Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite.
I look for any excuse to make my favorite pie recipes. Lemon Sour Cream Pie and Triple Berry Pie will always be my favorite but my husband loves this Chocolate Mousse Cheesecake Pie. Honestly, you can’t go wrong with any of them! One taste of this Coconut Cream Pie and you’ll never be able to enjoy a store-bought version again!
Coconut Cream Pie
I grew up in a big family, with a HUGE extended family. We’re talking like 30 cousins, just on my mom’s side of the family. Needless to say, each Easter and Thanksgiving includes just about every Homemade Pie option under the sun!
I was so accustomed to it that I thought all families had dozens of pie choices at their Thanksgiving party. I feel like no matter how many people there are at the party, you’ve still got to have a bunch of pies, right? I like to try a small piece of a few different kinds.
This coconut cream pie is a classic, old-fashioned recipe that deserves a seat at any party! The homemade filling is incredible, with the perfect texture and flavor that’s not overly sweet. I can’t wait for you to try it!
What is Coconut Cream Pie Made of?
The ingredients in coconut cream pie include:
- A pre-baked baked Pie crust. I’d highly recommend my EASY Perfect Pie Crust, over a tasteless store-bought crust. I’ve included step-by-step photos at the bottom of the pie crust recipe for how to blind-bake the crust for recipes that call for a pre-baked pie shell, like this coconut cream pie recipe.
- Coconut. Shredded sweetened coconut flakes, or use unsweetened, if you prefer.
- Unsweetened coconut milk. This can be found in a can in the asian food isle at your local grocery store..
- Whole Milk
- Sugar
- Salt
- Cornstarch
- Egg yolks
- Butter
- Vanilla Extract and Coconut Extract
- Heavy Cream
- Powdered Sugar
How to Toast Coconut:
I love to toast the coconut before adding it to the pie filling and topping. Toasting coconut adds a really great depth of flavor and “nuttiness”. I’ve found the simplest way to toast coconut is on the stovetop.
- Add desired amount of coconut to a large skillet.
- Cook over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because once it starts to toast it goes quickly. Remove from heat and allow to cool.
- Store toasted coconut in an airtight container or jar for up to one month. This is a great step to do ahead if you want to save time.
How to Make Coconut Cream Pie:
Make Filling: Mix egg yolks, cornstarch and ¼ cup of milk in a bowl. Set aside. In a medium saucepan, combine remaining 1 cup milk, can of coconut milk, granulated sugar and the salt. Set mixture over medium heat, and bring to a simmer, stirring occasionally.
Temper Eggs: Spoon a ladleful of simmering milk and pour a slow steady stream into the bowl with the beaten eggs, mixing constantly with a fork, to temper the eggs (warm them up slowly). Repeat with another spoonful of simmering milk.
Combine: Pour the egg yolk mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2-3 minutes, until thickened.
Remove from heat and add butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in ¾ cup of the toasted coconut (reserve the rest for topping on the finished pie).
Cool: Pour warm filling into cooled, baked pie crust. Lay a piece of plastic wrap directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours, or overnight.
Whipped Cream: Add cream, powdered sugar and vanilla to a bowl and beat with electric mixers until peaks form. Pipe or smooth whipped cream over pie filling. Top with remaining toasted coconut.
How to store coconut cream pie:
Store coconut cream pie in the refrigerator for 2-3 days.
CONSIDER TRYING THESE HOMEMADE PIES:
- Cherry pie
- Lemon Sour Cream Pie
- Pumpkin Pie with Caramel Pecan Topping
- Chocolate Mousse Cheesecake Pie
- Key Lime Pie
- Chocolate Cream Pie
- Oreo Cheesecake Pie
- Lemon Chiffon Pie
- Banana Cream Pie
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Recipe
Coconut Cream Pie
Equipment
Ingredients
- 1 9-inch pre-baked pie crust *
- 1 cup shredded sweetened coconut , divided
- 4 large egg yolks
- 1/3 cup cornstarch divided
- 14 ounce canned unsweetened coconut milk
- 1 1/4 cups whole milk , divided
- 1/2 cup + 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter , room temperature*
- 1 teaspoon vanilla extract , diced
- 1/2 teaspoon coconut extract , to taste
For Topping:
- 1 1/2 cup heavy cream , lightly sweetened
- 3-4 Tablespoons powdered sugar , to sweeten
- 1/2 teaspoon vanilla extract
Instructions
- Toast coconut (only takes a minute, but can be done several days head): Add coconut to a large skillet. Cook over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happened quickly and you don’t want to burn it. Remove from heat and transfer to a bowl to cool completely. Set aside, to cool (or store covered at room temperature for several days).
- Prepare and blind bake pie crust.
- Mix egg yolks, cornstarch and ¼ cup of milk in a bowl. Set aside
- In a medium saucepan combine remaining 1 cup milk, can of coconut milk, granulated sugar and the salt. Set mixture over medium heat, and bring to a simmer, stirring occasionally.
- Temper eggs: Spoon a ladleful of simmering milk and, while mixing with a fork, pour a slow steady stream into the bowl with the beaten eggs, mixing well, to temper the eggs (warm them up slowly). Repeat with another spoonful of simmering milk.
- Combine: Pour the egg yolk mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2-3 minutes, until thickened.
- Remove from heat and stir butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in ¾ cup of the toasted coconut (reserve the rest for topping on the finished pie).
- Cool: Pour warm filling into cooled, baked pie crust. Lay a piece of plastic wrap directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours or overnight.
- Whipped cream: Add cream, powdered sugar and vanilla to a bowl and beat with electric mixers until peaks form. Pipe or smooth whipped cream over pie filling. Top with remaining toasted coconut.
Notes
Nutrition
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*I originally shared this recipe November 2014. Updated April 2019.
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My family looovvveeessss coconut cream pie, so over the years, I’ve tried many different recipes. This version is my solid go-to. The use of coconut milk and extract add the lift of flavor other recipes do not have. It feels decadent….not anything like the recipes that use pudding mixes and whipped toppings. This is a restaurant-quality pie. I have one cooling now for a friend’s birthday. She requested this pie instead of cake!
Hey yall, I liked this recipe it tastes yummy, but it stayed liquid even after being in the fridge for more than a day so if this happened to you I suggest putting it in the oven at 400 for about 45 minutes and then put it back in the refrigerator. it turned out great after I did this. (any left over makes really tasty popsicles might I add)