The Best Coconut Cream Pie Recipe
Introduction
This coconut cream pie is a luscious and creamy dessert perfect for any occasion. Made with rich coconut milk and a blend of half and half, it offers a smooth custard filling nestled in a crisp pie crust. Topped with shredded coconut and whipped cream, it’s a tropical treat that everyone will love.
Ingredients
- One nine-inch homemade or pre-made pie 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 cornstarch
- 1/4 teaspoon salt
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded sweetened coconut
Instructions
- Step 1: Pour the whole can of coconut milk into a large measuring cup. Add half and half until the total liquid measures 3 cups. Stir well to combine.
- Step 2: In a medium heavy metal saucepan, combine the coconut and half and half mixture with the beaten egg yolks, sugar, salt, and cornstarch. Whisk everything together thoroughly.
- Step 3: Place the saucepan over low heat. Whisk continuously and patiently for up to 15 minutes. The mixture will slowly thicken and resist the whisk as it heats. Do not increase the heat.
- Step 4: When the pudding begins to boil and bubbles rise to the surface, whisk faster for about one minute to ensure it sets properly. Remove from heat and stir in the vanilla extract, butter, and shredded coconut.
- Step 5: Pour the hot pudding into the prepared pie crust, filling it to the brim. Cover the surface of the pudding with plastic wrap, pressing it gently to prevent a skin from forming. Refrigerate the pie for about 4 hours until fully set.
- Step 6: Before serving, top the pie with homemade whipped cream or store-bought Cool Whip, and garnish with additional shredded coconut if desired.
Tips & Variations
- Use a homemade pie crust for a richer flavor, or a graham cracker crust for a different texture.
- For extra coconut flavor, toast the shredded coconut before adding it to the pudding and as a garnish.
- Make sure to whisk constantly over low heat to avoid lumps and burning the custard.
- If you prefer a lighter pie, substitute half of the half and half with milk or almond milk.
Storage
Store the pie covered in the refrigerator for up to 3 days. To reheat, gently warm a slice in the microwave for about 20 seconds, or enjoy it chilled. The pie is best served cold to maintain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned coconut cream instead of coconut milk?
Canned coconut cream is thicker and richer than coconut milk and may result in a denser filling. If using coconut cream, you may want to dilute it with a little milk or half and half to reach the correct consistency.
Can I make this pie ahead of time?
Yes, this pie can be made a day ahead and refrigerated. Just keep it covered with plastic wrap to prevent drying out. It will be even more flavorful after resting overnight.
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The Best Coconut Cream Pie Recipe
- Total Time: 30 minutes plus 4 hours chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Coconut Cream Pie combines a flaky homemade or store-bought pie crust with a rich, creamy coconut custard filling. Made by slowly cooking coconut milk and half-and-half with egg yolks, sugar, and corn starch to a smooth pudding consistency, it’s finished with shredded sweetened coconut and topped with fluffy whipped cream. Perfect as a luscious dessert for any occasion.
Ingredients
Pie Crust
- One nine inch homemade pie crust or pre-made crust
Filling
- 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
- Homemade whipping cream or Cool Whip, for topping
Topping
Instructions
- Combine coconut milk and half-and-half: Pour the entire can of coconut milk into a large measuring cup. Add half-and-half until the total liquid reaches 3 cups. Stir well to combine.
- Mix filling ingredients and cook: Transfer the coconut milk and half-and-half mixture to a medium heavy saucepan. Add the slightly beaten egg yolks, 3/4 cup sugar, salt, and corn starch. Whisk to combine thoroughly. Place the pan over low heat and gently whisk continuously. This slow cooking process thickens the mixture and should take about 15 minutes. Patience is key—do not increase heat to speed up thickening.
- Boil to thicken: Continue whisking as the pudding starts to thicken and then reaches a bubbling boil that looks like little volcanic bubbles on the surface. Maintain whisking for a minute more at this boil stage to ensure it sets properly. Remove from heat immediately.
- Add flavorings and coconut: Stir in the butter, vanilla extract, and shredded sweetened coconut until evenly mixed.
- Assemble and chill: Pour the hot coconut pudding filling into the prepared pie crust, filling it completely. Press a piece of plastic wrap gently onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or until fully chilled and set.
- Serve: Top with homemade whipped cream or Cool Whip before serving for a delicious finishing touch.
Notes
- Use low heat to avoid curdling the eggs while cooking the custard.
- Continuously whisking is important to prevent lumps and ensure smooth pudding.
- Plastic wrap pressed on the surface prevents a skin from forming during cooling.
- Sweetened shredded coconut adds texture and additional coconut flavor; feel free to toast it lightly for more depth.
- Chill for a minimum of 4 hours; overnight chilling is best for clean slices.
- For a dairy-free version, substitute half-and-half with full coconut milk or other non-dairy milk, but adjust consistency accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Coconut Cream Pie, Coconut Pie, Cream Pie, Homemade Pie, Coconut Custard, Southern Dessert, Summer Dessert
