Coconut Cream Pie

Topped with a homemade whipped cream and toasted coconut, this deliciously creamy Coconut Cream Pie is made with a rich custard and sweet coconut flavor!

 

Homemade Coconut Cream Pie

As a kid I fell in love with Coconut Cream Pie but never could master making even an easy version at such a young age. No matter how it turned out, I still loved the sweet flaky coconut in a custard filling. My mouth waters just thinking about it. 

With every bite you will taste sweet coconut in a creamy rich custard topped with perfectly sweetened whipping cream. Not to mention, this thing is a stunner! Like, you will be gleaming with pride when you serve it and your guests might feel guilty eating it.

Coconut Cream Pie Recipe Ingredients

You can easily find all of these ingredients at your local grocery store.

• Cornstarch – Along with the egg yolks, cornstarch will act as a thickener for the coconut custard.
• Salt – Adding a little bit of salt to baked goods help to bring out the flavors, especially the coconut in this pie.
• Egg yolks – Along with the cornstarch, egg yolks will act as a thickener for the creamy custard when tempered with hot liquid.
• Granulated sugar – We need an element of sweet to our coconut pudding mixture, and granulated sugar does just that.
• Whole milk – I highly recommend using whole milk, as 1% or skim will thin the custard out too much.
• Heavy cream – This helps to add that creamy texture to our filling, working in conjunction with the milk.
• Unsweetened coconut milk – You can find this in a can near the Thai food ingredients at your local grocery store.
• Extracts – I like to use both coconut extract and vanilla extract to add both coconut flavor and warmth to the creamy coconut filling.
• Finely shredded coconut – We add shredded coconut to both the filling and the top of the pie. Check the section below for making toasted coconut.
• Pie crust – If you want to make your own pie dough, be my guest. You can just as easily buy a pre-made crust from the store too.

Homemade Pie Crust vs. Pre Made

Are all pie crusts equal? No, they sure aren’t. Here is where you can do what works best for YOU!

If you love to make a homemade flaky buttery crust, you are my idol. I often resort to a good quality frozen pie crust. My busy lifestyle just demands it. 

Don’t worry, your easy Coconut Cream Pie is just that much easier with a frozen pie crust and no one will think a thing about it because the custard is just that delicious. 

Bake pie crust according to directions and allow to cool. While the crust is cooling, you can easily make the custard. 

How to Make Coconut Cream Pie

Making this coconut cream pie filling couldn’t be easier! Just follow these simple steps.

1. Blind bake crust. Blind bake pie crust according to package directions and allow to cool.
2. Combine egg yolks and sugar. In a separate bowl combine egg yolks and sugar and stir to combine. Set aside.
3. Combine cornstarch, salt, milk, cream and coconut milk in pan. In a heavy saucepan mix cornstarch and salt. Add whole milk, heavy cream, canned coconut milk to saucepan, whisk to combine.
4. Boil until thick and glossy. Over medium heat bring to a low boil and allow to boil for about one minute. Mixture will become thick and glossy.
5. Add warm milk mixture to egg mixture. Remove 1/3 cup of milk mixture and slowly pour into egg mixture, stirring constantly. Once milk is fully mixed into egg mixture, slowly add mixture back into saucepan with milk and whisk to combine.
6. Bring to boil. Heat over medium heat until full boil and boil for 90 seconds. Mixture will bubble up and pop. Mixture will be extremely hot. Keep whisking.
7. Add butter, extracts and coconut. Remove from heat and add butter, coconut extract, vanilla, and shredded coconut. Stir to combine.
8. Add to crust and chill. Pour in baked pie crust. Cover with plastic wrap and allow to cool for four hours in refrigerator.
9. Garnish and serve. When ready to serve top with whipping cream and toasted coconut flakes.

Toasting Coconut

I love the look of toasted coconut garnish on top. It’s a simple process. Place coconut on a cookie sheet and place in oven under the broiler.

It only takes a few minutes to have perfectly golden toasty coconut. Sprinkled on top of Easy Coconut Cream Pie for a beautiful presentation. 

Trust me, it’s so worth the extra time spent when you see the looks of the faces you serve a slice too.

I used a thicker coconut for the topping, but feel free to use the finely shredded so you can use the same for both.

Edible Flowers

Using flowers is totally optional. These are pansies and happen to grow in bulk around my home, so I picked them fresh.

Many grocery stores will offer a few fresh and edible flowers in the produce department. You can also pick up ready to plant versions at the nursery.

Make sure to wash them gently in case they were sprayed with pesticides. Here are a few edible flower options:

Storage and Freezing

I prefer to make this Coconut Cream Pie the day before I want to eat it. It’s so easy to prepare and allow to cool overnight. I add whipped cream just before serving which also frees up my time to prepare for my guests. 

How to Store Coconut Cream Pie

Custard pies should always be stored in the refrigerator. I recommend covering any leftovers with plastic wrap. Pie will last up to 5 days if stored properly. Of course once you take a bite, you will crave every last piece. 

Can I Freeze Coconut Cream Pie?

You can freeze the pie before topping with whipped cream. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months.

More Delicious Pie Recipes

Whether for the holidays, a get together or just when I get a hankering for something sweet, these are some of my favorite pie recipes.