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
Scale
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
