Coconut Cream Pie Recipes

This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Blind bake the pie crust first, then chill the pie filling until thick and lush. It may be helpful to review my tutorial on how to blind bake pie crust before getting started.

Considering my adoration for coconut cake, you know I fall in the first category. And if you’re reading this, I assume you do too. Obviously this is what you need to make next!!

If you’re not in the coconut gang, you should probably skip this one. But coconut cream pie isn’t *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought!) whipped cream has to offer, you’ll enjoy each forkful.

I worked HARD on this recipe, taking what I learned from butterscotch pudding and banana cream pie, then incorporating both into a coconut variation. Let’s dive in.

Homemade Coconut Cream Pie

This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.

Prep: 6h

Total: 6h35min

Yield: 9

Ingredients:

• 1 unbaked flaky Pie Crust (what I used) or All Butter Pie Crust*
• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 1 (14 ounce) can full fat coconut milk*
• 1 cup (240ml) half-and-half
• 2/3 cup (130g) granulated sugar
• 1/4 teaspoon salt
• 1 cup (80g) sweetened shredded coconut
• 2 Tablespoons (30g) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• optional: 1/2 teaspoon coconut extract
• 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
• 3 Tablespoons (20g) confectioners’ sugar or granulated sugar*
• 3/4 teaspoon pure vanilla extract
• optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

Instruction:

1. I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
2. Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 9. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
3. Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
4. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
5. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
6. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
7. Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
8. Cover leftovers and store in the refrigerator for up to 5 days.

Coconut Cream Pie Recipe

Coconut Cream Pie is a classic. This creamy, dreamy coconut cream pie recipe will quickly become a family favorite!

Prep: 5min

Total: 35min

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 518 kcal, Carbohydrate 41 g, Protein 6 g, Fat 37 g, Saturated Fat 27 g, Cholesterol 142 mg, Sodium 210 mg, Fiber 4 g, Sugar 20 g

Ingredients:

• 1 pie crust recipe
• 1/2 cup flaked (sweetened coconut)
• 1 1/2 cups canned coconut milk
• 1 1/2 cups half-and-half
• 5 egg yolks
• 3/4 cup sugar
• 4 tablespoons cornstarch
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1 1/2 cups flaked (sweetened coconut)
• 1 1/2 teaspoons vanilla
• Whipped Cream

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Prepare pie crust according to blind-baking instructions of recipe.’, ‘name’: ‘Prepare pie crust according to blind-baking instructions of recipe.’, ‘url’: ‘https://addapinch.com/coconut-cream-pie-recipe/#wprm-recipe-31171-step-0-0’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘For the Toasted Coconut Topping’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.’, ‘name’: ‘Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.’, ‘url’: ‘https://addapinch.com/coconut-cream-pie-recipe/#wprm-recipe-31171-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Set aside to cool.’, ‘name’: ‘Set aside to cool.’, ‘url’: ‘https://addapinch.com/coconut-cream-pie-recipe/#wprm-recipe-31171-step-1-1’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘For the Coconut Custard’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.’, ‘name’: ‘Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.’, ‘url’: ‘https://addapinch.com/coconut-cream-pie-recipe/#wprm-recipe-31171-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.’, ‘name’: ‘Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.’, ‘url’: ‘https://addapinch.com/coconut-cream-pie-recipe/#wprm-recipe-31171-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.’, ‘name’: ‘Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.’, ‘url’: ‘https://addapinch.com/coconut-cream-pie-recipe/#wprm-recipe-31171-step-2-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from heat and add butter, coconut, vanilla and salt.’, ‘name’: ‘Remove from heat and add butter, coconut, vanilla and salt.’, ‘url’: ‘https://addapinch.com/coconut-cream-pie-recipe/#wprm-recipe-31171-step-2-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.’, ‘name’: ‘Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.’, ‘url’: ‘https://addapinch.com/coconut-cream-pie-recipe/#wprm-recipe-31171-step-2-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.’, ‘name’: ‘Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.’, ‘url’: ‘https://addapinch.com/coconut-cream-pie-recipe/#wprm-recipe-31171-step-2-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘When ready to serve, top with toasted coconut.’, ‘name’: ‘When ready to serve, top with toasted coconut.’, ‘url’: ‘https://addapinch.com/coconut-cream-pie-recipe/#wprm-recipe-31171-step-2-6’}]}

Easy Coconut Cream Pie

This coconut cream pie has been a favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

Prep: 20min

Total: 30min

Yield: 8 servings.

Nutrition Facts: calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.

Ingredients:

• 1 sheet refrigerated pie crust
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3 cups whole milk
• 3 large eggs, beaten
• 1-1/2 cups sweetened shredded coconut, toasted, divided
• 1 tablespoon butter
• 1-1/2 teaspoons vanilla extract

Instruction:

Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.

Amazing Coconut Cream Pie From Scratch

FAQ

How do you keep a coconut cream pie from getting watery?

Is there a difference between coconut cream pie and coconut custard pie?

How do you thicken coconut cream pie filling?

Why is my coconut cream pie weeping?