We're crazy for coconut desserts, but this Coconut Cream Pie is something we dream about. The not-too-sweet custard is topped with our homemade whipped cream and and toasted coconut for layers of creamy goodness with an added, toasty crunch. It just might be one of our fav summer pies!
You can use store-bought refrigerated dough if you're short on time (or just feelin' lazy), but we highly recommend trying our perfect pie crust. Whether you're a beginner or a pie aficionado, it's super easy to make, and gives a flaky and buttery base that's a perfect pair to the sweet custard center.
Will my pie be runny?
Nope! We increased our ingredients in this recipe to include 8 yolks and 1/2 cup of cornstarch. This not only increases the finished custard amount (don't mind if we do), but helps to stabilize the custard once it's chilled.
Can I make this ahead?
Absolutely! Feel totally free to make this the day before and assemble the next day when you're ready to serve. Tip: Make sure you let your custard rest in the in the pie shell, refrigerated, for at least two hours before serving and assembling your toppings. This allows the custard to get completely set and beautifully marry into your perfect pie crust.
How long does coconut cream pie last?
Coconut cream pie will last covered in the fridge for around 3-4 days after baking (that is if you have any leftovers!).
Can't get enough of coconut? Check out our ultimate macaroons and Almond Joy cupcakes. 😍
Editor's Note: After retesting, we increased the amount of sugar in this recipe.
Have you made this yet? Let us know how it went in the comments below!
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- Yields:
- 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 5 hrs 10 mins
- Cal/Serv:
- 633
Ingredients
- 1
- 8
large egg yolks
- 1 c.
granulated sugar
- 1/2 c.
cornstarch
- 1/2 tsp.
Kosher salt
- 2 c.
whole milk
- 1
(13.5-oz.) can unsweetened coconut milk
- 2 tsp.
pure vanilla extract
- 3 tbsp.
butter, softened
For the topping
- 1 c.
cold heavy cream
- 1/4 tsp.
pure vanilla extract
- 1/4 c.
powdered sugar
- 1/2 c.
toasted sweetened coconut flakes
Directions
- Step 1Bake crust: Preheat oven to 375°. On a lightly floured surface, roll out dough into a 12” circle. Drape over 9” pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes. Line crust with parchment and fill with dried beans or pie weights. Bake 30 minutes, then remove parchment and weights. Return to oven and bake until crust is golden and completely baked through, 20 minutes more. Set on rack to let cool completely.
- Step 2In a small bowl, whisk egg yolks with sugar, cornstarch, and a pinch of salt. Mixture will be very thick.
- Step 3Then, to a medium saucepan over medium-low heat, add milk, coconut milk, and vanilla and bring just to a simmer. Once simmering, slowly add a ladleful of the warm milk to the egg mixture, whisking constantly, until combined. Slowly pour egg mixture into the saucepan, whisking to incorporate. Let cook until very thick, 2-3 minutes more, whisking constantly.
- Step 4Remove from heat, strain through a fine mesh strainer into a large bowl, and stir in butter. Let sit, or refrigerate with a piece of plastic wrap directly on top of the custard, and cool completely.
- Step 5Make whipped cream: In a medium bowl, add heavy cream, vanilla, and powdered sugar. Using a handheld mixer or whisk, whip until stiff peaks just begin to form.
- Step 6Assemble pie: Fill pie crust with cooled coconut custard, smooth out, and transfer to the refrigerator until completely set, about 2 hours more. Then, top with a heaping pile of whipped cream and sprinkle with toasted coconut.
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