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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
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
- 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.
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You must have been reading my mind Robyn. I’ve been wanting a good coconut cream pie recipe and this one looks like a real winner. *print* Thanks so much!
I hope you love it, Renee.
This looks absolutely perfect! Yum!
Thanks so much, Katrina. Let’s just say it disappeared really, really quickly.
I made mini coconut cream pies for Easter…YUM…I could dive right into your pictures!
Too fun to make mini pies!
Wowsers, the pie looks and sounds absolutely delicious! Adding this to my list, thank you:)
Thanks so much, Kelly. Hope you love it as much as we do! It’s a definite favorite!
Question… we have come cream of coconut that we need to use. Can we substitute that for any of the ingredients?
Since cream of coconut is a great deal sweeter than coconut milk, I think if you do decide to use it you’ll want to reduce or even omit the sugar. I’ve not used cream of coconut in this recipe, so I really can’t give you specific substitution information. Good luck!
We finally had a chance to make the pie over the weekend and took out the sugar based on your advice since we were using the cream of coconut and it was fantastic! After one day of being in the fridge, it was even better. I shared some with my brother’s family and they loved it as well.
Thanks for the recipe and this is something we will definitely make again!
Coconut cream pie is one of my favorites! This pie looks incredible!
Yum. Coconut is not my favorite but a friend made a killer coconut cream pie at a bbq recently. Now I’m not so sure that coconut isn’t my favorite. I will have to try this!
Robin – would you ever consider joining ZipList. I love your recipes and would like a place to save them. Thanks
Your pie looks absolutely divine – coconut heaven!
I agree. Coconut Pie is probably the best thing ever and that photo of your coconut cream pie is amazing! Is it possible to actually NEED a slice of pie? Possible or not, I think I NEED this pie. 🙂
This looks absolutely amazing! Last week I made a strawberry pie using your AMAZING pie crust recipe and it turned out fabulous! Everyone loved the crust more than the filling! Now I absolutely love coconut and was wondering can I make this pie using dessicated coconut (its not sweet) because where I live, I can’t find sweetened coconut. Would I need to add more sugar then? Thanks!
This is one of my faves. Love the whippedcream topping instead of meringue
Hi there, I would have previously said my coconut cream was the best, then I tried your recipe this weekend. My husband loved it!!!!! I think the coconut milk adds to the depth of flavor, and this recipe is easier then mine. Thank you so much
Coconut cream pie is a childhood favorite of mine 🙂 yours looks delicious!
I made this recipe yesterday, so excited to try it out on my parents since this is one of their favorite desserts! The flavor came out great…the coconut milk really enhanced it, but I could have served this in a bowl as a parfait instead of a pie, it didn’t set the way a custard pie should have and it looked like soup on a plate. I followed the recipe to the letter so I have no clue why it didn’t turn out they way it should have…I even had it chilling in the fridge for 3 hrs (when the recipe only called for 30-45min). Great flavor, but disappointing in presentation 🙁
Sorry the pie didn’t set well for you, ToniAnn. I’ve not had that issue when I make it.
What do you do with the 5 egg whites
You can save them for another recipe, like meringues, divinity, egg white omelets, etc. They aren’t used in this recipe.
This the 2nd time that I am making this recipe and it is a challenge but worth the effort ….my husband says that it is just like the one at Perkin’s restaurant….it is really delicious…..
We’re doing a Gilligan’s Island theme for our Trivia Night table so we need Gilliagn’s favourite, a coconut cream pie! If only Maryann could bake it for me 😉
Robyn, I just wanted to thank you for sharing your wonderful Coconut Cream Pie recipe. I made it yesterday and it was a big hit with not only my husband, but with the friends that I shared it with.
I made this recipe exactly as you have described it, including the pie crust recipe and it all turned out beautifully. First time I have made a pie crust & will definitely be making this recipe again. Thanks Robyn from Australia. Your site is fantastic!
i made this the other day and it was the best i have ever made .
Made pie as instructed per the recipe……was a hit!! Can’t wait to try some of the suggestions from other comments! Thx for sharing! 🙂
Hi – does the pie crust need to be pre-baked?
Yes, the pie crust is blind-baked or pre-baked.
Just finished whipping up two of these for family dinner night – so wonderful!! Thanks for such a fab recipe.
Hi, I don’t have any half & half to use so what could I use instead?
From Taste of Home: For dishes that are cooked or baked, you may substitute 4-1/2 teaspoons melted butter plus enough whole milk to equal 1 cup. One cup of evaporated milk may also be substituted for each cup of half-and-half cream.
Thanks Chris! Do you think 2% would be okay instead of whole milk? Unfortunately I don’t have whole milk either:(
It’s a very rich pie, so I doubt you’ll notice much difference.
Wow! Made four pies for a party tonight and the coconut cream was by far the biggest hit! This recipe is amazing. Followed your recipe exactly and it went together beautifully. Thank you so much for a new go to pie at our house!
Love coconut pie! This looks soooo good! I miss my mothers coconut pie!!!
Made this yesterday and it is delicious!!! Very easy recipe. Thanks for sharing!
robyn, just had to let you know – my good friend lost his mom very unexpectedly about a year ago. one of her “specialties”, and one of his fond memories, was her coconut cream pie. at a loss for consoling him with words, I had asked him if he had her recipe, hoping I could re-create it for him – and like most moms, she had it all in her head, so it was not written down. I’ve never made coconut cream pie before…and I came across your recipe and gave it a go, and surprised him. it came out perfectly (if i do say so myself). he was very touched, and he absolutely loved it. he’s a good ol southern boy and said it was just like mom used to make. so thanks for a great recipe and for helping me to put a smile on his face!
I just made this coconut cream pie. It was yummy. I always make vanilla pudding from scratch but the coconut milk added so much. Plus using the whipping cream instead of a meringue was awesome. Thanks
So glad you love it, Dolores. It is one of my favorite pies!
best coconut cream pie i have ever had,no doubt about it!!!!thanks for sharing…
This is absolutely the BEST coconut cream pie i have ever tasted…Absolutely moist and creamy..yummmy…thank you soo much
Thanks so much, Amal. I’m so glad you loved it!
I just made this! It is in the fridge. Coconut cream is one of my family’s favorites. My husband asked me to make one today…I scrambled around on pinterest and your recipe looked the best. Can’t wait to have this tonight!
My father passed last Friday… his favorite dessert was coconut cream pie and bread pudding. I would like to make one mini 2/3 bite size for after service. Was thinking the pie might work. Can u suggest how to adapt this receipe for that… and how do I get your pie crust receipe??
I’m so sorry for your father’s passing. I love that you are making his one of his favorite desserts! We did the same for the meal after my father’s funeral service and it was like a warm hug that I will never, ever forget. If I were to do this as bite-sized for a crowd, I would take the pie crust recipe and cut into small rounds just a bit larger than the cavity of a mini-muffin pan and then blind bake. (The pie crust recipe is linked in the coconut cream pie recipe, just click on it to get the recipe) Then, just spoon a bit of the coconut cream pie custard into the pie shell, cover and refrigerate. Then, top with whipped topping and toasted coconut. If you’d like to make it even easier, you could skip the homemade pie crust and use the frozen mini quiche type shells.
Thinking of you!
Looks so good, can’t wait to make this! Thanks for sharing
hi there – i’m assuming you mean coconut milk in the dairy section (cartons) as opposed to the cans in the Asian Food aisle, yes?
🙂 i’m trying this pie asap!
Can I replace the half & half with coco lopez cream of coconut. This looks sooooo yummy.
No the canned ones really thicj and oily should I use the milkin dairy?
Thank you so much for helping me
explain what is half and half half milk and half water?
I’m confused about this one. For the pie crust, it says you can pre-bake it if you want. But the question is…if you don’t pre-bake it, then where does it say to bake the pie after you put the pie filling in? This is my first time making a pie.
You need to pre-bake the crust according to the crust recipe (or product) you use – that’s what blind bake means.
Robyn, how long will the whipped cream on top of this pie stay whipped? Worried about it turning to milk after awhile.
I skimmed the comments & noticed only one other person had an issue with the custard setting. I followed the instructions step by step but it still doesn’t seem to want to gel after an hour & a half. Does anyone have any helpful advice? I did a test run before a definite for Thanksgiving. Thanks!!
Hi. I made this pie last night (for tonight) and I’m shocked at how simple it was. I’m hoping the whipped cream holds up until tonight, but I kept it in a bowl just in case. My mom tried a bite of the filling and told me she has never liked pie but the filling was amazing and she couldn’t wait to try the entire thing:D
I’ve never heard of “blind-baked” before. Is that a common term? I was going to ask you what it meant until I saw you explained it above. I’m going to make this pie. Yummy!
I tried making this to have for thanksgiving and my filing didn’t set well…I am trying again today wish me luck! Although I used the topping on my pumpkin pie and it was absolutely amazing. I will never buy whipped topping again. I will make my own! Delicious!!!
Tried again and it still isn’t as thick as I would like….maybe next time I will try another T of cornstarch.
Maybe I was lucky because it was the first time I made this. The custard has to cook quite awhile. I used a meral bowl for the custard and sit in top of a slightly smaller pan of boiling water (double boiler). It took awhile for it to thicken and I really didn’t get it to boil. You can tell it is ready because it is so thick. I also used all heavy cream (shame on me:). I have tried using extra cornstarch in other baki g recipes usually wirn disastrous results. I sure hope it comes out for you next time because this pie is sinfully delicious.
Let us know if you succeed!
I made this pie and the only thing I did different than what the recipe called for was I boiled it for 2 minutes instead of one. it came out great. Will be making it again at Christmas!
This is a very easy recipe! And it is the BEST pie EVERRRRRR!!!!! I made one for thanksgiving and loved it so much I’m making 3 for Christmas! Everyone absolutely loved it. The best! Thanks!!!!!!!!!
OMG easy and best pie ever. Think I will use canned coconut milk next time though.
Would is be ok to use 3 cups of coconut milk, and no half & half? Or perhaps the consistency of the half & half is crucial to the pie?
I’m not anti- half & half, simply wanting a the biggest blast of coconut flavor 🙂
I made this this weekend and it was pure heaven. I can’t stop thinking about this pie. Wow!! And so easy too!!
I made this pie and it was awesome! I made a few changes…I didn’t have coconut milk so I used fat free half and half with a tsp of coconut extract also it wasn’t sweet enough so I added a 1/4 c more sugar but other than that this recipe rocks!!!!
excusr me. Which is the second ingredien of the coconut custard?
It only says 1 1/2 cups half and half
The ingredient is half and half. If you don’t have any available, you can substitute with heavy cream.
This recipe is the bomb! Sooo goood.. I made it and its ah-mazzzing! Thanks!
I made this and it was wonderful! Exactly what I was looking for. Hubby gobbled it up and barely shared! Thank you for this recipe. 🙂
Loved this recipe. I didn’t have coconut milk. I used 2 cups of half and half and 1 cup of whipping cream, with 1/2 teaspoon of coconut flavoring. Other than that I followed the recipe exactly. Was the best coconut cream pie I have ever had.
This pie was awesome! Added onto my list of favorites! Easy to make too. It was really good without the coconut milk, although I will try to get some next time! I also had only about a cup of heavy whipping cream and it turned out to be the perfect amount.
Loved this recipe. Made it today for a birthday dinner and turned out awesome. I am going to try making it with a graham cracker crust to see how it goes. Thanks, fantastic recipe and very good instructions to follow!!
Graham Crust may not work for such a moist pie. I’d appreciate it if you would email me if it does.
My daughters and I never mastered the pie crust so we always do graham cracker crusts. My daughter won best of show at the county fair for her coconut pie in a graham cracker crust. Chocolate cream and banana cream also won in graham cracker crust.
Next time if you melt some chocolate and coat your crust it will help prevent filling from making the crust soft and it adds a nice surprise when it’s eaten. Cheers!
This was simply amazing! I am going to make it again, but just using the custard without coconut and sprinkling the toasted coconut on top of the whipped cream since I’m not the biggest fan of coconut. The custard is AMAZING!!!
