Coconut Creampie

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Alex Paz

March 9th 2018


My best memory when it comes to a dessert is my step grandmothers coconut creampie. We were on our way to Tahlequah one morning for Easter day. Very bright, windy, clear day to add the topping. When we got there we all went to church and for me personally I was never a fan of going to church. Every once in awhile you could get a valuable life lesson from the preacher. When it comes to religion I’m very real and I think a lot of stuff is hypocrisy. “Practice what you preach” is the saying that everyone should follow. The pastor invited us to the church lunch but we declined considering we had a full course meal waiting at home.

We finally reach the place I been wanting to go to and that was my step grandparents home. There was food all over the place. From the marble island table from the art room and all the way to the dining table. I felt very alive when I saw all this food in one area. Easter wasn’t just a day about eating and easter egg hunting for the little ones. It was mainly about the resurrection of Christ and that’s what we remember as Christians.

I’m eating my way around the house trying things i’ve never tasted before. I would mainly eat the potatoes and stuffing but then i look in the even and see there’s a pie pan with a white overlay and I was like “Wait, what? That’s probably just more potatoes” a good thirty minutes later my step grandmother pulls the “potatoes” out of the oven and i smell it and notice that potatoes don’t smell like a dessert. My grandma tells me “This is coconut creampie” I grabbed a small piece since I wasn’t very fond of pies but I was lost at words. I didn’t know what to say besides “Wow” that’s when I decided the only pie I would ever eat is that coconut cream pie.

Coconut Creampie Recipe


  • 1/2 (15-ounce) package refrigerated piecrusts
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 cups half-and-half
  • 4 egg yolks
  • 3 tablespoons butter
  • 1 cup sweetened flaked coconut
  • 2 1/2 teaspoons vanilla extract, divided
  • 2 cups whipping cream
  • 1/3 cup sugar
  • Garnish: toasted coconut


  • Step 1

Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to package directions for a one-crust pie.

  • Step 2

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

  • Step 3

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

  • Step 4

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.