Zesty Coconut Cream Pie Recipe

There is something undeniably nostalgic about cutting into a chilled pie loaded with fluffy topping and rich filling. I always find that a homemade Coconut Cream Pie brings a sense of comfort that store-bought versions simply cannot match.

This recipe balances that smooth, custard-like texture with a flaky crust that holds up perfectly against the filling. It is a dessert I turn to whenever I want to impress guests or just treat myself to something special.

What Makes This Coconut Cream Pie So Special

The combination of full-fat coconut milk and half-and-half creates a filling that is incredibly lush without being heavy. I appreciate how the toasted coconut garnish adds a necessary crunch to break up the creaminess.

Unlike many recipes that rely on pudding mixes, this version uses egg yolks and cornstarch for a genuine custard consistency. It allows the natural tropical flavor to shine through without tasting artificial.

You can prepare the crust and filling ahead of time, which makes this an excellent option for holiday gatherings or dinner parties. I love that it actually tastes better after the flavors have had time to meld in the refrigerator.

If you enjoyed this creamy treat, you might also want to try my Caramel Drizzle Apple Pie Bars for a different take on pie, or the Quick Apple Brown Betty Recipe for a warm, comforting fruit dessert.

Everything You Need for Perfect Coconut Cream Pie

Here’s what you’ll need to get started:

• Unbaked Pie Crust: A standard 9-inch pie shell, fully blind baked and cooled.
• Egg Yolks: Four large yolks provide richness and structure to the custard.
• Cornstarch: Essential for thickening the filling to the right consistency.
• Canned Coconut Milk: Use full-fat unsweetened coconut milk for the best texture and flavor.
• Half-and-Half: Adds creaminess without making the filling too dense.
• Granulated Sugar: Sweetens the custard base perfectly.
• Salt: A pinch balances the sweetness and enhances the coconut flavor.
• Sweetened Shredded Coconut: Adds texture and sweetness to the filling and topping.
• Unsalted Butter: Softened butter stirred in at the end creates a silky finish.
• Vanilla Extract: Adds depth and warmth to both the filling and the topping.
• Coconut Extract: Optional, but I recommend it for a bolder tropical taste.
• Heavy Cream: Cold cream is necessary for making the stable whipped topping.
• Confectioners’ Sugar: Sweetens the whipped cream topping lightly.

My Method for Perfect Coconut Cream Pie

Let’s get cooking!

1. Preheat your oven to 375°F (190°C) and fully blind bake your pie crust with weights for 15 minutes, then without weights until golden brown.
2. While the crust cools completely, whisk the egg yolks and cornstarch together in a small bowl until smooth and set aside.
3. In a medium saucepan over medium heat, whisk the Coconut Cream Pie liquid base (coconut milk, half-and-half, sugar, and salt) and bring it to a gentle boil.
4. Remove about half a cup of the boiling mixture and slowly whisk it into the egg yolks to temper them, preventing them from scrambling.
5. Pour the tempered egg mixture back into the saucepan in a steady stream while whisking constantly.
6. Cook for another 2 minutes until the mixture bubbles and thickens significantly, resembling a lush pudding.
7. Remove from heat and stir in the shredded coconut, softened butter, vanilla, and coconut extract until smooth.
8. Pour the warm filling into the cooled crust, cover with plastic wrap touching the surface, and refrigerate for at least 3 hours.
9. Before serving, whip the heavy cream with sugar and vanilla until medium peaks form, then spread or pipe over the chilled pie.

My Best Tips for Perfect Coconut Cream Pie

The most critical step in this recipe is tempering the eggs correctly to ensure a smooth filling. I always pour the hot liquid very slowly while keeping the eggs moving so they don’t turn into scrambled eggs.

Make sure you buy canned coconut milk found in the Asian or baking aisle, not the carton milk in the dairy section. The fat content in the canned version is what gives this Coconut Cream Pie its signature stability and richness.

Do not rush the chilling process, as the filling needs time to set completely before you slice it. I usually make the pie the night before I plan to serve it so it slices cleanly.

Best Ways to Enjoy Coconut Cream Pie

I recommend serving this pie straight from the refrigerator, as the custard stays firm and refreshing when cold. It pairs beautifully with a hot cup of black coffee to cut through the richness of the cream.

For an extra special touch, toast the coconut garnish in a dry pan until golden brown before sprinkling it on top. This adds a delightful crunch and nutty aroma that elevates the entire Coconut Cream Pie experience.