The Best Coconut Cream Pie Recipe

Introduction

The Best Coconut Cream Pie is a luscious, creamy dessert that combines rich coconut flavors with a silky, smooth filling. Perfect for any occasion, this pie offers a delightful balance of sweetness and tropical aroma that will quickly become a family favorite.

Ingredients

• One nine-inch homemade pie crust or pre-made crust
• One 13.5 fl oz can coconut milk
• Half and half – enough to make 3 cups combined with the coconut milk (about 1 1/2 cups)
• 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

Instructions

1. Step 1: Pour the whole can of coconut milk into a large measuring cup—it should measure just over 1 1/2 cups. Add half and half on top until the total reaches 3 cups. Stir gently to combine.
2. Step 2: Transfer the coconut and half and half mixture to a medium heavy saucepan. Add the beaten egg yolks, sugar, salt, and corn starch. Whisk thoroughly to combine all ingredients.
3. Step 3: Place the saucepan over low heat. Slowly whisk the mixture continuously for up to 15 minutes, being patient as it thickens. Avoid turning up the heat to speed up this process. You’ll notice a slight resistance on the whisk as the pudding starts to thicken.
4. Step 4: Continue whisking until the pudding begins to boil, forming thick bubbles on the surface. Once boiling, whisk quickly for about one minute to ensure it sets properly.
5. Step 5: Remove the pan from heat and stir in the vanilla extract, butter, and shredded coconut until fully combined.
6. Step 6: Pour the hot pudding into the prepared pie crust, filling it to the brim. Lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming as it cools.
7. Step 7: Refrigerate the pie for about 4 hours to set completely. Before serving, top with homemade whipped cream or a store-bought alternative like Cool Whip.

Tips & Variations

• For an extra coconut boost, toast the shredded coconut before adding it to the pudding for a nutty flavor and added texture.
• If you prefer a lighter pie, substitute half and half with whole milk, keeping the total liquid measurement the same.
• Use a store-bought pie crust to save time, or make your favorite homemade crust for a personal touch.
• Try adding a sprinkle of toasted coconut or chocolate shavings on top of the whipped cream for garnishing.

Storage

Store the coconut cream pie in the refrigerator, covered loosely with plastic wrap or a pie container, for up to 3 days. When ready to serve, you can let it sit at room temperature for 10–15 minutes to soften slightly. Avoid freezing, as the texture of the filling may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned light coconut milk instead of regular?

Yes, you can use light coconut milk, but the pie may be less rich and creamy. The full-fat version creates a thicker, more luxurious texture.

Can I make this pie in advance?

Absolutely! This pie tastes even better after chilling overnight, allowing the flavors to fully meld. Just be sure to cover it well in the fridge to prevent it from absorbing any odors.

The Best Coconut Cream Pie Recipe

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4.5 from 139 reviews

This luscious Coconut Cream Pie features a rich, creamy coconut custard filling nestled in a classic nine-inch pie crust. Made with a blend of coconut milk and half and half, thickened with egg yolks and cornstarch, and studded with sweetened shredded coconut, this dessert is finished with a smooth layer of whipped cream. Perfectly indulgent and sweet, it’s an ideal tropical-inspired treat for any occasion.

• Author: Maya
• 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

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Pie Crust

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

Filling

• 1 (13.5 Fl Oz) can coconut milk
• Enough half and half to combine with coconut milk to make 3 cups total (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

Instructions

1. Combine Coconut Milk and Half and Half: Pour the entire can of coconut milk into a large measuring cup. Add half and half until the liquid reaches the 3-cup mark. Stir gently to combine the two dairy liquids.
2. Mix Filling Ingredients and Cook: Transfer the combined coconut milk and half and half mixture into a medium heavy-bottomed saucepan. Add the beaten egg yolks, sugar, salt, and cornstarch to the pan. Whisk together thoroughly to blend all ingredients. Place the pan on low heat and continuously whisk. Slowly cook and whisk for about 15 minutes until the mixture thickens. Be patient and do not increase the heat to avoid curdling.
3. Bring to Boil and Add Flavorings: Continue whisking until the pudding reaches a gentle boil marked by thick bubbles forming on top like little volcanoes. Once boiling, whisk faster for one minute, then remove from heat. Immediately stir in the butter, vanilla extract, and shredded sweetened coconut until well combined.
4. Assemble Pie and Chill: Pour the hot coconut pudding filling into the prepared pie crust, filling it to the brim. Press a piece of plastic wrap directly onto the surface of the filling to prevent a film from forming as it cools. Refrigerate the pie for about 4 hours until fully set and chilled.
5. Serve: Top the chilled pie with homemade whipped cream or Cool Whip before serving for a creamy finish.

Notes

• Cooking the custard on low heat and whisking continuously is crucial to ensure a smooth, lump-free pudding.
• Do not skip placing plastic wrap directly on the surface of the filling to avoid an unappetizing skin.
• Sweetened shredded coconut adds extra texture and sweetness; you can toast it lightly for added flavor if desired.
• This pie can be made up to one day in advance and stored covered in the refrigerator.
• Use a homemade or high-quality store-bought pie crust for best results.

Keywords: Coconut cream pie, coconut pie, creamy pie dessert, coconut custard pie, tropical pie dessert