Homemade Classic Coconut Cream Pie (Easy Recipe)
This is the best Coconut Cream Pie recipe! With a perfect blend of toasted coconut, creamy custard, and light whipped topping, this dessert is not only a flavor sensation but also a breeze to make. Perfect for any occasion, from grand celebrations to intimate sunsets.
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Why you will love making this Coconut Cream Pie Recipe
- Each and every bite is filled with toasted coconut crunch, creamy custard, and light whipped topping. The blend of rich coconut milk and vanilla extract creates a burst of flavor, sitting perfectly on top of a buttery, crisp pie crust; it’s a coconut lovers dream.
- We made the filling and topping for this recipe 100% from scratch. No store-bought vanilla pudding or frozen whipped topping!
- Does making a coconut cream pie seem a little daunting to make? Don’t worry! Our step-by-step guide makes sure bakers of all levels can craft this pie with ease. And for those in a rush, we use a store-bought pie crust that works wonders.
- From birthdays to BBQs, this pie fits right in. Its elegant flair suits grand celebrations, while its homey taste shines in casual get-togethers.
- It’s not just about the taste though; it’s about the memories you create. Whether it’s a shared slice during a sunset or a surprise treat for a friend, this pie adds a special touch to any moment.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Coconut Cream Pie with Step-by-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Blind Baking the Pie Crust
Start by blind baking your pie crust. This step ensures a firm and crisp foundation for your creamy coconut custard.
Follow your chosen pie crust recipe for a super flaky pie crust, or use a grocery store bought crust, and don’t forget to use pie weights for an even bake.
Toasting the Coconut
For the toasted coconut, preheat your oven to 350°F/175°C. Take your flaked coconut and spread it evenly onto a rimmed baking sheet.
When the edges turn a light golden brown after approximately 7 – 9 minutes, you know it’s ready. This process enriches the coconut’s flavor and adds a delightful crunch.
Creamy Pie Filling
In a medium bowl, mix the coconut milk and half-and-half, and then add the egg yolks to achieve a smooth consistency (why not make meringues with the egg whites?). As you combine these ingredients, the essence of coconut and the richness of the egg yolks create the base for your pie filling.
Next, in a heavy-bottomed medium saucepan, add the sugar and cornstarch over low-medium heat. As it warms, slowly pour your coconut and egg mixture, whisking continuously. The key is consistency and patience.
After your custard boils for one minute, remove the saucepan from the heat and stir in the butter, coconut, vanilla, and a hint of salt.
Pour the coconut cream pie filling into your pie shell, let it settle, and chill for optimal flavor infusion. It needs at least an hour to chill, but we prefer overnight.
Whipping Up the Cream
For a fluffy homemade whipped cream topping, use a hand or stand mixer with the whisk attachment to whip the heavy whipping cream, sugar, and vanilla extract until you achieve medium stiff peaks.
These peaks hold their shape softly, offering both structure and creaminess. Top your coconut custard with the sweetened whipped cream, and for a final touch, sprinkle your toasted coconut on top of the pie. Your coconut cream pie is now ready to serve!
Recipe Notes and Expert Tips
- Shredded coconut: We use sweetened shredded coconut, however, unsweetened would be perfect as well. Whether you opt for sweetened coconut or unsweetened coconut flakes, ensure freshness. Fresh coconut plays a pivotal role in enhancing the coconut flavor of your pie. Double-check the expiration date if you’re unsure!
- Pie crust: While a homemade crust offers an authentic touch, a refrigerated pie crust can save time. If you’re feeling adventurous, a graham cracker crust can also add a unique twist to your delicious pie. Be sure to check out our perfect homemade pie crust recipe!
- Gluten-free: To make this pie gluten-free, simply make or buy a gluten-free pie crust. Easy!
- Perfect custard consistency: Remember, patience is crucial when cooking your custard. Too quick, and it might not set properly. Too slow, and it could become too thick. Achieving the right balance is key for that silky, smooth texture.
- Customizing your pie: For those who love an extra burst of flavor, adding coconut extract can really bring out the coconut profile of your pie. Alternatively, a meringue topping instead of whipped cream can offer a different texture and taste experience. We also enjoy a little shaved chocolate on top for extra indulgence.
