A from scratch coconut cream pie using full-fat coconut milk and sweetened toasted coconut, then topped off with a homemade whipped topping!
Growing up, coconut cream pie was one of Kim's favorite desserts. So, we make it from time to time.
The only difference between her grandmother's version and ours' is that we make our coconut cream pie without meringue.
Today, we're sharing this homemade but simple coconut pie recipe.
Now, the dessert will take a little time to prepare, but it's definitely worth the effort.
You can use a store-bought pie crust or a homemade pie crust. Either way, you'll need to pre-bake it.
Since this is a longer recipe, how about we get started on this dessert?
How to make coconut cream pie from scratch?
First things first, like I said before, you need a baked 9-inch pie crust. If you're using a store-bought one, simply follow the directions on the packaging.
Once it's baked, set it on a cooling rack to cool completely before starting the filling.
Next, grab a large saucepan and whisk together the corn starch and granulated sugar.
Rinse the whisk and set the pan aside for now.
Afterward, in a large mixing bowl, whisk together the coconut milk, half and half, and egg yolks.
Now, pour the coconut milk mixture into the large saucepan. Whisk together the wet and dry ingredients.
After that, place the pan over medium heat. While stirring, cook the filling for about 10-minutes.
Then, bring the mixture to a boil and let it thicken for 1-minute. Remove it from the heat.
Slowly, stir in the butter (1-tablespoon at a time). Now, stir in the coconut and vanilla extracts.
When those ingredients have been mixed, stir in 1-cup of the shredded coconut. Cover the filling with plastic wrap and let it cool for at least 30-minutes.
When the filling has cooled, transfer it to the baked pie shell. Now, cover the pie with plastic wrap, and store it in your fridge to chill for 3-hours.
In the meantime, you can make the whipped topping and toasted coconut. Simply place the remaining shredded coconut in a small sauté pan over low heat.
Let it toast (while stirring), until it's golden brown. Remove it from the heat.
To make the whipped topping, use a hand mixer to combine the heavy cream, vanilla extract, and powdered sugar. Whip the ingredients until stiff peaks form.
Last, once the pie has chilled, top it with the whipped topping and toasted coconut.
That's it, your coconut cream pie recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
Recipe Tips and FAQ's:
- You can save the egg whites (from the egg yolks) and use them to create a meringue for the coconut pie.
- Once the pie filling cooks, I recommend doing a taste test while it's still warm. That's the best time to add more sugar if the filling isn't sweet enough for you.
- Do NOT leave the coconut unattended when toasting it in the pan. It can burn quickly, even over low heat.
Does coconut cream pie need to be refrigerated?
Yes, even though the egg yolks and dairy have stabilized, the pie still needs to be stored in your fridge to prevent spoiling.
How do you keep coconut cream pie from getting watery?
In most cases, the pie becomes watery due to a meringue topping. The meringue will sometimes sweat, creating a liquid in the bottom of the pie. One way to avoid this is to sprinkle cornstarch between the pie filling and the meringue. As it can soak up moisture from the weeping meringue.
Recipe Card with Ingredient Amounts and Instructions
- 1 uncooked pie crust, 9-inch crust
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- 13.66 ounces full fat coconut milk, 1 can
- 1 cup half and half
- 4 large egg yolks
- 3 tablespoons unsalted butter, cubed
- 1 ½ cups sweetened shredded coconut, divided and toasted if desired
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract, optional
- 1 ½ cups heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon pure vanilla extract
- Before making the filling, blind bake the pie crust. Follow the instructions on the package or the instructions on the recipe for baking the crust without filling. It should be baked completely, because it isn’t going to be cooked again.1 uncooked pie crust
- After the crust is baked, allow it to cool completely before adding the filling.
For the Filling:
- In a large saucepan, whisk together the sugar and cornstarch. Set aside.⅔ cup granulated sugar¼ cup cornstarch
- In a large mixing bowl, whisk together the coconut milk, half and half, and egg yolks. Add the wet ingredients to the dry ingredients in the saucepan, and whisk to combine.13.66 ounces full fat coconut milk1 cup half and half4 large egg yolks
- Cook over low to medium heat for about 10 minutes until the mixture begins to thicken and boil. Allow the mixture to boil for 1 minute, then remove from heat. The filling will be very thick.
- Stir in 1 tablespoon of butter at a time, then add the vanilla and coconut extract (if using). Add 1 cup of the shredded coconut, and stir until well combined. Cover the pan and filling with plastic wrap making sure that the plastic wrap touches the filling to prevent a “skin” from forming. Let the filling cool for at least 30 minutes.3 tablespoons unsalted butter1 teaspoon pure vanilla extract½ teaspoon coconut extract
- After the filling cools, scoop it into the blind baked pie shell, cover it with plastic wrap, and refrigerate it for at least 3 hours.
For the Whipped Topping:
- Place the remaining ½ cup of shredded coconut in a small skillet over low heat. Stir frequently until the coconut is lightly browned and toasted. Remove from heat. Set aside.
- In a large bowl, use an electric mixer with a whisk attachment to mix the heavy cream, powdered sugar, and vanilla on low to medium speed until stiff peaks form, about 3 to 4 minutes.1 ½ cups heavy whipping cream⅓ cup powdered sugar½ teaspoon pure vanilla extract
- Scoop the whipped topping onto the chilled pie, and smooth into an even layer. Sprinkle with the toasted coconut.
- Serve cold, and store any leftovers in the refrigerator for up to 3 days.