This Coconut Cream Pie has an authentic crispy pie crust filled with creamy coconut custard and topped with a mile-high pile of whipped cream dusted with toasted coconut for an absolutely decadent dessert.
The first time I made this Homemade Coconut Cream Pie, I was baking for a birthday party we were having for my mother-in-law. She loves Peach Pie, and I have made that for her for her birthday for years. But, I needed something else, something to change things up a bit. Coconut is one thing I can never go wrong with when baking for my husband’s family, so that was the first time that this pie happened. My father-in-law was in heaven.
Coconut Cream Pie
There’s nothing better than Coconut Cream Pie, a true classic amongst pies really. Using a store-bought or homemade crust you can easily whip up a luscious custard layer and then top it with the light and airy whipped topping in just a few minutes. The hardest part? Letting it set in the fridge! Rich, creamy, and absolutely indulgent, it’s a pie you know everyone will love.
Homemade Coconut Cream Pie
At that point, I had never made an authentic Coconut Cream Pie. I had made Banana Cream Pie and even a Coconut Banana Cream Pie that has a coconut crust, but never just a straight-up coconut cream pie. I started doing some research. Many coconut cream pies I found had a graham cracker crust. I am sure that is fine, but I was really trying to mimic a wonderful pie we have at a local restaurant here in Omaha, called Jerico’s. They not only have AMAZING prime rib, but they make all of their pies from scratch.
To me, it had to have an authentic pie crust, with a rich creamy filling and a mile-high pile of whipped cream. And so it was done.
If you love this easy Coconut Cream Pie you are sure to love these too: Coconut Pudding Poke Cake, Coconut Mug Cake, Coconut Cream Cream with Coconut Whipped Cream Frosting, or this Pineapple Coconut Tunnel Cake.
If you are looking for a great, everyday dessert that feels festive and has broad appeal then this Coconut Cream Pie is ideal. Birthday parties, family get-togethers, potlucks, or summer barbeques there really isn’t an occasion where this pie won’t be well received.
Use this pie crust and fill it with the coconut cream and you’ll be amazed at how quickly it will disappear. In a pinch, you could also pick up a frozen pie crust and you’re a third of the way there. Whatever makes your life easier is good in my books.
Though I am pretty sure you won’t have any, you can store leftovers in the refrigerator in an airtight container or tightly covered with plastic wrap or aluminum foil for up to 4 days. You can also freeze leftovers for up to 3 months. Cut the pie into small pieces so you can easily grab one serving at a time.
Ingredients for Coconut Cream Pie
For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.
For The Coconut Cream Filling:
Half & Half – Half and half gives this creamy coconut pie its creaminess. I prefer it to whole milk, heavy cream, or coconut milk.
Egg yolks – Egg yolks help bind the creamy pie filling.
Sugar – White granulated sugar sweetens things up.
Cornstarch – Cornstarch helps to thicken the filling.
Pure vanilla extract – I try to avoid imitation vanilla, but it does work in a pinch.
Butter – A touch of unsalted butter adds more creaminess to this creamy custard pie.
Flaked sweetened coconut – Shredded coconut flakes add coconut flavor and a tropical dessert flavor.
For Whipped Cream:
Heavy whipping cream – This is essential for the topping.
Coconut extract – For more coconut flavor.
Powdered sugar – Also known as confectioner’s sugar, this sweetens up the topping.
Toasted Coconut – Toasted coconut adds even more coconut flavor.
How to make Coconut Cream Pie
This recipe comes together fairly quickly and easily so don’t be too fussed with all the steps.
First: In a medium saucepan combine half & half, egg yolks, sugar, cornstarch, and vanilla with a whisk over medium heat until smooth and cornstarch is dissolved.
Second: Stir continuously while the mixture thickens to a pudding-like consistency.
Third: Remove from heat and stir in butter and coconut.
Fourth: Pour into cooled pre-baked pie crust.
Fifth: Cover with plastic wrap and refrigerate for a few hours or overnight.