How to Store Leftover Pie
Once you’ve had a serving of coconut cream pie, storing any leftovers properly is essential to retain that fresh taste.
Make sure your pie is covered with plastic wrap or placed in an airtight container, and then refrigerate it. An airtight container keeps the pie filling fresh and prevents the crust from becoming soggy.
A homemade coconut cream pie stored in the refrigerator will remain fresh for up to 3-4 days.
While freezing might seem like a good idea, it can change the texture of your creamy coconut custard.
However, if you still choose to freeze your pie, open and freeze it first overnight and then wrap it tightly in both plastic wrap and aluminum foil. When you’re ready to enjoy it again, thaw the pie in the refrigerator for several hours or overnight for best results.
What to Serve with this Coconut Pie Recipe
Yes, this delicious coconut cream pie is good enough to eat on its own, but why not pair it with these tasty ideas?
Drink Pairings
A refreshing glass of cold milk or a warm cup of tea can complement the rich flavors of the coconut pie. For a tropical twist, consider serving it with a cold piña colada or our fruity Pineapple Tequila Cocktail.
Light Sides for Balance
Because coconut cream pie is rich and creamy, pairing it with lighter, fruit-based sides can be delightful. Consider a fruit salad or a scoop of raspberry sorbet to add a tangy contrast.
Chocolaty Complements
For those who love the classic combination of chocolate and coconut, serve your slice of pie with a drizzle of chocolate sauce. The bittersweet notes of chocolate perfectly contrast the sweet and creamy flavors of the pie.
Serving for Special Occasions
If you’re presenting this pie at a special event or dinner, pair it with other classic desserts for a lavish spread.
Think along the lines of a lemon pie, white chocolate mousse, or a rich cheesecake. These desserts, combined with your coconut cream pie, have a variety of flavors and textures. There’s definitely something for everyone!
More Pie recipes for you to try
If you’ve enjoyed our easy coconut cream pie, then why not try one of our other favorite pies?
Homemade Classic Coconut Cream Pie (Easy Recipe)
Ingredients
- 1 9" Pie Crust
For the Toasted Coconut
- 1½ cup Sweetened shredded coconut
For the Pie Filling
- 1½ cup coconut milk
- 1½ cup half and half
- 4 large egg yolks
- ¾ cup sugar
- 4 tablespoons cornstarch
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Whipped Cream
- 1½ cup cold heavy cream or heavy whipping cream
- 3 tablespoons confectioners sugar
- ¾ teaspoon vanilla extract or vanilla bean paste
Instructions
- Blind bake your pie crust according to the instructions.1 9" Pie Crust
For the Toasted Coconut
- Preheat your oven to 350°F/175°C. Evenly spread the flaked coconut onto a rimmed baking sheet. Place it in the oven until it has just started to turn brown, approximately 7 – 9 minutes; then set aside.1½ cup Sweetened shredded coconut
For the Pie Filling
- In a bowl or measuring cup, combine the coconut milk and half-and-half. Add the egg yolks and whisk the mixture together with the milks. Set this mixture aside.1½ cup coconut milk, 1½ cup half and half, 4 large egg yolks
- Next, take a heavy-bottomed saucepan and place it over medium-low heat. Add the sugar and cornstarch to the saucepan. Whisk the egg and milk mixture once more and then slowly pour it into the saucepan with the sugar and cornstarch, making sure to whisk constantly as you do so.¾ cup sugar, 4 tablespoons cornstarch
- Allow the custard mixture to come to a boil while still stirring continuously. Once it reaches a boil, switch from the whisk to a rubber spatula or a wooden spoon and continue stirring constantly. Let it boil for one minute.
