A homemade pie crust filled with a creamy coconut filling topped with whipped cream and toasted coconut. This is the BEST Coconut Cream Pie recipe you will ever try!
On Monday, I shared my post on how to toast coconut. So today I want to show you one of my favorite ways to use that toasted coconut, with this Homemade Coconut Cream Pie!
I originally shared this easy coconut pie recipe in 2017, but I wanted to update the recipe with better instructions, step pictures, and more baking tips. I’ve also reworked this recipe to make it even better, so the filling is much thicker and it’s jam-packed with even more coconut flavor.
If you love coconut, I think you’re going to love this new and improved recipe!
How to Blind Bake Your Pie Crust
The first step to making a homemade coconut cream pie is to fully bake your pie crust. Since the filling is made on the stove top, you won’t be putting the pie back in the oven after you make the filling. So, make sure to go ahead and fully blind bake the pie crust first.
You can use a store-bought pie crust or my homemade pie crust recipe, either one will work fine! You can also pre-bake your pie crust up to 1-2 days in advance to make it easier. I have a simple tutorial for how to blind bake your pie crust here, but here’s a little run-down of how to do it:
- Preheat your oven to 400°F (204°C)
- Roll out your pie crust, place it in a 9- to 9.5-inch pie plate, fit it into the dish, then trim any excess dough off of the edges
- Transfer the pie plate to the refrigerator to chill while the oven preheats, this will give the dough time to relax and prevent it from shrinking. Once chilled remove it from the refrigerator and decorate the edges.
- Place a piece of foil or parchment paper over the crust, making sure to cover the bottom and the edges, and fill with pie weights
- Bake with the pie weights for 15 minutes, then carefully remove the weights. Prick the sides and bottom a few times with a fork and return to the oven to bake for an additional 15 minutes.
Ingredients for the Filling
For the filling, you’ll be using sugar, cornstarch, half and half, canned coconut milk, egg yolks, butter, vanilla and coconut extract, plus some toasted coconut.
- Sugar: There’s only 1/2 cup of granulated sugar in this coconut cream pie and it’s the perfect amount!
- Cornstarch: This helps to thicken the filling.
- Half & Half: If you don’t have any you can make your own with half heavy cream and half whole milk (hence the name half and half).
- Canned Coconut Milk: The coconut milk adds more coconut flavor to the filling. Just make sure to use unsweetened full-fat canned coconut milk for this recipe. You’ll want to shake it well and whisk it before measuring it out since it can separate in the can.
- Egg Yolks: In my original recipe I used eggs, but this time I swapped it out for just egg yolks. The yolks help to create a thicker and richer filling!
- Butter: You’ll be using three tablespoons of unsalted butter.
- Vanilla & Coconut Extract: The vanilla adds a little flavor and the coconut extract adds more coconut flavor. Feel free to leave out the coconut extract if you don’t have any though!
- Toasted Coconut: I love to really amp up the coconut flavor in the filling with some toasted coconut.
How to Make Coconut Cream Pie
To make the filling, you’ll start out by whisking together the sugar and cornstarch in a saucepan. In a separate bowl, whisk together the half and half, coconut milk, and egg yolks. Then, whisk the wet ingredients into the sugar and cornstarch mixture in your saucepan.
Once everything is well combined, place it over medium heat and bring to a boil while stirring often. Once the mixture comes to a boil, let it boil for one minute, then remove it from the heat and stir in your butter, extracts, and toasted coconut.
You’ll want to let the filling stand in the saucepan for about 30 minutes. I suggest covering the surface of the custard directly on top with some plastic wrap. After the 30 minutes, you can scoop the filling into the pre-baked pie crust and then transfer it to the refrigerator to chill for at least 3 hours.
Once the coconut pie is fully chilled, you’ll mix up your whipped cream for the topping. As always, I used my homemade whipped cream recipe on top of this pie. If you want a whipped cream that will hold up even longer you can also use my stabilized whipped cream recipe.
Then, top the coconut cream pie with a little more toasted coconut. At this point, you can either slice the pie and serve it or refrigerate it until you’re ready to enjoy it!
Leftover coconut pie can be stored in the refrigerator for up to 4 days. Cover with plastic wrap.
Can I Omit the Half and Half?
A few readers have asked if they can omit the half and half in this pie due to dairy allergies. I’ve only made this recipe as written, but I think it would be fine to replace it with another cup of unsweetened canned coconut milk.
- I suggest toasting your coconut before getting started with the filling. I have a tutorial here with three different ways that you can toast coconut.
- If you want to make this recipe a little easier you can use a store-bought pie crust or pre-bake your pie crust 1-2 days in advance.
- Be sure to use canned unsweetened coconut milk for this recipe. Since canned coconut milk can separate, make sure to shake the can then pour it into a bowl and whisk well before measuring it out.
- Once you remove the filling from the heat, whisk in the butter one tablespoon at a time until fully melted, then stir in the extracts and toast coconut.
- Allow the pie to fully chill in the refrigerator for at least 3 hours before adding the whipped cream on top.
More Homemade Pie Recipes to Try!
Coconut Cream Pie
- 1 9-inch pre-baked pie crust , cooled completely
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (32 grams) cornstarch
- 1 cup (240ml) half and half
- 1 cup (240ml) unsweetened canned coconut milk
- 4 large egg yolks
- 3 tablespoons (45 grams) unsalted butter , cut into tablespoon-sized pieces
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 and 1/2 cups (105 grams) toasted sweetened shredded coconut
For the whipped cream:
- 1 cup (240 ml) cold heavy whipping cream
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
- In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.
- In a separate large mixing bowl, whisk together the half and half, coconut milk, and egg yolks until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
- Place the saucepan over medium heat and bring to a boil stirring continuously. Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in one tablespoon of butter at a time, then mix in the vanilla extract, coconut extract, and 1 cup of the toasted coconut (reserve the rest for the top).
- Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.
- Remove the plastic wrap, stir the filling, and scoop it into the prepared pie crust. Spread the filling out into one even layer. Cover tightly with plastic wrap and refrigerate the pie for 3 hours or until completely chilled and firm.
To make the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until stiff peaks form.
- Scoop the whipped cream onto the chilled filling and spread it out into one even layer. Top with the remaining 1/2 cup of toasted coconut. Cover tightly and refrigerate until ready to serve.