Coconut Cream Pie Dip


  1. ¾ cup sugar
  2. ¼ cup cornstarch
  3. 2 cups half and half
  4. 4 egg yolks
  5. 3 Tablespoons butter
  6. 1¼ cup shredded sweetened coconut
  7. 1½ teaspoons vanilla extract
  8. 8 oz. cool whip, thawed to room temperature

toasted coconut


  1. In medium sauce pan, combine sugar and cornstarch. Add half and 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.
  2. Pour into medium bowl, cover with saran wrap directly on the filling itself to avoiding a sticky film on top. Let sit until cool.
  3. Once completely cool, stir in thawed cool whip and serve with graham crackers, vanilla wafers, teddy grahams.


Recipe adapted from