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This is truly the best Coconut Cream Pie recipe for anyone who wants a deep coconut flavor, from scratch pudding, and a buttery pie crust. Unlike many recipes that taste only of vanilla and extract, this version features a thick, velvety coconut pudding made with canned coconut milk and piled high with fresh whipped cream and toasted coconut, every bite is a tropical dream.
Coconut is a newer-to-me flavor obsession. I spent my childhood and early adulthood thinking I didn’t like coconut until I tasted coconut cream pie for the first time. Then I became the biggest coconut lover you’ve ever met! While I love semi-homemade pudding pies, this from scratch version is hard to beat. There’s something about the extra coconut-y creamy and rich pudding that makes a mix hard to copy. This pie is sure to become a favorite!
Coconut Cream Pie is a classic custard pie made from scratch with a flaky pastry crust, rich coconut pudding, and fresh whipped cream. This recipe uses canned coconut milk and shredded coconut for an intense tropical flavor. After cooking the custard on the stovetop, it is chilled in a blind-baked pie crust and topped with toasted coconut and freshly whipped cream.
Important Ingredients for Coconut Custard Filling
- You can use a refrigerated pie crust (or frozen) but my all butter pie crust recipe is not only easy to make, it’s the best flaky pastry crust you’ll ever eat.
- The pudding pie is made of homemade coconut pudding made with whole milk or half and half and canned coconut milk. For the best results, use full-fat canned coconut milk from the Asian foods aisle. Light coconut milk or the refrigerated cartons are too thin and won’t allow the pudding to set properly for clean slices. Half and half will yield a slightly richer pudding than whole milk.
- The custard will thicken using a combination of cornstarch and egg yolks.
- The filling is full of shredded sweetened coconut (also called angel flake) and the top is garnished with toasted coconut, made using more shredded sweetened flakes.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Tips for Perfect Pudding Pies
- Learn how to blind bake pie crust. This involves cooking the prepared crust in a hot oven so that it’s completely cooked through before adding any filling.
- To keep your pastry crust crisp, ensure it is completely cooled before adding the warm coconut custard.
- Sometimes coconut milk in the can will separate. Shake the can vigorously before opening. If it’s still separated once opening the can, whisk it together or put it in a sealed container and shake some more. Using the cream at the top without the water at teh bottom will result in a filling that is too heavy and greasy (and using only the water part will result in a filling that never sets).
- After adding the egg yolks and tempering, look for large, slow bubbles that pop on the surface. Once those bubbles appear, continue to whisk and cook for a full 2 minutes. This ensures the heat neutralizes the alpha-amylase enzyme in the egg yolks, which can otherwise break down the starch and turn the pie into liquid overnight.
- To avoid a weepy pie, make sure the custard is completely cold and set before adding whipped cream. To avoid a skin from forming on the pie as it cooles, press wax paper directly onto the surface of the custard while it chills. This also helps stabilize the moisture levels.
- When making whipped cream, always start with a cold bowl, cold heavy cream, and cold beaters. If you want a more stable cream, you can add 1/2 teaspoon cream of tartar to the mixture with the sugar.
- Don’t rush the chill! This pie needs at least 4 hours (or ideally overnight) in the refrigerator to fully set. If you slice it too early, the custard will be delicious but messy.
Coconut Cream Pie Recipe
Ingredients
- 1 (9-inch) All Butter Pie Crust, pre-baked and cooled
- 1 ½ cups (140g) shredded sweetened coconut, divided
- 4 large egg yolks
- ¾ cup (150g) granulated sugar
- ¼ cup (32g) cornstarch
- Pinch of salt
- 1 (13.5) ounce can unsweetened coconut milk
- ¾ cup whole milk or half and half
- 1 tablespoon (14g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
- Whipped Cream, for garnish
Instructions
- Place 1/2 cup (40g) coconut in a small skillet and cook over medium-low heat, stirring constantly, until toasted, about 7-8 minutes. Transfer toasted coconut to a bowl and set aside to cool.
- Place egg yolks in a small bowl and whisk until smooth.
- Whisk sugar, cornstarch and salt in a medium saucepan. Whisk in the coconut milk and whole milk until smooth. Place the pan over medium-high heat and cook, whisking constantly, until the mixture is hot, steaming, and just shy of boiling.
- Slowly stream about 1 cup of the milk mixture into the beaten egg yolks, whisking continuously, then pour the yolk mixture back into the saucepan. Bring to a gentle boil and reduce heat to low. Cook, stirring constantly, for an additional 2 minutes and then remove from heat. Whisk in butter, vanilla and coconut extract (if using).
- Strain filling mixture through a fine-mesh sieve into a medium size bowl and then fold in remaining 1 cup (80g) of un-toasted coconut. Pour filling into baked and cooled pie crust.
- Press a piece of wax or parchment paper or plastic wrap directly on top of the filling and chill for at least 4 hours or overnight before serving.
- Before serving, top with whipped cream and toasted coconut.
- Store loosely covered, in the refrigerator, for 2-3 days. I don’t recommend freezing this pie.
Recipe Notes
- Learn how to blind bake pie crust for a perfectly baked pie shell.
- After separating the egg yolks, the unused egg whites can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 year and used in your favorite recipes.
Recipe Nutrition
How to make Coconut Cream Pie
- Blind bake your pie crust. Directions will vary based on type of crust; follow package directions for a refrigerated crust. For my pie crust recipe, line the extra cold or frozen crust with parchment paper and pie weights, then bake at 425°F for 10 minutes. Carefully remove the parchment paper and weights, poke the bottom with the tines of a fork and cook another 8-12 minutes or until the entire crust is cooked through. Cool completely before continuing.
- Toast your coconut – do not walk away from the stove or it’ll burn. Let cool.
- Whisk eggs in a medium bowl and set aside.
- Whisk sugar, salt, and cornstarch in a saucepan. Add coconut milk and milk and whisk over medium heat, stirring until the mixture thickens and starts to simmer.
- Temper your eggs quickly and carefully, then cook the custard for an additional 2 minutes.
- Stir in butter and vanilla extract.
- Strain the pudding into a bowl. Stir in coconut. Place in crust. Cover with wax paper and cool.
- Before serving, top with whipped cream and coconut.
FAQs
Absolutely! While a pastry crust is traditional, a buttery graham cracker or golden Oreo crust pairs beautifully with the coconut filling.
Yes, because of the egg yolks and dairy, this pie must stay chilled. Only take it out right before serving.
This usually happens if the custard wasn’t brought to a sufficient boil to activate the cornstarch, or if it wasn’t cooked long enough after adding the yolks.
Yes, but make sure to thaw it and pat it dry before adding it to the custard so you don’t introduce extra moisture.
Make sure that the pudding is completely cool before adding whipped cream. Be sure the crust is cool before adding the pudding. Any extra warmth will cause condensation.
