If you've been on the hunt for the easiest Coconut Cream Pie recipe, look no further! This homemade Coconut Cream Pie is creamy, dreamy, and so simple to make from scratch. I'll walk you through each step, sharing my tips for making the flakiest pie crust, easiest coconut custard, and a simple whipped cream.
This is one of my favorite pies to make. If you're a coconut lover, this one is definitely for you!
If you've ever struggled with blind baking a pie crust or making a perfectly creamy, lump-free custard, I've got you covered. Over the years I've learned a few tricks that make all the difference in achieving the best homemade coconut cream pie.
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If you love pie as much as I do, you might also like this Apple Pie recipe and this Pumpkin Pie recipe. Both are so good!
Key Ingredients & Substitutions
- Pie Crust - I love a flaky, homemade pie dough, but a store-bought crust works too. For a fun twist, a graham cracker crust is a great substitute.
- Corn Starch & Eggs - Helps thicken the coconut custard for a smooth, creamy texture.
- Milk - I use a combination of whole milk and full-fat coconut milk for the best flavor. If you don't have coconut milk, substitute with an extra cup of whole milk.
- Shredded Coconut - Unsweetened works best because the custard is already sweet but sweetened can be used.
- Whipped Cream - I have provided a homemade whipped cream recipe in the recipe card. Substitute with store-bought if desired.
How To Blind Bake Pie Crust for Coconut Cream Pie
For a Coconut Cream Pie, the crust needs to be fully baked before adding the filling. Here's how I do it for the best results:
- Roll out the chilled pie dough and place it in your pie dish. Flute or crimp the edges, then line the crust with parchment paper. (A quick tip: crumble the parchment first, then flatten it out again, it fits into the pie shell much easier!)
- Add the pie weights to keep the sides from shrinking and the bottom from puffing up. If you don't have pie weights, dried beans, rice or even granulated sugar will work just fine.
- Freeze for 20 minutes. This helps the dough hold its shape when it hits the oven. Don't freeze longer than 20 minutes.
- Bake for 15-16 minutes. Carefully remove the parchment and weights, then dock the bottom of the crust with a fork.
- Return to the oven and bake for another 14-16 minutes, until the bottom is golden brown and fully baked. Using a clear glass pie dish really helps here to see the bottom.
How To Make Coconut Cream Pie
Follow these simple steps to make a creamy homemade Coconut Cream Pie from scratch.
- In a medium saucepan whisk together the granulated sugar, salt and cornstarch.
- In a medium bowl whisk together both milks and egg yolks until smooth.
- Slowly mix the milk mixture into the saucepan with the sugar mixture. Turn the heat to medium and cook, whisking constantly, until thickened, about 8 minutes.
- Remove from the heat and stir in the butter, one at a time. Now stir in the vanilla extract and shredded coconut.
- Pour into the baked pie shell and cover with a piece of plastic wrap. Cool for 30 minutes, then transfer the fridge for at least 6 hours.
- Top with whipped cream and toasted coconut if desired. Enjoy!
This Coconut Cream Pie is one of those desserts that never fails to impress, but it's truly simple to make from scratch. I hope it becomes one of your go-to pie recipes too!
-Sky🩷
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📖 Recipe
Coconut Cream Pie
Ingredients
- 1 flaky pie dough *Recipe below
- 1 cup granulated sugar
- ¼ teaspoon salt
- ⅓ cup cornstarch
- 2 cups whole milk
- 1 cup full-fat coconut milk
- 4 large egg yolks
- ⅓ cup unsalted butter cut into 4 pieces
- 1 teaspoon vanilla extract
- 1 ½ cups unsweetened shredded coconut
Homemade Whipped Cream
- 1 ½ cups heavy whipped cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Pie Crust: I like to make the pie dough the day before to ensure that it has enough time to chill properly before rolling it out.
- Roll out the chilled pie dough and place it in your pie dish. Flute or crimp the edges, then line the crust with parchment paper. Add the pie weights to keep the sides from shrinking and the bottom from puffing up. If you don't have pie weights, dried beans, rice or even granulated sugar will work just fine.
- Freeze for 20 minutes. Don't freeze longer than 20 minutes. While the pie crust is chilling, preheat the oven to 375°F. Bake for 15-16 minutes. Carefully remove the parchment and weights, then dock the bottom of the crust with a fork. Return to the oven and bake for another 14-16 minutes, until the bottom is golden brown and fully baked.
- Coconut Filling: In a medium saucepan whisk together the granulated sugar, salt and cornstarch. In a medium bowl whisk together both milks and egg yolks until smooth.
- Slowly mix the milk mixture into the saucepan with the sugar mixture. Turn the heat to medium and cook, whisking constantly. The mixture will start to boil, keep whisking until thickened. This usually takes 6-8 minutes. The custard should be nice and thick when you remove it from the heat.
- Remove from the heat and stir in the butter, one at a time. Now stir in the vanilla extract and shredded coconut. Pour into the baked pie shell and cover with a piece of plastic wrap, ensuring it is touching the top of the custard. Cool for 30 minutes, then transfer the fridge for at least 6 hours.
- Whipped Cream: In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until medium to stiff peaks form.
- Top the cooled and set pie with the whipped cream and toasted or plain coconut if desired. Enjoy!
Notes
- Here is my Flaky Pie Dough Recipe
- Freeze the pie dough before blind baking it to ensure it doesn't melt in the oven.
- A clear glass pie dish makes it easier to tell when the pie crust is fully baked.
- Use full fat coconut milk for a rich, flavorful custard.
- Chill the custard completely before adding the whipped cream.
- Lightly toast a little coconut to garnish the pie before serving.
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