This Coconut Cream Pie has a sweet and creamy custard filling, a flaky crust and a thick layer of whipped cream with toasted coconut flakes on top. It’s a coconut lover’s dream!
Love pie? Don’t forget to try our chess pie next. Sweet custard pie in a flaky pie crust! And our coconut brownies are thick and decadent, and a reader favorite too.
Why This Recipe is Best
Desserts in summertime need to feel a little more light and airy, while still being completely delicious. And they need to satisfy that craving for something sweet and indulgent.
Our Banana Cream Pie is the perfect inspiration for today’s treat.
That may sound like a tricky balance to achieve, but this Coconut Cream Pie delivers big time.
- Starts with a store-bought pie crust to keep things simple.
- Tripe the coconut flavor with coconut milk, coconut extract AND shredded coconut that’s in both the filling and toasted to use on the top.
- The rich, custard like filling is balanced with the light and fluffy whipped topping. Such a good combo!
- The perfect chilled dessert for a summer day!
If you love our Impossible coconut pie, today’s pie is quite different, but equally delicious. You’ll have to try our reader’s favorite coconut cake recipe next!
Ingredient Notes
- Pie Crust – Today’s recipe calls for a refrigerated pie crust to keep things simple. You can also use a frozen pie crust; just follow the instructions for baking it. Or feel free to make your own homemade pie crust!
- Coconut Milk – Use a full-fat coconut milk for best flavor. You may need to shake or whisk the can if the fat has separated from the liquid, before you measure out the 1 cup needed for the recipe.
- Extracts – I use a combination of vanilla extract and coconut extract. If you’re unable to find coconut extract, you can use almond extract or extra vanilla extract in its place.
- Coconut Flakes – You can use sweetened coconut flakes or shredded coconut for this recipe.
Easy Instructions
Step 1. Prep the pie crust. Prick some holes in the bottom of the pie crust, then line the crust with parchment paper, fill it with pie weights or dry beans and bake for 15 minutes. Remove the weights, rotate the crust and bake for 10 more minutes. Let cool to room temperature.
Step 2. Beat the eggs. Whisk the eggs and egg yolks until they are combined. Set aside.
Step 3. Make the custard.
Step 4. Finish and chill the custard. Let custard cool for 30 minutes then cover the pie with plastic wrap and chill in the fridge for at least 6 hours.
Step 5. Add the whipped topping. Add the cold heavy whipping cream, powdered sugar and vanilla extract to a large mixing bowl, and use an electric mixer at high speed to whip until stiff peaks form. Spoon the whipped cream over the pie.
Step 6. Add the toasted coconut. Use our guide on how to toast coconut!
Tips and Tricks
- You’ll want to keep whisking the custard anytime it is over heat to prevent it from scorching. If the custard does scorch, you can push the custard through a sieve to remove any dark brown chunks. The custard will have a slightly more caramel flavor but should be fine otherwise.
- Uh oh, did your eggs curdle? It’s OK. You can push them through a sieve to remove any cooked egg bits and then proceed.
- The toasted coconut is best added when serving the pie so it stays nice and crispy. Once refrigerated, it tends to get soggy.
- Watch closely because coconut toasts very quickly. It only takes a few seconds for it to go from “toasted” to burnt. Don’t walk away!
- Make ahead: This is a great dessert to make ahead of time since it needs to be chilled. Just reserve the toasted coconut and add when serving. (It can be stored in an airtight container in a cool, dry place.)
Recipe FAQs
Cover the pie with plastic wrap and store it in the refrigerator for up to 4 days. It’s best served chilled from the refrigerator.
Yes! Cover the pie with plastic wrap and foil (use both to avoid freezer burn) and store the pie in the freezer for up to 2 months. Thaw overnight in the fridge before serving. I recommend waiting until the pie is thawed before adding the toasted coconut on top to keep the flakes nice and crispy.
Sure, instead of making the whipped topping, you could use a tub of store bought Cool Whip or try our homemade cool whip. Just be sure to add the toasted coconut on top to finish off this dessert.
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Coconut Cream Pie
Ingredients
For the Filling
- 1 refrigerated pie crust
- 2 large egg yolks room temperature
- 2 large eggs
- 1 cup canned coconut milk
- 1 cup half and half
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 Tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 ½ cups sweetened coconut flakes or shredded coconut
For the Topping
- ½ cup sweetened coconut flakes or shredded coconut
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F. Lay pie crust in 9-inch pie plate. Prick some holes in the bottom of the pie crust, then line the crust with parchment paper, and fill it with pie weights or dry beans. Bake the crust for 15 minutes, then remove the weights and rotate the crust halfway and bake for 10 more minutes or until the crust is golden brown. Let the pie crust cool to room temperature. If you are using a frozen pie crust, bake it per the instructions it came with.
- In a small bowl, beat the eggs and egg yolks until they are combined. Set aside.
- Pour the coconut milk, half and half, sugar, and cornstarch into a small saucepan over medium heat and whisk until the sugar has dissolved. Continue whisking until the mixture starts to simmer around the edges and it starts to thicken after about 7 minutes. Remove from heat.
- Ladle out about 1/2 cup of the milk mixture, and pour it very slowly into the bowl with the eggs, whisking constantly to keep the eggs from curdling. Place the saucepan back on medium heat, and slowly pour in the eggs, again whisking the entire time to make sure it’s combined. Keep whisking to prevent the custard from scorching on the bottom of the pan. Once it starts to boil, cook for 1 more minute, then remove it from the heat.
- Stir in the salt, butter, vanilla extract, coconut extract, and coconut flakes, then pour the custard into the pie crust, smooth out the top, and let the custard cool for about 30 minutes. Cover the pie with plastic wrap, then chill in the fridge for at least 6 hours.
- For toasted coconut, preheat the oven to 350 degrees F. Spread the 1/2 cup of coconut flakes in a single layer across a baking pan, and bake for 3-4 minutes, or until the flakes are golden brown. Keep an eye on the flakes to make sure they don’t burn. Set them aside to cool.
- Pour the cold heavy whipping cream, powdered sugar, and vanilla extract into a large mixing bowl, and use an electric mixer at high speed (or a stand mixer with a whisk attachment) to whip the cream until it is stiff. Spoon the whipped cream over the pie, then sprinkle the toasted coconut on top. Serve chilled.
Notes
- Refrigerator: Cover the pie with plastic wrap and store it in the refrigerator for up to 4 days.
- Freezer: Cover the pie with plastic wrap and foil (both to avoid freezer burn) and store the pie in the freezer for up to 2 months. Thaw overnight in the fridge before serving. I recommend waiting until the pie is thawed before adding the toasted coconut on top to keep the flakes nice and crispy.
- You’ll want to keep whisking the custard anytime it is over heat to prevent it from scorching. If the custard does scorch, you can push the custard through a sieve to remove any dark brown chunks. The custard will have a slightly more caramel flavor but should be fine otherwise.
- If the eggs curdle, you can push them through a sieve to remove any cooked egg bits.
- See blog post for more recipe tips and tricks.
Could you tell me what is
▢ 1 cup half and half ?