Sixth: Make the whipped cream in your stand electric mixer by combining cold heavy whipping cream, coconut extract, and powdered sugar, beating until stiff peaks form.
Seventh: Pile the whipping cream onto the chilled pie and top with toasted coconut.
Store leftovers in the fridge for up to 4 days. You can also freeze leftovers if you aren’t going to eat it all within 4 days.
Love it? Pin it!
If you love this coconut cream pie make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
Check out this How To Blog Post: How to Toast Coconut
FAQs about this coconut pie recipe
What is coconut cream pie made of? Coconut cream pie has a cream-based, pudding-like filling that sits on top of a crust. The pie is usually topped with whipped cream and toasted coconut.
How do you keep a coconut cream pie from getting watery? Adding cornstarch to the filling helps reduce the chances of your pie getting watery.
How long does homemade coconut cream pie last in the fridge? In the fridge, the pie will last 4 days.
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
Top the pie with shaved chocolate or a chocolate drizzle.
Use full-fat coconut cream instead of half and half.
Pick up a pre-made graham cracker crust instead of a traditional pie crust.
For an alternative thickener try arrowroot starch or tapioca flour instead of cornstarch.
Tips & Tricks
I like to chill my mixer bowl and whisk attachment in the freezer for about 30 minutes before I make whipped cream to get more volume.
Use a premade pie crust from the grocery store if you don’t have time to make your own. Try a traditional pie crust, graham cracker crust, or even a chocolate-flavored crust.
Don’t compromise on the refrigeration time as the pie needs to set.
No time to make the whipped cream try cool whip whipped topping instead. Though homemade whipped cream does taste best.
If you use a homemade buttery pie crust, let it come to room temperature before filling it.
More Pie Recipes to Love
Chocolate Meringue Pie (pictured above)
- Blueberry Pie
- Angel Food Pie
Happy Birthday to my sweet Mother In Law, Marie!
Whether it’s a special occasion or not, you can’t go wrong with this delicious coconut pie. A coconut lover’s dream, this creamy coconut pie is bound to become one of everyone’s favorite pies.
- FOR THE CRUST:
- One blind baked pie crust, store-bought or homemade
- FOR THE FILLING:
- 3 cups Half & Half
- 2 egg yolks
- 1/2 cup sugar
- 1/3 cup corn starch
- 1 teaspoon pure vanilla extract
- 2 Tablespoons butter
- 1 1/2 cups flaked sweetened coconut
- FOR THE WHIPPED CREAM:
- 2 cups heavy whipping cream
- 1 1/2 teaspoons coconut extract
- 1/4 cup powdered sugar
- FOR THE TOPPING:
- 1/3 cup Toasted Coconut
- In a sauce pan combine half & half, egg yolks, sugar, corn starch and vanilla with a whisk until smooth and cornstarch is dissolved.
- Place on medium heat and continually stir while mixture thickens. Mixture will be a thick pudding consistency when it is done.
- Remove from heat and stir in butter. Stir in coconut.
- Pour into cooled pre-baked pie crust.
- Lay a piece of plastic wrap over the top and place it in the refrigerator for several hours, or overnight.
- To make whipped cream, in your stand mixer with the whisk attachment, pour cold heavy whipping cream, extract, and powdered sugar.
- Whisk until stiff peaks form.
- Pile on chilled pie, and smooth out.
- Top with toasted coconut.
- Keep in refrigerator.
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Offset Spatula , SIMEEGO Icing Spatula Set with 6 8 10 Inch Stainless Steel Blades
Kitchenaid Stand Mixer
KitchenAid Hand Mixer
Ceramic Pie Dish, 10-Inch
Wilton 12-Cavity Whoopie Pie Baking Pan
2 Pack Pie Crust Shield Adjustable
Baking Pie Crust Weights Chain
Ceramic Pie Weights Reusable
Chicago Metallic Pie Weight
Amount Per Serving: Calories: 624Total Fat: 46gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 153mgSodium: 243mgCarbohydrates: 48gFiber: 3gSugar: 29gProtein: 7g
Nutrition isn't always accurate.