Introduction

This coconut cream pie is a rich and creamy dessert that perfectly balances tropical flavors with a smooth, luscious filling. Made with a blend of coconut milk and half-and-half, it’s a delightful treat that’s sure to impress your family and friends.

The Best Coconut Cream Pie Recipe - Recipe Image

Ingredients

One nine-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. Pour the half and half into the same measuring cup on top of the coconut milk until you reach the 3 cup measurement. Stir to combine the half and half and coconut milk.
Step 2: Pour the coconut and half and half mixture into a medium-sized heavy metal saucepan. Add the beaten egg yolks, sugar, salt, and corn starch to the pan as well. Whisk to combine thoroughly.
Step 3: Place the pan on low heat and slowly whisk the mixture. Continue whisking patiently for up to 15 minutes as it thickens. Do not increase the heat. You will notice slight resistance on the whisk as the pudding begins to thicken.
Step 4: Keep whisking until the pudding reaches a boil and thick bubbles form on the surface like little volcanoes. Whisk faster for one minute, then remove the pan from heat. Stir in vanilla extract, butter, and shredded coconut until well combined.
Step 5: Pour the hot pudding into the pie crust, filling it to the brim. Cover the surface of the pudding with plastic wrap, pressing it gently to prevent a skin from forming. Refrigerate the pie for about 4 hours until set.
Step 6: Before serving, top the pie with homemade whipped cream or Cool Whip for added richness and presentation.

Tips & Variations

Use fresh shredded coconut for a more intense coconut flavor and texture.
To make the pie crust extra flaky, chill it well before baking and avoid overworking the dough.
For a lighter version, use light coconut milk and low-fat half and half.
Add a sprinkle of toasted coconut on top of the whipped cream for added crunch and decoration.

Storage

Store the coconut cream pie covered in the refrigerator for up to 3 days. Reheat is not recommended as it may affect the texture of the filling. For best results, enjoy the pie chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pre-made pie crust?

Yes, a pre-made crust works perfectly and saves time. Just make sure to bake or prepare it according to package instructions before adding the filling.

How do I prevent the pudding from forming a skin?

Pressing plastic wrap directly onto the surface of the warm pudding before chilling helps prevent a skin from forming as it cools.

The Best Coconut Cream Pie Recipe

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5 from 101 reviews

This delicious Coconut Cream Pie features a rich and creamy homemade coconut custard filling made from coconut milk, half and half, egg yolks, and shredded sweetened coconut, all set in a buttery pie crust. The filling is gently cooked on the stovetop to a silky pudding consistency and chilled to perfection, then topped with whipped cream for a classic dessert that’s perfect for any occasion.

Author: Stella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Crust

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

Filling

1 (13.5 Fl Oz) can coconut milk
Half and Half – about 1 1/2 cups (to make 3 cups combined with coconut milk)
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

Topping

Homemade whipping cream or Cool Whip (optional)

Instructions

Combine liquids: Place the entire can of coconut milk into a large measuring cup. It should measure a little over 1 1/2 cups. Pour half and half into the same measuring cup on top of the coconut milk until the total liquid reaches 3 cups. Stir to combine thoroughly.
Mix and cook custard: Pour the coconut milk and half and half mixture into a medium heavy metal saucepan. Add the beaten egg yolks, sugar, salt, and corn starch to the pan and whisk until fully combined. Place the saucepan over low heat. Slowly whisk the mixture continuously; this process will take about 15 minutes. The mixture will gradually thicken, so maintain careful whisking to prevent lumps. Do not increase the heat.
Bring to boil and finish filling: Continue whisking until the custard reaches a boil, characterized by thick bubbles rising like a volcano. Keep whisking vigorously for one more minute over the heat to ensure proper setting. Remove from heat and stir in vanilla extract, butter, and shredded coconut until well combined.
Assemble pie: Pour the hot custard filling into the prepared pie crust, filling it to the brim. Immediately cover the surface of the pudding with plastic wrap pressed directly onto it to prevent a skin from forming. Refrigerate the pie for about 4 hours until fully chilled and set.
Add topping and serve: Once chilled, top the pie with homemade whipped cream or Cool Whip as desired. Slice and serve chilled.

Notes

Patience is key when thickening the custard; keep the heat low and whisk continuously to avoid curdling.
Pressing plastic wrap directly onto the pudding prevents an unappetizing skin from forming.
You may use a store-bought pie crust for convenience, but a homemade crust will elevate the flavor.
This pie should be kept refrigerated and is best served within 2 days for freshness.

Keywords: coconut cream pie, coconut custard pie, homemade coconut pie, creamy pie dessert, coconut milk pie, easy pie recipe