Kittencal's Bakery Coconut Cream Pie

READY IN: 25mins


  • 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
  • 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.