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Delicious Coconut Cream Pie featuring a buttery, crisp crust filled with smooth coconut custard, topped with homemade whipped cream and toasted coconut.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 cup sweetened shredded coconut (plus an extra 2–3 tablespoons toasted for topping and optional filling boost)
  • 1 1/4 cups coconut milk
  • 1/2 cup half-and-half
  • 4 large egg yolks
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar (for whipped cream)
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Blind bake the pie crust: place the crust in a 9-inch pie plate, line with parchment paper, and fill with pie weights or dried beans. Bake for about 15 minutes until edges are lightly golden. Remove weights and parchment, then bake 5 more minutes until crust is set and slightly golden. Let it cool.
  3. While crust bakes, toast the shredded coconut on a rimmed baking sheet in a single layer. Toast in oven at 350°F (175°C) for 7 to 9 minutes, stirring once or twice until edges turn golden brown. Set aside to cool.
  4. In a medium bowl, whisk together the coconut milk, half-and-half, and egg yolks until smooth.
  5. In a medium saucepan over low to medium heat, combine sugar and cornstarch. Slowly whisk in the coconut milk and egg yolk mixture, stirring constantly to avoid lumps.
  6. Continue whisking and bring mixture to a boil. Once boiling, cook for one additional minute while whisking constantly.
  7. Remove saucepan from heat. Stir in butter, 1 cup toasted coconut (reserve rest for topping), vanilla extract, and a pinch of salt until butter melts and mixture is smooth.
  8. Pour the creamy coconut custard filling into the baked pie crust. Allow it to sit for a few minutes to settle.
  9. Refrigerate the pie for at least 1 hour to set the custard; overnight chilling is recommended for best flavor and texture.
  10. Prepare the whipped cream topping: using a hand or stand mixer fitted with a whisk attachment, beat heavy whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until soft to medium peaks form.
  11. Spread the whipped cream evenly over the chilled custard filling.
  12. Sprinkle the remaining toasted coconut generously over the whipped cream.
  13. Serve chilled and enjoy.

Notes

Use sweetened shredded coconut for a sweeter pie, or unsweetened for less sweetness; ensure the coconut is fresh for the best flavor., Homemade pie crust is ideal for extra flakiness, but store-bought refrigerated crusts are a convenient alternative., Pie weights prevent puffing during blind baking and ensure an even crust., Maintain constant stirring during custard cooking to avoid lumps and ensure smooth, silky texture., Optional variations include adding a chocolate layer before the custard, mixing in fruit such as banana or pineapple, adding a splash of rum for a spirited twist, or swapping whipped cream for meringue or coconut cream for dairy-free options., Custard sets best after chilling at least one hour; overnight is even better., Egg whites can be saved to make meringues instead of using whipped cream., Pie can be stored covered in the refrigerator for 3-4 days; freezing is possible but may affect texture.

Nutrition

Find it online: https://gingerbaking.com/homemade-classic-coconut-cream-pie-easy-recipe/