Coconut Cream Pie For One

An easy single serving coconut cream pie recipe featuring a rich custard filling and topped with an simple meringue topping. Made with just one egg and plenty of toasted coconut, it's the perfect dessert for one!

This easy coconut cream pie recipe is one of my favorite dessert recipes here at One Dish Kitchen. I love a good coconut cream pie and a single serving version has been on my list of recipes to make for quite a while.

Why This Recipe Works

This is a crustless coconut cream pie. Instead of using a traditional pie crust, I used my shortbread cookie recipe to make shortbread cookie "sticks". I shaped the cookie dough into strips instead of balls which made them perfect for dipping into the coconut custard.

This is by far my favorite way to enjoy a coconut cream pie. The buttery shortbread sticks are the perfect addition and the pie crust is most definitely not missed.

I decided to go with a crustless coconut cream pie because I just wasn't satisfied with the texture of the crust when using a ramekin to hold the custard. While this dessert is the perfect size for one person to enjoy, the ramekin is just too small to hold a decent-tasting crust.

In addition to the ramekin, I also tested this recipe with the 5-inch baking dish that I use so often in our recipes. I made the pie with the traditional crust and the crust worked well here. However, the coconut custard layer was quite thin because of the larger dish.

To me, a thick and rich coconut cream pudding is more important than the crust. This is why I decided to forego the crust and make this dessert in a ramekin.

If you would like to use a crust for your coconut cream pie, I would suggest using the pie crust from our pecan pie recipe and making it in a 5-inch baking dish or a dish of similar size. Just a reminder though, the filling will be thinner and the layer of meringue will also be thinner.

Ingredient Notes

See below for ways to use leftover ingredients.

For the filling

• Sweetened shredded coconut: I recommend taking a few minutes to toast the coconut for best flavor.
• Sugar: Just 3 tablespoons of sugar sweeten the filling perfectly.
• Cornstarch and an egg yolk: These ingredients thicken the pie filling. Use the leftover egg white in the meringue topping.
• Salt: A bit of salt adds flavor.
• Half and half: I find half and half to be the perfect choice of a milk in this recipe. Cream will work but it will yield a thicker custard and whole milk will yield a thinner custard.
• Vanilla extract: Adds great flavor.
• Butter: Salted butter adds richness.

For the meringue

• Egg white and cream of tartar: When whipped, these ingredients become soft and fluffy.
• Sugar: Sweetens the meringue.

How To Make This Recipe

See the recipe box below for ingredient amounts and full recipe instructions.

Make the coconut filling - The filling comes together quickly and easily in a small saucepan on the stove.

1. Toast the coconut following either of the toasting methods described in the FAQ section and in the recipe box below. Set the toasted coconut aside.
2. In a small saucepan, combine the sugar, cornstarch, and salt. Stir in half & half until smooth. Cook over medium heat and bring to a gentle boil, stirring frequently for 2 minutes.
3. Remove the pan from the heat. Separate the egg white from the egg yolk and place them in two separate bowls (you will use the egg yolk now and the egg white for the meringue). You will need to temper the egg yolk. Tempering means adding a hot liquid to eggs. If you simply combine the two, you'll end up with a cooked egg. The goal is to slowly bring up the temperature of the egg gradually. To temper the egg yolk, stir a small amount of the hot filling into the egg yolk, whisking constantly. Continue to very slowly add the hot custard filling into the bowl with the egg yolk while continuously whisking. Be sure to keep the egg moving so that it doesn't scramble.
4. Return the filling to the pan and reduce the heat to medium-low. Whisk and stir for 1 minute and 30 seconds. If you cook for a longer period of time, the custard will become thick and will curdle. Be sure to set a timer or watch a clock closely.
5. Remove from the heat and stir in vanilla, butter, and coconut. Pour into a ramekin.

