Coconut cream pie is creamy and sweet and has a tasty whipped cream topping. This is always a crowd favorite.
I grew up in a big family. With a HUGE extended family. We’re talking like 60 cousins, just on my mom’s side. Needless to say, our Thanksgiving feast includes just about every pie option under the sun!
I was so spoiled in such pie bliss 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?
Take this Chocolate Mousse Cheesecake Pie for example. You can’t have a fantastic chocolate pie, without also having a fantastic lemon pie! (This Lemon Sour Cream Pie and this Lemon Chiffon are my favorite!)
And if you’ve got chocolate and lemon, you might as well throw in an awesome Coconut Cream Pie! If you’re a coconut fan, you’re going to love this pie!
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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Coconut cream pie is creamy and sweet and has a tasty whipped cream topping. This is always a crowd favorite.
- 1 9-inch pre-baked pie crust
- 1 cup shredded sweetened coconut , toasted, divided
- 14 ounce can canned unsweetened coconut milk
- 1 cup milk
- 1/2 cup heavy whipping cream
- 1/2 cup + 3 Tablespoons granulated sugar , divided
- 1/4 teaspoon salt
- 1/3 cup cornstarch
- 4 large egg yolks
- 3 ounces cream cheese , diced
- 1 Tablespoon butter
- 1/2 teaspoon vanilla extract
- 1/4 - 1/2 teaspoons coconut extract , to taste
- fresh whipped cream , lightly sweetened
- shredded sweetened coconut , toasted
In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt.
Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.
Meanwhile, in a small mixing bowl whisk together remaining 1/2 cup milk and cornstarch until well blended.
In another small mixing bowl, whisk together egg yolks with remaining 3 Tbsp sugar. Slowly pour 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs). x
Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes.
Remove from heat and add in cream cheese, butter, vanilla extract and coconut extract; stir until well blended.
Stir in 1/2 - 3/4 cup coconut, reserving the rest for topping on the finished pie.
- Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.
- Top with whipped cream and the toasted coconut.
- Store in an airtight container in the refrigerator.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Annette says
This looks absolutely perfect! Pinned!
Kara says
Oh gosh, every one of these pies looks amazing!! It’s been ages since I made coconut cream pie, I need to give this recipe a try. Yum!
Lauren Allen says
Thanks Kara! Hope you like it!
Becky @ lovetobeinthekitchen says
This looks so pretty and delicious!
Lauren Allen says
Thanks Becky! It’s so yummy!
Barbara MACEY says
Like Kara, I’ve not made a Coconut Pie for a few years but will definitely give this one a try. It looks “soul soothing!”
Wanda Dreeszen says
This coconut cream pie is fabulous. My mother-in-law enjoys it and she is an awesome cook. Thank you for posting and making my husband smile also.
Amanda says
What size coconut milk can do you use?
Lauren Allen says
A 13.5 oz can 🙂
Joyce Graflund says
Does each serving really contain 3,704 calories?
Lauren Allen says
Each serving is about 300 calories (if you’re serving 12 slices)
David says
Absolutely the BEST, I have been making a Coconut Cream Pie for over 30 years with great results, but had to try this one. Made it twice now and my wife really loves it. I’d give it 9 out of 5 stars if i could.
Just one problem I have family members that cannot have the corn starch; what would you suggest to substitute. I’m a little concerned how flour might impact texture, etc.
Thanks for sharing
Lauren Allen says
Hi David,
I am so glad you enjoyed the cake! Thanks for the comment!
Cornstarch might by a little tricky to subsitute in this recipe. Here is a website that has some suggestions you could try!
http://www.myrecipes.com/how-to/cooking-questions/constarch-substitutes
Hope that helps!
Laura says
Hi David,
I use arrowroot instead of corn starch in all of my recipes. It works very well. 🙂