Kittencal's Bakery Coconut Cream Pie

"This is a bakery-quality coconut cream pie, if you are searching for an everyday ordinary pie then pass this by, but if you want the best coconut cream pie on the face of this earth and one that brings you rave reviews then I suggest this recipe, this is one I developed years ago, it's the addition of whipped cream that makes this special, if you are only using the table cream I strongly suggest to use the 2 teaspoon coconut extract, and if you *are* going the coconut milk method, just use one 398-ml can of a good quality coconut milk with half and half cream to measure 2-1/2 cups and still add in the the coconut extract, the more coconut flavor the better I say, then proceed with same directions, if you don't want the texture of shredded coconut in the filling you may omit if desired, really this pie has so much flavor you won't even miss it! --- To make it a Pina Colada pie, add 2 tbsp dark rum into the whipped cream, and fold 1/2 cup drained crushed pineapple into filling with whipped cream, plan ahead there is a chilling time for the pie --- see my recipe#66929"
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Cookin Kelly photo by Cookin Kelly
photo by carlao1221 photo by carlao1221
Ready In:


  • 1 (9 inch) deep dish pie shells, baked (a 10-inch is even better!)
  • 1 14 cups 18% table cream (or use half and half cream)
  • 1 14 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream)
  • 1 cup sweetened flaked coconut (use soft finely flaked coconut only)
  • 34 cup white sugar, divided
  • 14 cup cornstarch
  • 2 eggs
  • 2 teaspoons coconut extract (optional)
  • 2 teaspoons vanilla
  • 1 cup whipping cream, unwhipped

  • 2 tablespoons toasted sweetened flaked coconut


  • In a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
  • In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
  • Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
  • Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
  • Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
  • Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
  • In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.
  • Set 1-1/2 cups of the whipped cream aside to use for topping.
  • Fold the remaining whipped cream into the cooled filling; spread into pie shell.
  • Using a piping bag, or with a spoon, garnish top with reserved whipping cream.
  • Sprinkle with 2 tablespoons toasted coconut.
  • Refrigerate for 1 hour, or until set or for up to 1 day.

Questions & Replies

  1. Is adding the coconut flakes a must??? I love the flavor of the pie but can't stand flakes!
  2. Hi. Can anyone tell me if this would work in a 10” springform pan? Thank you.


  1. Kittencal has NEVER let me down, and this is no exception. My hunny mentioned while eating at Baker's Square that coconut cream was his fave, but he was a tough critic and his slice was under par. Valentines day comes along, and I try Kitten's recipe of course. Let me tell you, he was floored, raving with praise for this pie. It was the best of the best, ever. Need I say more? Oh, I followed the recipe to a T. Right down to the coconut extract.
  2. Loved it and so did my guests. People were fighting over this pie. I followed the recipe except I whipped up 2 cups of cream instead of 1 and put half a cup of cream in the pie and piled the rest of the cream on top. I used stablizer so the cream stayed intact. Bakery quality? I would say better don't sell yourself short Kittencal.
  3. A friend of mine bought a coconut on a random whim from an exotic food store and after finally peeling away the husk and cracking it open, we drained the milk and started thinking up what we should make with it. We came across this pie recipe and decided it was a fantastic idea. We forgot to buy coconut extract and when we got home we realized there was very little vanilla extract in the bottle, only a couple of drops. We substituted with a maple extract that we found in the back of the cabinet and added a couple dashes of cinnamon and nutmeg as well as the coconut meat we peeled ourselves and some sweetened coconut shreds mixed with it. The pie came out interesting but absolutely delicious! My friend's mom was so tempted to eat the pie mix when we let her taste it before it even made it into the pie crust!
  4. I can't really rate it on taste because I didn't eat any of it. But, I found it simple to make and it looked really good when it was completed. My husband loved it though. His words were "it's awesome"
  5. I'm never going to buy a coconut cream pie from the bakery again! This is so delicious, I couldn't believe that I made it! I used So Delicious Coconut Milk for the coconut milk, and half-and-half for the table cream. I accidentally goofed on the whipped cream and added 1/2 cup of sugar instead of 1/4 cup of sugar, but it still turned out great! Kittencal delivers AGAIN!!! Thank you so much for this awesome recipe!


  1. I made this a "black bottom" pie by using a chocolate wafer crust and topping with a layer of 1:1 ganache (2:1 is too stiff to cut through when cold). Then followed the recipe exactly for the coconut cream. Fantastic. I have also made 1 and 1/2 times the recipe for a 9x13 sheet pan for a bigger crowd.
  2. This is a fantastic pie recipe. Because of a dairy intolerance, we replaced the table cream with MimicCreme (a cream substitute made with almonds and cashews) and the whipping cream with Cool Whip. Otherwise, we followed the recipe very closely, including using the optional coconut extract. It was an absolutely wonderful pie, and I know we'll make it again.
  3. okkkk.. so this recipe is great!!! I did change it a little bit.. Instead of using cream, I used coffee creamer (no dairy to make it parve), instead of cocount milk I used cream of coconut wich I think it helped with the texture because I wasnt using the real half and half.. but.. it was litte to sweet for my taste. Next time I will reduce the sugar.. I did my own pie shell and it didnt came out that beautiful so I covered completely to the top.. I will send my pictures of it. I used non dairy topping ( 8onz) and didnt used any for decorating.. It is very good and I asume that with real half and half and real whip cream would be a lot better. Very good recipe..



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