Coconut Cream Pie
A homemade pie crust filled with a creamy coconut filling topped with whipped cream and toasted coconut. This is the BEST Coconut Cream Pie recipe you will ever try!
On Monday, I shared my post on how to toast coconut. So today I want to show you one of my favorite ways to use that toasted coconut, with this Homemade Coconut Cream Pie!
I originally shared this easy coconut pie recipe in 2017, but I wanted to update the recipe with better instructions, step pictures, and more baking tips. I’ve also reworked this recipe to make it even better, so the filling is much thicker and it’s jam-packed with even more coconut flavor.
If you love coconut, I think you’re going to love this new and improved recipe!
How to Blind Bake Your Pie Crust
The first step to making a homemade coconut cream pie is to fully bake your pie crust. Since the filling is made on the stove top, you won’t be putting the pie back in the oven after you make the filling. So, make sure to go ahead and fully blind bake the pie crust first.
You can use a store-bought pie crust or my homemade pie crust recipe, either one will work fine! You can also pre-bake your pie crust up to 1-2 days in advance to make it easier. I have a simple tutorial for how to blind bake your pie crust here, but here’s a little run-down of how to do it:
- Preheat your oven to 400°F (204°C)
- Roll out your pie crust, place it in a 9- to 9.5-inch pie plate, fit it into the dish, then trim any excess dough off of the edges
- Transfer the pie plate to the refrigerator to chill while the oven preheats, this will give the dough time to relax and prevent it from shrinking. Once chilled remove it from the refrigerator and decorate the edges.
- Place a piece of foil or parchment paper over the crust, making sure to cover the bottom and the edges, and fill with pie weights
- Bake with the pie weights for 15 minutes, then carefully remove the weights. Prick the sides and bottom a few times with a fork and return to the oven to bake for an additional 15 minutes.
Ingredients for the Filling
For the filling, you’ll be using sugar, cornstarch, half and half, canned coconut milk, egg yolks, butter, vanilla and coconut extract, plus some toasted coconut.
- Sugar: There’s only 1/2 cup of granulated sugar in this coconut cream pie and it’s the perfect amount!
- Cornstarch: This helps to thicken the filling.
- Half & Half: If you don’t have any you can make your own with half heavy cream and half whole milk (hence the name half and half).
- Canned Coconut Milk: The coconut milk adds more coconut flavor to the filling. Just make sure to use unsweetened full-fat canned coconut milk for this recipe. You’ll want to shake it well and whisk it before measuring it out since it can separate in the can.
- Egg Yolks: In my original recipe I used eggs, but this time I swapped it out for just egg yolks. The yolks help to create a thicker and richer filling!
- Butter: You’ll be using three tablespoons of unsalted butter.
- Vanilla & Coconut Extract: The vanilla adds a little flavor and the coconut extract adds more coconut flavor. Feel free to leave out the coconut extract if you don’t have any though!
- Toasted Coconut: I love to really amp up the coconut flavor in the filling with some toasted coconut.
How to Make Coconut Cream Pie
To make the filling, you’ll start out by whisking together the sugar and cornstarch in a saucepan. In a separate bowl, whisk together the half and half, coconut milk, and egg yolks. Then, whisk the wet ingredients into the sugar and cornstarch mixture in your saucepan.
Once everything is well combined, place it over medium heat and bring to a boil while stirring often. Once the mixture comes to a boil, let it boil for one minute, then remove it from the heat and stir in your butter, extracts, and toasted coconut.
You’ll want to let the filling stand in the saucepan for about 30 minutes. I suggest covering the surface of the custard directly on top with some plastic wrap. After the 30 minutes, you can scoop the filling into the pre-baked pie crust and then transfer it to the refrigerator to chill for at least 3 hours.
Once the coconut pie is fully chilled, you’ll mix up your whipped cream for the topping. As always, I used my homemade whipped cream recipe on top of this pie. If you want a whipped cream that will hold up even longer you can also use my stabilized whipped cream recipe.
Then, top the coconut cream pie with a little more toasted coconut. At this point, you can either slice the pie and serve it or refrigerate it until you’re ready to enjoy it!
Storage Instructions
Leftover coconut pie can be stored in the refrigerator for up to 4 days. Cover with plastic wrap.
Can I Omit the Half and Half?
A few readers have asked if they can omit the half and half in this pie due to dairy allergies. I’ve only made this recipe as written, but I think it would be fine to replace it with another cup of unsweetened canned coconut milk.
Baking Tips
- I suggest toasting your coconut before getting started with the filling. I have a tutorial here with three different ways that you can toast coconut.
