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Side view of Coconut Cream Pie on a white plate topped with whipped cream with a bite missing
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Easy Coconut Cream Pie

This Coconut Cream Pie recipe is a thick, incredibly delicious creamy pie with high mounds of sweetened whipped cream and toasted coconut.
Prep Time30 minutes
Cook Time15 minutes
Chilling Time3 hours
Total Time3 hours 45 minutes
Servings: 10 servings
Calories: 260kcal
Author: Stephanie Wilson

Ingredients

  • 1 9-inch pie crust store-bought or homemade (see notes for recipe)
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 1 14-ounce canned coconut milk full fat is best for texture
  • 1 cup half and half (or whole milk)
  • ⅔ cup granulated sugar
  • ½ teaspoon salt
  • 1 cup sweetened flaked coconut
  • 1 tablespoon butter
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract optional for added flavor

For topping:

  • 2 cups whipping cream
  • 3 tablespoons powdered sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • toasted coconut flakes for serving

Instructions

Blind Bake the Crust

  • Fully blind bake the crust. If using a ready-made crust, follow package instructions for blind baking. If using a homemade pie crust, make and chill the dough until cold. Then roll out into a 9-inch pie plate, crimp the edges and chill until cold. Line the unbaked crust with parchment, add pie weights or dry beans and bake in a 375°F preheated oven for 15 minutes. Remove parchment and weights, prick the bottom of the crust, and bake until golden; another 10 to 15 minutes.

Make the Filling

  • Whisk cornstarch and egg yolks in a medium sized bowl until completely smooth.
  • In a medium-sized saucepan, stir coconut milk, half and half, sugar, and salt together and bring to a boil over medium heat, whisking occassionally. Boil for 2 minutes before removing the saucepan from the heat.
  • Temper the eggs by whisking small amounts of the hot milk mixture into the egg yolks (about ½ cup). This helps gently warm the eggs without scrambling them.
  • Pour the tempered eggs back into the saucepan, return to the heat, and continue whisking and cooking until the custard returns to a boil. Cook until it thickens; about 2 to 3 minutes.
  • Remove from the heat and immediately stir in the shredded coconut, butter, vanilla extract and coconut extract.
  • Transfer filling to the baked crust, cover with plastic wrap directly over the surface of the custard to prevent a skin from forming, and refrigerate at least 3 hours or overnight until chilled and thickened.

Whipped topping:

  • Toast coconut in a heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
  • Beat whipping cream on high speed (with an electric mixer or whisk attachment in a stand mixer) until foamy; gradually add ⅓ cup sugar and 1 teaspoon vanilla, beating until soft peaks form. Spread or pipe whipped cream on each mini pie.
  • When ready to serve, top each Coconut Cream Pie Bite with freshly whipped cream and toasted coconut flakes.

Nutrition

Calories: 260kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 85mg | Sodium: 250mg | Potassium: 92mg | Fiber: 1g | Sugar: 18g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg