This homemade coconut cream pie has been a staple in our house for over fifty years. Featuring a rich and velvety coconut filling, a perfectly crispy homemade pie crust, generous mounds of sweet whipped cream, and a sprinkle of toasted coconut, this dessert is sure to impress!
I first made this pie when I was thirteen and cooked in a local diner. I made at least 20 pies a week and they are still tried and true recipes that we make yet to this day.
Coconut cream pie can be a refreshing dessert for summer holidays like Memorial Day or the 4th of July. Pair it with BBQ favorites and cold salads.
A Quick Overview of the Recipe
This is a dessert recipe with a few steps, using simple ingredients. The result is well worth the effort.
Pie Crust. First, I make a pie crust and blind bake it. Pie crust must chill for at least 2 hours before rolling out.
It’s best to make the pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie.
Creamy Coconut Filling. More often than not, I see this pie recipe made using vanilla pudding with some coconut flakes mixed in. While it is good, I can taste the difference right away.
This coconut pie recipe is the one I first made back when I was just a teenager. It uses thick coconut milk, sweetened shredded coconut and a little coconut extract. In this recipe, I make the creamy homemade pudding filling on the stove top.
Whipped Cream. I prefer homemade whipped cream for this recipe. If you want to make this recipe I the morning and serve it later in the day. Make sure to check out how to stabilize the whipping cream.
Toasted Coconut. This step is optional, but toasting some coconut for the top of the pie really makes the look of this dessert impressive. It also gives the pie a delicious toasty and crunchy finish. Don’t worry, it’s very simple to do.
The Ultimate Homemade Coconut Cream Pie
There’s something magical about a well-made coconut cream pie. Maybe it’s the tropical flavors that transport you to a sunny beach, or perhaps it’s the comforting creaminess that brings a smile with every bite. This recipe has been a favorite in my family for years.
Why You’ll Love This Recipe
Rich and Creamy Filling. The coconut filling is made with a blend of coconut milk and whole milk, creating a luxurious texture that melts in your mouth.
Crispy Homemade Crust. The pie crust is flaky and buttery, providing the perfect contrast to the smooth filling.
Decadent Topping. Sweet whipped cream and toasted coconut add layers of flavor and texture that make this pie irresistible.
The shredded coconut adds texture and intensifies the coconut taste, while the homemade whipped cream lightens each bite.
Tips for the Perfect Pie
Use Canned Coconut Milk. It’s very thick and usually found near the Thai food products. Do not use refrigerated carton coconut milk.
Keep your butter as cold as possible and handle the dough minimally to ensure a flaky crust.
Temper your egg yolks slowly by adding a small amount of the hot milk mixture first. This step is crucial to avoid scrambled eggs in your filling.
Chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping the cream. This helps it whip up faster and hold its shape longer.
Chill the pie before serving. It not only tastes better, but it will also look better too as it will hold its shape better.
Old Fashioned Homemade Coconut Cream Pie Step-by-Step Recipe
Indulge in a slice of tropical heaven with this delicious pie.
Old Fashioned Homemade Coconut Cream Pie Recipe
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Kitchen Essentials
Ingredients
Pie Crust
- 1 1/4 Cups All-Purpose Flour optionally you can use a pre-made flaky pie crust and skip the rest of the ingredients for the pie crust in this recipe.
- 1/2 Cup Salted Butter Cold, cubed
- 1/4 Cup Ice Water
Coconut Filling
- 1 Cup Canned Coconut Milk Full Fat
- 1 Cup Half and Half
- 2/3 Cup Granulated Sugar
- 1/4 Cup Cornstarch
- 4 Large Egg Yolks
- 1 1/2 Cups Sweetened Shredded Coconut
- 2 Tablespoons Butter
- 1 Teaspoon Pure Vanilla Extract
- ½ Teaspoon Coconut Extract
Whipped Cream
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
Toasted Coconut
- 1/2 Cup Sweetened Shredded Coconut
Instructions
Prepare the Pie Crust
- You can use a store-bought premade pie crust. You can also use store-bought unbaked pie dough and blind bake it. If you are making your own, the first thing I do is make the pie crust.
- In a large bowl, add the flour and cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until a dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.1 1/4 Cups All-Purpose Flour, 1/2 Cup Salted Butter, 1/4 Cup Ice Water
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie plate. Trim and flute the edges. Line with parchment paper and fill with pie weights or dried beans. Pro Tip. If you have the time, let the unbaked pie shell sit in the refrigerator for 15-30 minutes before baking. It helps reduce shrinking during the baking process.
- Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes until golden brown. Let cool completely to room temperature.
Make the Coconut Cream Pie Filling
- In a medium saucepan, combine the coconut milk, half and half, and granulated sugar. Cook over medium heat until the mixture begins to simmer.1 Cup Canned Coconut Milk, 1 Cup Half and Half, 2/3 Cup Granulated Sugar
- In a separate bowl, whisk together the cornstarch and egg yolks until smooth. Gradually whisk in a small amount of the hot milk mixture to temper the eggs. Return the tempered mixture to the saucepan and cook, whisking constantly, until thickened and bubbly. Remove from heat and stir in the shredded sweetened coconut, butter, vanilla extract, and coconut extract.1/4 Cup Cornstarch, 4 Large Egg Yolks, 1 1/2 Cups Sweetened Shredded Coconut, 2 Tablespoons Butter, 1 Teaspoon Pure Vanilla Extract, ½ Teaspoon Coconut Extract
- Pour the filling into the cooled pie crust. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.
Prepare the Whipped Cream
- In a large bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled coconut filling.1 Cup Heavy Whipping Cream, 2 Tablespoons Powdered Sugar, 1 Teaspoon Pure Vanilla Extract
Toast the Coconut
- In a small skillet over medium heat, toast the shredded coconut, stirring frequently, until golden brown. Let cool.1/2 Cup Sweetened Shredded Coconut
- Sprinkle the toasted coconut over the whipped cream layer. Slice and serve chilled.
Your Own Private Notes
Notes
Make-Ahead and Storage Tips
You can make the pie shell and coconut filling a day in advance. Just be sure to store them separately and assemble them with the whipped cream and toasted coconut before serving. The pie will keep in the refrigerator for up to three days, though I doubt it will last that long!Nutrition
Make-Ahead and Storage Tips
You can make the pie shell and coconut filling a day in advance. Just be sure to store them separately and assemble them with the whipped cream and toasted coconut before serving. The pie will keep in the refrigerator for up to three days, though I doubt it will last that long!
Serving Suggestions for Coconut Cream Pie
A well-made coconut cream pie is a showstopper on its own, but the right serving suggestions can elevate the experience even further.
Serve the pie well-chilled straight from the refrigerator. The cool, creamy texture of the filling contrasts beautifully with the crispy crust and fluffy whipped cream.
Sprinkle additional toasted coconut on top of each slice for added crunch and flavor.
Garnish with slices of fresh fruit such as mango, pineapple, or kiwi. The tropical fruits complement the coconut perfectly.
Delicious served with a hot cup of coffee or tea as it complements the sweetness of the pie.
Make it a centerpiece for family dinners or potlucks. The combination of creamy filling and crispy crust is sure to be a hit with guests of all ages.
We hope you enjoyed this dessert as much as our whole family enjoys it. Here are a few more custard pies for you and other delicious recipes to try.
Delicious pie recipe. It takes time, but it’s worth it.
This worked exactly as written, thanks!
so glad to hear