- If you want to make this recipe a little easier you can use a store-bought pie crust or pre-bake your pie crust 1-2 days in advance.
- Be sure to use canned unsweetened coconut milk for this recipe. Since canned coconut milk can separate, make sure to shake the can then pour it into a bowl and whisk well before measuring it out.
- Once you remove the filling from the heat, whisk in the butter one tablespoon at a time until fully melted, then stir in the extracts and toast coconut.
- Allow the pie to fully chill in the refrigerator for at least 3 hours before adding the whipped cream on top.
More Homemade Pie Recipes to Try!
Recipe Video
![A close-up image of a slice of coconut cream pie on a plate.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2017/04/Homemade-Coconut-Cream-Pie-7.jpg?fit=200%2C200&ssl=1)
Coconut Cream Pie
Ingredients
- 1 9-inch pre-baked pie crust , cooled completely
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (32 grams) cornstarch
- 1 cup (240ml) half and half
- 1 cup (240ml) unsweetened canned coconut milk
- 4 large egg yolks
- 3 tablespoons (45 grams) unsalted butter , cut into tablespoon-sized pieces
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 and 1/2 cups (105 grams) toasted sweetened shredded coconut
For the whipped cream:
- 1 cup (240 ml) cold heavy whipping cream
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.
- In a separate large mixing bowl, whisk together the half and half, coconut milk, and egg yolks until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
- Place the saucepan over medium heat and bring to a boil stirring continuously. Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in one tablespoon of butter at a time, then mix in the vanilla extract, coconut extract, and 1 cup of the toasted coconut (reserve the rest for the top).
- Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.
- Remove the plastic wrap, stir the filling, and scoop it into the prepared pie crust. Spread the filling out into one even layer. Cover tightly with plastic wrap and refrigerate the pie for 3 hours or until completely chilled and firm.
To make the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until stiff peaks form.
- Scoop the whipped cream onto the chilled filling and spread it out into one even layer. Top with the remaining 1/2 cup of toasted coconut. Cover tightly and refrigerate until ready to serve.
Coconut cream pie is one of my favorites and this looks so delicious Danielle! This is the perfect Easter dessert!
Thank you, Marcie!
Could this be done with coconut milk only, instead of with half and half and coconut milk? It sounds wonderful but my husband isn’t supposed to have dairy.
Hi, Julie! I haven’t actually tried it with just coconut milk, so I’m not 100% sure. It may work though. I’d love to hear how it turns out if you give it a try!
Great coconut recipe. I actually didn’t toast the coconut that goes in the filling, but I did toast the coconut on the top. The coconut was a bit crunchy. Is it crunchy when you add it in the pie itself? That’s why I didn’t add it in. I was afraid it would be too crunchy. Also, your pie crust recipe is for 2 pies. If I half it will it make one? I just started baking and my last 2 pie recipes were a disaster. I actually am trying your recipe next. However, I did use your pie filling recipe and tastes great! Thank you so much for taking your time and sharing your recipes. I know it’s a lot of work.
The toasted coconut in the filling is a little crunchy, but it softens some inside of it. And yes, if you cut my pie crust recipe in half that will make just one pie crust.
Julie I can’t have milk either. I was thinking about getting some half and half vegan alternative at the store, I think they are already available. I will try Publix which is closer to me but if I don’t find it there I will try at Whole foods.
I’d love to hear how the vegan half and half works if you give it a try! 🙂
I actually altered this slightly to use canned Coconut Cream (eliminating the half and half, coconut milk, and the coconut extract), and it is a DEFINITE winner. The coconut cream gives all of the coconut flavor in place of the milk/ extract, and the thicker creamier texture in place of the half and half. Its requested at every family gathering now!
Wow Julie, I just realized, your last name is the same as one of my favorite characters in The walking dead, Daryl Dixon. 🙂
I’ve used coconut cream (canned) in place of half and half in other recipes and it works well. ( this also whips up well to use on place of whipped cream)
Glad to hear that it works well, Linda! Thanks for sharing! 🙂
Get out of town! I NEED this pie in my life. My husband loves coconut, i just know he would ADORE this!! Pinning.
My husband loves coconut too 🙂 Thanks, Jess!
Hi I’m froom Argentina, this pie looks so tasty i’d love to try it! Just have one question wath are you referring when you say half and half? Is it milk? Thanks!
Half and half in the US is just half whole milk and half heavy cream mixed together.
loving these recipe
Thank you, Jillian! I’d love to hear if you try any of the recipes!