Make the meringue

1. Beat egg white and cream of tartar in a small bowl with an electric mixer on high speed until foamy.
2. Beat in sugar, 1 teaspoon at a time; continue beating until stiff and glossy.
3. Beat egg white and cream of tartar in a small bowl with an electric mixer on high speed until foamy.
4. Beat in sugar, 1 teaspoon at a time; continue beating until stiff and glossy.
5. Spoon onto pie filling. Spread evenly over filling.
6. Bake for 10-12 minutes in a preheated 350 degree F (177 degrees C), until browned.
7. Top with any remaining coconut, if desired and chill for a minimum of 2 hours before enjoying.

How To Make Cookie Sticks (optional)

Ingredients

• 4 tablespoons butter (¼ cup)
• 3 tablespoons, plus ¼ teaspoon sugar
• ¼ teaspoon vanilla extract
• ½ cup all-purpose flour

Instructions

• Heat oven to 325 degrees F (165 degrees C). Line a small baking sheet with parchment paper or silpat lining.
• In a small mixing bowl, beat butter, 3 tablespoons of sugar, and vanilla together with a hand mixer until creamy.
• Add flour and beat until well mixed.
• Knead mixture 3 to 4 times until dough forms a ball. Gently press down on the dough with the palm of your hand or use a rolling pin so that the dough flattens to about ¼-inch thickness.
• Slice the dough into 1-inch strips and sprinkle ¼ teaspoon of sugar evenly over each of the cookies. Transfer to a baking sheet and bake for 13-15 minutes.
• Remove cookies from the oven and let cool on baking sheet for 5 minutes. Transfer cookies to a cooling rack and cool completely for 10 minutes.

Expert Tips

• Make sure to temper the eggs following the instructions in the recipe.
• Be sure to follow this recipe closely and don't overcook the coconut pudding.
• Half and half to be the perfect choice of a milk in this recipe. Cream will work but it will yield a thicker custard and whole milk will yield a thinner custard.
• If you love coconut cream pie with a crust, consider adding a soft cookie to the bottom of your ramekin.
• You can use whipped cream as a pie topping instead of the meringue, if you'd like. Just be sure to place the pie in the refrigerator to chill before adding the whipped cream.

Frequently Asked Questions

What To Do With Leftover Ingredients

You might consider using any leftover ingredients from this mini coconut cream pie recipe in any of these single serving recipes:

Click on the recipe title to go straight to the recipe.

• Coconut - Small Batch Coconut Macaroons, Coconut Ice Cream, Cowboy Cookies, Mocha Oatmeal Bowl
• Half & Half: Potato Soup, White Queso, Butternut Squash Soup, Lemon Scones
• Cornstarch: Banana Cream Pie, Vanilla Pudding, Butterscotch Pudding
• Cream of Tartar: Lemon Meringue Pie, Meringues, Snickerdoodles

Other Mini Pie Recipes

If you like this mini coconut cream pie recipe, you might also like to try any of these pie recipes:

• Key Lime Pie For One
• Pumpkin Pie For One
• Lemon Meringue Pie For One
• Peanut Butter Pie For One
• Sweet Potato Pie For One
• Banana Cream Pie

If you’ve tried this crustless coconut cream pie 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

An easy single serving coconut cream pie recipe featuring a rich custard filling and topped with an simple meringue topping. Made with just one egg and plenty of toasted coconut, it's the perfect dessert for one!

5 from 2 votes

Print Pin Rate

See the post above for expert tips,

FAQs and ways to use leftover ingredients.

