The Best Coconut Cream Pie Recipe

Introduction

This coconut cream pie is a luscious, creamy dessert that combines the tropical flavor of coconut with a smooth, rich filling. Perfect for any occasion, it features a homemade or store-bought pie crust filled with a silky pudding made from coconut milk and half and half. Let’s make the best coconut cream pie that will delight your family and friends.

Ingredients

• One nine-inch homemade pie crust or pre-made crust
• One 13.5 fl oz can coconut milk
• Half and Half – enough to make 3 cups combined with the coconut milk (about 1 1/2 cups)
• 4 egg yolks (beaten slightly)
• 3/4 cup white sugar
• 1/3 cup corn starch
• 1/4 teaspoon salt
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 1/2 cups shredded sweetened coconut

Instructions

1. Step 1: Pour the entire can of coconut milk into a large measuring cup. It should measure a little over 1 1/2 cups. Add half and half to the measuring cup until the total liquid reaches 3 cups. Stir well to combine.
2. Step 2: Transfer the coconut milk and half and half mixture into a medium-sized heavy metal saucepan. Add the beaten egg yolks, sugar, salt, and cornstarch to the pan. Whisk to combine thoroughly.
3. Step 3: Place the saucepan over low heat. Slowly whisk the mixture constantly. This process can take up to 15 minutes. Do not increase the heat to speed up thickening. Watch for a slight resistance while whisking, which indicates the pudding is starting to thicken. Stay attentive—once it thickens, it will happen quickly.
4. Step 4: Continue whisking until the pudding begins to boil and thick bubbles form on the surface. Whisk briskly for one more minute to ensure it sets properly. Remove the pan from heat and stir in vanilla extract, butter, and shredded coconut until combined.
5. Step 5: Pour the hot pudding into the prepared pie crust, filling it to the brim. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the pie for about 4 hours to allow it to set completely.
6. Step 6: Before serving, top the pie with homemade whipped cream or your favorite store-bought topping such as Cool Whip for an extra creamy finish.

Tips & Variations

• For a toasted coconut flavor, lightly toast the shredded coconut in a dry skillet before adding it to the pudding.
• Use full-fat coconut milk for a richer, creamier filling.
• If you prefer a gluten-free crust, use a gluten-free pie crust available at many supermarkets or make your own.
• For added texture, sprinkle some toasted coconut flakes on top of the whipped cream before serving.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent it from absorbing other fridge odors. When ready to serve, you can let it sit at room temperature for 10–15 minutes or enjoy it chilled. The pudding may thicken more as it chills; simply let it soften slightly before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of regular coconut milk?

While you can use light coconut milk, the pie will be less rich and creamy. For the best texture and flavor, full-fat coconut milk is recommended.

Do I have to use egg yolks in the filling?

Egg yolks help thicken and enrich the pudding filling. Omitting them will change the texture and may result in a less stable pie. For an egg-free alternative, consider using a cornstarch and coconut milk-based custard recipe specifically designed without eggs.

The Best Coconut Cream Pie Recipe

Print Recipe

★★★★★

4.4 from 52 reviews

This rich and creamy Coconut Cream Pie features a smooth coconut-infused pudding filling made from coconut milk, half and half, and shredded sweetened coconut, all nestled in a flaky nine-inch pie crust. The filling is gently thickened on the stovetop to create a luscious custard, then chilled to set perfectly. Topped with your choice of homemade whipped cream or Cool Whip, this pie is a tropical delight that’s sure to impress.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

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Pie Crust

• One nine inch homemade pie crust or pre-made crust

Filling

• 1 (13.5 fl oz) can coconut milk
• Approximately 1 1/2 cups half and half (to make 3 cups combined with the coconut milk)
• 4 egg yolks, beaten slightly
• 3/4 cup white sugar
• 1/3 cup corn starch
• 1/4 teaspoon salt
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 1/2 cups shredded sweetened coconut

Topping

• Homemade whipping cream or Cool Whip (optional, for topping)

Instructions

1. Prepare the liquid base: Pour the entire can of coconut milk into a large measuring cup. Add half and half until the combined liquid reaches 3 cups. Stir well to blend the coconut milk and half and half evenly.
2. Mix and cook the pudding: Transfer the coconut milk and half and half mixture to a medium-sized heavy metal saucepan. Add the beaten egg yolks, sugar, cornstarch, and salt. Whisk thoroughly to combine all ingredients. Place the saucepan on low heat and whisk continuously. Be patient, as it can take up to 15 minutes for the pudding to thicken. Avoid turning the heat up to prevent curdling.
3. Bring to boiling point: Continue whisking until the pudding starts to boil vigorously, creating thick bubbling similar to little volcanoes on the surface. Once boiling, whisk a little faster for 1 minute to fully set the custard. Remove the pan from heat.
4. Finish the filling: Immediately stir in the butter, vanilla extract, and shredded sweetened coconut until combined evenly.
5. Assemble the pie: Pour the hot pudding filling into the prepared pie crust, filling it to the brim. Lay a piece of plastic wrap gently over the surface of the pudding, pressing lightly to prevent a skin from forming as it cools.
6. Chill the pie: Refrigerate the pie for about 4 hours, or until fully set and cold.
7. Serve: Before serving, top the pie with homemade whipped cream or Cool Whip, if desired, for added creaminess and decoration.

Notes

• Be patient when whisking the pudding over low heat; rushing can result in lumps or curdling.
• Pressing plastic wrap directly onto the pudding surface prevents formation of a skin.
• Use a heavy metal saucepan for even heat distribution to prevent scorching.
• Shredded sweetened coconut adds texture and enhances the coconut flavor.
• For a lower fat option, substitute light half and half or use all coconut milk, but the texture and creaminess may vary.
• Store any leftovers covered in the refrigerator for up to 3 days.

Keywords: Coconut Cream Pie, Coconut Pie, Cream Pie, Coconut Pudding, Homemade Pie, Coconut Dessert