Coconut cream pie with a fluffy whipped cream topping is a delightful treat that perfectly balances creamy coconut flavor with a light, airy texture. The easy homemade crust adds a deliciously buttery crunch, making each slice a heavenly experience.
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🥥 The Ingredients
The simple ingredients blend seamlessly to create a rich, creamy pie that is both indulgent and deliciously satisfying. Find ingredient notes (including substitutions and variations) below.
🍶 Substitutions and Variations
- Crust – Our homemade pie dough is easy and utilizes your food processor. However, store-bought is perfectly acceptable. You’ll need to blind bake the crust if it’s homemade or purchased. See Step 1 in Recipe Card.
- Dairy – We go with a combination of half and half and heavy cream for the perfect texture. For a lighter version, you can use only half and half, of part half and half and part whole milk. We don’t recommend low-fat (or skim) milk for this recipe.
- Flavor enhancers – Go with a quality vanilla extract for the best flavor. You can bump up the coconut flavor and add 1 teaspoon of coconut extract to the filling.
- Eggs – You’ll only need the yolks for the filling. If desired, save the egg whites and opt for a meringue topping. See our Lemon Merinuge Pie for example.
How To Make Homemade Coconut Cream Pie
- Step 1: Fit the pie dough into the pie dish, pierce with a fork, fill with weights, and blind bake.
- Step 2: In a saucepan, whisk together the sugar and cornstarch and then stir in the half and half.
- Step 3: Heat, stirring often, until thickened.
- Step 4: Temper the egg yolks with 1 cup of the cream mixture.
- Step 5: Return to the saucepan and simmer for 2 minutes
- Step 6: Remove from heat and stir in the coconut, butter, and vanilla extract.
Expert Tip
To toast the coconut, spread the sweetened flakes onto a baking sheet and place in an oven preheated to 350°F. Toast until golden brown (but not burned!). Stir a time or two. This usually only takes a few minutes. Keep an eye on it!
😋 Finishing the Pie
- Step 7: Transfer to the pie dish, cover with plastic wrap, and chill.
- Step 8: Beat the cream, sugar, and vanilla until soft peaks are formed.
- Step 3: Spread the whipped cream over the top of the chilled filling
- Step 4: Top with toasted coconut.
Expert Tip
If using the whipped cream topping, allow the filling to fully set and chill in the fridge before spreading it onto the top of the pie.
🥚How To Make a Meringue Topping
If you prefer to make a meringue topping, it’s not difficult to prepare.
- First, allow the egg white (from four eggs) to sit at room temperature for about 30 minutes.
- In a large measuring cup, whisk together ½ cup water with 2 teaspoon cornstarch. Microwave until very hot, usually about 1 minute. Stir.
- Add 1 teaspoon vanilla and ½ teaspoon cream of tartar to the egg whites and use a hand mixer to beat them on HIGH until stiff peaks form.
- Add ½ cup sugar, 1 tablespoon at a time, beating on HIGH.
- Gradually beat in the warm cornstarch mixture until stiff, glossy peaks form.
- IMPORTANT: Add the meringue to the surface of the filling while it is still hot.
- Bake for 20 minutes.
Frequently Asked Questions
How far in advance can Coconut Cream Pie be made?
24 hours is best, covered and refrigerated.
Can Coconut Cream Pie be frozen?
We don’t recommend it. The custard will most likely break after thawing.
How Do You Make Coconut Cream Pie gluten-free?
Yes. Purchase a gluten-free pie crust, or make the pie crust using gluten-free flour (almond flour). The filling is gluten-free.
🥧 Other Amazing Pie Recipes
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Coconut Cream Pie
Coconut Cream Pie is a pie lover's dream come true. Be sure to heat and stir the custard until it is nicely thickened. Then you will need to let the pie chill for a minimum of 4 to 6 hours. Overnight is best. See the blog post for instructions on how to make a meringue topping.
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Servings: 8
Calories: 494kcal
Video
Equipment
- 9-inch pie dish
- Electric hand-mixer
Ingredients
For the Pie
- 1 pie dough for 9-inch pie dish
- ¾ cup sugar
- 3 tablespoon cornstarch
- 2½ cups half and half
- 4 egg yolks
- 1⅓ cup toasted sweetened coconut flakes divided
- 1 tablespoon unsalted butter
- 1½ teaspoon vanilla extract
For the Whipped Topping
- 1½ cup heavy cream
- 3 tablespoon sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 450°F. Prepare the pie dough and then roll it out to about 12 inches. Shape into a 9-inch pie dish. Gently puncture the dough with a fork on the bottom of the dish and along the sides. Trim and then flute the edges of the dough (see video for reference). Place parchment paper (or foil) over the dough and fill with pie weights, dried beans, or rice. Bake for 6 minutes. Remove the weights and parchment paper and bake for another 8 minutes, or until lightly browned. Allow to cool on a rack while you prepare the filling.1 pie dough
- In a medium-sized saucepan (2 to 3 quart), whisk together the sugar and cornstarch. Gradually whisk in the half and half until fully combined. Place over medium-high heat, stirring constantly, until thickened (the consistency of fairly thick gravy). It should be lightly bubbling. Reduce the heat and cook, stirring constantly, for another 2 minutes. Turn off the heat.¾ cup sugar, 3 tablespoon cornstarch, 2½ cups half and half
- Place the egg yolks in a medium-sized bowl. Pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. Pour the egg yolk/cream mixture back into the saucepan and turn the heat to medium. Bring to a mild simmer, and cook, stirring often, for about 2 minutes. Turn off the heat.4 egg yolks
- Stir in 1 cup of the toasted coconut flakes, butter, and vanilla extract. Stir until completely combined. Transfer to the partially baked pie crust. Cover with plastic wrap, gently pressing the wrap to the top surface of the filling. Chill for 4 to 6 hours, or overnight.1⅓ cup toasted sweetened coconut flakes, 1 tablespoon unsalted butter, 1½ teaspoon vanilla extract
- Chill a bowl in the freezer for about 15 minutes. Add the heavy cream, sugar, and vanilla. Beat with a hand mixer on HIGH until soft peaks form, about 4 minutes.1½ cup heavy cream, 3 tablespoon sugar, 1 teaspoon vanilla extract
- Remove the plastic from the pie and spread the whipped topping over the top. Sprinkle the remaining ⅓-cup of toasted coconut flakes. Serve at once, or keep chilled until ready to serve.
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
Be sure to stir the cream/sugar/cornstarch mixture long enough until it is thickened. It should be near the consistency of gravy (not a thin gravy). Keep the heat at medium to medium-high. Stir constantly, especially along the bottom edge of the pan, so it won’t burn. If you get a few brown spots from the sugar crystallizing, don’t worry about it. Just don’t let it burn.
See the blog post for how to make a meringue topping, if you prefer. Just remember the meringue topping must go onto the filling while the filling is still hot.
The pie will keep in the fridge for up to 5 to 7 days.
Nutrition
Calories: 494kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 150mg | Potassium: 175mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1097IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg
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dinosaur game says
Thanks for recipe.
Kris Longwell says
Mona says
Going to try it looks great
Kris Longwell says
Hi Mona!! Let us know if you make it and how it turns out! We think it’s sooooooo good!!!!