Coconut Cream Pie
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Creamy coconut custard filling meets a crispy, flaky pie crust and is all topped off with a homemade whipped cream topping. This Coconut Cream Pie is an indulgent and absolutely delicious dessert!
In the mood for pie? I’ve got you covered with my favorite Blueberry Pie, Chicken Pot Pie, Easy Pumpkin Pie, Homemade Pie Crust, Caramel Coconut Macadamia Nut Pie, and Apple Pecan Pie.
Why This Recipe Works
Coconut Lovers Unite: You either love coconut or hate it. I am clearly on the love side. This coconut cream pie is for the true coconut lovers out there. It features a few different layers of coconut to really add loads of flavor. The coconut filling uses both coconut milk and toasted shredded coconut, and the whipped cream topping is topped with more sweet toasted coconut!
Three Layers of Deliciousness: It all starts with that flaky pie crust. I recommend using my easy homemade pie crust recipe, but if you are pinched for time you can use your favorite store bought brand! Then, the pie gets a layer of dreamy coconut custard filling. This custard layer is thickened using egg yolks and corn starch to get a beautiful, silky texture. Finally this easy coconut cream pie is topped off with a homemade cream topping that is to die for!
Ingredients
- Pie Crust: Option to make a homemade pie crust or grab one pre-made at the store!
- Coconut Milk: You absolutely need full fat coconut milk here. I recommend getting a natural or organic brand since they don’t add the preservatives that separate the mixture.
- 2% Milk: I used a mixture of 2% milk with heavy cream. You definitely need the combination here. If you don’t have 2% and use whole milk, it will be a bit richer in flavor.
- Heavy Cream: Heavy cream adds flavor and keeps the mixture nice and thick.
- Cornstarch: The combination of egg yolks and cornstarch are what makes this coconut cream pie thick and set. Don’t skip it!
- Salt: Salt rounds out the flavors here. Don’t skip it. I promise it won’t make the pie salty!
- Shredded Coconut: Get the sweet stuff!
- Vanilla & Coconut Rum: Add vanilla extract for flavor and some coconut rum if you have it!
- Heavy Cream: For homemade whipped cream, you have to start with heavy cream!
Here’s How to Make It
- Preheat & Prep: Preheat the oven to 375. Butter a 9 inch or 10 inch pie dish and line with the pie crust. Using a fork, poke a few holes in the bottom. Line the crust with a piece of baking parchment that has been scrunched up and then smoothed out again so it sits with the curve of the crust, then with baking beans or dry beans. (photos 1-2)
- Bake: Bake for 20-30 minutes. This will depend on your oven temperature and if you’re making the pie from scratch or using store bought. Bake until the crust is just golden and cooked through both around the edges and in the middle. Remove the baking parchment and baking beans, and set aside to cool completely.
- Toast the Coconut: While the oven is still hot, spread the shredded coconut for both the pid and the topping across a large baking sheet and toast for 3-4 minutes, tossing once, until the coconut is just golden. Remove from the pan and set aside to cool. (photos 3-4)
- Make the Pie Filling: Once the crust is cool, start the cream pie filling. In a large saucepan whisk together the egg yolks, milk, heavy cream, sugar, cornstarch and salt. Once the mixture is smooth, set over a medium heat. Bring the mixture just to a boil, stirring constantly. Reduce the heat to medium low and whisk for another 2 minutes before removing it from the heat. (photos 5-6)
- Add Coconut: Whisk in the 1 cup of toasted coconut along with the vanilla and coconut rum, if using. (photos 7-8)
- Assemble and Chill: Pour into the prepared pie crust. If you have a little filling leftover, only take it to the top of the crust. Chill for at least 4 hours, or overnight. (photo 9)
- Make the Whipped Cream: Up to an hour before serving, gently whip up the heavy cream with the powdered sugar and vanilla until it just holds its shape. Using a spatula, spoon the cream on top of the pie before sprinkling the remaining toasted coconut on top. (photos 10-12)
Expert Tips
- Keep the pie dough cold! Make sure the pie dough is cold prior to baking. Whether you are making your own or using store bought!
- Make sure to chill the pie before serving. This is important. If you don’t let the whole pie chill for at least 4 hours, you will cut into a liquid mess. After chilling, it will set nicely and not ooze when cutting into it!
- If the coconut milk has separated in the can, gently warm it up in a saucepan and whisk it together. Then, whisk together the rest of the ingredients in a large jug or bowl, then slowly whisk in the coconut milk before returning it to the pan.
Frequently Asked Questions
A custard is a mixture that usually starts with a milk based substance and is thickened with egg yolks. The method of making a custard creates a pudding-like texture! What you will make here is basically coconut pudding!
