This Homemade Coconut Cream Pie is thick and creamy, made with a rich coconut cream filling, a flakey homemade pie crust and garnished with fresh whipped cream and toasted coconut! A perfect pie to enjoy all year long!
There is a love hate relationship with Coconut Cream Pie and I think I know why! Most people that don't love coconut cream pie have never had it made from scratch. Scratch made Coconut Cream Pie is completely different from boxed custard mix that some might have had and are not a fan of. A true Homemade Coconut Pie is light and fluffy, silky smooth custard filling and not an over powering coconut flavor.
Check out our Flakey Pie Crust recipe and Homemade Whipped Cream for garnish! If you are a lover of coconut like we are, you must try our Coconut Lemon Cake!
Ingredients
Homemade Pie Crust Flakey, buttery and the base for all of your holiday pies and only has four ingredients
Egg Yolks Only the Yolks! Using only yolks makes the custard super thick and creamy
Granulated Sugar The sweetener in this custard, half mixed with the egg yolks and half simmered in the milk mixture
Corn Starch The main thickener for this custard
Vanilla Beans Using fresh whole vanilla beans will add a vibrant flavor to the custard, but you can always just use vanilla extract
Milk This recipe calls for half whole milk and half coconut milk if this custard a rich and extract coconut flavor
Heavy Whipping Cream Once the custard is cooled, whipped cream is folded into it to lighten it up
Coconut Added in the custard and on top as a garnish, shredded coconut can be added toasted or not. Toasted coconut added to the custard will add a stronger flavor and a little extra crunch
Fresh Whipped Cream Made with heavy cream, powdered sugar and vanilla extract.
Step-by-Step Directions
- In a medium bowl, whisk together the egg yolks, ½ cup granulated sugar and cornstarch until thick and smooth; set aside
- In a medium saucepan combine the milk, coconut milk, vanilla bean split in half and the remaining ¼ cup granulated sugar and bring to a simmer.
- Once the milk is brought to a simmer, remove the saucepan from the heat and slowly pour about half of the hot milk into the egg mixture while whisking constantly to *temper the eggs.
- Once the eggs are tempered, pour the egg mixture back into the saucepan with the remainder of the milk, continue whisking the egg and milk mixture to avoid the eggs from curdling.
- Add the shredded coconut and on low to medium heat, whisk the custard vigorously until it starts to thicken and begins to bubble. While whisking, let the custard come to a slow boil, lower the heat and allow the custard to cook for another 2-3 minutes.
- Remove the saucepan from the heat, pour it into a glass bowl and immediately press plastic wrap to cover the surface of the custard to avoid a skin from forming.
- Allow the custard to cool completely in the refrigerator for 1 hour
- Once the custard is chilled, whip one cup of heavy cream to stiff peak and fold it into the pastry cream to make a smooth and creamy filling.
- Pour the Coconut Cream Filling into the pre-baked pie crust and refrigerate for 1 hour or until ready to serve
- In mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and vanilla extract. Whisk until the heavy cream comes to soft peaks
- Garnish the top of the coconut cream pie with whipped cream and toasted coconut, serve and enjoy!
Tips & FAQS To Making The Best Coconut Cream Pie
Pie Crust
The pie crust a big part of making this pie and Homemade Pie Crust is always delicious, but if you don't have time, store bought is just fine!
The pie crust can be made several days in advance, but I would recommend making the coconut cream filling one day ahead and stored in the refrigerator until ready to serve.
Tempering is a process of slowly warming the eggs before adding them to hot temperature. This will prevent the eggs from cooking too fast and curdling.
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Homemade Coconut Cream Pie
Ingredients
- 1 Recipe Homemade Pie Crust
Coconut Cream Filling
- 5 Egg Yolks
- ¾ Cup Granulated Sugar
- ¼ Cup Corn Starch
- 2 Vanilla Beans
- 1 Cup Whole Milk
- 1 Cup Coconut Milk
- 1 Cup Heavy Whipping Cream Whipped
- 1 Cup Shredded Coconut Plain or Toasted
Fresh Whipped Cream Topping
- 1 Cup Heavy Whipping Cream
- 4 Tablespoons Powdered Sugar
- ½ Teaspoon Vanilla Extract
Garnish
- 1 Cup Shredded Toasted Coconut
Instructions
Prepare Homemade Pie Crust Recipe
- Follow the directions for the Homemade Pie Crust Recipe
- Shape the dough into a pie plate, dock (poke holes) in the bottom of the pie crust, add a piece of parchment paper on top of the pie crust and fill the crust with pie weights or dried beans to prevent the dough from puffing up
- Refrigerate the prepared pie crust for 30 minutes before baking
- Preheat the oven to 350 degrees F and pre-bake the pie crust for 15 minutes or until golden brown in color and the bottom of the crust is baked
Prepare Coconut Cream Filling
- In a medium bowl, whisk together the egg yolks, ½ cup granulated sugar and cornstarch until thick and smooth; set aside
- In a medium saucepan combine the milk, coconut milk, vanilla bean split in half and the remaining ¼ cup granulated sugar and bring to a simmer.
- Once the milk is brought to a simmer, remove the saucepan from the heat and slowly pour about half of the hot milk into the egg mixture while whisking constantly to *temper the eggs.
- Once the eggs are tempered, pour the egg mixture back into the saucepan with the remainder of the milk, continue whisking the egg and milk mixture to avoid the eggs from curdling.
- Add the shredded coconut and on low to medium heat, whisk the custard vigorously until it starts to thicken and begins to bubble. While whisking, let the custard come to a slow boil, lower the heat and allow the custard to cook for another 2-3 minutes.
- Remove the saucepan from the heat, pour it into a glass bowl and immediately press plastic wrap to cover the surface of the custard to avoid a skin from forming.
- Allow the custard to cool completely in the refrigerator for 1 hour
- Once the custard is chilled, whip one cup of heavy cream to stiff peak and fold it into the pastry cream to make a smooth and creamy filling.
- Pour the Coconut Cream Filling into the pre-baked pie crust and refrigerate for 1 hour or until ready to serve
Prepare The Whipped Cream Topping
- In mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and vanilla extract. Whisk until the heavy cream comes to soft peaks
- Garnish the top of the coconut cream pie with whipped cream and toasted coconut, serve and enjoy!
Notes
Nutrition
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