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 recipe box below for ingredient amounts and full recipe instructions.
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
Make the coconut filling - The filling comes together quickly and easily in a small saucepan on the stove.
- 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.
- 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.
- 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.
- 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.
- Remove from the heat and stir in vanilla, butter, and coconut. Pour into a ramekin.
Make the meringue
- Beat egg white and cream of tartar in a small bowl with an electric mixer on high speed until foamy.
- Beat in sugar, 1 teaspoon at a time; continue beating until stiff and glossy.
- Beat egg white and cream of tartar in a small bowl 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.
How To Make Cookie Sticks (optional)
Ingredients
- 4 tablespoons butter (1/4 cup)
- 3 tablespoons, plus 1/4 teaspoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 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
You don't have to toast the coconut for this recipe but I strongly encourage you to. Toasted coconut really adds depth and a lovely flavor to this pie.
You can purchase toasted coconut in the baking aisle of most grocery stores but it contains preservatives to keep it fresh. I love making my own, especially since it's so easy to do!
There are two ways to toast coconut; the oven and the stove. Since we're using such a small amount of coconut in this single serving recipe, I recommend using the stove.
When using the stove method, you have a little more control over the toasting of the coconut. Frequent stirring allows for more even toasting.
Stove Method (preferred)
* Place 1/2 cup of coconut in a medium sized skillet.
* Cook over low heat, stirring frequently until the flakes are mostly golden brown.
Oven Method
* Heat oven to 325 degrees F (165 degrees C).
* Spread coconut flakes on a baking sheet in a single layer and bake for 5-7 minutes.
Cover and store coconut cream pie in the refrigerator. It will keep well for 2 days.
For this easy coconut cream pie recipe, I use an 8-ounce ramekin which measures 4-inches by 2.5-inches. For best results, use a dish of similar size.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
What To Do With Leftover Ingredients
You might consider using any leftover ingredients from this 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!
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
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.
- Place 1/2 cup of coconut in a medium sized skillet.
- Cook over low heat, stirring frequently until the flakes are mostly golden brown.
- Heat oven to 325 degrees F (165 degrees C).
- Spread coconut flakes on a baking sheet in a single layer and bake for 5-7 minutes.
- 4 tablespoons butter (1/4 cup)
- 3 tablespoons, plus 1/4 teaspoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
-
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
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.
I love all your pne dish recipes
I would love to order your cookbook
I need the address Thank you
Thank you, Vickie. Here is a link to read more about our cookbook – https://onedishkitchen.com/ultimate-cooking-for-one-book-order-page/
Do you have a recipe for one dish pie crust?
Yes, we do – https://onedishkitchen.com/pie-crust-recipe/
This sounds delicious..
You state that a 5X5X2 dish may be used too but, will be thinner..
You, probably haven’t tried to increase quantities (this is onedish kitchen) but would it make sense to double ingredients for the 5X5X2 baking dish or settle for thinner??
TIA, Ross
Ross,
The ingredients in the filling can be doubled with success so you can go ahead and make this dessert in a larger dish if you’d like. The main reason I prefer this “pie” in the size ramekin I suggest is because the filling is deliciously rich and truly, the ramekin size of this pie is more perfect for serving one person.