Thick, creamy, and coconutty, this coconut cream pie recipe is a legendary pie icon full of sweet, tropical flavors. Make it for the winter holidays to forget about the snow, or throw down for summer. This pie has rockin’ potential for any occasion!
Best Coconut Cream Pie Recipe
Homemade coconut cream pie with a luscious filling is exactly what everyone wants. So make it for them and be that dessert hero they need. Everyone loves this pie when we serve it, so make it and grab yourself a slice!
Homemade Coconut Cream Pie Ingredients
- Egg yolks – To help make that creamy custard.
- Cornstarch – This will thicken things up.
- Coconut milk – Use the full-fat stuff.
- Half and half – Hey, you want this creamy or what?
- Granulated sugar – For sweetness of course.
- Vanilla extract – Gives your coconut cream pie a more balanced taste.
- Salt – Keeps everything in check.
- Coconut extract – More coconut flavor, please!
- Butter – Use unsalted in this recipe.
- Shredded coconut – Choose the sweetened version.
- Whipped cream – Make it with heavy whipping cream, confectioner’s sugar, vanilla extract, and coconut extract.
- Pie crust – You can make it yourself or use a frozen one.
- Garnish – Coconut shavings and toasted coconut chips add the final touch.
Easy Coconut Cream Pie Recipe
This impressive coconut cream pie is done in 40 minutes. It’s so easy to make, though you do have to be patient to let it set in the fridge, and that, my friends, is the hardest part.
How do you Make Coconut Cream Pie from Scratch?
To make this recipe for coconut cream pie, you’ll start by blind baking the crust, then cover it and put it in the fridge. Put the filling together by whisking the egg yolks and cornstarch together. Then in a saucepan over medium heat, whisk the coconut milk, half and half, sugar and salt. Bring to a boil for 2 minutes, then drop to medium low. Temper a half cup of this mixture into the egg yolk mixture. Whisk the egg yolks continuously to prevent scrambling. Soon, a pudding will thicken and bubble, then you’ll take it from the heat and add the coconut, butter, vanilla, and coconut extract. Pour this all into the pie crust, cover, and refrigerate overnight. Once it is chilled, you’ll make the whipped cream topping with your electric mixer, top it, and then chill it for several more hours before you serve it.
Expert Tips and Tricks for the Perfect Coconut Cream Pie Every Time
- The pie shell must be cooled. This will give you the best results.
- Smooth the top. Using a spatula, you can smooth the top of the custard filling after you pour it.
- Wrap it tightly. Plastic wrap should be directly on top of the filling surface. This way, it can refrigerate properly.
- Don’t refrigerate longer than 12 hours before serving. You’ll wind up with a crust that gets too soft.
What is coconut cream pie made of?
Coconut cream pie is made of a custard with egg yolks, cornstarch, coconut milk (AKA cream of coconut), half and half, sugar, salt, vanilla extract, coconut extract, butter, and shredded coconut topped with a whipped cream topping.
What does coconut cream pie taste like?
This pie has a thick, creamy texture with the sweet and tropical tastes of coconut and warmth of vanilla.
How much coconut is in a coconut cream pie?
In this recipe, you will need 1 1/4 cup of sweetened shredded coconut to make a coconut cream pie.
Is coconut cream pie the same as coconut custard pie?
No, while they are similar, they are prepared differently. Coconut cream pie has a filling that is cooked on the stove and then the whole pie is chilled while coconut custard pie is baked with the filling inside of it and then chilled.
What is the difference between coconut cream pie and coconut custard pie?
Coconut cream pie has a filling that is made on the stovetop and poured into a baked and awaiting crust before it is chilled. Meanwhile, coconut custard pie is made in the oven in a partially baked crust until the filling sets, then it is cooled in the refrigerator.
What is coconut cream?
Coconut cream is a thick cream made from coconut milk. For a coconut cream pie, be sure to choose the full fat version for the best results.
How to make coconut cream?
