The Best Coconut Cream Pie Recipe

Introduction

This luscious coconut cream pie is a delightful blend of creamy, tropical flavor and a perfectly flaky crust. Made from a rich coconut custard filling and crowned with shredded coconut, it’s an irresistible treat for any occasion.

Ingredients

• One 9-inch homemade pie crust or pre-made 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 corn starch
• 1/4 teaspoon salt
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 1/2 cups shredded sweetened coconut

Instructions

1. Step 1: Pour the entire can of coconut milk into a large measuring cup. Add half and half on top until the total liquid measures 3 cups. Stir to combine.
2. Step 2: In a medium heavy saucepan, combine the coconut and half and half mixture with the beaten egg yolks, sugar, salt, and corn starch. Whisk well to combine.
3. Step 3: Place the pan over low heat and whisk continuously. It may take up to 15 minutes to thicken. Do not increase the heat. Watch for a slight resistance as the mixture thickens around the pan.
4. Step 4: When the pudding begins to boil and bubbles form on the surface like little volcanoes, whisk rapidly for one minute. Remove from heat immediately.
5. Step 5: Stir in the vanilla extract, butter, and shredded coconut until fully incorporated.
6. Step 6: Pour the hot pudding into the pie crust, filling it to the brim. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
7. Step 7: Refrigerate the pie for about 4 hours until fully set. Before serving, top with homemade whipped cream or Cool Whip as desired.

Tips & Variations

• For extra coconut flavor, toast the shredded coconut lightly before adding it to the pudding.
• If you prefer a dairy-free version, substitute half and half with coconut cream or almond milk.
• Beat the egg yolks gently to avoid adding too much air, which can affect the texture of the pudding.
• Use plastic wrap pressed onto the pudding surface to keep it smooth and prevent a thick skin from forming while chilling.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature briefly or serve chilled, as the custard sets best when cold. Avoid freezing as it may affect the texture of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut cream instead of coconut milk?

Coconut cream is richer and thicker than coconut milk. You can use it, but reduce the amount slightly or balance with additional half and half to maintain the right consistency for the pudding.

Why does the pudding need to boil?

Boiling activates the starch in the corn starch, which allows the custard to thicken properly and set firmly once cooled. Skipping this step may result in a runny filling.

The Best Coconut Cream Pie Recipe

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★★★★★

4.6 from 150 reviews

• Author: Mariam
• Total Time: 4 hours 35 minutes
• Yield: 8 servings 1x

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Description

This luscious Coconut Cream Pie features a creamy coconut custard filling made from coconut milk and half-and-half, thickened with corn starch and egg yolks, poured into a flaky pie crust and topped with sweetened shredded coconut. Perfectly chilled and topped with whipped cream, this classic dessert is the ultimate tropical treat.

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Ingredients

Scale 1x2x3x

Crust

• One nine inch homemade pie crust or pre-made crust

Filling

• 1 (13.5 fl oz) can coconut milk
• About 1 1/2 cups half and half (enough combined with coconut milk to make 3 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

Topping

• Homemade whipping cream or Cool Whip, for topping

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Instructions

1. Prepare coconut mixture: Pour the entire can of coconut milk into a large measuring cup. Add half and half on top until you reach 3 cups total. Stir to combine.
2. Combine ingredients in saucepan: Transfer the coconut and half and half mixture to a medium heavy metal saucepan. Add the beaten egg yolks, sugar, salt, and corn starch. Whisk everything together thoroughly.
3. Cook the pudding: Place the saucepan over low heat. Slowly whisk constantly for up to 15 minutes until the pudding begins to thicken. Do not increase the heat to speed up cooking. Continue whisking until the mixture starts to boil and thick bubbles form on the surface. Whisk vigorously for one more minute once boiling.
4. Finish the filling: Remove the pan from heat. Stir in butter, vanilla extract, and shredded sweetened coconut until combined.
5. Assemble the pie: Pour the hot pudding into the prepared pie crust, filling it to the brim. Cover the surface directly with plastic wrap to prevent a skin from forming.
6. Chill: Refrigerate the pie for about 4 hours until fully set and chilled.
7. Serve: Top the pie with homemade whipped cream or Cool Whip before serving.

Notes

• Use a heavy-bottomed saucepan to prevent scorching while cooking the custard.
• Whisk constantly to avoid lumps and ensure even thickening of the pudding.
• Press plastic wrap directly onto the pudding to prevent a skin from forming during chilling.
• The pie is best served well chilled to allow the filling to fully set.
• For a gluten-free version, use a gluten-free pie crust.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Coconut Cream Pie, Coconut Pie, Cream Pie, Coconut Custard Pie, Homemade Pie, Tropical Dessert