every minute.  After 2-3 minutes the coconut will be toasted golden.  Allow to cool.  It will take on a crunch texture as it cools.  Sprinkle over cream layer.


Recipe adapted from one submitted from the “kitchen of Kathy”.

Source Recipe:

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