Why You’ll Love This Recipe
I make this coconut cream pie whenever I want a dessert that feels nostalgic and a little bit tropical. The custard is rich and velvety, made with coconut milk and real vanilla, and packed with sweet shredded coconut in every bite. The crust is flaky and golden, and the whipped cream topped with toasted coconut adds a lovely crunch. Everything is made from scratch, yet each step is simple, and the pie chills in the fridge so you can make it a day ahead.
- Silky, from-scratch coconut custard with real coconut flavor
- Toasted coconut for a nutty, crunchy finish
- Flaky, buttery baked crust
- Make-ahead friendly, so it’s great for entertaining
Ingredients
For the pie crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
For the coconut custard filling:
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 can (13.5 ounces) full-fat coconut milk
- 1 ½ cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter, cut into pieces
- 1 tablespoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- ½ teaspoon coconut extract (optional)
For the whipped cream topping:
- 1 ½ cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup sweetened shredded coconut, toasted, for garnish
Directions
- Make the crust. Whisk the flour, sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add the ice water one tablespoon at a time until the dough just holds together. Shape into a disc, wrap, and chill for 1 hour.
- Blind bake. Preheat the oven to 400°F (200°C). Roll the dough into a 12-inch circle, fit it into a 9-inch pie dish, and crimp the edges. Prick the base with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove the weights, and bake for 8 to 10 minutes more, until deep golden. Cool completely.
- Toast the coconut. Reduce the oven to 350°F (175°C). Spread the ¾ cup coconut for garnish on a baking sheet and toast for 5 to 7 minutes, stirring once or twice, until golden. Watch closely, since it burns quickly. Let cool.
- Start the custard. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the coconut milk and whole milk until smooth. Cook over medium heat, whisking constantly, for 6 to 8 minutes, until the mixture thickens and begins to bubble.
- Temper the eggs. Whisk the egg yolks in a separate bowl. Slowly drizzle in about 1 cup of the hot milk mixture, whisking constantly. Pour the tempered yolks back into the saucepan.
- Finish the custard. Cook over medium heat, whisking constantly, for 2 to 3 minutes, until very thick. Remove from the heat and whisk in the butter, vanilla, and coconut extract if using. Stir in the 1 ½ cups shredded coconut.
- Fill the pie. Pour the warm custard into the cooled crust and smooth the top. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely firm.
- Top and serve. Whip the cream, powdered sugar, and vanilla until medium to stiff peaks form. Spread or pipe over the chilled pie and sprinkle generously with the toasted coconut. Slice with a warm, clean knife.
Servings and Timing
- Servings: 8 slices
- Prep time: 35 minutes (plus 1 hour chilling for the dough)
- Cook time: about 55 minutes (including blind baking, toasting, and the custard)
- Chilling time: at least 4 hours
- Total time: about 6 hours 30 minutes, mostly hands-off
Variations
- Graham cracker crust: Use a simple graham cracker crust for a no-roll shortcut.
- Macaroon crust: Press a mixture of shredded coconut, egg white, and sugar into the pan and bake until golden for an extra coconutty base.
- Chocolate layer: Spread a thin layer of melted chocolate over the crust before adding the custard.
- Toasted coconut custard: Stir ½ cup of the toasted coconut into the custard for a deeper, nuttier flavor.
- Pineapple twist: Spread a thin layer of drained crushed pineapple over the crust for a piña colada vibe.
- Rum custard: Stir 1 tablespoon of dark rum into the finished custard.
- Mini pies: Fill baked mini tart shells and chill for 2 hours.
- Dairy-free: Use all coconut milk, vegan butter, and coconut whipped cream.
Storage and Reheating
- Refrigerator: Cover and store for up to 3 days. Add the toasted coconut just before serving so it stays crunchy.
- Make ahead: Bake the crust and make the custard up to a day in advance, then assemble the pie and add the whipped cream the day you serve it.
- Freezing: I don’t recommend freezing, since the custard can turn watery when thawed.
- Serving tip: Let slices sit at room temperature for 5 minutes for the creamiest texture.
- Reheating: This pie is meant to be served cold, so no reheating is needed.
FAQs
Can I use unsweetened coconut?
Yes. Use unsweetened shredded coconut and add an extra 2 tablespoons of sugar to the custard to balance it. The flavor will be a little less sweet and more natural.
