This Easy Coconut Cream Pie Recipe is a mouth-watering dessert made from scratch. It’s just like Grandma’s recipe and easy as pie!
Amazing Coconut Cream Pie Everyone Loves!
I pretty much like any pie and a chilled Coconut Cream Pie will never get turned down by me! I tried out several different Coconut Cream Pie recipes, but this is the best in my opinion. A nice flaky crust and fresh ingredients are key to any cream pie recipes made from scratch.
This amazing homemade coconut pie recipe 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!!!
We all have our favorite desserts. You know, the ones you would pick over anything else? Well for me, hands down I choose pie!
And coconut? 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!
Easy 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.
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!
How to Make a Coconut Cream Pie From Scratch
There are three simple steps to making this easy coconut cream pie recipe.
The first step is to bake the crust. If you do not feel up to making homemade pie crust, no problem, just buy a pre-made pie crust.
Next, cook the coconut mixture on the stove until it is nice and creamy.
Lastly, pour it into the prepared crust and chill until well set.
Ingredients You’ll Need
Filling Recipe
- 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)
Whipping Cream Recipe
- 2 cups whipping cream
- 1/3 cup sugar
- 1 1/2 tsp vanilla (again Mexican Vanilla is the best)
Crust Recipe
- 2 cups flour
- 1/4 tsp salt
- 2/3 cup canola oil
- 1/3 cup milk
Print the detailed directions in the recipe card below. Hope you love this pie as much as we do!
You Might Also Like These Easy Pie Recipes:
- OREO Chocolate Mint Pie
- Easy Strawberry Pie
- Grandma Chunkie’s Chocolate Pie Recipe
- Cinnamon Roll Apple Pie
- Baby Chick Lemon Pie
Easy Coconut Cream Pie
Ingredients
Coconut Cream Pie Filling
- ½ cup sugar
- ¼ cup cornstarch
- 1 cup half and half
- 1 cup coconut milk
- 4 egg yolks
- 3 tablespoons butter
- 1 ¼ cup sweetened flaked coconut plus extra 1/4 cup for garnish
- 1 ½ teaspoons vanilla extract Mexican vanilla is by far better tasting! It is all I use.
Pie Topping
- 2 cups whipping cream
- ⅓ cup sugar
- 1 ½ tsp vanilla Mexican Vanilla is the best
Pie Crust
- 2 cups flour
- ¼ tsp salt
- ⅔ cup canola oil
- ⅓ 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
Originally published May 20, 2018
More Favorite Recipes with Coconut:
Here’s another amazing pie recipe you might like:
I would’ve like more coconut flavor. The pudding was similar to a vanilla custard
Perhaps adding some coconut extract next time.
The filling and topping were very tasty, but the crust was not flaky at all and took much longer to cook than the suggested time.
I love coconut have to try this
I love pies but this was my first time making coconut cream pie. It came out delicious and I will be making it again for sure!
I hope you enjoyed the pie! Thanks for stopping by!
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!
Can you use something other then coconut milk?
Yes, you can make this the night before and refrigerate for up to 3 to 4 days. Refrigerate covered loosely with aluminum foil or plastic wrap.
Can you cook the night before?
This recipe turned out perfect I love coconut anything so naturally this will be a keeper for special occasions or whenever I feel like something sweet lol.
Canned coconut milk is this what you will need for this pie recipe, not the drinking variety. Canned coconut milk is very thick and for baking. It’s usually found near the Thai food products. Thanks!
I’d this canned coconut milk or coconut cream?? Or is this Coconut milk you purchase for drinking-like almond milk and soy milk?
Thanks so much! Glad you loved it!
Made this last week. My hubby picked up cream of coconut instead of coconut milk. My father in laws loved it.