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A close-up view of a slice of Cherry Coconut Cream Pie with a graham cracker crust, cream filling, and cherry topping.

Cherry Coconut Cream Pie

Coconut cream adds a gentle richness that makes this pie feel extra comforting.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • Saucepan
  • Whisk
  • 9-inch pie plate

Ingredients
  

For the Cherry Topping

  • 2 cups cherries (pitted; fresh or frozen, thawed)
  • 1/2 cup sugar
  • 2 tbsp cornstarch

For the Coconut Cream Filling

  • 1.5 cups milk
  • 3 large egg yolks
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract

Assembly

  • 1 baked pie crust

Instructions
 

  • Cook the cherries, sugar, and cornstarch in a saucepan over medium heat until the mixture thickens. Remove from heat and let it cool.
  • Heat the milk in a separate saucepan until it is warm.
  • Whisk the egg yolks with a small amount of the warm milk. Return this mixture to the saucepan with the rest of the milk.
  • Cook the custard gently, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
  • Remove the custard from the heat. Stir in the shredded coconut and vanilla extract. Let the cream cool slightly.
  • Spread the cooled cherry mixture evenly into the baked pie crust. Top the cherry layer with the coconut cream filling.
  • Chill the pie for 4 hours before you slice and serve it.

Notes

By Grace Williams, contributor at Recipes by Betty.
Keyword Cherry Coconut Cream Pie, Cherry Dessert, Coconut Cream Pie, Fruit Pie