All I have is refrigerated coconut milk… what is the reason for canned coconut milk only ?
Canned coconut milk has a higher fat content and is much thicker. Refrigerated coconut milk tends to be lower in fat and more liquidy. I would sugget using canned coconut milk in this pie, otherwise it may not set up properly. Or you can just use 2 cups of half and half.
Made this exactly how recipe says to. Came out great and family loved it! Will definitely be my go to recipe for coconut cream pie. Thanks for sharing! Can’t wait to try some more of your recipes.
So glad to hear that everyone loved the pie, Mel! Let me know if you try any other recipes 🙂
This looks so delicious! Does the filling become runny the day after its made? Thank you!
Hi, Lisa! The filling holds up just fine for a few days, I’ve never had any issues with it becoming runny.
Please help. Your Coconut cream pie states 1 cup half and half. What would that be.
Half and half is just a mixture of half whole milk and half heavy cream, you can usually find it in cartons close to the milk. If you can’t find any, then you can make your own with a combination of the two.
Should I use Sweetened or unsweetened canned coconut milk? I assume unsweetened but want to make sure.
I always use unsweetened.
For the cream you need to use the whole eggs or only the yolks?
Do you mean for the filling in the pie? I use 4 whole eggs.
Thank you! I made the pie from scratch following your recipes and it was incredibly tasty! Got a bit of help from my mother but in rest I did it alone. A nice and easy recipe even for someone who baked for the first time in their life.
This looks amazing! Do you think the filling would work as a filling in a layer cake as well? Thank you!
I haven’t tried it, but it might work since it’s pretty thick!
Thank you so much for your reply. I used it as a filling for a coconut cream cake I made for Father’s Day, and it was wonderful as a cake filling. Great consistency and so delicious!
So glad to hear that it worked great, Taylor!
Delicious. I followed the recipe exactly. Simple to make. I really liked the consistency of the coconut cream. I topped it with homemade whipped cream. I will definitely make this again.
So glad you liked the pie, Linda!
The recipe sound deliriously delish! Excited to bake your cream coconut pie for guest to enjoy this Thanksgiving!! First time using unsweetened canned coconut milk, not familiar with this product. When shopping for the canned coconut milk, would the brand called 365 Everyday Value Organic Coconut Milk well nicely?
Yes, that will work great! Hope you enjoy the pie.
I made this pie yesterday just to get practice on making pies, and oh my gosh it came out wonderful! So tasty and creamy! I did alter the recipe however, I didn’t have any coconut flakes on hand so I just added a full teaspoon of the coconut extract, as well as using it in the whipped cream because I ran out of vanilla, still came out delicious though!
This was the absolute best pie I have ever made ! Great recipe instructions and very easy to make. I made this for my mom’s birthday today and she and my dad absolutely loved it to ! Completely amazing!
I made the filling with egg yolks, not whole eggs, it is not thickening, could that be why?! Suggestions on thickening it? Thanks!
It should thicken quite a bit. Did you adjust any of the ingredients? And did you make sure to use the cornstarch?
Thank you so much for this delicious recipe! Made it for the first time for my Dad’s birthday, a long-time coconut lover, who said it was the best coconut pie he’s ever had! We rangled him out of 2 pieces so we could also enjoy the yumminess, and WOW, I will definitely be making this again! In fact, my husband already requested it for his upcoming November birthday…so yay, more coconut pie on the way!
Coconut Cream Pie is my family’s favorite. My grandma always made it from scratch, but since she’s passed away we haven’t had it for several years. I made this recipe for my dad’s birthday and it was amazing! We all agreed it reminded us of my grandma’s. Thank you for bringing back those happy memories!
Hi – I made your pie crust recipe but my crust shrunk quite a bit. Any suggestions on how to fix that?
Hi, Donna! Pie crust can shrink for several different reasons. A few reasons could be due to overworking the dough, not letting it rest before you bake it (this gives the dough time to relax), or stretching the dough when you place it in the pie dish.
Hi Danielle! I would love to make this for Easter but want to add bananas. What would you suggest? I was thinking of just adding chopped banana to the filling. Love your recipes!!!
Hi, Alexandra! I would scoop half of the filling into the pie crust, add a couple of sliced bananas on top of the filling, then scoop the rest of the filling on top of the sliced bananas. I hope that helps!
Love this recipe, I’m terrible at pastry crust so I made a gram cracker crust instead and it was delicious.
Made this today. It was delish! I think next time I’ll cook for 30 seconds instead of a minute (got a bit too thick) and I’ll use salted butter or add a pinch of salt.