Homemade Coconut Cream Pie Recipe

Coconut cream pie is a creamy, flavorful pie with toasted coconut, a rich center, and a lot of happiness in every bite. This is the best coconut cream pie, and it’s easy to make. It’s a perfect and comforting addition to any meal, including the Thanksgiving and Christmas holidays.

For Coconut Lovers

 

Prep Time: 30 minutes
Cook Time: 15 minutes
Refrigeration Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 8
Preparation Level: Beginner +

I haven’t always been a big fan of coconut, but this is now one of my all-time favorite pie recipes. Grab a pan, toast the coconut flakes, and prepare your tastebuds for some amazingly delicious baked coconut cream pie. The coconut filling in this pie is to die for and rivals any store-bought pie.

This pie was a massive hit at my house. The dessert recipe is super easy to make, it’s hard to mess up, and the recipe calls for just a few basic ingredients that you most likely have most of.

So, if you’re not typically a pie-cooking person, have no fear. This will turn out perfectly.

What Does Coconut Cream Pie Taste Like?

The center is like a creamy coconut custard that is out of this world. It’s smooth, has flavors that are not in everyday pies, and has a delicate coconut flavor. My husband even went so far as to tell me that this might just be the best pie he’s ever eaten! This is definitely one of our favorite pies around here.

Ingredients

• Sweetened coconut, toasted
• Half and half
• Eggs
• Sugar
• Flour
• Salt
• Vanilla extract
• Pie crust
• Whipped Topping

Full printable recipe with ingredients, measurements, and instructions listed at the bottom of the post in the recipe card.

Step-By-Step Instructions

Pie Crust

Start by baking the pie crust until it’s golden brown and set it aside.

I bought a frozen pie crust at the grocery store and used that for the pie. I do like homemade pie crust a lot better, but this was more convenient. (Homemade pie crusts are always the yummiest).

I usually poke holes in the pie crust with a fork so it doesn’t rise when I bake it, but if you have pie weights, you can use those on the bottom of the crust while it bakes, as well.

You will need a 9-inch frozen pie crust, refrigerated pie crust, or a 9-inch pie plate for a homemade crust for this recipe.

Toasting The Coconut

I forgot to take a picture of toasting the coconut, but it’s an easy task.

Spread the coconut out on a cookie sheet and toast it at 350-degrees. Open the oven about every two minutes and move it around so it doesn’t burn on one side (speaking from experience).

It took about six minutes for mine to toast in my oven. It might take a few minutes more for yours, or even a little less, so be sure to keep an eye on it, because it will burn fast.

I bought bagged shredded coconut from the grocery store, but if you can get fresh coconut, that’s even better.

Start the coconut pie recipe by pouring the half and half into a large or medium saucepan on medium heat on the stove top.

You can use two-percent or whole milk for this recipe, but the half and half is going to make the pie so much richer.

Next, add the sugar to the saucepan.

Add the beaten eggs, all purpose flour, and salt to the saucepan next. Make sure you whisk the ingredients until most of the lumps from the flour are gone.

You can use a fork to whisk, but if you have an actual whisk, that will work a lot better to get rid of the lumps.

TIP: If it’s easier, you can add all of the ingredients to a large mixing bowl and mix before adding to the saucepan if you’re worried about the saucepan getting scratched.

Cook the pie filling until it thickens, stirring often.

It will probably take about ten minutes to get to the thick point. Stir often because you will end up with a lot of clumps, otherwise.

Don’t be tempted to go fold laundry or do something like that because it will clump fast (speaking from experience). Just stand close by and stir on occasion and you’ll be fine.

I continued to use a whisk throughout the cooking process and that kept things from getting too clumpy.

Once the pie filling thickens, take it off the burner, pour the vanilla extract in, and mix.

Some readers have asked if they should add coconut extract, but I think the coconut flavor is perfect in this recipe without adding it.

Add 3/4 cup of toasted coconut to the filling and mix well.

Pour the coconut cream pie filling into the baked pie shell. Refrigerate for at least two hours to allow the coconut filling to thicken even more and set up.

Once the pie sets up, add some whipped cream topping or Cool Whip and sprinkle the remainder of the toasted coconut on top, and you’re all done!

You can also make this more of an old fashioned coconut meringue pie with some homemade meringue on top. You will have to add the meringue and bake it for a few minutes to get the meringue good and golden brown.

Make Some Pudding

And honestly, who says you have to add a crust to this dessert? If you just want to make some coconut milk cream and spoon it into a bowl, feel free to do that on occasion. It’s one dessert you will continue to love.

What About Coconut Cream Pie Made With Coconut Milk?

Using coconut milk is a great alternative to milk. You can substitute it equally and it will turn out great. Coconut milk doesn’t have a strong flavor, so it won’t be too much of a coconut flavor.

Can You Make The Coconut Cream Pie In A Graham Cracker Crust?

Definitely! But, you will need to bake the crust for about 10 minutes before adding the coconut cream filling.