This was the first time I’ve tried making Coconut Cream Pie. This recipes was super easy and delicious. It was a true crowd pleaser. I will definitely make this recipe again!
for the coconut milk: is it the kind that comes in a can or the one that is a milk substitute eg. So Delicious brand? thanks!
This is the canned coconut milk.
Thanks for the recipe – this is a great tasting coconut cream pie and I will definitely be making again.
Hello! After reading all the positive comments about this Coconut Cream Pie, I am feeling braver to try it from scratch. It’s a favorite of mine, but I’ve always just used the Jello packaged pudding/pie filling. As I can’t find any in our small town, I’ve decided to give this a go. This Friday is March 14 or; 3.14, which is also the numerical value of pi (the mathematical term). So…one of my teacher colleagues thought we should have a Pie Day and bring pies to school to share. I like to bake so am not afraid of trying this; especially after the wonderful remarks I’ve read. My question is this, “How far ahead can I make this recipe? I am making the crusts tonight and planned on doing the filling tomorrow early evening. Will it still be “fresh tasting” and not too runny overnight to servethe next day?”
My husband and I love coconut cream pie and had some recently at a nearby restaurant. It was fabulous and inspired me to make one for my husband when he came home from the hospital after surgery. I searched the net and, like you, found many recipes for this dessert. I gave this one a try and he LOVED it. He told me he thought it better than the one from the restaurant. I think the coconut milk really made a difference in the tastiness and I threw in more coconut than suggested. I will be making this next week when we have relatives visiting and now I know it’s easy and delicious. This recipe is great as is and is very easy to make.
Is the coconut milk supposed to be sweetened or unsweetened?
When my pregnant best friend was craving coconut cream pie with a chocolate crust (we had it at an out of town restaurant), I couldn’t say no. I had made another version before and while everyone liked it, I didn’t think it was “the best”. The custard part was just lacking for me. This time I decided to try a different recipe. I ended up starting out with a different recipe, but when that didn’t set, I found this one. I was a little concerned with the crust I was using (it was already made) because of an earlier comment about how it might now work with a graham cracker crust. This custard was fantastic! And it turned out fine with the orea crumb crust. Everyone loved it. Its definitely my go to recipe now. Thanks for the recipe.
I think thus recipe is going t be great but I hate to waste egg whites so how do you think it will turn out if I use 3 whole eggs??
Custards only work when they’re made with just egg yolks, it’s what gives them that creamy consistency. A whole egg would turn it more into scrambled egg texture.
Egg whites, however, can be saved and frozen for later use.
If you save enough, you can make angel food cake, or used to make pure white cakes. Or just a few can make a nice batch of meringue cookies.
I made this for Mothers Day. It was absolutely the best pie I have ever had. Delicious!!
I’m so glad you enjoyed it, Danielle!
Did you use unsweetened or sweetened coconut milk for this recipe?
The can I purchased didn’t say if it was sweetened or unsweetend. The brand I purchased was EL MEXICANO and on the front of the 13.5 FL OZ can (400ml) It says Natural Flavor Leche De CoCo Coconut Milk. Hope this helps.
Does the whipped topping made with heavy whipping cream get runny if not served
I am excited to try this recipe. My first time making a pie, but I have a quick question.
I’m thinking about taking a shortcut, and using a pre-made (store bought) pie crust. I looked at your pie crust recipe and noticed you mentioned to pre- bake or to not.
So my question is if using a pre-made pie crust, does this coconut cream pie recipe need me to bake the pie crust or use it as is?
What could make the custard not set? Could it be that I didn’t use the canned coconut milk? I followed the cooking instructions to a T…
It is just sitting in the crust staying runny!
Made this pie for Father’s Day and it was so easy and it turned out great!
Heavenly! I bake all pies & cakes from scratch – pie crusts, too. I come from generations of bakers and must tell you that I have replaced a wonderful decades old coconut meringue pie recipe with this one. Will be baking two of these delectable pies this coming weekend for company.
Hi Robyn-I live in a South Carolina Sun City community and part of the July 4th festivities included a pie baking contest which I entered using your recipe. My pie and your recipe took first place and everyone who had an opportunity to taste the pie following the judging said it was the best coconut cream pie they had ever tasted. Thank you for sharing this recipe!!!
My mom is a pie-maker extraordinaire. So her crust + this coconut cream filling = magic. I made it (exactly as the recipe states) for the first time a few weeks ago to rave reviews. I was bit pressed for time and will leave more time for the filling to cool next time. I left a couple of slices for a family friend and he emailed me to say that it is the best coconut cream pie he’d ever had … and that is his favourite pie. It made my whole week!
I made two different recipe’s for this pie. This recipe was one of them. I made them today for Christmas. This one is the one every one raved about. This is truly the best pie I have had. Thanks Robyn for the best and thanks to everyone else for the tips. MERRY CHRISTMAS TO ALL!!!!!!
Not sure what I am doing wrong but I have followed this recipe to the tee several times and same results, it’s not thickening. It has set in the fridge overnight and nothing, I am looking to use this as a filling for cakes and I don’t need anything runny, can I try to put it back on the stove to thicken up, because it is no where pudding like, help. Please
I made sure to cook mine on the stove until it was as thick as pudding. Then I put it in the fridge to cool and it’ started setting pretty quickly. Once it was cooled I added it to the shell and wrapped in Saran Wrap and let it finish setting. It’s not runny at all. I am suspicious anyone with runny custard has not whisked it on the stove long enough. Mine took about 7 minutes on medium heat and I constantly whisked it. I didn’t remove it until it had thickened in the pot to the consistency of pudding.
I have lost my grandmother’s coconut pie recipe. I am going to use yours for y daughter’s birthday. I have a question that I see has posted previously. However, I do nto see the answer so I want to ask prior to making a mistake. Did you use Sweetened Coconut Milk or Unsweetened. I assume this is the coconut milk around the Thai Food rather than Coco Lopez that you use for drinks! I would appreciate your direction about this if you have time. Thanks Leann
The can I purchased didn’t say if it was sweetened or unsweetend. The brand I purchased was EL MEXICANO and on the front of the 13.5 FL OZ can (400ml) It says Natural Flavor Leche De CoCo Coconut Milk. Hope this helps.
Should the pie crust be pre-baked or not for this recipe?
Robyn with out a doubt its the best Coconut cream pie I ever made. My family and friends all say the same.
Thanks for sharing
I’m so glad you all are enjoying it, Lonnie. xo
I don’t often comment – but just had to say a few words about this awesome recipe. I come from a family of bakers – especially cakes & pies. Home made, from scratch everything. Your recipe has replaced one which has been made in my family for generations. Our recipe was delicious – but yours is “deliciouser”! Thanks for posting this and all your other truly great recipes! Lora
A couple of people have asked if sweetened or unsweetened coconut milk, I have seen no answer. One person asked for a little more detail on the type or brand such as coco lopez. Would appreciate the answer too, please.
You can use whichever you prefer. I use regular coconut milk that does not have any added sugars. Coco Lopez is a coconut cream and isn’t really coconut milk. Of course, you can use that if you’d like. It will just make for a really sweet pie. If you use that, or any other sweetened coconut milk, you may want to reduce the amount of sugar you use in the rest of the custard to balance the sweetness.
Lately, I have been craving coconut cream pie; however, I need to substitute some of the ingredients because I have.diabetes. What do you suggest?
You are so right! This pie is the very best thing ever!
My custard did not set and it was runny. There was entirely too much coconut in this recipe. If you make this recipe I would suggest upping the thickening agent or perhaps cooking it longer, letting it boil for three to four minutes. In addition, I would not use more than a half cup of coconut in the filling and far less toasted coconut for the top, two tablespoons would be more than enough for the garnish. One cup of whipping cream is sufficient and would achieve some sort of equal ratio to the pudding. Very disappointed in my results as I followed this recipe to a T and trusted all of the five star reviews. I will be picking coconut out of my teeth for at least a week.
Sorry it wasn’t to your liking. The ratios in the recipe for the coconut and whipping cream are one of the things I love the most about this pie recipe, but that just proves that different people have different tastes and preferences for recipes. Sorry this one wasn’t for you. xo
You’re reply is way too nice for someone who’s being entirely rude. You’re very classy. This was my first time making a custard pie and it couldn’t be easier with all your step by step instructions and the pie is divine! I’m not a huge coconut fan but this pie converted me! No problems here! Custard set up perfectly. The only thing I did different with the whipped cream was add two tablespoon of softened cream cheese to stabilize it and make it last for days without getting runny. Thank you sooooooooo much for this piece of heavenly pie!!!!
Well it sounds like you are well on your way to writing your own coconut pie recipe.
Taryn, obviously, doesn’t know that custard pies must be whisked for about 14 to 15 minutes, constantly, until they start to boil, in order for them to thicken and set up, correctly. Robyn, you clearly stated that the total cook time was 30 minutes, which is precise. You can’t just threw things in a pot and expect them to turn out great. (I learned that the hard way, when trying to make my mother’s Butterscotch Pie, which was heavenly, but when I made it the first of 3 times, tasted like flour and wouldn’t set up…not whisked long enough, which she wouldn’t share!!!) The pie has just the right amount of coconut…I used a bit more, by mistake…and is fabulous! Why would you make a coconut pie, if you don’t like coconut? Taryn needs to develop her own recipe, to her taste, but leave this one for lovers of coconut pie! Great recipe!
Has anyone used coconut sugar? My husband is a diabetic and it is a lower glycemic index. Please let me know if I can use coconut sugar in this.
I think coconut sugar will be fine to substitute for regular sugar. I am diabetic and do this in all my recipes. I will be doing this for my pie 🙂 good luck.
Can you use real cream of coconut instead of coconut milk. I have it on hand to use when when we make piña coladas.
I have used cream of coconut and it turns out great.
it it possible to substitute a nondairy product for the half and half? I am anaphylaxic to all dairy products?
I replaced the dairy milk with just more of the coconut milk (the full-fat kind in the can) and it was awesome. After all it is a coconut cream pie, why not add more coconut?? Even if a person isn’t averse to dairy products I LOVED the way the pie turned out!
I have been looking for ideas on how to make coconut pies but the ingredients have lots of sugar in them. Is there a recipe that is lower in sugar that I can use instead.
I made this recipe and just reduced the sugar in the custard to 1/4 cup. And for the whipped cream I actually didn’t add sugar. I found it to be absolutely delicious.
I’m super excited to make this!…. Can I make it the day before?…. just top with the fresh whipped cream before serving?
Hello. Really want to try this recipe, but I wanted to use pre-made crust. Is that ok? And whats the method to make it with that?
I am confused. It says to add the sugar and cornstarch to a heavy bottomed sauce pan and then heat them?? And then add to the milks/yolks? I’ve never made custard before. Could I get some clarification there?
This is my favorite coconut pie. I do a chocolate cookie crust and put a layer of ganache on the bottom, with the filling on top. Thanks for the great recipe!
I’m going to make this pie for Christmas. I just made the pie crust and stuck it in the freezer. I am so nervous because homemade pie crusts always intimidate me. I am going to let it sit in the freezer overnight and make the custard portion tomorrow. I just had a question, I am nervous about putting my pie plate right from the freezer to a 425 degree oven. Won’t it crack?
Yes, your pie pan will probably crack if you go directly from freezer to hot oven. Take it out of the freezer and let it sit on the counter for 30 minutes before popping it in the oven to blind bake the pie shell. For everyone asking about sweetened or unsweetened Coconut milk. I suspect you are thinking about the coconut milk in cartons in the milk section of the store. This recipe uses canned coconut milk. You can find it in various sections in the grocery stores, the baking aisle with all the canned evaporated milks, the drink mix aisle (think bloody mary mix, etc) or the ethnic foods aisle.
You just can’t go wrong with homemade custard!! I have made this pie several times now for company, as it is hubbys favorite. And every time I make it I get asked for the recipe. So delicious. I’ve never changed a thing. It’s perfect just like it is!! Thank you for an amazing recipe!!
