Coconut Cream Pie Dip

Submitted by Bill Stalder

Coconut Cream Pie Dip


  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 cups half & half
  • 4 egg yolks
  • 3 Tbsps. butter
  • 1 1/4 cup shredded, sweetened coconut
  • 1 1/2 tsp. vanilla extract
  • 8 oz. Cool Whip thawed to room temperature
  • Toasted coconut


  • In a medium sauce pan, combine sugar and cornstarch. Add half & half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, coconut and vanilla. Pour into medium bowl, cover with saran wrap directly on the filling itself to avoid a sticky film on top. Let sit to cool. Once completely cool, stir in thawed Cool Whip. Top with toasted coconut and serve with graham crackers, vanilla wafers, or Teddy Grahams.