Dining By Debbie

Coconut Cream Pie Filling Recipe

This is one of those recipes for just in case you don’t own a Blendtec. This is amazing and so much better than any instant pudding. Having said that if you were to see me make this with and without a Blendtec…You would use the Blendtec. I do have the Blendtec recipe on my blog.

Coconut Cream Pie Filling Stove Top Method

Serves 8 - 10
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Meal type Dessert Recipes
Misc Pre-preparable, Serve Cold
By author Deborah Iverson


  • 2/3 cups sugar
  • 1/4 teaspoon salt
  • 3 tablespoons Cornaby’s Thick Gel or corn starch
  • 2 cups whole milk, divided
  • 3 Large egg yolks
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon coconut extract
  • 1/2 - 3/4 cup flaked coconut


Step 1
In medium mixing bowl whisk together sugar, salt and Cornaby’s Thick Gel. Whisk in ½ cup milk and egg yolks until smooth.
Step 2
On medium heat in heavy bottomed saucepan mix together remaining milk and cream. Whisk constantly until near boiling.
Step 3
Slowly add egg mixture to hot milk whisking briskly.
Step 4
Continue to whisk until liquid thickens and starts to bubble.
Step 5
Remove from heat add butter and coconut extract. Stir until mixed well.
Stir in coconut.
Step 6
Cover with plastic wrap and cool for at least two hours.
Step 7
Add to your favorite pie crust or mine.
Step 8
I make Coconut Cream and Almond Joy Pie with this filling.
Step 9
Coconut Cream – Add coconut cream filling to pie crust. Top with whipped cream and garnish with toasted coconut or coconut chips

Almond Joy – Layer with coconut cream and chocolate cream pie fillings. Top with whipped cream. Garnish with glazed almonds.
Recipe for Chocolate Cream Pie Filling


1 Pingbacks & Trackbacks on Coconut Cream Pie Filling Recipe

Leave a reply