Hi I just made this pie with the Williams Sonoma Gluten Free Pie Crust. I used cream of coconut ( Aroy-D bought from Amazon) in place of the coconut milk along with the half and half. I did boil for about 3 minutes instead of the one and the filling turned out perfect. I also used double the coconut to toast and top the pie with. Our preference. Very good recipe. Thank you
I must say this is the best coconut cream pie I’ve ever had (not that I’ve had very many) and probably one of the best pies – or THE best pie – I’ve ever eaten! I used Thai Kitchen coconut milk and made half-and-half with heavy whipping cream & milk. I also used unsweetened coconut because it doesn’t have any weird ingredients; to sweeten, I added sugar to the toasted coconut (maybe 1/4 cup?) and to the custard (about 1/2 cup). I also used a different crust recipe: the butter crust recipe in Dr. Will Clower’s “The Fat Fallacy.” I made this pie for a New Year’s Eve dinner yesterday and everyone absolutely LOVED it! I will definitely be making this again and again!
This pie was off the charts amazing! I made a mistake of accidentally using my 1/3 measuring cup instead of the 1/2 measuring cup when measuring out coconut milk and the half and half – oops. So, I had to add an extra yolk and additional cornstarch to make sure the consistency would still yield a thickened result – but I knew that it would probably be a LOT of filling, haha. Nonetheless, it worked out and the filling/custard was a larger layer than the recipe calls for, but I actually loved that because that custard is luxurious and tastes incredible! To make up for it (and because my pie dish wasn’t tall enough, haha) I reduced the amount of whipped topping. I packed a few slices for my boyfriend and then took the rest to work. My bf said it best when he texted this to me: “Not gonna lie, I inhaled the pie”. 🙂 Co-workers all raved as well. I won’t even be looking for any other coconut cream pie recipe to try. This is it. Thank you so much for sharing it with us!
1½ cups half-and-half ? What does that mean ?
Half & half is a mixture of whole milk and light cream 🙂
Great recipe. Easy and turned out well. In my oven, coconut was burned to a crisp by 6 minutes so be sure to watch it closely! I think it would be properly toasted by 3-4 at 350.
Love coconut cream pie! All time favorite..
I can’t wait to try this pie recipe. Coconut pie is my families favorite. I am going to try the cake as well. I pay $30.00
for a coconut cake because I have never found a recipe that I liked better. I don’t this the bought one has whipped cream icing so I am going to see if you have a different icing recipe. Thank you for being you.
Help! I’m baking this goodness in very high altitude 9000! It was perfect at sea level…how do I adjust?
I just made this pie today and I am so glad to have chosen this recipe! I looked at quite a few but have made some other recipes from this blog so felt this recipe was the most trustworthy. I have been baking and decorating cakes for many years but have not ventured much into making pies so this was my very first time making a coconut cream pie. The only thing I did differently was using a shortbread crust recipe rather than the crust recipe you linked. I have saved this as my go-to for coconut cream pie – it is so delicious I definitely do not need to try others! Thanks so much for sharing it with us!
Can I completely use coconut milk? I don’t have any Half and Half…
What do u mean wen u say half and half ??
a SMALL CARTON OF HALF MILK, HALF CREAM IN THE MILK/CREAM SECTION OF GROCERY STORE. iT SAYS HALF AND HALF ON THE CARTON./
Best coconut pie ever. Better even than any Chain pie store /restaurant.
OMG this pie is absolutely incredible!
I made two with the recipe, just because there was more then one and half cups of each milk and I didn’t want to waste . I t turned out great and we will be having one for dinner. Thanks for sharing!!
Can I use creme of coconut instead of coconut milk with the half and half
Wow to infinity! This is pie incredible! First word out of my husband’s mouth was, “Spectacular!” What a wonderful treat for him as he celebrates his birthday.
Thank you for sharing this recipe with the world. To all who follow the recipe closely, there is simply no more delightful a dessert.
Perfect! Just made it and ate it, it will not get any better than this recipe. I also used a little coconut emulsion rather than coconut extract, with the coconut milk gave it a very rich flavor.
“A prebaked crust is typically used where the pie is going to spend minimal time in the oven or when the filling starts out very liquid, such as with a lemon meringue or custard pie. Definitely pre-bake the crust on them- if you don’t, the crisp is going to be more soggy than crisp.”
Hi JD – Thanks for your input. My recipe instructions here call for a blind baked (pre-baked) pie crust. If you link to my Pie Crust Recipe included in this recipe, it gives instructions on how to pre-bake it. Thanks so much!
This is the BEST coconut cream pie recipe that I have tried. I don’t always have coconut milk, so I use all half and half then add a teaspoon of coconut extract at the end- works perfectly. Thank you!
Can I premake the custard beforehand or does it need to be warm to pour into the crust?
I usually make it together and pour in warm, but I think it would be fine to make the custard ahead if you wish. Thanks!
loving this scrumptious,coconut cream pie!great recipe!thank you add a pinch!
I’m so glad you love it! xo
This pie is great, BUT it is way tooo
I would cut the sugar at least by third, especialy for the whipped cream (I wouldnt add more then 1-2 tbsp of sugar).
Hi Adi –
I’m sorry the pie was too sweet for your liking. Thanks!
My pie did not set! I followed all the instructions and measurements. Any way to salvage it?
I’m sorry your pie didn’t set. I’ve not had a problem with it not setting before…maybe you could leave it in the refrigerator longer. It sounds like the custard might not have gotten thick enough before removing from the heat. Thanks
Amazing! Whole family loved it. Said they want this pie once a week.
Instead of making the whipped topping, I used light Cool Whip. Cuts down on the sweetness and it still tastes unreal.
I’m thrilled your family enjoys it! The topping is out of this world – if you try it I can’t wait to hear what you think! Thanks so much! xo
This pie was very easy to make and delicious. Our grocery store doesn’t carry coconut milk, so I used half and half and added a teaspoon of coconut extract. I’m sure I’ll be making it on a regular basis now.
That’s a great substitution for the coconut milk called for in the recipe! I’m so glad you enjoyed it! xo
Is this sweetened condensed coconut milk? Or just plain coconut milk?
Can you double or triple this recipe when making the custard? Will it still thicken and be ok or should I just make it three separate times?
I haven’t tripled the custard recipe and cooked it all at once before, but I know that it would take considerably longer to thicken. I couldn’t say how long you would need to cook it.
I hope you enjoy the pie – it’s one of my favorite pies!
Thanks so much!
The best Coconut Cream Pie I’ve every tasted. I will keep this one on file for a very long time. I’m requested to bring this pie to dinner all the time. Thanks for the great recipe.
I’m so happy you enjoyed it! It’s one of my favorite pies too! Thanks so much!
I just made this! It’s so good! The rich creaminess of a can of pure organic coconut milk is the secret. Make sure to use the real stuff, not the thin coconut milk for drinking. Again…so good!
Hi Leslie –
I’m so happy you liked this pie! My family adores it too! You are correct – the coconut milk in the recipe makes it so good!
Thanks so much for sharing with me that you enjoyed it! xo
I have 10 eggs yolks that I want to make something with. Have you ever tried to double the filling and then divide it between 2 crusts? Also, do you think the whipped topping would withstand an overnight stay in the refrigerator? Thanks!
Yes to both. Just be sure pie filling is cold before you put cool whip on. Main problem is pie crust gets soft on bottom at about day 2.
Try an egg wash on raw crust before pre baking. It helps to keep it from getting soggy.
I made this for Father’s Day and my dad said it was the best coconut cream pie he’d ever had! At 82 years old, I thought that was pretty big props!
Thanks for the recipe, it was delicious.
Wow – that is such a compliment Janet! I’m thrilled that your Dad enjoyed it and appreciate you letting me know how much he liked it! Thank you! xo
Is this thick enough to use a filling between cake layers?
I made this for my dad whose favorite dessert is coconut cream pie and he said it was the best he has had! I followed everything from the recipe closely, but used a slightly different whipped cream recipe since I had it memorized. Cannot wait to make this again! Thanks for the great recipe 🙂
I’m so happy your dad enjoyed this Betsy! It is one of our favorites too…thank you so much for letting me know you liked it! xo
Just made this pie and it is so good. I had to substitute the half n half with evaporated milk and it still tasted amazing.
Such a favorite pie in our house too! So glad you liked it! Thanks!
I haven’t made a pie with a custard yet so I’m guessing that you put the custard into an already cooked crust. No further cooking required?
I can’t wait to make this. I’ve never made a Coconut Cream Pie before let alone ever eaten one. But my husband asked only for this for his birthday in a few weeks. Shouldn’t be a problem though. I may not be the best cook but I can definitely bake. I’m excited!
I hope you and your husband enjoy it! It’s so delicious! Thanks!
Best Coconut Cream Pie ever!! To prove to my husband that I can bake as well as his mother, who is an amazing cook, I went a step further with this recipe. I made my own coconut milk first from coconuts we brought home from vacation and used confectioner’s sugar as a stabilizer for the whipped topping. Other than that I followed the recipe to a tee and it came out absolutely perfect!!! Can’t wait to bring a slice of the pie to my MIL!!!
I’m very excited – I am about to make this recipe – is the coconut milk in the recipe supposed to be unsweetened? Just want to verify. Thank you!
Can I make this 1 day in advance?
I’d make the day I plan to serve it. The topping is best served fresh. Thanks!
Pie turned out amazing! I did over-whip the cream, meaning no whipped topping, but it still looked & tasted great! Toasted coconut really does the trick.
Glad you liked it, Alisha! Thanks!
IVe made this recipe several times and it’s always a crowd pleaser! The last time I made it the custard didn’t really set all the way. It tastes great, but didn’t really come out in pie slices! Any trick to making sure it sets??
I’m so glad you’ve made this recipe several times and that everyone loves it. You’ll want to make sure that you’ve cooked the custard portion of the pie following the timing to the appropriate consistency and then refrigerating as described. You also may want to be sure that you haven’t removed the pie and let it get too warm before slicing and serving. xo
I am going to make this pie for Christmas because it looks AMAZING! My grocery store only carries unsweetened coconut milk. Can you be more explicit about what kind of coconut milk you use? Thank you!
I use the canned organic coconut milk. It makes it creamy and delicious! Thanks!
My husbands favorite dessert is coconut cream pie. I made using your receipe and he said it was the best he had ever had. It was delicious
I’m so glad he enjoyed it! xo
Wonderful pie! My can of “A Taste of Thai” coconut milk was in refrigerator-i shook it hard and most of it poured out so I was OK. But Very hard can to open and about 1/3 of coconut milk was solid in bottom of the can! Been cooking 73 years and always learning!????
I’m so glad you enjoyed the pie, Marie! Wow – so impressed that you’ve been cooking for 73 years – I’m sure you could teach lessons!!! Thank you so much for sharing that you liked this – it’s one of my favorite pies!
Thanks so much! xo
Can u use the egg whites for a merengue insread of whipped topping?
This recipe for coconut cream pie is fantastic! The first time I made it I was surprised at how easy it was to make, how beautiful it looked and how heavenly it tasted! I was looking for a recipe to compare with a slice of coconut pie I had recently at a restaurant. This pie was BETTER!! I now keep this recipe handy to make on a regular basis and as a gift to a special friend or neighbor. So simple but so good. I would love to post a picture but I don’t see a way to do that.
This IS A 5-STAR recipe!
Wonderful to hear you enjoy it, Susan! Thanks! xo
I’ve made this a few times already, and am making it again this evening, as we’re having dinner guests, and one of them says coconut cream pie is his favourite dessert! I hope he loves it as much as my husband and I do.
This pie is one of our absolute favorites, too, Jolene! I am happy you enjoy it and hope your guests do too! Thanks! xo
A lot of people have commented, but could i use coconut cream instead of the half and half? I don’t usually buy half and half but heavy cream. Maybe mix both?
so good will make this again an absoulte hit with my dinner guests
So glad to hear that, Jlee! Thanks so much!
