Coconut Cream Pie Filling Recipe

It’s creamy, it’s sweet…it’s like a favorite pair of pants. It fits any occasion.

Make your pie crust (see my Recipe section).

Coconut Cream Pie Filling


3/4 c. Sugar

3 tbsp. Cornstarch

1/4 tsp. Salt

3 c. Whole Milk

3 Egg Yolks

1 tsp. Vanilla

1/2 tsp. Coconut Flavoring (optional)

1/2 c. Shredded Coconut

  1. Mix together in saucepan: sugar, cornstarch, & salt. Stir dry ingredients until lumps disappear.
  2. Add milk & egg yolks to the saucepan.
  3. Cook over medium heat until mixture starts to bubble, stirring often.
  4. Once mixture reaches hard boil, cook one minute. Stir constantly.
  5. Remove from heat and add vanilla. Stir well.
  6. Let filling cool for 5 minutes.
  7. Turn oven on to 350 F.
  8. Spread 1/2 c. of shredded coconut in bottom of pie crust.
  9. Pour in coconut cream filling.
  10. Top filling with Calfslobber (see my Recipe section), then add a light sprinkle of coconut.
  11. Cook pie until Calfslobber and coconut begins to turn golden.

Make sure you keep an eye on the timer when you are boiling the filling. This is a crucial part of your pie interior, if it doesn’t thicken enough, you can have a runny pie. Which is fine, because it still tastes amazing! You just might have to eat it with a spoon.




4 thoughts on “Coconut Cream Pie Filling Recipe

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s