Coconut Cream Pie – Flaky pie crust filled with a creamy custard filling, then topped with whipped cream and toasted coconut. So sweet, smooth and rich…every bite is perfection!
Best coconut cream pie
If you’ve never had coconut cream pie, you are missing out! The flavors in coconut pie are seriously out of this world. Just imagine a flaky pie crust filled with a creamy and smooth custard filling and topped with whipped cream and toasted coconut. So sweet, rich and delicious. My mouth waters just thinking about it!
This coconut cream pie recipe is the perfect dessert to make for the holidays and will be a huge show stopper. What really puts the coconut pie over the top is the toasted coconut. If you’ve never made toasted coconut before, it is fairly easy and absolutely amazing. You’ll have to stop yourself from snacking on it while making this coconut cream pie recipe! I know I did. :)
How to make coconut cream pie
This coconut cream pie recipe is so worth making it homemade! The flavor is amazing and every bite is perfection. Check out the steps below to get started. Scroll down for the printable recipe for coconut cream pie.
- Combine custard ingredients and cook on low. In a medium sauce pan over low heat, mix together half and half, coconut milk, beaten eggs, sugar, flour and salt. Add vanilla bean (insides & bean) and mix.
- Simmer. Bring to LIGHT simmer (stirring constantly). Once custard has reached light simmer, cook for 2 more minutes. You want to make sure it looks like a custard/pudding at this point.
- Pour and chill. Remove pan from heat and find the vanilla bean in mixture and discard. Stir in 1 cup of coconut flakes. Pour custard into baked pie shell and chill until firm (at least 4 hours or overnight).
- Top and serve. Top coconut pie with whipped cream and toasted coconut before serving.
The toasted coconut that’s topped on this coconut cream pie is my favorite part! If you’ve never made toasted coconut before, it’s super simple and takes no time at all.
How do you toast raw coconut? Preheat oven to 300°F and place 1/2 cup coconut flakes onto a baking sheet. Bake until golden brown (about 5 minutes). Make sure to toss halfway through so that the coconut toasts evenly!
How long do you toast coconut? I typically toast my coconut for about 5 minutes, but this timing could vary depending on your oven and preference. Adjust by 1 minute for more or less of a toast.
How do you store toasted coconut? I love to snack on toasted coconut, so I usually make extra so that I have enough to put on the coconut pie and some to save. To store, place in an airtight container or bag. It will keep at room temperature for a couple of weeks (if you don’t eat it all up before then!).
Can I make coconut cream pie in advance?
Yes! I actually recommend that you make this recipe for coconut cream pie in advance so that the custard has ample time to set. I typically will make the custard, pour it into the pie shell and let it chill overnight. Then the next day, all I need to do is top with whipped cream and toasted coconut.
Do coconut cream pies need to be refrigerated?
Yes, you need to refrigerate the coconut pie since it contains several dairy ingredients. To refrigerate, cover the pie with aluminum foil or plastic wrap (you will want to cover loosely so that the toppings don’t stick). It should keep in the fridge for about 3-4 days.
Can I use pudding mix?
Want to make this pie even easier and skip the homemade filling? Use 2 boxes (3.4 ounce) instant coconut pudding mix with 3 1/2 cups milk and follow the direction on the box. Then mix in the coconut and add the toasted coconut once in the pie shell.
Coconut Cream Pie Recipe
- 1 cup half and half
- 13 ounces unsweetened canned coconut milk (about 1 3/4 cups)
- 2 large eggs (beaten for 30 seconds)
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour or cornstarch
- 1/4 teaspoon salt
- 1/2 vanilla bean (cut in half)
- 1 1/2 cups sweetened coconut flakes
- 1 9-inch pie shell (baked)
For topping: 2 cups homemade whipped cream or thawed whipped topping
- Combine the half and half, coconut milk, beaten eggs, sugar, flour and salt in a medium sauce pan over low heat. Scrape the insides of the vanilla bean into the mixture and toss the bean in.
- Bring to LIGHT simmer, stirring constantly being careful to not let it burn. Once it's reached a light simmer cook for 2 more minutes or until it has turned into a custard / pudding. Taste it to make sure it's done.
- Remove pan from heat, remove the vanilla bean pod and stir in 1 cup of coconut. Pour into baked pie shell. Chill until firm, at least 4 hours (or overnight).
- Top with whipped cream and toasted coconut before serving. Add white chocolate shavings if desired.
- Preheat oven to 300°F. Place 1/2 cup coconut onto a baking sheet. Bake for 5 minutes, or until golden brown. Toss halfway.