This was excellent. Thanks
Holy schizzle! This pie is insane! The only problem with it is that I am the only one in my family who likes coconut. With no company around, I’m going to have to try and eat the whole thing by myself over the next two days. Darn!
Oh Kate, what a good problem to have, huh?! I’m so happy you enjoy the pie – it’s one of my favorites! xo
I followed this recipe to the “T”, and it came out great! I made my own crust from scratch, and my husband (his b-day dessert) raved over it for days.
That’s wonderful to hear, Marilyn! So glad that you both enjoyed it! Hope he had a great birthday! xo
THE best coconut cream pie recipe. I’ve made it several times and it has never failed!
Wonderful to hear that, Char! xo
This was my first homemade coconut cream pie. My only complaint was the texture of the pie. Next time I will put less coconut in the filling. I want it to be more creamy. I had to chew too long before I could swallow. It didn’t feel creamy or dreamy. I looked up other recipes and they used less coconut. The taste was very good but not the texture. I would give 4 stars for this recipe.
I’m sorry you didn’t enjoy it, Susan. It is one of our family favorites. I hope you find other recipes here that you will enjoy! Thanks!
Just wondering if I can use 18% cream instead of half and half. Thank you
This is the BEST coconut pie and pie shell recipe ever!!!! I made this for my grandma who loves coconut and has never had a homemade coconut cream pie—and let me just say this was a life changing recipe. Never again will I buy a store made coconut cream pie. If I can make this recipe, anyone can. Thank you so so so much fur this wonderful recipe! Xoxo
Oh thanks so much for the kind comment, Jessica! So happy you like it! xo
I want to make this but am not sure if you use sweetened coconut milk or unsweetened coconut milk
What type of coconut milk? Canned boxed sweetened or unsweetened?
I use canned unsweetened coconut milk for this recipe. Hope this helps!
Hi, husband’s birthday is coming up soon. I am planning on using this recipe but I’m confused on the use of the flaked coconut. How much do you use for custard and for the topping?
I have the recipe divided as to how much coconut goes in the custard and how much is used for the topping. So you’ll need 2 cups total, 1/2 cup for the topping and 1 1/2 cups for the custard. Enjoy! xo
Made this for my husband for his birthday. First time I have made a coconut cream pie from scratch and he was so thrilled. He is a very picky farm boy that has been use to a lot of good cooks and he said by far the best he has ever had. Too bad he had to wait 33 yrs for me to make it for him😊
I made this for my husband of 33yrs. His birthday was yesterday and he always says how much he loves coconut cream pie so I decided to try to make one from scratch today
Was so happy to find your recipe. He was so excited to try it. Based on appearance, smell, and taste he said this was hands down the best he has ever had in his 54 yrs of life! This is a huge compliment. He has been spoiled with really good cooks his entire life. Easy to make. Thanks so much for sharing your recipes. I used the pie crust, cream pie recipe, and whipped cream recipes.
Aww, this is such a special comment to me, Kari!
I’m thrilled to hear that you tried all these recipes (pie crust, coconut cream pie, and whipped cream) and you and your husband enjoyed the pie! Isn’t the pie crust easy to make?!
This pie is one of our favorites too! 😉
Please wish your husband a happy belated birthday! Thank you so much for your sweet comment! xo
Made this with my student all the way in Beijing! I had to share a little homemade pie with them and this recipe was delicious and fun to make with kids. I was nervous the custard wouldn’t turn out since I had made some once before with sad, lumpy results, but this time it turned out so smooth and thick! And that was using sweet potato starch too! (Couldn’t find cornstarch anywhere, even the import stores) Thanks for the recipe!
I’m so thrilled to hear that you enjoyed this, Veronica! Thanks! xo
As always, this recipe was perfect. You never let me down! The only change I made was to put it in a graham cracker/coconut crust, per the recipient’s request. Everyone raved. Thank you for posting another great recipe for me to wow my family with.
Are you using canned or refrigerated coconut milk?
This pie was amazing. I love coconut desserts and this may be the best I’ve had. Crust was perfect. Filling perfect. Whipping cream perfect. Crowd pleaser. Thank you for sharing this recipe. Happy to have found your site!
I’m so happy you enjoyed it, Nate! This pie is one of my favorites! And I’m so happy to have you here and glad you found my site too. I hope you find many more recipes that you enjoy. Thanks!
Hi there! The taste is amazing but i followed everything step by step and it wont settle. Its still bery liquidy. I used cocunt milk from a carton not a can. Am i suppose to ket this cool for a while before putting it in the pie crust? I wanna try again but wanna know if there is something that may have made it stay so soupy?
Brandon, you need to use canned coconut milk in this recipe. The water content is much higher in the carton so the custard would not thicken in this recipe like you would want. When made with the canned coconut milk, you would need to pour the custard into the pie crust as soon as you have all the ingredients mixed (step 4 of Instructions). The custard should be thickened at the end of this step. Do not cool the custard before pouring into the pie crust. Hope this helps.
The best coconut cream pie ever! Using the cornstarch for thickening the custard instead of flour gives it a richer, creamier taste. Once you try this pie, you will never use any other recipe.
I’m so glad you liked it Pamela! Thanks!
I agree! BEST coconut cream pie ever!
Can u make this recipe with sweetener like swerve or truvia?
I’ve not made it with either of those, Kathryn. I hope you enjoy it – it’s delicious! xo
Delicious! Just as good as a pie I paid 20.00 dollars for
🙂 I’m so glad you love it, Mary! It is pretty amazing, isn’t it?!
I just made this pie for the first time for Thanksgiving dinner, as a change from pumpkin pie. We absolutely loved it!! It truly is the best coconut cream pie I’ve ever eaten. I also use the crust recipe that came with the pie and it is very good. Both the filling and the crust are easy to make. I also found a recipe online for homemade whipped cream and put that on top then added the toasted coconut. I think the coconut milk in the custard really sets it off. You will not go wrong making this pie. I’m a big fan and have added this to my pie recipe collection.
Thanks so much Betty! xo
Can you substitute the half and half ?
I love this pie! Two exceptions – first: if you use salted butter don’t add more salt! It was super salty. I tried adding a little more sugar but it didn’t work. Second: use a large saucepan! Mine nearly cooked over. It’s super creamy and light. Other than the salt, which I just added lots of freshly whipped cream to help hide it, We loved it!
This recipe is a ’10’ in my book but I have to be satisfied with giving it a 5 as that is as high as your rating goes. My guests’ comments ranged from “This pie is good enough for you to start your own bakery – it’s really delicious!’ to my favourite ‘This is the best coconut pie I have ever tasted’. I have to agree – it is the best I have ever tasted too! This recipe is now a permanent part of my collection of favorites.
Oh thanks so much Pauline! xo
This is the BEST Cocounut Cream Pie recipe. The whipped cream on top and the coconut milk in the custard are the two things that make it stand out from the rest.
Very easy and so delicious! I knew the leftover coconut milk would go to waste, so I just used the whole can and added half and half to make a total of 3 cups. I also added a teaspoon of coconut extract and two tablespoons of coconut rum for a little extra boost
Thanks so much Michael!
I am planning to bake this pie for Christmas, Do I use sweetened or unsweetened coconut milk? Any help appreciated.
Reading some questions about sweetened or unsweetened milk coconut milk I’m not seeing any response. I’d like to find out, I would like your recipe to be perfect.
I use like sweetened coconut milk in this, Bev, but you can use unsweetened if you wish. Thanks! Enjoy it!
Coconut milk from the carton or full fat coconut milk from the can ?
I use coconut milk from the can.
My Mom always made coconut cream pies for the holidays. It is now my turn to pass on the tradition. She never used coconut milk to cook with but I really want to change it up a bit. Sweetened or unsweetened milk?
I like to use sweetened coconut milk in this recipe, but you can use unsweetened if you wish instead. I hope you enjoy it! xo
What is sweetened coconut milk? Is it in a can? I’ve never seen it. What brand do you use?
I’ve usually found it in a can, Matt. I hope you enjoy the pie! Thanks!
awsome spectaculer only words that will desribe this pie.oh and robyn your beautiful and you sure know how to cook.ty for recipe
AMAZING!!!! This is the BEST Coconut Cream recipe I have ever made and eaten!! I did not deviate from the recipe and it came out perfect! Creamy, very creamy, perfect consistency and a wonderfully rich flavor.. I used my own Pie crust recipe but will definitely try hers next time. I’m very confident it will be as great. I will use this site for future recipes.
Thanks so much for sharing your FABULOUS RECIPE!!! Sharon, Arizona
I made this coconut cream pie for the holidays and it was so delicious and flavorful! Everyone loved it and I mentioned your website. Thank you for sharing this five star recipe, I will definitely be making this again. I am happy I chose to make your recipe because I never made this type of pie before. The instructions were easy to follow and I agree that the coconut milk did wonders.
It was delicious!! It was not too sweet, but had plenty of flavor. It really went together quickly. I have already made 2, and plan on using this recipe again.
I made this pie as one of the Christmas dinner desserts. Ive made many pies in my many years as a home baker but never a coconut cream. My husband was talking to his brother one day about favorite desserts……..he said that he likes chocolate cake and brownies but his favorite is coconut cream pie. Who knew??
As you know, there are MANY recipes out there; I narrowed it down to two and I am sooooo glad I chose yours. The other contender did not use coconut milk. The flavor of the custard was so very delicious and the pie as a whole? Over the top!! Thank you
Do you toast the coconut that goes into the filling as well?
I just toast the coconut for the topping and don’t toast what gets mixed into the coconut custard. I hope you enjoy it Angela! xo
I never leave feedback, never ever. This time I had to. My daughter turned 20 this year and she has never been a fan of birthday cake. For years I went to a local bakery and bought her favorite pie, coconut cream. This year I decided to try and make one myself. Not that I couldn’t have gone to the bakery, I could have. I wanted it to be more than just a birthday pie. I wanted it to be special, to be made with love. I am SO GLAD I chose your receipe, out of all of the options on the internet I chose yours. She LOVED it!! I want you to know that I have kept it in a special place and every year on January 7th, we will celebrate her birthday with this pie, your pie. Thank you!!!!
The Blair Family
Oh my Lisa! I am so touched by your comment – thank you so much!
I am happy that your daughter and your family enjoyed the pie and so honored that it was a part of your special time together as a family. Thank you!
My daughter-in laws birthday was yesterday so of course her favorite pie is coconut cream. I have never made one & am known to make the best banana cream pie so thought I ca do this! Followed directions exactly except for I had bought sweetened condensed coconut milk so used a whole can of that & added enough coconut milk from a carton to equal 1&1/2 C. It was absolutely delicious!! Perfect texture, perfect sweetness, perfect taste of coconut! Only thing when toasting coconut for topping, keep a close watch! Thank you for the recipe. Will be a keeper! Ann
I’m thrilled that you enjoyed it and hope your daughter in law had a happy birthday! Thanks so much, Ann! xo
I’m not much of a coconut fan, but I had been thinking about coconut cake when my wife asked me to make a dessert for a lunch date with her friends. I found this recipe and had to try it. When my wife returned home, she was off the ground saying, “That the best coconut cake I’ve ever eaten and everyone thinks it’s the best they’ve ever had, too.” So a sampled a slice of what little was left and I agree. This pie is outstanding. Give it a try, you won’t be disappointed.
I’m so happy that you and your wife enjoyed the Coconut Pie, Larry! Thanks so much! 🙂
This recipe is wonderful! My son never had coconut cream pie and the day after we had it for a family dinner he asked me to make another one. I just made my 3rd pie in less than a week (taking one to my friends tomorrow). I have made it with a can of coconut milk and also a can of coconut cream (from Trader Joe’s) and while both are good, I think I like the coconut cream just a little better.
Wow, I’m so happy you are enjoying it, Michele!
So could I make it using Coco Lopez Real Cream of Coconut instead coconut milk?
I have not made the pie with cream of coconut, only coconut milk so not sure how it would turn out.
