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Coconut Cream Pie

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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.

A piece of the coconut cream pie cut with a fork.
This coconut pie is rich and dreamy!

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?

Aerial view of the finished pie topped with toasted coconut.
Top your coconut pie with toasted, shredded coconut.

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.

A pre-baked 9-inch pie crust.
Be sure to let the pre-baked pie crust cool completely before adding 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.

Sugar and corn starch in a large saucepan.
I recommend using a whisk to combine the dry ingredients.

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.

Coconut milk, egg yolks, and other ingredients in a mixing bowl.
Once again, a whisk is the perfect tool for mixing these 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.

The wet and dry ingredients combined in the saucepan.
As the filling cooks, it will thicken drastically.

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.

The finished pie filling added to the crust.
Let the filling cool before adding it to the pie shell.

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.

The whipped topping and toasted coconut added to the pie.
If you don’t want to make the homemade whipped topping, use a store-bought one instead.

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 corn starch between the pie filling and the meringue. As it can soak up moisture from the weeping meringue.

A slice of the cream pie removed from the dish.
Once the pie has set, simply slice it and enjoy!
A slice of homemade coconut cream pie on a plate.

Coconut Cream Pie

Yield: 9-inch Pie
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 3 hours 30 minutes
Total Time: 4 hours

A from scratch coconut cream pie using full-fat coconut milk and sweetened toasted coconut, then topped off with a homemade whipped topping!

Ingredients

Pie:

  • 1 Pie Crust, (9-inch, blind baked)
  • ⅔ Cup Granulated Sugar
  • ¼ Cup Cornstarch
  • 13.66 Ounces Full Fat Coconut Milk (1 Can)
  • 1 Cup Half and Half
  • 4 Egg Yolks
  • 3 Tablespoons Unsalted Butter, cubed
  • 1 ½ Cups Sweetened Shredded Coconut, divided and toasted if desired
  • 1 Teaspoon Vanilla
  • ½ Teaspoon Coconut Extract, optional

Whipped Topping:

  • 1 ½ Cups Heavy Whipping Cream
  • ⅓ Cup Powdered Sugar
  • ½ Teaspoon Vanilla

Instructions

Pie Crust:

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.

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.

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. 

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.

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.

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.

Notes

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-slice of the coconut cream pie. Actual calories will vary. For more information and tips, please refer to the post.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 620Total Fat: 46gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 165mgSodium: 178mgCarbohydrates: 49gFiber: 2gSugar: 31gProtein: 6g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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