Why is my custard lumpy?
Lumps usually come from the eggs scrambling or the cornstarch not being whisked in well. Whisk constantly, temper the yolks slowly, and strain the custard through a fine-mesh sieve before adding the coconut if needed.
Why is my filling runny?
The custard needs to bubble and thicken fully on the stove, since the cornstarch activates with heat. Cook it until it’s very thick, then chill the pie for the full 4 hours.
Can I use light coconut milk?
I recommend full-fat for the creamiest, richest custard. Light coconut milk makes the filling thinner and less flavorful.
Can I use instant pudding instead?
You can, and it’s a decent shortcut when I’m short on time. Use two 3.4-ounce boxes of instant coconut cream or vanilla pudding with 3 cups of cold milk and fold in the coconut, but the flavor won’t be as rich as homemade custard.
How do I keep the toasted coconut from burning?
I toast it in a single layer at 350°F and stir every couple of minutes. It goes from golden to burnt very quickly, so stay close to the oven.
Conclusion
This homemade coconut cream pie is a classic that never goes out of style. The creamy coconut custard, flaky crust, and toasted coconut topping come together in every slice, and it’s easy to make ahead. I hope it brings a little sunshine to your table, just as it does to mine. Enjoy!
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This homemade coconut cream pie has a flaky, buttery pie crust filled with a silky, coconut-rich vanilla pastry cream and topped with fluffy whipped cream and toasted coconut flakes. Creamy, tropical, and made completely from scratch, it is a nostalgic diner-style classic that is perfect for holidays, potlucks, and Sunday dinners.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 15 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 9-inch pie crust, homemade or store-bought, fully blind-baked and cooled
- 2/3 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1 (13.5 oz) can full-fat coconut milk
- 5 large egg yolks
- 3 tablespoons unsalted butter, cubed
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 1/2 cups sweetened shredded coconut, divided
- 1 1/2 cups cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Bake the pie crust at 400°F (200°C) with parchment and pie weights for 15 minutes. Remove the weights and bake for 8 to 10 minutes more until deep golden brown. Cool completely.
- Toast the coconut: Reduce the oven to 350°F (175°C). Spread 1 cup of the shredded coconut on a baking sheet and toast for 5 to 7 minutes, stirring once or twice, until golden brown. Cool and set aside.
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Slowly whisk in the milk and coconut milk until smooth.
- Cook over medium heat, whisking constantly, for 6 to 8 minutes, until the mixture thickens and begins to bubble. Let it bubble for 1 minute, then remove from the heat.
- In a separate bowl, whisk the egg yolks. Slowly drizzle about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
- Pour the tempered yolks back into the saucepan and cook over medium heat, whisking constantly, for 2 minutes until very thick.
- Remove from the heat and whisk in the butter, 2 teaspoons vanilla, and coconut extract until smooth. Strain through a fine-mesh sieve for the silkiest texture.
- Stir in 1/2 cup of untoasted shredded coconut and 1/2 cup of the toasted coconut.
- Pour the warm filling into the cooled crust and smooth the top. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely chilled and set.
- Just before serving, whip the cold heavy cream with the powdered sugar and 1 teaspoon vanilla to stiff peaks.
- Remove the plastic wrap, then pile or pipe the whipped cream over the pie. Sprinkle with the remaining toasted coconut. Slice with a hot, dry knife and serve chilled.
Notes
- Use full-fat canned coconut milk (not the refrigerated carton variety) for the richest flavor and creamiest texture.
- Shake the can of coconut milk well before opening so the cream and liquid are fully blended.
- Whisk constantly while cooking the pastry cream so it does not scorch on the bottom of the pan.
- Tempering the egg yolks slowly prevents them from scrambling.
- Toast the coconut until golden for the best flavor and a beautiful finish. Watch it closely, as it burns quickly.
- Add the whipped cream just before serving so it stays fluffy and does not weep.
- Store covered in the refrigerator for up to 3 days.
- This pie is not recommended for freezing, as the pastry cream changes texture when thawed.
- A graham cracker or vanilla wafer crust makes an easy substitute for a traditional pie crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 560
- Sugar: 33g
- Sodium: 260mg
- Fat: 39g
- Saturated Fat: 26g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 200mg