One of my New Years Resolutions was to drop a few pounds. This looks so good that I will take one for the team in order to provide my feedback within the next couple of weeks.
I initially made this pie for my husband who adores coconut cream pie. Now it is my go to choice for a treat for him. Along the way, I’ve made it to bring to get togethers with friends. Now, it is what I’m requested to bring every time. It’s that good. I need to bring 2 pies to an upcoming dinner. Can I make and cook a doubled filling recipe, or does each need to be cooked separately? It would sure save time to double it, but I’m not sure if it will thicken properly.
I’m so happy to hear that you and your husband – and friends – enjoy the pie! It’s one of our favorites too.
I really don’t think I would double it as I’m not sure it will thicken as it should. I hope this helps. Thanks! xo
Hi, I was looking to alter the flavour slightly by adding lime zest and some lime juice. When would be the best time to add the juice without getting the custurd to curtle? After it has finished cooking? Let me know your thoughts!
I’ve not made my recipe with those additions. Thanks!
I made this for our fishing club potluck and now I’ve got to this every month! Good thing I love to bake. Lol I was wondering if you might have a recipe for coconut cream pie that is sugar free?
So happy to hear that you and your friends enjoy the pie, Amy! It’s one of my favorites too!
I love that you’re in charge of baking this every month for your monthly potlucks! 🙂
I don’t have a recipe for a sugar free coconut cream pie.
Thanks so much for sharing this with me – I’m happy to have you here! xo
I’m not a fan of coconut cream pie, but this is my friends favorite. So I made this for her birthday. It was so delicious! I have now made 3 of them. I cant believe I’m a coconut cream pie lover now.
I’m so happy you enjoy making these pies and are a fan! Thanks so much Yulondia! xo
What can be subsituted for coconut milk?
As I have written in the post on this recipe, you can substitute an equal amount of whole milk or half and half for the coconut milk. Hope this helps!
This is one of the BEST PIES I have ever made! It was delicious. I made it exactly as the recipe states with the exception of using Dream Whip on top rather than making my own whipped cream. Fabulous recipe!!
Thanks, Katie! So glad you liked this recipe. It is one of my family’s favorites.
Hello! Can I use this in a deep dish pie pan? Or do I need to increase the ingredients?
Just wondering if you can make this a day ahead?
Yes, Colleen, it can be made ahead. Just keep chilled in the refrigerator until ready to serve.
My husbands favourite is coconut cream pie. I just finished making this pie for Easter dinner tomorrow. Although I haven’t tasted the pie as a whole with crust and whipped cream the filling is divine!!! I didn’t have time to make a pie shell from scratch I used a frozen one as such I had filling left over. Delicious just in a bowl.
Will be making this from now on.
So glad you liked this, Michelle. Can’t wait til you try it with the crust and whipped cream added. It is so good!
Best coconut cream pie! Great recipe and simple to make. The only thing I did differently was to use unsweetened shredded coconut rather than sweetened. I also made the pie crust and whipped cream referenced in the recipe. Other coconut pies I have made in the past have been too sweet. This one was just right. The custard was soooo good!! I made it for Easter and everyone loved it!
Thanks, Meredith, for letting me know how much you liked this pie. It is always a favorite at our house, too. xo
Made it and turned out great. I accidentally mixed in the toasted coconut in with the custard while cooking the custard, and guess what, it turned out fabulous.
I also made the whipped cream, covered the custard with the cream, toasted more coconut flakes and garnished the top of the pie. Wish I would had been able to post photos so you could see my work of art.
Thanks so very much for this wonderful recipe.
That is great, David. I would have loved to see pictures of your pie.
My now husband and I just got back from Hawaii on our honeymoon and we had coconut everything while we were there. The day we got back I looked for recipe’s to match some of my favorites. I just made this, am half way through the pie all by myself and it is AMAZING! Even better then what I had there! YAY!
What a great place for a honeymoon! A trip to Hawaii has been on my wish list for ages. So happy you enjoyed the pie! Thanks. xo
How many days ahead of serving pie can I make the filling please?
You can make this pie ahead. After step 5 when the pie has cooled in the refrigerator until set, wrap securely in plastic wrap and store in the refrigerator for about 3 to 4 days. When ready to serve, spread the whipped cream on top of the custard and top with the toasted coconut. Hope you enjoy the pie!
How much whipped cream should I make? Will 1 recipe be enough, ie 1 c whipping cream, which will be 2 cups. I can’t seem to visualize. Thanks!
I use the full recipe of my Perfect Whipped Cream Recipe, which makes 2 cups, for the Coconut Cream Pie. Enjoy!
Hi there, I really want to make this pie. I’m in Australia and I hear about coconut cream pies in the movies all the time and I’m busting to try one.
Just a bit confused about the half and half? Can I substitute that for 1 1/2 Cups of coconut milk (so I’ll be adding 3 Cups in total?
Half and half is a mixture of half whole milk and half heavy cream. You would use 1 1/2 cups of half and half and 1 1/2 cups of coconut milk for a total of 3 cups. Hope this helps!
I made this amazing pie for a family dinner to celebrate my husband and my 30th Wedding Anniversary! I didn’t take a picture because we ate it so fast! She claims that people will say it is the best coconut cream pie they have ever had, and that is exactly what happened!
Happy 30th Anniversary to you and your husband! I’m so happy you both enjoyed the coconut cream pie as your special dessert on this special occasion. Thanks! xo
I made this last Friday for a farewell party for a girlfriend who is moving across Canada. She had said the previous weekend that she loved homemade coconut cream pie. I’ve never even tried coconut cream pie but since the party was in her honour, I had to make it.
OMG – I am now a lover of coconut cream pie and am making another one this weekend when I have guests over for dinner!
I’m so glad your friend loves coconut cream pie so that now you have a new favorite dessert, too. Hope your dinner guests love it as much as you do. Thanks. xo
Loved your pie!!
I have some friends requesting it for a cottage weekend. Would it work if I made the custard and the whipping cream the day before and put it in the shell the next day?
I’m so glad you and your friends love this pie. This is how I would make this ahead. After step 5 when the pie has cooled in the refrigerator until set, wrap it securely in plastic wrap and store in the refrigerator. To make the whipped cream ahead, you need to add cream of tartar to stabilize it. For each cup of heavy whipping cream, add 1/4 teaspoon of cream of tartar along with the confectioner’s sugar when whipping. Once the whipped cream is at the right consistency, store it in an airtight container in the refrigerator. When ready to serve, spread the whipped cream on top of the custard and top with the toasted coconut. Enjoy and have a great weekend!
My mom just made this and it was amazing!! Best coconut pie ever!! It didn’t set perfectly but still delish!
I’m so happy you loved this pie. There are a couple of reasons the pie didn’t set up as it should. The custard might not have cooked long enough or the pie might not have chilled enough. Thanks. xo
After the first time I made this pie I knew this was THE ONLY Coconut Cream pie recipe I would ever need. I’ve made it several times now and everyone loves it, even some folks who are not huge coconut fans. The custard filling in this recipe is perfection and could be eaten with or without a pie crust! I’ve made it with coconut milk but I don’t usually have it. I use half and half instead. Thanks for sharing a wonderful recipe
Thank you so much, Cassandra. It is one of my family’s favorites.
What size pie does this make? I’m buying a pie dish to make it in and no idea what size to get! Thanks!
Faye, this recipe makes a 9-inch pie as stated in the pie crust recipe. Hope you enjoy!
I have all ingredients except half n half. But I do have heavy cream can I sub that may be adding some whole milk to it?
Dawn, you can use the heavy cream. I would use half heavy cream and half whole milk to equal the half-and-half. Hope you enjoy!
Absolutely the best coconut cream pie this family has ever eaten.
Thank you, Libby. I’m so glad you and your family love this pie.
Loved it! ❤️ My first coconut cream pie and it was perfect! 🙌🏻 It started a new family tradition for the pie we must have on Holidays! I plan to make it a lot! Thanks for the recipe!
Janna, I love that your first coconut cream pie was a success! As you can tell from my posts, I love family traditions.
Great easy recipe! Thank you very much. Turned out super tasty and perfectly cooked (to my best ability at least :)) and now I cook it once a month! Thank you again’!
Gem, thank you. I’m so glad you love this pie.
It’s true. This is the best I’ve ever had My husband dropped the whole thing. It splattered across the cabinets and into the next room. He said he thought he managed to leave the dirty part on the floor. Lol! If that isn’t a testament, I don’t know what is!
I love this story, Beth! So sorry he dropped the pie but it sounds like he figured out a way to enjoy it anyway. Thanks so much! xo
Best coconut pie ever!!! Everyone loves this pie! So easy to make. Thank u!
this is great should be more like it I’m old fashion cook from country station
Thanks, so glad you liked this pie.
So good! The directions were simple to follow and I loved how it turned out. I added two tablespoons of rum to the custard before putting it in the pie shell and would highly recommend it that way as well 😉
Thanks so much, Mary.
I have a question. Do you use coconut milk in the carton in the refrigerated section as in a substitute for dairy milk OR the can of coconut milk with the fat on top?
I use the canned coconut milk. Hope you enjoy the pie.
Is the coconut milk required in this recipe, canned or in the carton that you can drink?
I use canned unsweetened coconut milk for this recipe, Angela. Hope this helps!
After looking at dozens of recipes yours was easy to follow and just simple to make. The filling turned out perfect I did use1 cup of canned coconut milk and half and half. Rave reviews and will definitely make this pie again.
Thanks, Chris. So glad you loved this pie.
Thank you in advance for what looks to be a most awesome recipe! In the past, I’ve been intimidated by making puddings and custards because my eggs seem to cook in little bits in the pudding and I always have to try to strain them out, making the pie so much more work! I want to make this for my 84 year old Mother who loves fresh coconut cakes and coconut cream pie!
I have a homemade crust that turned out good that I was telling her about, that she wants to try. And so I feel confident, that with your recipe, all will go smoothly! Thanks again for sharing!
Thanks, Vickie. Hope you and your mother enjoy the pie.
IN the Custard filling part, what is half and half, I appreciate if you can let me know, I am coconut drinks, I aim deffinatelly will made it.
Thanks in advance,
It is half whole milk and half heavy cream. I buy it in refrigerated cartons at my grocery store. Hope this helps.
It doesn’t state that the pie crust is cooked before adding the pie filling. I always make a custard pie like this in a baked pie shell but,I just read a receipe that had an unbaked pie shell and the pie went into the oven to be baked
As I state in the instructions, Louise, you will blind bake the pie crust before adding the custard. Hope you enjoy!
Can I freeze this pie for a day or so? It might be easier to transport frozen and will have time to thaw.
You can freeze the pie, Dawne. After step 5 and the pie has set in the refrigerator, wrap securely with freezer wrap and freeze. Let the pie thaw before adding the whipped cream topping and serve.
Actually, the whipped cream froze very well. After fully chilled, I added the whipped cream and toasted coconut. Then sealed it in a pie carrier and put the whole thing into the chest freezer (0 degrees F). It transported perfectly and was thawed in time for dessert (about an hour later). Fabulous recipe – the best CCPie ever.
Thanks for letting me know how well freezing the pie worked, Dawne. Thanks.
How do you get it to boil while constantly stirring at medium low heat? It’s taking me forever
James, if the custard is not thickening after a few minutes, turn up the heat. I use a gas stove so mine may be hotter than yours at medium low heat. It should not take long for this custard to thicken. Hope you enjoy.
Just making my Thanksgiving recipe list and am planning on making this! Since this is “Mile High” does the one cup of heavy cream make enough whipped cream for this pie? Or do you double it?
I use the full recipe of my Perfect Whipped Cream Recipe, which makes 2 cups, for the Coconut Cream Pie. Enjoy!
Hello! I’m wanting to make this for Thanksgiving this year. I went to the store and bought the ingredients I didn’t have but I picked up sweetened coconut milk? Can I use it? Or do I need the unsweetened for this recipe??
