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Coconut cream pie for one, made with a from-scratch coconut custard, toasted coconut, and a golden meringue topping, all baked in a single ramekin.
Featured Comment
“This coconut pie was divine!”
– Peggy
Quick Look
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 30 minutes
- Equipment: 10-ounce ramekin, 1-quart saucepan, electric hand mixer
- Cook Method: Stovetop and oven
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Sweet coconut custard with a buttery, toasted coconut finish and a light, airy meringue
This single serving coconut cream pie starts with a thick coconut custard made on the stovetop, topped with fluffy meringue that turns lightly golden on the tips before chilling.
Why I Love This Mini Coconut Cream Pie Recipe
A full-sized coconut cream pie is wonderful, but it also means having 8 slices to work through. I wanted a single serving coconut cream pie with everything I love about the classic: a thick coconut custard, toasted coconut folded in, and a lightly browned meringue topping, all in one ramekin.
This version keeps the best parts of coconut cream pie while making the process feel manageable for one.
The filling is a real stovetop custard made with an egg yolk, not a pudding mix. It comes together in about 10 minutes and the toasted coconut stirred in at the end gives it that deep, real coconut flavor. It smells incredible.
One egg does double duty here: yolk in the custard, white in the meringue. Nothing wasted, which is exactly how a single serving dessert should work. After years of developing single serving recipes, that kind of efficiency in a small batch dessert matters to me.
I skipped the crust on purpose to keep things simple, but if you want that crunch, press a shortbread cookie into the bottom of the ramekin before you pour the filling in. Or try the buttery cookie dipping sticks I’ve included below. You can also use a mini graham cracker crust made with just 1/4 cup of crumbs and a tablespoon of butter.
If you like cream pies for one, try our small banana cream pie, mini lemon meringue pie, single serve key lime pie, single serve peanut butter pie, or small French silk pie.
Ingredient Notes
This crustless coconut cream pie uses simple pantry ingredients to build a rich, from-scratch custard in a single ramekin. If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
For the Coconut Cream Filling
Sweetened Shredded Coconut: This is the star of the filling. Toasting it before stirring it into the custard brings out a nuttier, deeper coconut flavor. Toast it in a dry skillet over low heat, stirring often until golden, or bake at 325°F for 5 to 7 minutes.
Use extra coconut in single serving ambrosia or small batch coconut macaroons.
Cornstarch: This is the primary thickener in the custard. It gives the filling a smooth, creamy body and helps it set as it chills.
Egg Yolk: The yolk adds richness and helps set the custard. You’ll use the white for the meringue, so one egg covers both components with nothing left over.
Sugar: Granulated sugar sweetens the custard filling.
Half and Half: I prefer using half and half, it gives the custard the right balance of creaminess and body. Heavy cream can be used instead and makes a thicker, richer filling. Whole milk works but produces a lighter, thinner custard.
Leftover half and half is great in clam chowder for one or a small batch of queso.
Salt: A small pinch enhances all the other flavors in the custard.
Vanilla Extract: Adds warmth and depth to the custard. Use pure vanilla extract, not imitation.
Butter: Salted butter stirred into the hot custard adds richness.
For the Meringue
Egg White: The reserved white from the same egg used in the filling. It whips up into a light, fluffy meringue.
Cream of Tartar: An acid that strengthens the protein structure in the egg white as it’s beaten. This helps the meringue hold its peaks, stay stable, and resist weeping after baking.
Sugar: Sweetens the meringue and helps create a smooth, glossy texture when fully dissolved into the egg white.
Recipe Variations
There are a few easy ways to customize this individual coconut cream pie depending on what you’re in the mood for.
Graham Cracker Crust: Press a mini graham cracker crust into the bottom of the ramekin before adding the filling. It adds a buttery, slightly sweet base that pairs well with the coconut custard.
Shortbread Cookie Crust: Place one shortbread cookie in the bottom of the ramekin before adding the filling. It softens slightly under the warm custard and adds a buttery crunch.
Coconut Extract: Add 1/8 teaspoon of coconut extract to the custard along with the vanilla for a stronger coconut flavor.
Whipped Cream Topping: Skip the meringue and top the chilled pie with homemade whipped cream instead. Add it just before serving.
How To Make Coconut Cream Pie For One
This coconut cream pie recipe comes together in four steps: toast the coconut, make the custard filling, top with meringue, and bake. See the recipe box below for ingredient amounts and full recipe instructions.
