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For the Pastry

  • 1 cup very cold butter cut into small cubes
  • 2 ½ cups flour
  • ½ tsp salt
  • ¼ to ⅓ cup ice water (Just enough to make a dough form)

For the Coconut Cream Filling

  • 3 cups whole milk
  • 1/3 cup flour
  • 2/3 cup sugar (you can also use sugar substitute)
  • 1/8 tsp of salt
  • 1 cup unsweetened fine coconut (sweetened coconut if you’re not on a specific diet)
  • 3 slightly beaten extra large egg yolks
  • 4 tbsp butter
  • 2 1/2 tsp vanilla extract
  • ¼ tsp pure almond extract

For the Vanilla Whipped Cream

  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar (powdered sugar)


  • For the pastry (sufficient for 2 pie shells)
  • Make sure to use cold butter, cut the butter into the flour and salt until your can still see find pieces of butter.
  • Add cold water into the mixture and using a fork  work it into a dough
  • Use your hands as little as possible to form 2 balls
  • Flatten each and place in the refrigerator wrapped in plastic (20 minutes). Note: you save one of the balls instead of flattening it by freezing it
  • Remove the flattened dough from the fridge and with a rolling pin, roll into a 12 inch round and put it in a 10 inch pie plate.
  • With a fork, poke a few holes inthe bottom and refridgerate for another 20 minutes before baking at 375 degrees F for 7-15 minutes or until golden brown. Watch carefully.
  • Cool completely before filling with cream pie mixture

Coconut Cream Filling

  • Bring milk to a boil in a microwave or to almost boiling on a stove top, set aside
  • Combine flour, sugar, salt and coconut into a bowl
  • In a separate bowl whisk together the egg yolks, vanilla and almond extract.
  • In a pot add 1 cup of warm milk and gently add flour mixture, whisking constantly over medium low heat (a double boiler works best and will not burn mixture)
  • As the mixture thickens, add another  cup of the warmed milk continue to whisk
  • Add the last cup of heated milk slowly into the egg mixture whisking as our pour
  • Pour the egg mixture into the pot and continue to heat until it reaches pudding consistency. The mixture should just begin to boil
  • Take off heat and add butter stirring until the butter is well blended
  • Let cool for at least 20 minutes, stirring every 5 minutes
  • Pour into baked pie shells and lay some plastic wrap onto of the filling
  • Refridgerate overnight before topping with the whipping cream

Vanilla Whipped Cream

  • Combine cold whipping cream, icing sugar and vanilla extract in a chilled bowl and beat to soft peaks. Spread over the pie and garnish with toasted coconut