Chef's CornerDesiree Brassert

Old-School Coconut Creme Pie

Coconut Creme PieA good friend gave me this surprisingly easy recipe and it’s been a hit every time that I make it. Allow for it to sit overnight and top it with the whipped cream right before serving.

For 8 portions.


  • 1 package of 150 gm “cocanas” store-bought coconut cookies coarsely broken up (pounding them in a bag with a mallet is a fun stress-reliever)
  • 3 tablespoons of Dos Pinos salted butter
  • 1 cup and 3 tablespoons of coconut flakes
  • 1 1/2 cups of crema dulce (Dos Pinos or other brand)
  • 1 1/2 cups of milk
  • 2 eggs beaten
  • 3/4 cups of white sugar
  • 1/2 cup of wheat flour
  • 1/4 ts salt
  • 1 ts vanilla extract
  • 1 very cold 250 ml box of whipping cream (crema dulce again) + 1/3 cup sugar OR 1 cup of frozen whipped topping—thawed (yes, this option is perfectly acceptable and another reason to love this recipe).


  1. Melt the 2 tablespoons of butter and mix with the crumbs and press throughout the bottom of a 9 inch pie dish.
  2. In a medium saucepan, combine the cream, milk, eggs, sugar, flour, salt and stir constantly under medium-low heat until it bubbles and pops. This should take a solid 10 to 15 minutes.
  3. Meanwhile, pour all of the coconut flakes in a dry frying pan and slowly toast until it turns a little golden. You should have two pans in front of you needing your full attention.
  4. When both are ready, remove from heat and stir in all but 3 tablespoons of coconut into the custard-like mixture.
  5. Pour into prepared pie dish, and cover the surface of the pie with plastic film to prevent hardening. Let sit for at least 4 hours or overnight.
  6. When ready to serve, top with whipped cream and sprinkle with the remaining coconut flakes.