Coconut Cream Pie Recipe

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Decadent Coconut Cream Pie with rich, creamy coconut custard topped with pillowy whipped cream and toasted coconut in a flaky homemade pie crust.

Delicious dessert perfect for entertaining!


For The Coconut Custard – coconut milk – half-and-half – egg yolks – sugar


Make The Pie Crust

Make the pie crust according to the recipe and instructions. Then follow the instructions to blind-bake the crust.


Evenly spread the coconut flakes for the topping on a parchment-lined baking sheet.

Toast Coconut For Topping


Place in oven and toast as directed until the coconut just begins to brown. Watch it closely as it browns quickly once it starts, and you don’t want it to burn. Once toasted, remove from the oven and set it aside to cool.


Begin Making The Custard

Pour the coconut milk and half-and-half in a large liquid measuring cup.


Add the egg yolks and mix well with the milks. Set aside.

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