Description
This Homemade Coconut Cream Pie is a creamy, dreamy dessert with a flaky crust, rich coconut custard filling, and fluffy whipped topping. With simple ingredients and easy steps, it’s the perfect make-ahead pie for holidays, gatherings, or just a sweet weeknight treat. If you’re looking for the best coconut cream pie recipe, this homemade version will quickly become your go-to favorite!
Ingredients
- For the Filling:
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1 cup whole milk
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1 cup coconut milk (unsweetened or full-fat)
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¾ cup granulated sugar
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¼ cup cornstarch
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¼ teaspoon salt
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4 large egg yolks
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
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1 cup sweetened shredded coconut
- For the Crust:
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1 9-inch pie crust, baked and cooled (store-bought or homemade)
- For the Topping:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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½ teaspoon vanilla extract
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¼ cup toasted shredded coconut (for garnish)
Instructions
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Prepare the Filling:
In a medium saucepan over medium heat, combine the whole milk, coconut milk, sugar, cornstarch, and salt. Whisk until smooth. -
Temper the Eggs:
In a separate bowl, lightly beat the egg yolks. Slowly add about ½ cup of the hot milk mixture into the yolks while whisking, then pour the tempered yolks back into the saucepan. -
Thicken the Mixture:
Continue to cook the mixture, whisking constantly, until it thickens into a pudding-like consistency (about 5–7 minutes). -
Finish the Filling:
Remove from heat. Stir in butter, vanilla, and shredded coconut. Mix until smooth. -
Assemble the Pie:
Pour the coconut filling into the cooled pie crust. Smooth the top and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill for at least 4 hours or until set. -
Make the Whipped Topping:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. -
Top and Serve:
Spread or pipe the whipped cream over the chilled pie. Garnish with toasted coconut. Slice and enjoy!
Notes
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For a deeper coconut flavor, toast the shredded coconut before stirring it into the filling.
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You can use a graham cracker crust for a slightly different texture and taste.
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The pie can be made 1 day ahead and stored in the fridge until ready to serve.
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Make sure the filling is completely cool before adding the whipped cream topping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Stovetop
- Method: American
- Cuisine: Vegetarian
