Name: Homemade Coconut Cream Pie Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour (188 gm); 1/2 teaspoon salt (3 gm); 1 teaspoon sugar (4 gm); 4 tablespoon shortening (48 gm); 5 tablespoon unsalted butter (71 gm); 4 to 6 tablespoon ice cold water (60 to 90 ml); 1 (13.5 oz) can full-fat coconut milk (384 ml); 1 1/2 cups half and half (380 ml); 2 eggs; 1 egg yolk; 3/4 cups granulated sugar (151 gm); 1/2 cup cornstarch (60 gm); 1/2 teaspoon salt (3 gm); 2 cups sweetened coconut flakes, divided (142 gm); 1 1/2 teaspoon coconut extract (7.5 ml); 1 cup heavy whipping cream (240 ml); 2 tablespoon powdered sugar (15 gm); 1 teaspoon vanilla extract (5 ml)

Jump to Recipe

Creamy and rich, the homemade coconut cream pie recipe is the ultimate for home chefs. This is a perfect dessert that is ideal for any meal and is always loved. A simple homemade custard combined with coconut and fresh whipped cream makes this pie recipe a great choice for showing your kitchen skills. An easy coconut flavored creamy custard pie that is delicious.

Coconut Cream Pie Recipe

People complain about recipe posts including stories about childhood, but this is one time I can't leave it out. You see, my Granny, she was a pie expert. She never measured. She just KNEW when it was good. Her coconut cream pie was one that everyone raved over. Plus, I am pretty sure it was what caught my grandpa because she sure chased him when she was a teen.

So, sharing a coconut pie recipe here is more than just sharing something to add to your menu. It's all about the memories of her making pies. I will say first, that this is NOT her recipe. This one, instead, is a version that is a lot easier for someone new to cooking to create. It is simple, fast, and practically foolproof. While it isn't her pie, it would be a great choice that I am sure she would enjoy.

Do I Put Meringue or Whipped Cream On Top?

What you top your pie with depends upon your preferences. I grew up scraping meringue off the top because I didn't like it, so when I make pies, whipped cream or Cool Whip are what I add. For this recipe, you can do either, but I am showing below the pie with whipped cream on top. Homemade whipped cream is very simple to make and ideal for this kind of fast and easy pie recipe.

Do I Refrigerate Coconut Cream Pie?

Yes. Not only is it topped with whipped cream but it is also a custard that should be refrigerated. The time in the refrigerator will also help it to set up properly and not be so runny when sliced.

If you want a coconut dessert that doesn't have to be refrigerated, you might prefer the coconut cake with coconut cream cheese icing or these classic coconut macaroons instead.

How Long is a Coconut Pie Good?

I would recommend eating this within 3 to 4 days after preparing it. If for some reason you don't think you can finish before that time frame, you can slice, wrap, and freeze it for later. It is best tightly wrapped and stored in an airtight container for no more than 3 months. I prefer using within the first month to prevent any ice crystals or freezer burn from forming on the pie top.

What is the Best Crust for This Coconut Pie?

A traditional basic pie crust is most popular, but you can use other options. A graham cracker crust is a fast and easy option that pairs well with the pie flavors. You could also make a crust out of shortbread cookies, Nilla wafers, or even coconut cookies if you prefer.

For convenience, I am also including my favorite classic homemade pie crust recipe. Of course, you can always usea simple refrigerated pie crust if you prefer convenience.

Can I Cook the Custard on the Stove Top Instead?

You can definitely cook the custard for this pie on the stovetop instead of in the microwave. To do so, I recommend starting the mixture on low heat and stirring constantly to make sure your eggs do not scramble, but instead slowly heat and incorporate with the liquids. This often works better to make a thicker custard that will set up well in the crust.

Ingredients

Coconut milk
Half and half
Eggs
Granulated sugar
Cornstarch
Salt
Sweetened coconut flakes
Coconut extract
Pie crust
Whipping cream
Powdered sugar
Coconut extract

Optional for Homemade Pie Crust

All-purpose flour
Granulated sugar
Salt
Unsalted butter
Ice water

Handy Kitchen Tools

How to Make a Homemade Pie Crust

Preheat the oven to 375°F.

In a large bowl, whisk together the flour, sugar, and salt.

Cut in the butter until it is pea-sized.

Stir in the water slowly, a teaspoon at a time, until the dough forms together.

Lightly flour a clean surface, then roll the dough out into a round that is at least 12" in diameter and an even layer.

Place into the deep dish pie plate covering the bottom and sides, then lightly crimp the edges around the rim of the pan.

Poke holes in the bottom of the crust with a fork.

Line the inside of the pie plate, over the top of the crust, with baking weights or dry beans to hold the crust down when baking.

Bake for 14 to 16 minutes until golden brown.

Set aside and let cool completely before filling.

How to Make a Coconut Cream Pie

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Spread ½ cup coconut shreds onto parchment paper in an even layer and bake for 5 to 7 minutes until just golden.

Remove from the oven and set aside.

In a large bowl, whisk together the coconut milk, half and half, eggs, and cornstarch until combined.

Cover loosely with a paper towel, then microwave on high for 1 minute.

Stir well, then continue microwaving in 1-minute increments, stirring between each, for 6 to 7 minutes total, until it thickens.

Into the custard, stir the remaining 1 ½ cups coconut flakes and coconut extract until combined.

Pour the custard into the prepared and cooled pie crust, then cover and refrigerate for at least 2-hours.

In a medium bowl, add the whipping cream and beat on high for 3 to 4 minutes until soft peaks form.

Stir in the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.

Once the pie has cooled, top with the whipped cream.

Then sprinkle the top with the toasted coconut flakes.

Slice and serve immediately and refrigerate any leftovers.

More Dessert Recipes

Dessert is everyone's favorite part of the day, so of course, we have tons of great options to add to your menu. Below you will find a few more of our favorite delicious desserts that easily fit into your menu plan.

📖 Recipe

Yield: 8

Homemade Coconut Cream Pie Recipe

Follow this easy recipe to make your own delicious homemade coconut cream pie! A perfect easy pie recipe everyone loves.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

Ingredients for Pie Crust

1 ½ cup all-purpose flour (188 gm)
½ teaspoon salt (3 gm)
1 teaspoon sugar (4 gm)
4 tablespoon shortening (48 gm)
5 tablespoon unsalted butter (71 gm)
4 to 6 tablespoon ice cold water (60 to 90 ml)

Ingredients for Coconut Pie Filling

1 (13.5 oz) can full-fat coconut milk (384 ml)
1 ½ cups half and half (380 ml)
2 eggs
1 egg yolk
¾ cups granulated sugar (151 gm)
½ cup cornstarch (60 gm)
½ teaspoon salt (3 gm)
2 cups sweetened coconut flakes, divided (142 gm)
1 ½ teaspoon coconut extract (7.5 ml)

Ingredients for Whipped Cream

1 cup heavy whipping cream (240 ml)
2 tablespoon powdered sugar (15 gm)
1 teaspoon vanilla extract (5 ml)

Instructions