Introduction

This Coconut Cream Pie is a rich and creamy dessert that perfectly balances tropical coconut flavor with a smooth, velvety filling. Made from scratch with a tender pie crust and a luscious coconut custard, it’s a delightful treat for any occasion.

The Best Coconut Cream Pie Recipe - Recipe Image

Ingredients

One 9-inch homemade pie crust or pre-made crust
One 13.5 fl oz can coconut milk
Half and Half, enough to make 3 cups combined with the coconut milk (about 1 1/2 cups)
4 egg yolks (beaten slightly)
3/4 cup white sugar
1/3 cup corn starch
1/4 teaspoon salt
1 tablespoon butter
2 teaspoons vanilla extract
1 1/2 cups shredded sweetened coconut

Instructions

Step 1: Place the whole can of coconut milk into a large measuring cup. It will measure a little over 1 1/2 cups. Pour the Half and Half on top until you reach the 3 cup measurement. Stir to combine.
Step 2: Transfer the coconut and Half and Half mixture into a medium heavy saucepan. Add the beaten egg yolks, sugar, salt, and corn starch. Whisk everything together to combine.
Step 3: Set the saucepan on low heat and whisk constantly. Be patient as it takes about 15 minutes to thicken. You’ll notice a slight resistance when stirring as the mixture thickens.
Step 4: Continue whisking until the mixture boils and thick bubbles form on the surface. Whisk faster for about a minute. Remove from heat, then stir in the vanilla, butter, and shredded coconut.
Step 5: Pour the hot pudding into the pie crust, filling it to the brim. Press a piece of plastic wrap onto the pudding surface to prevent a skin from forming. Refrigerate for about 4 hours until set.
Step 6: Before serving, top the pie with homemade whipped cream or Cool Whip as desired.

Tips & Variations

Use freshly shredded coconut instead of sweetened shredded coconut for a more natural coconut flavor.
Chill your pie crust before filling to prevent sogginess.
Add toasted coconut flakes on top for extra texture and a toasted aroma.
For a dairy-free version, substitute half and half with full-fat coconut milk or another non-dairy milk.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep the pie tightly wrapped or in a pie storage container to protect it from absorbing refrigerator odors. For best texture, consume within the first 2 days. Reheat is not recommended, but serve chilled for optimal flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned evaporated milk instead of Half and Half?

Evaporated milk can be used but it will change the creaminess and flavor slightly. Half and Half helps achieve the rich texture needed for a creamy custard.

Why do I need to press plastic wrap directly on the pudding?

Pressing plastic wrap onto the surface prevents a skin from forming on top of the pudding as it cools, ensuring a smooth, creamy texture.

The Best Coconut Cream Pie Recipe

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4.7 from 89 reviews

This rich and creamy Coconut Cream Pie features a luscious coconut-infused custard nestled in a flaky homemade or store-bought pie crust. Made with a combination of coconut milk and half and half, the custard is thickened gently on the stovetop to achieve the perfect silky texture. Sweetened shredded coconut adds delightful texture and flavor, making this dessert a tropical favorite perfect for any occasion.

Author: Stella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 4 hours 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pie Crust

One 9-inch homemade pie crust or pre-made crust

Custard Filling

1 (13.5 fl oz) can coconut milk
Half and Half, enough to make 3 cups combined with coconut milk (about 1 1/2 cups)
4 egg yolks, beaten slightly
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 tablespoon butter
2 teaspoons vanilla extract
1 1/2 cups shredded sweetened coconut

Topping

Homemade whipped cream or Cool Whip, to top

Instructions

Prepare coconut mixture: Place the entire can of coconut milk into a large measuring cup; it will measure slightly more than 1 1/2 cups. Add half and half to the cup until the total liquid reaches 3 cups. Stir well to combine.
Combine custard ingredients: Pour the coconut milk and half and half mixture into a medium heavy metal saucepan. Add the beaten egg yolks, sugar, salt, and cornstarch. Whisk continuously to blend all ingredients thoroughly before heating.
Cook custard carefully: Place the saucepan over low heat. Keep whisking slowly and continuously to prevent the eggs from scrambling. Be patient as this process can take up to 15 minutes. The mixture will gradually thicken and you will feel resistance on the whisk.
Bring custard to a boil: Continue whisking until the custard just begins to boil and forms thick bubbles on the surface. Once boiling, whisk briskly for about one more minute to ensure proper thickening, then immediately remove from heat.
Finish custard filling: Stir in the vanilla extract, butter, and shredded sweetened coconut until evenly incorporated.
Fill pie crust and chill: Pour the hot custard filling into the prepared pie crust until filled to the brim. Press a piece of plastic wrap gently onto the surface of the custard to prevent a skin from forming. Refrigerate the pie for about 4 hours to set.
Serve: Before serving, top the pie with homemade whipped cream or Cool Whip as desired for a creamy finishing touch.

Notes

Whisking constantly over low heat is critical to avoid lumps or curdling in the custard.
Pressing plastic wrap directly onto the custard surface helps keep the texture smooth by preventing a skin from forming.
For best flavor, chill the pie thoroughly to allow the custard to set completely.
Using sweetened shredded coconut balances the richness of the custard, but unsweetened can be used for less sweetness.
The pie crust can be homemade or store-bought for convenience.
This custard can be made a day ahead and stored refrigerated before filling the crust.

Keywords: Coconut Cream Pie, Coconut Pie, Cream Pie, Custard Pie, Coconut Dessert, Homemade Pie