Coconut Cream Pie

When we were in Florida, on one of our last days, we went to a crazy busy, crazy yummy place for brunch that I had found on Yelp (thanks Yelp! Love you!!) They had the most amazing coconut cream pie that had ever graced my lips. It. Was. Divine. We hunted around for places locally that sold pies. Turns out, pie is a hard thing to come by. So I was left to no other choice but to make my own. 

I confess, that despite lots of baking I usually avoid dough and pastry. That is one thing I am not very good at! But I am very opposed to buying store made items (i.e. a frozen pie crust). So I gave it a shot. Honestly the most difficult part about making a pie is the crust. Luckily thanks to the blog Your Home Based Mom, you can head over there for her Perfect Pie Crust Tutorial and recipe!

I made the crust twice. The first time I overworked the dough a bit and it came out very chewy. When it comes to pie crust, even when I feel like I am being very careful, I tend to do a good job of overworking it! But thankfully, the second try it came out perfect! 

Obviously you can make this recipe as a full pie. But I love adorable cup pies! There is just something so charming about mini baked goods, don't you agree?! They turned out pretty great! I needed to roll out the dough a bit more, but besides that they were tasty and adorable. I just baked them in a muffin tin that I heavily buttered. They didn't stick at all! 

For the filling I found an easy, highly reviewed recipe via All I took some pointers from the comments and changed it a bit from the original recipe. Here's what I ended up doing;

What you will need;

1 cup sweetened coconut flakes
1.5 cups half and half
1.5 cups coconut milk
2 eggs, beaten
3/4 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Spread coconut flakes evenly across a baking sheet, bake stirring occasionally till brown, about 5 minutes.

Mix all above ingredients except vanilla and coconut flakes in a medium saucepan over medium heat, stirring constantly for about 10-15 minutes until custard reaches desired thickness. Remove from heat. Stir in vanilla and 1/2 cup toasted coconut flakes. Pour into cooked pie shell. 

Let custard cool before topping with whipped cream and toasted coconut. 

Remember how I said I hate buying pre-made things? That goes for whipped cream too. If you go homemade you will never go back! I promise! Don't you dare buy a tub of that stuff. All you need is;

1 cup heavy whipping cream
1 tablespoon powdered sugar (optional)
1 tablespoon vanilla pudding mix (unprepared, just the powder)

Mix on high speed for about 5 minutes with electric mixture until peaks form. 

I add vanilla pudding powder to help the whipped cream keep it's form. If you don't add a stabilizer (cornstarch will also work) the whipped cream will become a bit soupy and weep a milky liquid. Not ideal! But it's a simple fix to stabilize it! 

And that's it! I know this looks like a lengthy recipe, but it's really quite easy! Especially once you have the crust making down. Delightful! 

Enjoy! xoxo

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