Cleveland Cooks: Crunchy Cream Pie

Cleveland Cooks: Crunchy Cream Pie

AKRON, OH (WOIO) - A chef with the Firestone Country Club shared the recipe for Crunchy Cream Pie.


  • 3 cups half and half
  • 1 cup sugar
  • 2 tablespoons butter
  • 2 eggs
  • 3 Tbsp cornstarch
  • 2 tsp vanilla extract
  • Dash of salt
  • 1 baked graham cracker pie crust
  • 6 oz ready-to-whip topping


  • 1 cup toasted coconut
  • ¼ cup sugar
  • 1 cup chopped and toasted pecans
  • 1 flour-based piecrust, baked and chopped fine
  • Cinnamon, to taste
  • Mix all ingredients to create topping


  • Combine ½ cup sugar with the cornstarch and mix well.
  • Add 2 eggs, 2 tsp vanilla extract and a dash of salt to the sugar mixture and blend well to remove all lumps.
  • Put the half and half into a pot with ½ cup sugar and heat to a simmer.
  • Add the egg mixture to the simmering milk and whip until the mixture is thick and starts to bubble.
  • Remove from the heat and stir the butter into the mixture.
  • Pour directly into a graham cracker pie crust.
  • Cool the pies for six hours and top with whipped cream and topping mixture.

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