Coconut Cream Pie

DifficultyDifficulty Rating: Hard


DifficultyDifficulty Rating: Hard

  • ½ cup Dorda Coconut Liqueur
  • 4 egg yolks
  • ¼ cup cornstarch
  • 14 ounces coconut milk
  • 1 cup half & half
  • 1/3 cup sugar
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 1 cup shredded coconut
  • 1 9-in pie shell
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Bake pie shell according to package instructions and let cool.

In a small bowl whisk egg yolks and cornstarch together and set aside.

In a medium pot place the coconut milk, half and half, sugar and salt.

Bring to a boil and then turn off the heat.

Slowly pour about one cup of the mix into the yolks while continually whisking.

Place the pot back on the stove and pour in the yolk mix and cook over medium heat while continually whisking.

When bubbles begin to form cook the custard for another 1-2 minutes.

Remove from the heat and add butter.

Once melted, add the shredded coconut and Dorda Coconut Liqueur.

Place in the pie shell and refrigerate.

Garnish with toasted coconut.