The Best Coconut Cream Pie Recipe
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.
- 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
- Homemade whipping cream or Cool Whip (optional)
Topping
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