It is best to eat coconut cream pie on the day it is made, due to the homemade whipped cream topping. However, it will stay in the fridge for up to 3 days!
In order to bake the pie crust without any filling and ensure that it stays in the pie shape, you have to bake the pie crust with a weight on top to keep it from growing. So you have to poke the pie crust with holes using a fork, top it with parchment paper, and then add baking beans or dried beans to weigh down the crust. Make sure no beans make there way under the parchment paper or they will get baked into the crust!
More Dessert Recipes to Try
- Blueberry Pie
- Boston Cream Pie Bars
- No Bake Peanut Butter Pie
- Apple Pie
- Upside Down Pineapple Cake
- Cinnamon Roll Cheesecake Bars
- Lime Pound Cake
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo – I love seeing your CDLC creations!
Coconut Cream Pie
Ingredients
For the Coconut Cream Pie
- butter, at room temperature for the pie dish
- 1 Easy Homemade Pie Crust , or store bought crust
- 5 egg yolks
- 1 can full fat coconut milk, see note
- ¾ cup 2% milk
- ½ cup heavy cream
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 1 cup sweet shredded coconut
- 1 tbsp pure vanilla extract
- 1 tsp coconut rum
For the Cream Topping
- 1 ½ cups heavy cream
- 2 tbsp powdered sugar
- ½ tsp pure vanilla extract
- ¼ cup sweetened shredded coconut
Instructions
- Preheat the oven to 375. Butter a 9” or 10” inch pie dish and line with the pie crust. Using a fork poke a few holes in the bottom. Line the crust with first a scrunched up piece of baking parchment smoothed out again so it sits with the curve of the crust, then with baking beans.
- Bake for 20-30 minutes (this will depend on your oven temperature and if you’re making the crust from scratch or using store bought) until the crust is just golden and cooked through both around the edges and in the middle. Remove the baking parchment and baking beans, and set aside to cool completely.
- While the oven is still hot, spread the shredded coconut for both the pie and the topping across a large baking sheet and toast for 3-4 minutes, tossing once, until the coconut is just golden. Remove from the pan and set aside to cool.
- Once the crust is cool, start the cream pie filling. In a large saucepan whisk together the egg yolks, milk, heavy cream, sugar, cornstarch and salt. Once the mixture is smooth set over a medium heat. Bring the mixture just to the boil, stirring constantly. Reduce the heat to medium low and whisk for another 2 minutes before removing it from the heat.
- Whisk in the 1 cup of toasted coconut along with the vanilla and the coconut rum, if using.
- Pour into the prepared pie crust. If you have a little filling leftover only take it to the top of the crust; this will depend on your pie dish or crust. Chill for at least 4 hours, or overnight.
- Up to an hour before serving, gently whip the heavy cream with the powdered sugar and vanilla until it just holds it’s shape. Using a spatula spoon the cream on top of the pie before scattering it with the remaining toasted coconut.
Notes
- If the coconut milk has separated in the can, gently warm it in the saucepan first until uniform. Then whisk together the rest of the ingredients in a large jug or bowl, then slowly whisk in the coconut mixture before returning it to the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why are the reviews all about cup cakes?
This recipe used to be a cupcake recipe 🙂
Those are amazing, I love anything Coconut , I’m not a baker but during the pandemic I was baking Coconut and lemons cake, it came out really good, but now it’s a special occasion that brings me to your cupcake, my daughter ‘s December wedding and she ask me to help her with the sweet table “ desserts “ ,could you please send me some ideas about December colors and how I can add it to this occasion, I have to let you know money is tide so please something beautiful, simple and delicious, thank you so much .
These are just the most darling cupcakes! You have such a lovely eye for decorating — those little lemon wedges are the perfect finishing touch. And those colors — they just pop off the screen! You’re family is super lucky. 🙂 I’ve never been to an old-fashioned diner with the red sparkly booths, thick milkshakes, and big baskets of crispy fries in the red checkered paper, but after your description and story, I really want to find one!
they look yummy and cute!
Beautiful cupcakes!
Thank you Marla!! 🙂 🙂
Oh my gosh these are just adorable! Love them! Too cute to eat surely! The photographs are stunning
These are so cute. Coconut cupcakes are a favorite!
Thanks Jaren! I love coconut SOOO much, I’ll take it any way I can get it – definitely including cupcakes!! Happy monday! 🙂
So cute! I love lemon and coconut together 🙂 pinned
Gorgeous! 🙂 Pinned. Love the new font you used in these images, too 🙂