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Slice of homemade Coconut Cream Pie with whipped cream topping

Coconut Cream Pie

Experience the warm, toasty flavor of coconut in this nostalgic Coconut Cream Pie with a creamy filling and a crisp crust.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Homemade
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup sweetened shredded coconut
  • 1 cup whole milk
  • 1 cup half and half
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tsp salt Use unsalted butter to control salt.
  • 4 large egg yolks
  • 2 tbsp butter Use unsalted butter.
  • 1 tsp vanilla extract
  • 1 tsp coconut extract (optional but recommended)
Crust and Topping
  • 1 pre-baked pie crust homemade or store-bought
  • 2 cups whipped cream
  • 1/2 cup toasted coconut flakes Freshly toast coconut for best crunch.

Method
 

Preparation
  1. Combine the shredded coconut, whole milk, half and half, heavy cream, sugar, cornstarch, and salt in a medium saucepan. Whisk until smooth.
  2. Set the pan over medium heat. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens and clings to the spoon.
  3. Once the mixture begins to bubble and look glossy, remove a ladleful for tempering the eggs.
  4. Whisk the egg yolks in a small bowl. Slowly add a few tablespoons of the hot custard to the yolks while whisking to temper them.
  5. After tempering, pour the yolk mixture back into the saucepan and return to medium heat. Cook for 2 more minutes while stirring; the custard should be thick and velvety.
Assembly
  1. Remove from heat and stir in the butter, vanilla, and coconut extract. Taste and adjust sweetness.
  2. Pour the filling into the pre-baked pie crust. Let cool at room temperature for 30 minutes.
  3. Cover and refrigerate for 2–4 hours until firmly set.
  4. Before serving, spread whipped cream over the top and sprinkle with toasted coconut flakes.

Notes

Chill the pie for a neater slice. Options for garnishing include lime zest, toasted macadamia nuts, or a drizzle of caramel. Toast coconut in a single layer on a sheet pan for 5–7 minutes at 350°F, watching closely.