Rachel, I use the unsweetened coconut milk in my pie. If you use the sweetened coconut milk, you may want to reduce the sugar in the custard a little so it is not too sweet. Hope you enjoy!
Thanks for this custard recipe.
I make a very rich banana pudding/cheesecake. I wanted a layer for the topping. I was using just whipped cream. It just wasn’t enough. I found this custard by accident and gave it a try.
Oh have mercy! The perfect custard for the cheesecake!! Marvellous perfection! Thanks again.
Have you ever used a shortbead crust? And if made the day before should I wait to put the whip cream on until the next day
I haven’t used a shortbread crust with this pie, Lynne. I would wait until the day I served the pie to top it with the whipped cream. Hope you enjoy the pie!
Every time I think about making this recipe, I get ridiculously giddy! I had no idea in my 41 years of life I liked this pie until I had a bite of someones at a restaurant. Ive made this 3 times and I think about eating this pie more than I should. Thank you for an awesome recipe. Its my only go to!
Thank you, Lee. This has been a family favorite at my house for years. So glad you like it as much as I always have.
You can use whichever you prefer. I use regular coconut milk that does not have any added sugars. You may want to reduce the amount of sugar in the custard if you use the sweetened coconut milk, Rachel.
Can I use unsweetened coconut? Also what about toasting the coconut for the inside of the pie? Thank you
You can use unsweetened coconut if you wish, Kathleen. The pie will not be as sweet. I have never toasted the coconut for inside the pie.
Delicious pie! I followed recipe exactly including pre-baking the crust, except I can’t have dairy so I substituted coconut cream for the half-and-half. Turned out perfect! Also I chilled the filled pie overnight and added the whip cream and toasted coconut right before serving. Thanks for the recipe!
I’m thrilled, Debbie, that you loved this pie. Thanks for the information on how you made this dairy free. Thank you.
My first coconut cream pie and the pressure of Thanksgiving! It was a hit, so yummy and pretty! I used a frozen butter pie crust from New Seasons because, I mean how easy is that? Followed your instructions to a T. Took longer than I thought stirring on low heat but worth it. Had enough ‘custard” to fill 3 ramekins as well as the pie. All of it gone by morning. Making again this weekend. Thanks for making me look good!
So glad your coconut cream pie was a hit, Molly.
I love the pie so much that I was wondering HOW to double it so I can make one just for me and one for a family Christmas🎄 party? I made the last one at Thanksgiving and my guests only left me one piece. Do you suggest doing each pie separately or could I double the ingredients and cook both fillings in the same pot at the same time?
I have never doubled the recipe, Janna, so I can’t tell you how it will do. I would suggest making each pie separately. So happy everyone enjoyed the pie!
I have doubled, tripled and quadrupled the recipe, it is easy just do the same to the ingredients but stir constantly as the custard thickens or it will burn on the bottom. I am now up to using a large stock pot.
Can I use a cookie crumb crust instead! I’m still shaky on making pie crusts!
I haven’t made this with a cookie crumb crust, Emma, but I don’t see why it would not work. Enjoy!
I’ve prepared the coconut cream pie several times for family get together. My brother has to have 2 of his own.
Now that sounds like a winner when someone want 2 of these pies for their own. Thanks so much, Yolanda.
This is a wonderful recipe and well worth your time , it came out really great and just so tasty your family will love it , it goes fast , and
I made the mistake of making this a few years back. When relatives come to visit, they insist I make it. It has spread as well whenever we have to take something for a pot luck It is always strongly suggested we bring coconut cream pie! I have to make two or three at a time. I use unsweetened large flaked coconut but make the whipped cream a little sweeter.
I’m so glad everyone enjoys the pie, Michael. Thanks.
Can you use a regular baked meringue on this pie?
You can use a baked meringue if you wish, Loretta. Hope you enjoy the pie.
Can this pie be frozen? I need to transport it about an hour away from home and I don’t want my whipped cream to get runny!
Yes, you can freeze this pie, Kellie. You can freeze the pie after step 5 and the pie has set in the refrigerator. Wrap securely with freezer wrap and freeze. Let the pie thaw before adding the whipped cream topping and serve. 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 everyone enjoys the pie.
Oh my stars. This pie is SO GOOD! I am not a big fan of cream pies but my husband requested a coconut cream pie and after some searching, this was the recipe I decided to try. I used coconut cream instead of coconut milk but other than that, followed the recipe as written and it was wonderful. My husband asked that I make it once a week, it was that good. And not only is it good, it’s not hard to make at all. I’d give it 10 stars if I could.
Thank you so much, Kathryn. This has been a favorite for my family for years. xo
I only could find a can of coconut cream, will this work or will I have to blend it with water to make coconut milk?
Hailey, I do use canned coconut milk in the recipe, not coconut cream. You can also use whole milk or half-and-half instead of the coconut milk.
So are we sure we bake this pie shell for only 8 minutes? The pie tasted fine, but the pie crust tasted like uncooked dough.
Martha, did you make sure your oven was preheated to 425ºF? The pie crust has always been done for me when blind baking at 8 minutes. Oven temperatures vary so just make sure your pie crust is done before removing from the oven.
My family loves this pie . It came out fantastic.
Dave here again. I called this custard. Sorry. Big difference between custard and cream filling.
One of the best coconut cream pies my family has eaten. I’ve made the pie multiple times.
For anyone curious about variations – The first time I followed the recipes as written – delicious. I’ve used the recommended amount of vanilla extract as well as subbing part of the vanilla with coconut extract. Both versions were hailed as delicious. (My family also prefers the pie without the coconut in the pie filling – still delicious.)
About freezing the pie – I’m not sure what I did/did not due on one pie-making episode, but the pie filling was not thickening as anticipated – so I put it in the freezer. My husband was delighted with the final product.
I have been looking for a Coconut Cream Pie homemade for a long time. This is it! I pulled up a few on the internet, but this one my my choice and I am so glad. Coconut Cream Pie and Cake are my husbands favorites. A few years ago I found a great from scratch cake that was so moist and got better each day, but lost it. Now I am on a mission to find it or one close. Thank you to directions were perfect!
I’m thrilled you loved the coconut cream pie, Jackie. It has been a favorite in my family for years. I have two coconut cake recipes which may be interest you: Ultimate Coconut Cake Recipe and Southern Coconut Cake. xo
THE BEST PIE my husband and I have EVER had! Simple and absolutely delicious. I doubled the coconut in the custard and used coconut rum instead of vanilla. So good thanks for sharing. Now how do I make it adding chocolate?
Cherie, I am thrilled you and your husband both loved this pie. Try my French Silk Pie Recipe for a chocolate pie. Thank.s
Just wanted to say this is one of my mom’s absolute favorite desserts and I’ve made it for her annually (usually for birthdays, sometimes for Mother’s Day) for years now. 🙂 Thank you so much for sharing this recipe and for the happiness it lets me bring to someone I love!
This is such a sweet compliment, Sara. I hope your mother enjoys this pie for many years to come.
Perfection! My family devoured this pie! Well balanced, tender crust, custard is perfect, not cloy and the whipped topping proportion is spot on! I made this recipe exactly as written and used the suggested recipes for the crust and whipped topping. It’s become a family favorite! This is my go to coconut cream pie recipe from now to eternity! Thank you!
Thank you so much, Victoria. I’m so happy you love this pie so much. It has been a favorite in my family for years.
Has anyone ever put meringue on this pie? Was wondering how it stood up going in the oven to toast the meringue.
You can use meringue on this pie if you wish, Terri. Hope you enjoy.
This pie is perfection in a graham cracker pie crust!
My son would rather have this for his birthday than any other gift!
Wow! So glad he loves this pie so much, Teri! Thanks.
Help! We put the custard in the fridge around 11:30 AM, and at 9:27 p.m., it is still not set. Is it my fridge?
It sounds as if the custard did not cook long enough, Carol. The custard should be thickened when you remove it from the heat.
Robyn, which do you personally prefer— sweetened or unsweetened coconut milk? I’m thinking about making this with a graham cracker crust and do not want the pie to be too sweet, but would like it to be sweet enough.
Logan, I use the canned unsweetened coconut milk. The sweetened coconut milk would make the pie too sweet for me. Hope you enjoy the pie!
I am thinking this will be a winner for an early Father’s Day celebration this weekend. Do you keep out some of the 1 1/2 cups coconut for the toasted coconut on the top or add an additional coconut to toast for the top… Thank you.
Ruthann, in the Ingredients section, look in the section For the Toasted Coconut Topping for the amount of coconut you will need for the topping. In the Instructions, in the section titled For the Toasted Coconut Topping, instructions are given for toasting that coconut for the topping. Hope everyone enjoys the pie.
I have used this recipe for my coconut cream pies. This is a great recipe and the only I have used the past few years and the only one I will probably ever use in the future. My husband loves coconut cream pie and this is his favorite. Thank you for this recipe. The pie comes out great every time.
Thank you so much, Christina. This pie is a favorite in my family and I’m so glad your husband loves it, too.
How long can the pie wait in the refrigerator before serving? Will the whipped cream sit up for a few hours? Thanks!
You can leave the pie in the refrigerator several hours ahead of serving, Erin. If you need to make it ahead longer than a few hours, this is how I would make this ahead. After step 5 when the pie has cooled in the refrigerator until set, wrap it securely in plastic wrap and store in the refrigerator. To make the whipped cream ahead, you need to add cream of tartar to stabilize it. For each cup of heavy whipping cream, add 1/4 teaspoon of cream of tartar along with the confectioner’s sugar when whipping. Once the whipped cream is at the right consistency, store it in an airtight container in the refrigerator. When ready to serve, spread the whipped cream on top of the custard and top with the toasted coconut. Hope this helps.
I used unsweetened can coconut milk, and the pie still wasn’t overly coconut-tasting or sweet so the people that don’t really like coconut even enjoyed it-it was the perfect amount in my opinion. It was a hit!
Absolutely wonderful. I made this pie for my husband who loves coconut cream pies, he ranked among one of the best he’d ever had. I’ve tried some other recipes…this one is the keeper.
Thanks so much, Marcia. xo
I haven’t made it yet, but I have a question. For the Coconut milk, is it the canned Coconut Milk or the Coconut Milk that’s with regular milk Cashew Milk Almond milk, etc?
Can’t wait to make it, and the other goodies, even though Texas Summers and Baking don’t play well together!
It is canned coconut milk. Hope you enjoy!
Haven’t tried this yet but sounds delicious
You need to try it, Karen. It is delicious!
Mine never did set.
I’m sorry your pie didn’t set, Darcee. I have not had that problem. It sounds like the custard did not thicken enough before you put it in the crust.
I am drooling!
A family favourite. Can’t go wrong with this recipe.
Thank you, Veronica! xo
Just found this recipe last weekend and made one for my family and co-workers. I made this along with five other pies and this was the first to go. Since then, there have been several requests for this recipe. Thank you!!!
I’m so glad everyone liked the pie, Linda. Thank you.
Can you use coconut cream to make the whip topping for a coconut pie
You can use whipped coconut cream as a topping, Lynda.
I’m about to make this for the first time. When you make your whipped cream for the coconut cream pie, do you put cream of tartar in it since the pie will be in the refrigerator the day before serving it?
I would add cream of tartar to stabilize the whipped cream, Jenny. I hope you enjoy!
What is the difference between custard and pudding?
Custard is usually thicker and more firm than pudding. Hope you enjoy the pie.
This is the best coconut pie I’ve ever eaten or made.
I love this coconut pie! The only one I’ll make!
Finding this awesome cocoanut cream pie recipe is a dream come true for me. My mom’s friend baked one like this years ago and after I was married I longed to have her recipe and be able to bake it just like this. But I was out of touch with her. When I saw the pic and read the recipe I just knew it would be the one! I took it on a picnic and it was demolished in minutes! Thank you for sharing it!!!😋❤️
I’m so happy you found the recipe, Sharon. It has been a favorite in my family for years, too. Thanks!
Best coconut cream pie recipe EVER!