- Remove the saucepan from the heat and add the butter, coconut, vanilla, and salt to the custard mixture. Now, spread the custard into a pie crust. Cover it lightly with plastic wrap and chill it in the refrigerator for a minimum of an hour, but preferably overnight.1 tablespoon butter, 1 teaspoon vanilla extract, ¼ teaspoon salt
For the Whipped Cream
- To prepare the whipped cream, take either a hand mixer or a stand mixer equipped with a whisk attachment. On medium-high speed, whip the heavy cream, sugar, and vanilla extract together until you achieve medium peaks, which typically takes around 3-4 minutes. Medium peaks have a consistency that falls between soft/loose peaks and stiff peaks, making them ideal for topping and piping onto the pie.1½ cup cold heavy cream or heavy whipping cream, 3 tablespoons confectioners sugar, ¾ teaspoon vanilla extract or vanilla bean paste
- Afterward, spread or pipe the whipped cream on top of the coconut custard and refrigerate the pie until you are ready to serve it. When it's time to serve, add toasted coconut on top for a tasty finishing touch.
Notes
- Shredded coconut: We use sweetened shredded coconut, however, unsweetened would be perfect as well. Whether you opt for sweetened coconut or unsweetened coconut flakes, ensure freshness. Fresh coconut plays a pivotal role in enhancing the coconut flavor of your pie. Double-check the expiration date if you’re unsure!
- Pie crust: While a homemade crust offers an authentic touch, a refrigerated pie crust can save time. If you’re feeling adventurous, a graham cracker crust can also add a unique twist to your coconut cream pie. Be sure to check out our perfect homemade pie crust recipe!
- Perfect custard consistency: Remember, patience is crucial when cooking your custard. Too quick, and it might not set properly. Too slow, and it could become too thick. Achieving the right balance is key for that silky, smooth texture.
- Customizing your pie: For those who love an extra burst of flavor, adding coconut extract can really bring out the coconut profile of your pie. Alternatively, a meringue topping instead of whipped cream can offer a different texture and taste experience. We also enjoy a little shaved chocolate on top for extra indulgence.
- Storage: A homemade coconut cream pie stored in an airtight container in the refrigerator will remain fresh for up to 3-4 days.
- Freeze: While freezing might seem like a good idea, it can change the texture of your creamy coconut custard. However, if you still choose to freeze your pie, open freeze it first overnight and then wrap it tightly in both plastic wrap and aluminum foil. When you’re ready to enjoy it again, thaw the pie in the refrigerator for several hours or overnight for best results.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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I love this recipe so much I’ve made it 3 different ways in the last few months: with coconut extract, with meringue and with whipped cream. I can’t decide which way I like it best, because they’re all so good.
Wow, your creativity knows no bounds! It’s wonderful that each variation brings its own unique goodness. Thank you for sharing your experience!
I’ve been making this often for family dinners since finding your recipe. It’s so easy and everyone loves it.
So glad it has become a staple for your family dinners! Happy cooking!
I loved how easy it is to make this recipe. Not only that, it tastes so goood too! I really like most the flavor combination of coconut milk and the vanilla extract — really a game changer for this one! Thanks for sharing your recipe 🙂 (already on my list of my favorite pies)
I’m so glad you enjoyed the recipe! 😊 The combination of coconut milk and vanilla extract does add a great twist, doesn’t it?
I’m usually a fruit pie person vs cream pie but this coconut pie may have changed my mind on that! It’s so incredibly creamy and luscious while not being overly sweet.
Thank you for your wonderful comment! It’s a great dessert for both fruit and cream pie lovers, as it has a balance of sweetness and texture.
This coconut cream pie was heavenly! The toasted coconut blended perfectly with the creamy custard. Love it! Making this again soon when my folks come to visit!
I’m overjoyed to hear that you found the coconut cream pie heavenly! It sounds like a wonderful treat for when your folks come to visit.
The pie was great. The recipe instructions call for butter and vanilla in the custard but neither ingredient are listed in the filling section. So, I added 1.5 tbs butter and 1/2 tsp vanilla. I altered the method once the custard is hot and ready to pour. I cooled the custard in an ice bath while stirring like when I make yogurt. The idea was to maintain the beautiful crust I baked. I reserved some of the toasted coconut for garnish. Truly excellent for 3 days
Many thanks for pointing out the error, I’ve fixed it now, but genuinely appreciate that you told me, I always love it when someone helps out like this. I’m really pleased that your improvisation worked and you enjoyed the pie!
This is a coconut lover’s dream come true! The cream pie is creamy and has that toasty crunch goodness that I really love. Will make this again for our next potluck.
I’m glad that you want to make this again for your next potluck, Carrie. I’m sure it will be a hit!