- Toast the coconut (optional but recommended). Spread the sweetened shredded coconut in a dry skillet over low heat. Stir often until the flakes turn golden brown, about 3 to 4 minutes. Watch closely because coconut can go from golden to burned quickly. Set aside to cool.
- Make the coconut custard filling. Whisk together the sugar, cornstarch, and salt in a 1-quart saucepan. Slowly whisk in the half and half until smooth. Place over medium heat and cook, stirring constantly, until the mixture comes to a gentle boil. Let it bubble for about 2 minutes while continuing to stir.
Remove the pan from the heat. In a small bowl, lightly whisk the egg yolk. Add 1 teaspoon of the hot mixture to the yolk while whisking constantly. Continue adding a few more teaspoons, one at a time, to temper the yolk and bring it up to temperature gradually. This prevents the egg from scrambling.
Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, whisking constantly, for about 1 minute and 30 seconds until the custard thickens.
Remove from heat and stir in the vanilla, butter, and toasted coconut. Pour the filling into a 10-ounce ramekin.
- Make the meringue. In a small bowl, beat the reserved egg white and cream of tartar with an electric hand mixer on high speed until foamy. Add the sugar 1 teaspoon at a time, continuing to beat until stiff, glossy peaks form. Spoon the meringue over the filling and spread it all the way to the edges of the ramekin to create a seal.
- Bake. Preheat the oven to 350°F (177°C). Bake for 10 to 12 minutes until the meringue is golden brown. Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving. Sprinkle with extra toasted coconut if desired.
Cookie Dipping Sticks
These buttery shortbread sticks are optional but are a great way to add crunch to this crustless coconut cream pie. They’re based on our small batch shortbread cookie recipe, shaped into strips for dipping straight into the coconut custard.
Ingredients
- 4 tablespoons butter (¼ cup)
- 3 tablespoons, plus ¼ teaspoon sugar for topping
- ¼ teaspoon vanilla extract
- ½ cup all-purpose flour
Instructions
- Preheat oven to 325°F (165°C). Line a small baking sheet with parchment or a silpat.
- In a small bowl, beat together butter, sugar, and vanilla until creamy. Reserve the remaining ¼ teaspoon of sugar for topping.
- Mix in the flour until combined, then knead into a ball.
- Flatten dough to ¼ inch thick.
- Cut into 1-inch wide strips and place on the prepared baking sheet.
- Sprinkle the strips with the remaining ¼ teaspoon of sugar.
- Bake for 13 to 15 minutes until the edges are lightly golden.
- Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
Expert Tips
Temper the egg yolk slowly. Add the hot custard mixture to the yolk one teaspoon at a time while whisking constantly. Rushing this step can scramble the egg and leave you with a lumpy filling.
Stir the custard constantly while cooking. Cornstarch-thickened custards can stick to the bottom of the pan and scorch if left unattended, even for a few seconds. Keep your whisk moving the entire time.
Seal the meringue to the edges of the ramekin. Spread the meringue all the way to the rim so it touches the ramekin on every side. This prevents the meringue from shrinking or pulling away as it bakes.
Chill the pie completely before serving. The custard needs a full 2 hours in the refrigerator to set properly. Serving it early will give you a runny filling.
Toast the coconut in a dry skillet. Adding butter or oil causes uneven browning. A dry skillet over low heat gives you even, golden results. Watch closely because coconut can go from golden to burned in seconds.
Press plastic wrap directly onto the custard surface. If you’re not adding meringue right away, this prevents a skin from forming on top of the filling as it cools.
Troubleshooting
If your single serving coconut cream pie isn’t turning out quite right, here are fixes for common issues like lumpy custard, runny filling, or weeping meringue.
Why is my coconut cream pie filling lumpy?
The egg yolk was added too quickly to the hot mixture. To fix a lumpy filling, pour it through a fine mesh strainer into the ramekin to catch any cooked egg bits. Next time, add the hot mixture to the yolk one teaspoon at a time while whisking constantly.
Why is my coconut cream pie runny?
The custard either wasn’t cooked long enough or wasn’t chilled long enough. The filling should bubble for a full 2 minutes on the stove before you add the egg yolk. After assembling, refrigerate for at least 2 hours. If it’s still loose after chilling, it needed more time on the stove.
Why did my meringue shrink or pull away from the edges?
The meringue wasn’t sealed to the rim of the ramekin before baking. Spread it all the way to the edges so it touches the ramekin on every side. This anchors the meringue and prevents it from shrinking as it cools.