Prep Time: 5 minutes

Cook Time: 10 minutes

Chill: 2 hours

Total Time: 2 hours 15 minutes

Course: Dessert

Cuisine: American

Servings: 1 serving

Calories: 781kcal

Author: Joanie Zisk

Equipment

• 8-ounce ramekin
• 1-quart saucepan
• Electric hand mixer

Ingredients

For The Filling

• ▢ 3 tablespoons sugar
• ▢ 1 ½ tablespoons cornstarch
• ▢ ⅛ teaspoon kosher salt
• ▢ 1 cup half and half (or whole milk)
• ▢ 1 large egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ ½ tablespoon salted butter
• ▢ ½ cup toasted coconut

For The Meringue

• ▢ 1 large egg white
• ▢ ⅛ teaspoon cream of tartar
• ▢ 2 tablespoons sugar

US Customary - Metric

Instructions

To Make The Filling

• In a 1-quart saucepan, combine the sugar, cornstarch, and salt. Stir in half & half until smooth. Cook over medium heat and bring to a gentle boil, stirring frequently for 2 minutes.
• Remove the pan from the heat. Separate the egg white from the egg yolk and place them in two separate bowls (you will use the egg white for the meringue). Stir 1 teaspoon of the hot filling into the bowl with the egg yolk, whisking constantly. Continue to very slowly add the hot custard filling into the bowl, a teaspoon or two at a time while continuously whisking. Be sure to keep the egg moving so that it doesn’t scramble.
• Return the filling to the pan and reduce the heat to medium-low. Whisk and stir for 1 minute and 30 seconds.
• Remove from the heat and stir in vanilla, butter, and coconut. Pour into a ramekin or other small baking dish.

To Make The Meringue

• Beat egg white and cream of tartar with an electric mixer on high speed until foamy.
• Beat in sugar, 1 teaspoon at a time; continue beating until stiff and glossy.
• Spoon onto pie filling. Spread evenly over filling.
• Bake for 10-12 minutes in a preheated 350 degree F (177 degrees C), until browned.
• Top with any remaining coconut, if desired and chill for a minimum of 2 hours before enjoying.

Notes

Expert Tips

• Make sure to temper the eggs following the instructions in the recipe.
• Be sure to follow this recipe closely and don't overcook the coconut pudding.
• Half and half to be the perfect choice of a milk in this recipe. Cream will work but it will yield a thicker custard and whole milk will yield a thinner custard.
• If you love coconut cream pie with a crust, consider adding a soft cookie to the bottom of your ramekin.
• You can use whipped cream as a pie topping instead of the meringue, if you'd like. Just be sure to place the pie in the refrigerator to chill before adding the whipped cream.

TO TOAST COCONUT

Stove Method (preferred)

1. Place ½ cup of coconut in a medium sized skillet.
2. Cook over low heat, stirring frequently until the flakes are mostly golden brown.

Oven Method

1. Heat oven to 325 degrees F (165 degrees C).
2. Spread coconut flakes on a baking sheet in a single layer and bake for 5-7 minutes.

To Make Shortbread Cookie "Sticks" 

As shown in the photos

Ingredients

•    4 tablespoons butter (¼ cup)
•    3 tablespoons, plus ¼ teaspoon sugar
•    ¼ teaspoon vanilla extract
•   ½ cup all-purpose flour

Instructions

• Heat oven to 325 degrees F (165 degrees C). Line a small baking sheet with parchment paper or silpat lining.
• In a small mixing bowl, beat butter, 3 tablespoons of sugar, and vanilla together with a hand mixer until creamy.
• Add flour and beat until well mixed.
• Knead mixture 3 to 4 times until dough forms a ball. Gently press down on the dough with the palm of your hand or use a rolling pin so that the dough flattens to about ¼-inch thickness.
• Slice the dough into 1-inch strips and sprinkle ¼ teaspoon of sugar evenly over each of the cookies. Transfer to the baking sheet and bake for 13-15 minutes.
• Remove cookies from the oven and let cool on baking sheet for 5 minutes. Transfer cookies to a cooling rack and cool completely for 10 minutes.

Nutrition Facts

Coconut Cream Pie For One

Amount Per Serving (1 serving)

Calories 781 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 34g213%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 285mg95%

Sodium 216mg9%

Potassium 204mg6%

Carbohydrates 89g30%

Fiber 4g17%

Sugar 72g80%

Protein 12g24%

Vitamin A 420IU8%

Vitamin C 1mg1%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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.

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