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The Best Homemade Coconut Cream Pie Recipe (Easy & Creamy)

The Best Homemade Coconut Cream Pie Recipe

A creamy coconut custard pie made with toasted shredded coconut, full-fat coconut milk, and homemade whipped cream in a fully baked 9-inch crust. It is a classic make-ahead dessert with a crisp crust and rich tropical flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 crust Fully baked 9-inch pie crust, homemade or store-bought
Coconut Custard
  • 1 1/2 cups Sweetened shredded coconut
  • 1 cup Half-and-half
  • 1 cup Canned full-fat coconut milk, well stirred
  • 1/2 cup Granulated sugar
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Fine salt
  • 4 large Large egg yolks
  • 2 tablespoons Unsalted butter
  • 1 teaspoon Vanilla extract
Whipped Cream Topping
  • 1 cup Cold heavy whipping cream
  • 2 tablespoons Powdered sugar
  • 1/2 teaspoon Vanilla extract
Optional Garnish
  • 1/4 to 1/2 cup Toasted shredded coconut

Method
 

Step-by-Step
  1. Bake the pie crust according to the package or recipe directions, then cool it completely before filling.
  2. Toast the coconut in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Set it aside to cool.
  3. Whisk the half-and-half, coconut milk, sugar, cornstarch, and salt together in a saucepan. Cook over medium heat, whisking constantly, for 5–8 minutes, until thickened and beginning to bubble.
  4. Whisk the egg yolks in a separate bowl. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them.
  5. Pour the tempered egg mixture back into the saucepan. Cook for another 2–3 minutes, whisking constantly, until the custard is thick and smooth; do not let it boil aggressively.
  6. Remove the saucepan from the heat and stir in the butter and vanilla. Fold in about 1 cup of the toasted coconut.
  7. Pour the warm custard into the cooled crust and press plastic wrap directly onto the surface. Refrigerate for at least 3 hours, or until fully set.
  8. Beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Spread or pipe the whipped cream over the chilled pie and garnish with the remaining toasted coconut.

Notes

Use full-fat canned coconut milk, not refrigerated coconut beverage, for the richest filling. Temper the egg yolks gradually to prevent scrambling, and chill the pie overnight when possible for the cleanest slices. Keep the finished pie refrigerated and serve cold.