Thanks, Charity! So glad you loved this pie.
This pie is amazing! I made it for Christmas and just got done making 2 more after a request from my sister who said it was the best coconut cream pie she’s ever had! Super easy, and impressive! Thanks for the recipe!
Jaime, this recipe is a favorite in my family. It sounds like your family loves it as much as mine does.
Oh My Gosh- So Delicious!! Definitely a keeper and will make again.
What did I do wrong? It was delicious and everyone loved it but what did I do wrong as it was too runny!!! I followed every step. I want to make it again but what didI not do right? Thank you!!!
Kathy, if your pie was runny, it sounds like it may not have cooked long enough. The custard should be thickened when you remove it from the heat. Also, did you use canned coconut milk? The coconut milk you find in the refrigerated section won’t set as well.
Robin Want to thank you for that delicious Coconut pie recipe. I have made it for my great grandson which his request was for a coconut cream pie. And I chose yours to make, because it was much easier for me. Did not have to temper the eggs or anything and it is delicious in flavour. I will always use this recipe. It’s so much easier for me. I’m 78 and it’s all about easy recipes in my day and age. Years ago didn’t matter, but it does now. lol Thank you very much, and I will be looking for some more of your good recipes. Thank you So much. And have a blessed day.
Thank you so much, Maxine. I’m thrilled you love this recipe.
I made this pie for my husband at Thanksgiving, he said it was the best he ever tasted. Making it again for his birthday.
Thanks so much, DeAnn.
Great Old school recipe! Use the can of coconut milk and if you want to knock it out of the park, use half butter on the oils and homemade Crust! My Wife is a trained chef and I just wanted a coconut pie w/o bugging her; we split the pie and it was gone in two days. She did make homemade whip creme for me though!
Thanks, Cole. I’m thrilled you and your wife enjoyed the pie!
Would you recommend whipped cream in a can, or something more like cool whip?
I make my own whipped cream but you can use whichever you prefer, James.
Easy recipe, I used it with the coconut milk- turned out fabulous!
I’m so glad you liked this pie, Jenn. It is a family favorite at our house.
Looks delicious.. would love to make for Easter! The coconut milk.. is it canned coconut milk or not? Also Can I just use all coconut milk and no 1/2 and 1/2… my daughter can not have dairy? Thanks!
I haven’t made this pie just with coconut milk, Chris, but I think it should work. It will take longer for the custard to thicken so you will need to cook longer.
This recipe got rave reviews at Easter. I followed the links exactly for crust, custard and cream. I love the taste of the coconut milk, and how the custard was the perfect amount to fill the crust. I’m making another one tonight by request. I never considered myself a great baker, but I can follow directions – the results of which made me look like a pro! Thank you! 😃
I’m happy this recipe worked so well for you, Rhonda. We all need days when we can look like a pro with baking!
So excited to give this recipe a try. By accident I got cream of coconut, not coconut milk. Is it okay to substitute the coconut milk with this and maybe just add less half and half or even use regular milk in place of the half and half? Thank you!
Sarah, I’ve not used cream of coconut in this recipe, so I really can’t give you specific substitution information.
Great recipe. Very close to a Crème Brule. The key is cooking it very slowly. Everybody loved this pie. I’m getting requests to bake it again the next day!
Thanks, Jim. I’m so happy you loved this pie so much you are making it again!
This looks delicious!!
I just wanted to clarify if this was canned coconut milk in the recipe, or cold carton coconut milk?
I use canned coconut milk in the recipe, Kelly. I hope you enjoy!
Coconut milk in a can of in the milk section?
I use canned coconut milk, Karen.
Absolutely delicious! This pie was a hit with my family – everyone had seconds! Great recipe.
This pie is a family favorite of ours. So glad your family enjoyed it, too.
The best coconut cream pie I have ever made. Perfect consistency. Flavor was spot on.
Thanks so much, Edie. So glad you enjoyed this pie.
I made this last weekend. I used cream of coconut as I forgot the milk and had the other in my fridge. I had about 1/2 cup of the cream and made up the difference in water. I’m wondering, though, of this is why my pie didn’t set. I just finished the last slice and ready for some more. I’ll get all the “right” ingredients tomorrow to see if that’s why it didn’t set properly.
Meli, I think the water made the mixture too thin and that is why it did not set. Make sure you buy the canned coconut milk for this pie and not the one that is in a carton and refrigerated.
Beleive the title. I made it with just a few tweeks. Instead of 1 and 1/2 cups of canned coconut milk, I used the whole can which was just a bit more. I didn’t have 1/2 and 1/2 so I used about 1/3 cup cream and topped it off to the 3 cup line with whole milk. Worked just fine. The other thing was the coconut. I used just plain unsweetened because that’s what I had. I usually cut the sugar in recipes, anyway. It was still plenty sweet for our taste. The other tweek was that I used 1/4 tsp. coconut extract an 1 tsp vanilla extract. Next time I will use more coconut extract. It was a major hit!
Crazy question: Can I make the custard a day ahead and refrigerate? Then, make the pie crust the day of the party and put the two together?
Can I make this a day ahead
Yes, Jane, you can prepare this a day ahead stored in the refrigerator. I recommend leaving the whipped cream topping off until the day you serve it. Cover the pie tightly to keep as airtight as possible while in the refrigerator.
I’m making this today. Am I supposed to toast ALL the coconut or just the 1/2 cup that goes on top?
Nancy, you only toast the 1/2 cup flaked coconut as listed under FOR THE TOASTED COCONUT TOPPING recipe ingredients and instructions. You don’t toast the coconut listed under the title FOR THE COCONUT CUSTARD. I hope you enjoy the pie.
Why not say HOW MUCH whipped cream you need for the topping in the recipe? Do you add sugar/ flavouring?
Marlana, you use the entire Whipped Cream Recipe for the pie. Just click on the link in the coconut pie ingredients list to take you to the whipped cream recipe.
I’m not much of a baker, but love coconut cream pie. I’ve read through this recipe, but I don’t see where it gives instructions to bake the pie shell – just that it should be refrigerated. Pls let me know where I can locate this info. TIA
Irene, click on the underlined link for pie crust recipe in the ingredients list. It will take you to the pie crust recipe and follow instructions on how to blind bake the crust. Hope you enjoy!
Can you freeze this after the custard. Wondering if can make this in advance and then defrost and add the whipped cream prior to serving?
Yes, you can freeze this pie, Sarah. You can freeze the pie after step 5 and the pie has set in the refrigerator. Wrap securely with freezer wrap and freeze. Let the pie thaw before adding the whipped cream topping and serve. 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 everyone enjoys the pie.
I was cautious going into making this dessert as I’m more of a cook than baker. That being said the directions are extremely easy to follow and the custard is delicious. I made coconut cream tarts instead of a pie for convenience as we are farmers and let me tell you they never got a chance to set.
I’ll have to make this recipe as tarts. I’m thrilled everyone loved them. Thanks, Amanda!
First time ever making a pie crust, for that matter baking in general! I only have a glass 9.5 pie baking dish, will this recipe be enough for that size dish?
Jill, this recipe should work fine in your pan. Hope you enjoy your pie!
Instructions are easy to follow and the pie is flavorful and creamy. I’ve made it several times and people always request the recipe.
I’m so happy you love this pie, Valerie!
Well , I know without doubt that this is a delicious pie . Couldn’t be any other … as the ingredients speak for that.. I came on looking for a time for baking the crust … I’m eighty two… my mind slips a bit … but reading the recipe says to me it is a great pie … but not an old fashioned cream pie …old fashioned cream pie just wouldn’t be so without the old fashioned meringue.. whipped to perfection and browned slowly to the perfect shade of brown … thanks for sharing… God Bless
Thanks, Grace! Hope you enjoy the pie.
Loved this recipe
Forgive me for asking, but by coconut milk, do you mean instead of regular milk, or as in coconut milk in the can?
Michelle, make sure you buy the canned coconut milk for this pie and not the one that is in a carton and refrigerated. Hope you enjoy!
The unsweetened canned one. It’s usually in the Asian section of the grocery store.
When do you actually bake the pie crust?
You will bake the pie crust first as instructed in Step 1 of the Instructions. Click on the underlined Pie Crust Recipe in the Ingredients list and it will open the post and recipe for the pie crust. Hope you enjoy the pie.
I love this pie. I have been making it a couple of years now and every year that I may get somebody else asking me to make one for them this year I’m making five of them. Because I’m making so many this year I just wanted to know how far in advance can I make them and put them in the freezer and they still be fresh for my event which is 3 days away.
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. Let the pie thaw before adding the whipped cream topping and serve. 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 everyone enjoys the pie.
Made this for Thanksgiving a few years ago. Amazing!
Wondering if anyone has frozen slices of it after baking? Or made individual sized pies?
Riley, you can freeze the pie or slices of it up to 3 months. You can freeze the pie after step 8 and the pie has set in the refrigerator.Just freeze in an airtight, freezer-safe container. I haven’t made individual pies but you easily could.
Oh My Goodness Robyn. I host all the holidays now that my mother is dancing with the angels. I have never left a review before, but I just had to take a break from preparing Thanksgiving dinner to leave a heart filled thank you. You know I just had to leave a few spoonsful of the custard in the saucepan to taste. Coconut Cream pie is one of my favorite pies, and hands down this recipe is the best I have ever had. It is bursting with the creamiest coconut flavor and the coconut milk is the star. Thank you again for sharing. Happy Thanksgiving.
Thank you so much, Lynn. This pie has been a favorite in my family for years. Happy Thanksgiving to you and your family.
Hi im in the middle of making coconut cream pie, I have no idea what half & half is, I hope you can help me Thank You
Jill, half and half is a milk product in the dairy section of your grocery store. It is half whole milk and half heavy cream. Hope you enjoy the pie.
Everyone absolutely loved this pie! It is the first pie I have ever made and it was a huge success! Thank you! The only thing I should have done different was left the pie crust in longer, could have been my oven. It was still fabulous!
Denise, that is awesome for your first pie. Thanks!
TURNED OUT BEAUTIFUL..I WAS SO IMPRESSED WITH MYSELF. BIG HIT AT THANKSGIVING…EVERYONE LOVED IT..AND I AM MAKING IT AGAIN FOR MY FAMILY.
Debby, this has been a favorite in our family for years. I’m so happy you loved it, too.
Robyn!! Honey you rescued me with this super easy, super fast and simply fantastic recipe for the Mile High Coconut Cream pie. I asked my hubby what dessert he wanted for Thanksgiving, expecting his usual apple or Pecan pie then he pitched me a curve ball. He said do you know how to make a coconut cream pie? Nooooo! I don’t and I don’t need any more stress making dinner I said. Can you relate? 😊 Then he gave me “the eyes”, can you try? Fine!! I grumbled and hit google. Your recipe was the 4th I read and the only one that made sense to me so yours was make or break for me. I was petrified at the beginning as I can mess up recipes I have been making for 30 years. But as I assembled the ingredients I started to calm and read each word slowly outloud and followed every step to a T. Once I poured the custard into the pie crust I had 1 tablespoon left over and took it to him to sample. I watched my mans’ eyes roll back into his head and a smile came across his face that I haven’t seen in 25 years. I asked if that was the taste he remembered, he said remembered?? I said didn’t your mom make these for you? Heck no! This is my first one and I am in love!! So honey you saved me and I highly recommend this recipe and this lady!! Thank you with all my heart!!
Beverly, I am thrilled that you found my recipe and your husband loved it. It has been a favorite in my family for years. I hope you find many more recipes here that you both love just as much as this pie!
Mine never settled. What did I do wrong? It tastes great but after leaving it in the fridge over night it’s still watery.
Noemy, if your pie was runny, it sounds like it may not have cooked long enough. The custard should be thickened when you remove it from the heat. Also, did you use canned coconut milk? The coconut milk you find in the refrigerated section won’t set as well. Hope this helps.
Can you tell me the brand name of the coconut milk you use. Thank you so much.
