Coconut Cream Pie

Coconut Cream Pie is my favorite! It’s so rich and creamy, silky smooth with subtle coconut flavor, and a big pile of whipped cream on top!

To start, you’ll need a fully cooked pie crust. For step-by-step instructions on how to blind bake a pie crust, check out these instructions or this video. This can be done a day ahead. Cool completely and wrap in plastic overnight.

For the Coconut Cream Pie filling, it’s just one pot on the stove. The hardest part is separating egg whites from egg yolks, so if you can do that, you can make this pie! To activate the cornstarch, the filling needs to come to a boil, but not for long. As soon as it boils, reduce heat to low and whisk constantly for 1-2 minutes. Although I usually don’t bother straining homemade pudding, I’ve found that coconut milk can be a bit gritty. So with this recipe, I recommend straining it through a fine-mesh strainer.

As soon as the filling is done, pour it into your cooled crust and cover the surface with plastic wrap. The plastic will prevent a “pudding skin” from forming on top. After cooling completely and just before serving, remove the plastic and add your whipped cream! Top with more coconut if desired.

Looking for some other pie recipes? Check out our Bourbon PecanClassic PumpkinDutch Apple,  Key LimePeach & Blueberry, or No-Bake Dulce de Leche. So many to choose from! Hope you enjoy!

Coconut Cream Pie

Ingredients

For Crust:

 

For Filling:

  • 1/2 cup (120 ml) milk
  • 1/4 cup (35 g) corn starch
  • 1/2 cup (96 g) sugar
  • 1/2 teaspoon (2 g) Kosher salt
  • 4 large egg yolks (16 g each)
  • 1 can (13-14 oz.) full-fat coconut milk
  • 3/4 cup (202 ml) heavy whipping cream
  • 1 teaspoon (3 g) vanilla extract
  • 1/2 teaspoon (1 g) coconut flavor, optional
  • 2 tablespoons (28 g) unsalted butter
  • 1 cup (80 g) sweetened shredded coconut, lightly packed

 

For Topping:

  • 1 1/2 cup (350 ml) chilled heavy cream
  • 1 Tablespoon (12 g) Instant vanilla pudding powder, optional
  • 2 Tablespoons (24 g) sugar
  • 1 teaspoon (3 g) vanilla extract

 

For Garnish:

  • Sweetened shredded coconut

Instructions

  1. In a medium pot, whisk together corn starch and milk until completely smooth. Add sugar and salt; whisk again to combine. Add egg yolks, coconut milk, and heavy cream; whisk again (mixture will be lumpy because of the fat in the coconut milk, that’s okay).
  2. Set pot over medium high heat and, while whisking constantly, slowly bring mixture to a boil. Then immediately reduce heat to low and simmer, while whisking constantly, and cook for about 1-2 minutes, until pudding is thick and smooth. Remove pot from heat. Strain pudding through a fine-mesh strainer into a clean bowl.
  3. While pudding is still warm, add vanilla extract, coconut flavor (if using), butter, and sweetened shredded coconut. Stir to combine.
  4. Pour warm filling into fully-cooked, fully-cooled pie crust. Smooth top with a spatula. Place plastic wrap flush against the pudding surface (to prevent “pudding skin” from forming), then wrap the entire pie in plastic wrap, and refrigerate to cool completely, 3 to 4 hours.
  5. To make whipped cream, add heavy whipping cream, Instant vanilla pudding powder (if using), and 2 Tablespoons sugar to the bowl. Whisk to combine. Beat until soft peaks form.
  6. Just before serving, spoon whipped cream on top of pie. Garnish with sweetened shredded coconut, if desired, and serve.

 

Make-Ahead Tip: The filing can be made two days ahead. Store in a bowl in the refrigerator. Cover surface of filling with plastic wrap to prevent the skin from forming. The crust can also be made a day ahead. Cool completely and wrap in plastic overnight. You can also pour the filling in the pie crust the day before. Just be sure to use the plastic wrap on the surface, store in the refrigerator, and don’t add whipped cream until just before serving.

 

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Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

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2 Responses

  1. Coconut Cream Pie is my favorite pie and yours sounds delicious. Will try making it for my birthday in June (or maybe I can get my husband to attempt it. 😉 Thanks for sharing your recipe.

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Marie Saba

From My Kitchen To Yours