This post may contain affiliate links. Please read my disclosure policy.
This creamy, dreamy Coconut Cream Pie recipe is a favorite dessert for entertaining! It’s a classic and a coconut lover’s dream!
And this, my friends, is a Coconut Cream Pie dreams are made of. Well, at least in my book.
Coconut Cream Pie Recipe
A perfectly flaky and delicious pie crust filled with rich, creamy coconut custard layered with mile high whipped cream and topped with toasted coconut. Now, what in the world could be wrong with that?
Making this pie is really one of those times that the effort pays off ten-fold when everyone takes their first bite.
They begin with, “Oh my gosh, this is the best coconut cream pie I’ve tasted.” And then they ask, “Did you make this? Can I have your recipe?”
I love it when that happens.
This recipe calls for using coconut milk in the coconut custard. While that definitely gives the most flavorful result, you can substitute with whole milk or half-and-half, if needed. But if you have a true coconut lover in your midst, I really suggest you try it with the coconut milk in the custard. It’s amazing!
It also calls for my homemade pie crust. Now, that recipe is as simple as… well… pie to make, but if you need to use a refrigerated pie crust instead in a pinch, it works just fine.
Other Favorite Pie Recipes
Classic Peach Pie – always a hit with those juicy peaches!
Best Pecan Pie – heirloom family recipe!
Apple Pie – what a classic!
Peanut Butter Pie – so easy and no bake!
…and so many more pies to try!
So many of my readers love this pie as much as my family does! I can’t wait for others of you to try it.
Here’s my Coconut Cream Pie recipe. I hope you love it as much as we do!
Coconut Cream Pie Recipe
Ingredients
For the Toasted Coconut Topping
- 1/2 cup flaked sweetened coconut
For the Coconut Custard
- 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
Instructions
- Prepare pie crust according to blind-baking instructions of recipe.
For the Toasted Coconut Topping
- 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.
- Set aside to cool.
For the Coconut Custard
- Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.
- 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.
- Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
- Remove from heat and add butter, coconut, vanilla and salt.
- Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
- Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
- When ready to serve, top with toasted coconut.
Notes
Nutritional Information
Enjoy!
Robyn xo
Most custard recipes seem to use heavy cream. Is there a reason yours uses half and half? Just a little nervous as I want my pie to be creamy and delicious. Thanks!
Julie, you can use heavy cream if you want but I have found that the half-and-half and the canned coconut milk make this pie very creamy and delicious.
I was nervous about the half and half, but I shouldn’t have been. This was a perfect coconut cream pie – fit for the finest diner! (As a NJ girl, that is high praise.). My only caution would be the instruction to “stir constantly” – I needed to stop stirring long enough to see if the custard was boiling.
Can u freeze these after u make to give to someone in a few days????
Kathleen, you can freeze this pie up to 3 months. You can freeze the pie after step 8 and the pie has set in the refrigerator. Wrap securely with freezer wrap and freeze. Then the person who receives the pie can let the pie thaw before adding the whipped cream topping and serving. Or, you can complete the pie with the whipped cream and toasted coconut, wrap securely or place in airtight freezer-safe container and freeze. Hope this helps.
Absolute Perfection! Thank you so much!
The absolute best coconut cream pie recipe. Thanks Robin.
Scrumptious! After filling the crust there was enough to have a bowl of custard on its own. Wow! Thank you for this recipe.
My Valentine’s is still raving over this pie! My first time to make a coconut cream and this recipe was really quite easy! Thanks for sharing.
(my coconut for the top was a little too brown, but was delicious and not burned)
Kathleen, you just toast the coconut until it has just started to turn light brown. Since the coconut got too brown in your oven, I would watch the coconut and check it at about 6 minutes in your oven. I’m so glad you loved the pie.
How much cream is needed for the whipped topping?
Robin, click on the underlined link Whipped Cream in the recipe ingredients. It will take you to the recipe for the whipped cream for this pie. Hope you enjoy.