There are several brands of canned coconut milk such as Thai Kitchen Organic Coconut Milk and Goya Coconut Milk.
OMG! I will make this again! It was DELICIOUS!
I am in the process of making this pie. Seems the custard should be cooled before putting in pie shell. I think it’s going to turn absolutely delicious!
No, Ida, you don’t cool the custard before putting in the pie crust. Just follow the instructions in the recipe. Make sure you do cool the pie in the refrigerator until it is set. Hope you enjoy!
I made do with what I had in my pantry – coconut cream (which I watered down to make coconut milk, according to the interwebs 🙂 ) and unsweetened coconut flakes (which I sweetened by tossing with a little bit of powdered sugar). Just added my homemade whipped cream and it is a BEAUTY of a pie! I’ve never made a custard before, but it tasted divine when I sampled a little as it went into the pie crust! Cannot wait to serve this to my family tonight! Thank you!
Absolutely the best coconut cream pie recipe ever! Very easy to make! Thank you!!!
Best coconut cream pie ever. Just sweet enough with great coconut taste
I’m so excited to try this for my daughter’s first birthday! I was wondering if I could substitute the pie crust with a tart crust instead?
I haven’t made this pie with a tart crust but I don’t see why it wouldn’t work, Elly. Be sure to use canned coconut milk in the custard. Hope your daughter has a very happy birthday!
This recipe sounds great. Can I make it a day ahead and just put the whipped cream on right before serving?
Yes, you can, Andrea. Hope you enjoy!
Excellent – thank you!
Should you use sweetened coconut milk or unsweetened??
You can use whichever one you prefer, Jennifer, but I use unsweetened canned coconut milk.
Adapted your Coconut Cream pie to a Keto version. Substituted the sugar with 1 1/4 cups Splenda. Used unsweetened coconut milk, organic unsweetened coconut flakes, and a flour free pecan pie crust. Came out delicious!
Loved it! Made exactly as written. Thanks!
Hi! Ready to make this and am wondering if you put some of the coconut in the custard mixture, and save some for the top? If so how much. Sorry I must have missed that. Thanks!
Renee, sorry you missed that in the recipe. Look at Step 7. You will add 1 1/2 cups flaked coconut with the butter, vanilla, and salt. Hope you enjoy the pie.
I plan to make the pie for company. Can I make it ahead of time, maybe 2-3 days before serving
Mindy, you can make this pie ahead. After step 8 when the pie has cooled in the refrigerator until set, wrap securely in plastic wrap and store in the refrigerator for the 2-3 days before serving. When ready to serve, spread the whipped cream on top of the custard and top with the toasted coconut. Hope you enjoy the pie!
I’m a little confused about step 5…
it says “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.”
Do you actually put the sugar mixture in the pot first or do you put the Milk mixture in the pot first and then slowly add the sugar mixture?
Also, the coconut milk I usually use (Thai Kitchen) is always separated in the can. Even if I shake it up there are pieces of solidified oil in there. Should I heat it before measuring or am I using the wrong kind of coconut milk?
Thank you for your recipes!
Maggie, you do put the sugar and cornstarch in your sauce pan, then add the egg and milk mixture. I use Thai Kitchen coconut milk sometimes with my pie, too. Just make sure you are using the coconut milk and not the coconut cream. I hope this helps and you enjoy your pie.
Can I use coconut milk from a fresh coconut instead of canned coconut milk?
Cathy, you need to use the canned coconut milk for this recipe.
can I substitute a non-dairy milk or coconut cream for the half and half in this recipe?
Jenn, you can mix equal parts coconut cream and almond milk. There is a commercial product that is made from coconut cream and almond milk that is similar to half and half.
I am fairly certain anyone who has made this recipe and found their custard does not set correctly has used the wrong kind of coconut milk. Do not use the CM from the dairy section. You need to be getting your CM from the international or baking aisle in the center of the store and it will be in a can.
Also, the question about the coconut flakes in the recipe made sense to me because the recipe is NOT clear to this day where one finds the coconut for the topping after the recipe has it added to the custard (but none was set aside after toasting).
Bryan, you are correct that you use canned coconut milk (which is listed in the ingredients) in this recipe. Maybe this will help make the use of the coconut flakes more clear. The recipe lists coconut 1/2 cup flaked coconut For The Toasted Coconut Topping Ingredients List and 1 1/2 cups flaked coconut For the Coconut Custard Ingredients List. The instructions for the toasted coconut topping state in Step 3 to Set Aside to cool and the last instruction in the recipe is to top with the toasted coconut. I hope this helps.
The best Coconut Cream Pie recipe right here! Thank you
Thanks so much, Cyndi! So glad you like it.
Great recipe!! I tweaked it a little bit using heavy whipping cream instead of half and half and coconut cream instead of coconut milk which makes it more fattening but I don’t have a weight problem so it’s OK with me.
I’m happy you like the pie, Kerry. Thanks!
For the whipped cream on top. Do I whip 1 cup whipping cream and use the entire amount on top of the pie?
In your photo it looks like a really thick layer of cream.
I use the full recipe for whipped cream on my pie, Jade. If you don’t want that much, you can reduce the amount you put on the pie.
Wow! This is the first pie I’ve ever made, crust and filling and omg its good!
I have no problem using the entire cup of cream on the pie! Can never be too much cream!! 😆
Jade, I’m so glad you had great success with your first pie crust. I love the whole recipe of whipped cream on my pie, too. Thanks!
Will this recipe fill a 9×13 pan or would I have to double it?
You need to double the recipe, Chelsea, for a 9×13-inch pan. I hope you enjoy!
Made it and it’s the best
So glad you like this pie, Sheila.
Stellar and easy! I used heavy cream in place of half and half since the grocer was out of stock. Thanks!
Thanks, Ashley. I’m glad you found this recipe easy and loved the pie.
Absolutely perfect. Guests loved it. Thank you
I’m happy everyone loved this pie, Kevin. Thanks!
My mother asks for this every year for her birthday, no higher praise than that.
You are certainly correct about that, Holly. There is no higher praise. Thanks!
Haven’t tried this recipe but it sounds like what my mother use to make. Will make it this weekend.
Hope you enjoy, Elenora. This is a recipe that has been in my family for years.
First time to make this pie. Best pie I ever made. Great recipe.
Thanks so much, Edward. I love that this was best pie you ever made!
Coconut cream pie is my favorite pie, and this is the absolute best pie I have ever tasted. My husband took one bite, looked at me and said “****!” lol sorry for the language, but that’s how good this pie is.
Thanks, Brittney. I’m so glad you and your husband loved this pie. It has been a favorite in my family for years.
Can this Coconut Pie be made in advance and frozen?
Peggy, 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. Let the pie thaw before adding the whipped cream topping and serve. Or, you can complete the pie with the whipped cream and toasted coconut, wrap securely or place in airtight freezer-safe container and freeze.
Hi! Is it sweetened or unsweetened coconut milk?
For the coconut milk in this recipe, you can use sweetened or unsweetened according to your personal preference, Camryn. I like the unsweetened coconut milk the best. I hope you enjoy.
this is a lot easier than my old recipe altho similar I use coco milk n coco cream instead of 1/2 n 1/2 it was delish🥰salute! same w the pie crust perfection!
I’m glad this recipe is easier than your old one, Cora, and that you love this one, especially the pie crust. I haven’t tried it with coconut milk and coconut cream instead of the half and half.
I just made this and it is delicious!! Very easy to put together and creamy!! Thanks for sharing!
Thanks, Kathy. This is an easy recipe and has been a family favorite for years. I’m so glad you enjoy it, too.
Is the butter salted or unsalted?
I use salted butter, Henry, but you can use whichever you prefer. Hope you enjoy!
Made this for thanksgiving yesterday. Fantastic recipe. I made the crust out of 60 nilla wafers,1/3 cup melted butter a d 1/4 cup sugar. Pressed into pie plate and evenly up sides. Baked at 350 degrees for 10 mins until lightly browned. Then poured filling in and let sit overnight in fridge. Finished next day as directed with whip cream and toasted coconut. Ridiculously good. Best ive had so far.
Oh, thanks so much, Sean. I haven’t made it with the Nilla crust but it sounds amazing.
You have not included the size of the pie pan. Unless I missed something. I am having 12 people to dinner the day after Christmas. Want to make a coconut cream pie.
I use a 9-inch pie plate for this pie, Roberta. When you click on the underlined pie crust recipe in the ingredients list for the pie, it will take you to the recipe for the 9-inch pie crust. Hope you enjoy the pie.
Coconut pie snobs here lol. I made this for my hub for his birthday last year and he’s asked this to become his birthday tradition. Recently, my 9 year old son just requested this to be our Christmas dessert. It’s really that good! If you’ve contemplated making this recipe, don’t wait another second! Thank you for sharing your pie crust, coconut and whip cream recipes – all are home runs in our house!
Thanks so much, Linny! I love that this pie is requested for birthday dessert and now for Christmas.
I am so excited to surprise my grandma with this pie! She used to make it every Christmas. Recipe is amazing.
QUESTION- what do you use? Sweet or unsweetened coconut milk? I’ll copy you:)
I use the canned unsweetened coconut milk, MB. I hope your grandma loves her surprise.
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.
I am so impressed!!! I followed it exactly, used her recipe for whipped cream and threw it in a graham cracker crust and I am beyond pleased with the results.
Katherine, I’m happy this recipe worked so well for you. It has been a favorite for years for my family.
I made it with three cups of coconut milk (no half-n-half)and the coconut flavor is outstanding. I used Silk coconut milk, soooooo good!!👍🏼👍🏼
Hi, Robyn! It’s me again– I commented three years ago about how I’d make this pie every year for my mom’s birthday or Mother’s Day and I currently have it cooling in the fridge right now. 🙂 Again, I can’t thank you enough for sharing this wonderful recipe.
As somebody who has been baking since I was a kid but is now 30, this is probably the dessert I’ve made the most times in my entire life. Considering that, I have a few notes for anybody who’s considering making this and perusing the comments.
1.) In the interest of not letting the coconut milk go to waste as I’d probably just let the rest of the can sit around in the fridge until it went bad, I always just use the entire can of coconut milk and enough half & half to bring it to three liquid cups.
2.) This is the sort of recipe where you want to use the best vanilla you have access to. I 100% recommend vanilla bean paste or a real vanilla bean if you can afford it.
3.) Speaking of vanilla, I’ve used vanilla sugar the past couple years when making the custard. I was worried it would be *too* vanilla-y but it’s really worked well!
4.) The toasted coconut topping truly elevates this pie and I consider it a NECESSARY component. There was a year we didn’t have access to an oven so I toasted it on the stovetop instead because I didn’t want to serve the pie without it. (That was also the year we had to use a premade graham cracker crust. It was a yummy change of pace but my mom does prefer the pastry crust.)
Thanks for the tips, Sara. I’m thrilled that you and your mother love this pie.
This was an easy and so perfectly coco-nutty that I had to discipline myself to one piece a day. I made the recipe exactly as written using coconut milk in the custard rather than cream. So good, and so worth it!! I just spooned on some whipped cream as I served myself my “daily piece” of pie. 🤭
Thanks, Jill. I’m happy you made this pie according to the recipe using the coconut milk. It makes such a difference in the taste of this pie.
THIS IS A FABULOUS PIE!! I ONLY USED 11/4 CUP SUGAR AND INCREASED THE CORN STARCH BY A 1.5 TSP TO MAKE SURE IT WOULD SET UP….. ABSOLUTLY THE BEST COCONUT CREAM PIE EVER!!!!
Absolutely the best recipe. LOVE LOVE LOVE
The direction says to add coconut to the custard mixture after it has thickened. However, the only coconut I see in the recipe is for the toasted coconut that goes on top prior to serving. What am I misunderstanding?
Lisa, in the recipe ingredients right above the vanilla and whipped cream is 1 1/2 cups flaked sweetened coconut.
pie turned out amazing, I browned the coconut in a small frying pan on the stove. Worked great
Thanks, Leanne, I’m so glad you liked the pie.