The Best Coconut Cream Pie Recipe
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.
- 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
