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A single serving coconut cream pie in a ramekin topped with coconut shavings next to a floral cloth napkin and a shortbread cookie with a dessert glass of shortbread cookies in the background.
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4.89 from 9 votes

Coconut Cream Pie For One

This coconut cream pie for one is a crustless single serving dessert with a thick, toasted coconut custard filling and golden meringue topping, baked in a ramekin.
Prep Time10 minutes
Cook Time20 minutes
Chill2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: coconut, coconut cream pie, cream pie, crustless coconut cream pie, mini coconut cream pie, pie
Servings: 1 serving
Author: Joanie Zisk

Equipment

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
US - Metric

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

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.
 
How To Toast Coconut:
Toast the sweetened shredded coconut in a dry skillet over low heat, stirring often, until golden brown, about 3 to 4 minutes. Or spread it on a small baking sheet and bake at 325°F for 5 to 7 minutes, watching closely. Reserve about 1 tablespoon of toasted coconut for the topping before adding the rest to the custard. Toasting is optional but adds a deeper, nuttier coconut flavor.
 
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
  1. Preheat oven to 325°F (165°C). Line a small baking sheet with parchment or a silpat.
  2. In a small bowl, beat together butter, sugar, and vanilla until creamy. Reserve the remaining ¼ teaspoon of sugar for topping.
  3. Mix in the flour until combined, then knead into a ball.
  4. Flatten dough to ¼ inch thick.
  5. Cut into 1-inch wide strips and place on the prepared baking sheet.
  6. Sprinkle the strips with the remaining ¼ teaspoon of sugar.
  7. Bake for 13 to 15 minutes until the edges are lightly golden.
  8. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.

Nutrition

Serving: 1serving | Calories: 781kcal | Carbohydrates: 89g | Protein: 12g | Fat: 49g | Saturated Fat: 34g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 285mg | Sodium: 216mg | Potassium: 204mg | Fiber: 4g | Sugar: 72g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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