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The Best Coconut Cream Pie Recipe

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★★★★★

4.4 from 138 reviews

A rich and creamy coconut cream pie featuring a homemade or pre-made pie crust filled with a smooth coconut custard pudding made from coconut milk, half and half, egg yolks, and shredded sweetened coconut. This classic dessert is topped with whipped cream, perfect for coconut lovers seeking an indulgent treat.

Ingredients

Scale

Pie Crust

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

Filling

  • 1 (13.5 Fl Oz) can coconut milk
  • Approximately 1 1/2 cups half and half (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 for garnish

Instructions

  1. Prepare the milk mixture: Place the entire can of coconut milk into a large measuring cup. It should measure just over 1 1/2 cups. Add half and half into the same cup until you reach 3 cups total. Stir well to combine the coconut milk and half and half.
  2. Combine filling ingredients and thicken: Pour the coconut/half and half mixture into a medium heavy saucepan. Add the beaten egg yolks, sugar, salt, and corn starch. Whisk thoroughly to combine all ingredients. Place the pan on low heat and continuously whisk slowly. This thickening process may take up to 15 minutes. Do not increase heat to speed up thickening to avoid curdling. The mixture will begin to thicken and resist the whisk as it cooks.
  3. Bring to boil and finish the custard: Continue whisking until the pudding mixture starts to boil, characterized by thick bubbles forming a ‘volcano’ effect on top. Once boiling, whisk briskly for an additional minute to ensure proper thickening. Remove the pan from heat and immediately stir in the vanilla extract, butter, and shredded sweetened coconut until well combined.
  4. Assemble and chill the pie: Pour the hot pudding filling into the prepared pie crust, filling it to the brim. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming as it cools. Refrigerate the pie for approximately 4 hours or until fully set.
  5. Serve: Once chilled and set, top the pie with homemade whipped cream or Cool Whip before serving for an extra creamy finish.

Notes

  • Do not increase heat during cooking to avoid scrambling the eggs.
  • Whisk continuously and patiently to achieve a smooth custard texture.
  • Pressing plastic wrap onto the pudding surface prevents a skin from forming.
  • For best flavor and texture, refrigerate the pie for at least 4 hours.
  • You can toast the shredded coconut for added flavor before mixing into the custard if desired.

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

Find it online: https://tastybella.com/the-best-coconut-cream-pie-recipe/