Go Back
–+ servings
Slice of coconut cream pie on a green plate with whipped cream, toasted coconut flakes on top, and a silver spoon beside it. The whole pie is visible in the background.

Coconut Cream Pie

A rich and creamy coconut filling topped with silky whipped cream and toasted coconut in a buttery pie crust.
Print Recipe Pin Recipe
Prep Time 6 hours
Cook Time 35 minutes
Chill Time 3 hours
Total Time 9 hours 35 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American, Tropical
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 unbaked flaky Pie Crust Use a store-bought or homemade option. A buttery pie crust is ideal.
  • 4 large egg yolks Ensure they are fresh for best texture.
  • ¼ cup 30g cornstarch Helps thicken the filling.
  • 1 14 ounce can full fat coconut milk Use canned not refrigerated coconut milk.
  • 1 cup 240ml half-and-half A combination of milk and cream for creaminess.
  • ⅔ cup 130g granulated sugar For sweetness adjust as needed.
  • ¼ teaspoon salt Balances the sweetness of the pie.
  • 1 cup 80g sweetened shredded coconut Adds texture and flavor to the filling.
  • 2 Tablespoons 28g unsalted butter softened Gives richness to the filling.
  • 1 teaspoon pure vanilla extract For flavor enhancement.
  • ½ teaspoon coconut extract Optional, for an extra boost of coconut flavor.
  • 1and ½ cups 360ml cold heavy cream or heavy whipping cream For the whipped cream topping.
  • 3 Tablespoons 20g confectioners’ sugar For sweetening the whipped cream can substitute with granulated sugar.
  • ¾ teaspoon pure vanilla extract Flavor for the whipped cream.
  • Optional: unsweetened coconut shavings coconut chips or sweetened shredded coconut For garnish use your preferred type of coconut.

Method
 

  1. Prepare the pie dough ahead of time.
  2. Preheat the oven to 375°F (190°C). Fully blind bake the pie crust.
  3. Cool the pie crust completely before filling.
  4. Whisk together the egg yolks and cornstarch in a separate bowl.
  5. In a medium saucepan, combine coconut milk, half-and-half, sugar, and salt. Bring to a boil over medium heat, stirring occasionally.
  6. Once boiling, remove ½ cup of the mixture and slowly whisk into the egg yolk and cornstarch mixture to temper the eggs.
  7. Pour the tempered egg mixture back into the saucepan and cook, whisking constantly, for 1 minute and 30 seconds until thickened.
  8. Remove from heat and stir in coconut, butter, vanilla, and coconut extract if using.
  9. Pour the warm coconut filling into the cooled pie crust. Cover with plastic wrap directly on the surface to avoid a skin.
  10. Refrigerate the pie for at least 3 hours or overnight to set and chill.
  11. For the whipped cream, whip heavy cream, sugar, and vanilla extract until medium peaks form.
  12. Spread or pipe the whipped cream on top of the chilled pie.
  13. Garnish with coconut as desired, then chill the pie uncovered for a few more hours before serving.

Nutrition

Serving: 150gCalories: 450kcalCarbohydrates: 50gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 38gVitamin A: 8IUVitamin C: 2mgCalcium: 6mgIron: 10mg

Notes

This pie is perfect for making ahead! Make the crust and filling the day before and top it with whipped cream before serving.

Tried this recipe?

Let us know how it was!