This coconut cream recipe filling is made by whisking coconut milk, half and half, sugar and salt in a saucepan. Once it boils, you lower the heat and temper egg yolks with cornstarch into it. Once it starts thickening, you add coconut, butter, vanilla, and coconut extract.
How to Cook Coconut Cream Pie?
The filling for coconut cream pie is made on your stovetop and poured into a prebaked pie shell. Then it chills in the fridge until it firms.
Why is my coconut cream pie filling runny?
If your coconut cream pie filling is runny, chances are that you undercooked the custard. You can fix it while still on the stovetop by adding a cornstarch slurry.
How do you thicken a coconut cream pie?
Cornstarch and egg yolks serve as the thickening and binding agents for a coconut cream pie’s custard.
Why does my coconut cream pie get watery?
If you didn’t cook the custard long enough, this pie will get watery. Follow this recipe and you’ll avoid having a watery coconut cream pie.
How do you keep a coconut cream pie from getting watery?
You need to cook the custard mixture long enough. It should be thick when you remove it from the heat.
How Long do you bake Coconut Cream Pie?
Only the crust for coconut cream pie is baked. That takes about 15 minutes, and then it must be cooled before you pour in your filling that you make on the stovetop.
What goes well with Coconut Cream Pie?
Coconut cream pie is always great served alongside fresh fruits, though it stands up on its own. You can enjoy it as part of your holiday pie table or for a special dessert when guests come over. Coffee is a great choice too!
How to store Coconut Cream Pie?
You must store coconut cream pie in the fridge. It can’t be kept on the counter.
How long does Coconut Cream Pie last?
Coconut cream pie will last for 4 days in your fridge, though the crust will get softer as more time passes. It’s really best to eat it as quickly as you can.
Can you freeze Coconut Cream Pie?
Unfortunately, coconut cream pie is one of those that just doesn’t freeze well. We don’t recommend making it ahead of time or freezing the leftovers. That means you simply gotta commit to stuffing as much of it as you can into your belly!
How to reheat Coconut Cream Pie?
Coconut pie doesn’t need to be reheated. It needs to be kept chilled in the fridge.
Watch How To Make Coconut Cream Pie (Video)
Kulick's Coconut Cream Pie Recipe
Equipment
Ingredients
- 4 large egg yolks (beaten)
- 1/4 cup cornstarch
- 1 14 oz can full fat coconut milk
- 1 cup half and half
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 1/2 tsp coconut extract
- 2 1/2 tbsp unsalted butter (softened)
- 1 1/4 cup sweetened shredded coconut
- 1 unbaked pie crust (homemade or frozen)
Whipped cream
- 2 cups heavy whipping cream
- 3 tbsp confectioners sugar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- coconut shavings, toasted coconut chips (optional garnish)
Instructions
- Preheat oven to 375F and blind bake the crust for about 15 minutes. Once the crust is blind baked, cover the crust and refrigerate until ready to fill.
- Make the filling. Whisk together the egg yolks and cornstarch and set aside.
- In a medium saucepan over medium heat, whisk the coconut milk, half and half, sugar, and salt together. Whisk occasionally and bring to a boil for 2 minutes, then reduce to medium low heat. Take about 1⁄2 cup of mixture and temper into the egg yolk and cornstarch mixture. Continuously whisk the egg yolks so that they don’t scramble. Once tempered, the pudding will begin to thicken and bubble, be cautious of bursting bubbles. Cook for an additional 90 seconds. Remove from heat and then add in the shredded coconut, butter, vanilla, and coconut extract. Pour the filling into the pie crust and cover tightly with plastic wrap. Refrigerate overnight until fully chilled.
- When the pie has chilled, make the whipped creaming. Use an electric mixer and whip the heavy whipping cream, sugar, vanilla extract, and coconut extract until medium peaks form. Pipe the whipped cream on top of the pie in desired pattern. Garnish with extra coconut. Chill the pie for several hours before serving.
