This creamy, fresh homemade Coconut Cream Pie Recipe is a mouth-watering dessert wonderful for any occasion! It’s just like Grandma’s recipe and easy as pie!
Easy Coconut Cream Pie
Desserts are a funny thing and not everyone loves Coconut Cream Pie, but I bet you’ll like this one! We all have our favorite desserts, you know the ones you would pick over anything else. Maybe it’s your Grandma’s famous pound cake, or the crazy lady down the streets delicious cookies. Well for me, hands down I choose pie!
I really like pretty much any pie, but a chilled Coconut Cream Pie will never get turned down by me.
I NEVER liked coconut before in my entire life, until a few years ago! It’s the strangest thing, now I love it! Anything coconut must be eaten. Ha!
This pie amazing homemade coconut pie was contributed by my friend Mandi who is a fantastic home cook. I have made it several times and believe me, it’s so good!!!
After trying out several different Coconut Cream Pie recipes, this is the best in my opinion. Not too sweet, not to thick but just right! The only thing to argue about is how long to let it chill before cutting into it. Sometimes patience is the most difficult part of making a pie!
more Favorite Recipes with Coconut:
How Do You make a Coconut Cream Pie?
This is one of the easiest pies you can make. All of the details are listed below. Thanks to Mandi for contributing such an amazing pie recipe! I’ve had many readers email me about how good this tastes. I hope you enjoy baking this easy recipe.
What Do I Need to make Coconut Cream Pie?
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 cup half and half
- 1 cup coconut milk
- 4 egg yolks
- 3 tablespoons butter
- 1 1/4 cup sweetened flaked coconut plus extra 1/4 cup for garnish
- 1 1/2 teaspoons vanilla extract (Mexican vanilla is by far better tasting! It is all I use)
- 2 cups whipping cream
- 1/3 cup sugar
- 1 1/2 tsp vanilla (again Mexican Vanilla is the best)
- 2 cups flour
- 1/4 tsp salt
- 2/3 cup canola oil
- 1/3 cup milk
Before you begin with the cream pie filling, get your crust ready. If you do not feel up to making homemade pie crust, no problem, just buy a pre-make pie crust and follow the directions on the package for using with this easy pie recipe. Print the directions below. Enjoy!
What Kind of Coconut Milk do I use for Coconut Cream Pie?
Canned coconut milk is this what you will need for this pie recipe, not the drinking variety as that will be too watered down. Canned coconut milk is very thick and perfect for cooking. It’s usually found near the Thai food products. Be sure to shake it up before using.
How to Make a Coconut Cream Pie From Scratch
Coconut Cream Pie
Ingredients
Coconut Cream Pie Filling
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 cup half and half
- 1 cup coconut milk
- 4 egg yolks
- 3 tablespoons butter
- 1 1/4 cup sweetened flaked coconut plus extra 1/4 cup for garnish
- 1 1/2 teaspoons vanilla extract Mexican vanilla is by far better tasting! It is all I use.
Pie Topping
- 2 cups whipping cream
- 1/3 cup sugar
- 1 1/2 tsp vanilla Mexican Vanilla is the best
Pie Crust
- 2 cups flour
- 1/4 tsp salt
- 2/3 cup canola oil
- 1/3 cup milk
Instructions
Pie Crust
- Preheat the oven to 400 degrees. In a large bowl, mix all pie crust ingredients with a fork until well combined, then roll it into a ball.
- Wet your counter tops and put a layer of wax paper down. The wet counter will help the wax paper stick, so it is not moving all over the place while you roll out the crust.
- Put another piece of wax paper on top of the dough. Again this helps with sticking.
- Roll out the dough to about 1/4 inch thick. Make it big enough to fit into your pie pan.
- Once it is the right size, remove the top piece of wax paper and place the pie pan on top of the crust and flip it all over.
- Remove the other piece of wax paper. Pat down the crust and crimp your edges nice and pretty. Poke tons of holes in the crust with a fork.
- Bake for 8-10 min. until the crust is just golden brown.
Pie Filling
- Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk in half-and-half and coconut milk. Bring this to a light simmer.
- Now temper the beaten yolks with the hot mixture. Then gradually whisk eggs entirely into the hot mixture.
- Bring this all to a boil over medium heat, waiting for it to get nice and thick, stirring constantly so it does not burn.
- Boil 1 minute then remove from heat.
- Stir in butter, coconut, and vanilla. Let this sit for about 15 minutes and cool down.
- Fill up your cooked pie crust. Let the pie get to room temperature, then cover and refrigerate.
- Add whipped cream topping to chilled pie.
Pie Topping
- Beat whipping cream at high speed with an electric mixer while gradually adding the sugar and vanilla.
- Once you have soft, but defined peaks stop mixing.
- Spread the fluffy cream on the chilled pie and then top with toasted coconut.
- To toast the coconut spread about 1/4 cup of coconut on a cookie sheet and put it in a 400 degree oven for 5-8 min. Watch it closely because it will burn quickly! Let it cool before you sprinkle it on the whipped cream!
Notes
Nutrition
Here’s another amazing pie recipe you might like:
You might also love these delicious coconut recipes:
Amy Locurto says
I hope you enjoyed the pie! Thanks for stopping by!
Barbara Warner says
I have my coconut cream pie filling cooking as I type this. My brother-in-law and my daughter love coconut pie so it is an Easter favorite. Funny coming across your recipe as I “waste some time” . I need to go make my meringue!