This creamy, fresh homemade Coconut Cream Pie Recipe is a mouth-watering dessert wonderful for any occasion!
Desserts are a funny thing. We all have our favorites, you know the ones you would pick over anything else. Maybe it’s your grandmas 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.
After trying out several different 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!
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How to make a Coconut Cream Pie
What 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
Before you begin with the pie filling, get your crust ready. If you do not feel up to homemade pie crust no problem! Get one already made and follow the directions on the package for using with a cream pie recipe. If you are feeling wild and crazy, follow this recipe below.
Coconut Cream Pie
Prep time
Cook time
Total time
Ingredients
- Pie Filling
- ½ cup sugar
- ¼ cup cornstarch
- 1 cup half and half
- 1 cup coconut milk
- 4 egg yolks
- 3 tablespoons butter
- 1¼ cup sweetened flaked coconut plus extra ¼ cup for garnish
- 1½ teaspoons vanilla extract (Mexican vanilla is by far better tasting! It is all I use)
-
- Pie Topping
- 2 cups whipping cream
- ⅓ cup sugar
- 1½ tsp vanilla (again 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. Mix all crust ingredients with a fork until well combined then roll it into a ball.
- Wet down 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 ¼ inch thick. Make sure to make it big enough to fit 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 ½ 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 egg mixture 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; 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 ¼ 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!
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