Do you love pie? Silly question. Chances are you’re going to really love this pie. Make it as soon as you can!
There is just something special about a homemade pie. It automatically conjures memories of our youth. Grandma, Mom, and that favorite diner come to mind. This pie, in our books, is about as good as they come. The easy homemade pie crust puts it over the top!
How To Make Coconut Cream Pie
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video! Thank you!
The Ingredients You Will Need
There are just a handful of ingredients for the pie, including the crust and the topping. Here’s what you’ll need to have on hand:
For the Pie
Pie pastry – Homemade is easy to make and so good, but store-bought will certainly work, too. You’ll need to blind-bake the dough as described in the recipe card.
Eggs – The fresher the better. You’ll only need the yolks. If you want to make a meringue (instead of the whipped cream topping), save the whites.
Sugar – Granulated.
Cornstarch – This is what will allow the custard to set (along with the eggs).
Cream – We recommend half and half.
Butter – Unsalted.
Vanilla extract – Go with a quality brand. We love Nielsen-Massey.
Cream – Heavy, whipping, or double are all great choices.
Sugar – Granulated.
Vanilla extract
EXPERT TIP: To toast the sweetened coconut flakes, sprinkle them on a baking sheet and toast them until browned. If toasting in the oven, preheat the oven to 350°F. Keep an eye on them! They will burn very quickly if you’re not watching. Every now and then, move them around with a spatula on the pan. These can be toasted up to 24 hours in advance.
Tips for Making Perfect Coconut Cream Pie
Make the Pie Dough from Scratch – For the best flavor and texture, prepare your pie crust from scratch using a combination of all-purpose flour, cold butter, and a pinch of salt. Keep the butter chilled and cut it into the flour until it resembles coarse crumbs, then add ice water gradually until the dough comes together. Get the complete recipe here.
Toast the Coconut – Toast the shredded coconut lightly to enhance its flavor before adding it to the filling and as a topping.
Chill Thoroughly – After pouring the custard into the pre-baked pie crust, cover it with plastic wrap and refrigerate for four to six hours (or overnight) to allow it to set properly. This chilling time helps the flavors meld and ensures a smooth, firm filling.
How To Make a Meringue Topping
If you prefer to make a meringue topping, it’s not difficult to prepare.
- First, allow the eggs white (from four eggs) to sit at room temperature for about 30 minutes.
- In a large measuring cup, whisk together 1/2 cup water with 2 tsp cornstarch. Microwave until very hot, usually about 1 minutes. Stir.
- Add 1 tsp vanilla and 1/2 tsp cream of tartar to the egg whites and use a hand mixer to beat them on HIGH until stiff peaks form.
- Add 1/2 cup sugar, 1 tbsp 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.
EXPER 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.
Other Amazing Pie Recipes to Try
Everyone loves a good piece of pie, especially when it’s homemade! Here is a collection of our all-time favorites that you and your family will love for years to come!
- Lemon Meringue Pie
- Chocolate Meringue Pie
- Southern Chess Pie
- Buttermilk Blueberry Pie
- Classic Key Lime Pie
- Homemade Peach Pie
- Pecan Pie
- Pumpkin Pie
- Classic Apple Pie
- Best-Ever Cherry Pie
These are all classic and incredibly delicious. But, in the meantime, isn’t this pie calling your name?
How To Serve and How To Store
This pie can be made 1 to 2 days in advance of serving. We recommend keeping the pie chilled after you’ve put it together.
If serving guests, you may want to consider cutting the first small “sacrifice” slice. It can be a challenge getting a clean slice out right at first.
Once the first slice is removed, pulling pristine slices is much easier. No need to let that “sacrifice” slice go to waste, though! It’s your treat to make sure the pie tastes as good as it looks!
The pie can be covered with plastic wrap and chilled in the fridge for up to 5 to 7 days.
This pie hits all the right notes for the perfect pie.
It’s not too heavy or sweet, and the filling-to-topping ratio is just right.
We encourage you to make the pie crust from scratch. It’s easy, and really elevates the pie to perfection!
Every single bite is pie perfection!
Ready to make a pie that will rival even the best diner in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Coconut Cream Pie
Equipment
- 9-inch pie dish
- Electric hand-mixer
Ingredients
For the Pie
- 1 pie dough for 9-inch pie dish
- ¾ cup sugar
- 3 tbsp cornstarch
- 2½ cups half and half
- 4 egg yolks
- 1⅓ cup toasted sweetened coconut flakes divided
- 1 tbsp unsalted butter
- 1½ tsp vanilla extract
For the Whipped Topping
- 1½ cup heavy cream
- 3 tbsp sugar
- 1 tsp 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 tbsp 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 tbsp unsalted butter, 1½ tsp 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 tbsp sugar, 1 tsp 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.
Going to try it looks great
Hi Mona!! Let us know if you make it and how it turns out! We think it’s sooooooo good!!!!