Why is my meringue weepy or watery on top?
The sugar wasn’t fully dissolved into the egg white before baking. Add it one teaspoon at a time and beat until the meringue feels completely smooth when rubbed between your fingers. Undissolved sugar draws moisture out of the meringue after baking, which causes the beading on top.
Why did my custard curdle?
The custard was cooked too long or at too high a heat after adding the egg yolk. Once you return the tempered yolk to the pan, cook for only about 1 to 2 minutes over medium-low heat. If it has already curdled, strain it through a fine mesh strainer. The texture won’t be as smooth but it will still taste good.
Frequently Asked Questions
Cover the pie and refrigerate. It’s best within 2 days. The meringue may soften slightly over time. Do not freeze coconut cream pie because the custard can separate and the meringue becomes spongy when thawed.
Yes. The custard filling is poured directly into a ramekin with no crust needed. If you prefer a crust, use a mini graham cracker crust or press a shortbread cookie into the bottom before adding the filling.
Double all the ingredients and use either two 10-ounce ramekins or one 5×5-inch baking dish. The bake time stays the same.
Coconut cream pie has a stovetop custard filling made with cornstarch, egg yolk, and dairy, then chilled. Coconut custard pie is baked in the oven with a filling that sets from eggs alone, similar to a flan. This recipe is a coconut cream pie.
Yes. Make the custard and meringue, bake, and refrigerate for up to 2 days. The meringue is best on the first day. If you’re using whipped cream instead, add it just before serving.
A 10-ounce ramekin. It’s the right size to hold the custard filling and meringue without overflowing.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve crustless coconut cream or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Coconut Cream Pie For One
Ingredients
For the filling
- 3 tablespoons sugar
- 1 ½ tablespoons cornstarch
- ⅛ teaspoon kosher salt
- 1 cup half and half
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ tablespoon salted butter
- ½ cup toasted coconut * see notes below
For the meringue
- 1 large egg white
- ⅛ teaspoon cream of tartar
- 2 tablespoons sugar
Instructions
Make the filling
- In a 1-quart saucepan, whisk together the sugar, cornstarch, and salt.
- Slowly whisk in the half and half until smooth with no lumps.
- Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Continue stirring for 2 minutes.
- Remove the pan from the heat. In a small bowl, lightly whisk the egg yolk.
- Add 1 teaspoon of the hot mixture to the egg yolk while whisking constantly. Repeat 4 to 5 more times, one teaspoon at a time, to temper the yolk.
- Pour the tempered yolk mixture back into the saucepan.
- Cook over medium-low heat, whisking constantly, for 1 to 2 minutes until the custard thickens and coats the back of a spoon.
- Remove from heat. Stir in the vanilla, butter, and toasted coconut.
- Pour the filling into a 10-ounce ramekin.
Make the meringue
- Preheat the oven to 350°F (177°C).
- In a small bowl, beat the egg white and cream of tartar with an electric hand mixer on high speed until foamy.
- Add the sugar 1 teaspoon at a time, continuing to beat until stiff, glossy peaks form and the sugar is fully dissolved.
- Spoon the meringue over the filling. Spread it all the way to the edges of the ramekin to create a seal.
Bake and chill
- Bake for 10 to 12 minutes until the meringue is golden brown.
- Let the pie cool to room temperature.
- Refrigerate for at least 2 hours before serving. Sprinkle with extra toasted coconut if desired.
Notes
- 4 tablespoons butter (¼ cup)
- 3 tablespoons, plus ¼ teaspoon sugar for topping
- ¼ teaspoon vanilla extract
- ½ cup all-purpose flour
- Preheat oven to 325°F (165°C). Line a small baking sheet with parchment or a silpat.
- In a small bowl, beat together butter, sugar, and vanilla until creamy. Reserve the remaining ¼ teaspoon of sugar for topping.
- Mix in the flour until combined, then knead into a ball.
- Flatten dough to ¼ inch thick.
- Cut into 1-inch wide strips and place on the prepared baking sheet.
- Sprinkle the strips with the remaining ¼ teaspoon of sugar.
- Bake for 13 to 15 minutes until the edges are lightly golden.
- Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made it for the second time using the shortbread crust in a mini pie dish. I used sweetened and unsweetened toasted coconut to cut the sweetness for me and topped it with sweetened whipped cream instead of the meringue.
Recipe is delicious both ways.
I’m so happy you enjoyed the pie, thank you so much for your feedback.