The Ultimate Homemade Coconut Cream Pie: Rich, Creamy & Irresistibly Delicious
Prepare yourself for a slice of heaven with this homemade coconut cream pie. Featuring a perfectly baked crust, a luxuriously creamy coconut filling, a cloud of fluffy whipped cream, and a generous sprinkle of golden toasted coconut, this is undoubtedly the BEST Coconut Cream Pie recipe you will ever experience! Every bite offers a symphony of textures and an intense, authentic coconut flavor that will transport you to a tropical paradise.
There’s nothing quite like a classic, perfectly executed Coconut Cream Pie. It’s a dessert that evokes comfort and delight, a true crowd-pleaser for any occasion. While many recipes exist, this updated version goes above and beyond to deliver unparalleled flavor and a wonderfully thick, luscious texture that will make it your go-to pie recipe. We recently shared tips on how to toast coconut, and today, we’re putting that skill to fantastic use in this truly unforgettable pie.
This beloved coconut pie recipe, originally shared in 2017, has been meticulously refined and enhanced. We’ve dedicated time to rework the proportions, providing even clearer instructions, helpful step-by-step pictures, and comprehensive baking tips to ensure your success. The most significant improvement lies in the filling, which is now significantly thicker and boasts an even more robust, authentic coconut flavor that will thrill any coconut enthusiast.
If you cherish the rich, sweet, and nutty notes of coconut, then this newly improved recipe is guaranteed to become a cherished favorite in your dessert repertoire. Get ready to bake a pie that will earn you rave reviews and requests for more!
Mastering the Art of Blind Baking Your Pie Crust
The foundation of an extraordinary coconut cream pie is a perfectly crisp, fully baked pie crust. Since our incredibly creamy filling will be prepared on the stovetop and won’t require further baking, it’s absolutely essential to blind bake your pie crust completely beforehand. This crucial step prevents the crust from becoming soggy, ensuring a delightful contrast to the smooth filling.
You have the flexibility to choose your pie crust. A high-quality store-bought pie crust can be a fantastic time-saver, providing convenience without compromising much on taste. Alternatively, if you’re aiming for that truly authentic, from-scratch experience, our homemade pie crust recipe is highly recommended. Both options will yield excellent results. To further streamline your baking day, you can pre-bake your pie crust up to 1-2 days in advance, allowing it to cool completely before storage.
For a detailed walkthrough on achieving pie crust perfection, refer to our comprehensive tutorial on how to blind bake a pie crust here. For your convenience, here’s a concise rundown of the key steps:
- Preheat Your Oven: Start by preheating your oven to 400°F (204°C). This high initial temperature helps set the crust quickly.
- Prepare the Dough: Roll out your pie crust dough and carefully transfer it into a 9- to 9.5-inch pie plate. Gently press the dough into the contours of the dish, ensuring no air bubbles are trapped underneath. Trim any excess dough from the edges, leaving a small overhang for crimping or decorating.
- Chill the Crust: Transfer the pie plate with the fitted crust to the refrigerator to chill for at least 30 minutes while your oven preheats. This chilling period is vital as it allows the gluten in the dough to relax, significantly preventing shrinkage during baking and helping the crust hold its shape. Once chilled, remove it and decorate the edges as desired.
- Weigh it Down: Line the chilled pie crust with a piece of foil or parchment paper, making sure it covers both the bottom and extends up the sides to support the edges. Fill the lined crust with pie weights, dried beans, or rice. These weights prevent the crust from puffing up and create a flat bottom for your filling.
- Initial Bake: Bake the crust with the pie weights for 15 minutes. This par-bakes the crust and sets its structure.
- Second Bake: Carefully remove the foil and pie weights. Use a fork to prick the bottom and sides of the crust several times. These small holes allow steam to escape, preventing further puffing. Return the crust to the oven and bake for an additional 15 minutes, or until it’s beautifully golden brown and fully cooked. Let it cool completely before adding the filling.
Key Ingredients for the Perfect Creamy Filling
The heart of our coconut cream pie is its rich, velvety filling. Achieving the perfect balance of sweetness, thickness, and intense coconut flavor requires a careful selection of ingredients, each playing a crucial role:
- Granulated Sugar: With just 1/2 cup of granulated sugar, this recipe strikes the ideal balance, providing enough sweetness to complement the coconut without being overpowering. It dissolves into the liquid, contributing to the smooth texture of the custard.
- Cornstarch: This is our primary thickening agent, creating that wonderfully rich and firm consistency that holds its shape when sliced. Cornstarch works by swelling and thickening liquids when heated, resulting in a smooth, glossy custard.
- Half & Half: Lending a delicate richness and creamy mouthfeel, half and half is essential for the luxurious texture of the filling. If you don’t have it on hand, you can easily create your own by combining equal parts heavy cream and whole milk – a clever trick that lives up to its name!
- Canned Coconut Milk: For an authentic and deep coconut flavor, unsweetened full-fat canned coconut milk is indispensable. This is not the refrigerated beverage kind! The higher fat content provides a richer taste and contributes to the filling’s velvety texture. Remember to shake the can very well and whisk the contents thoroughly before measuring, as the cream and water tend to separate.
- Egg Yolks: A significant upgrade from our original recipe, using only egg yolks delivers a thicker, richer, and more intensely flavored custard. The yolks act as both a thickener and an emulsifier, contributing to the filling’s incredibly smooth and luxurious consistency, imparting a beautiful golden hue.
- Unsalted Butter: Three tablespoons of unsalted butter, added at the end, melt into the warm custard, imparting a silky smooth texture, a beautiful sheen, and a subtle richness that rounds out the flavors.
- Vanilla and Coconut Extracts: Pure vanilla extract provides a warm, comforting base note that enhances all the other flavors. Coconut extract, while optional, truly amplifies the tropical essence of the pie, making the coconut flavor incredibly vibrant and pronounced. Feel free to adjust based on your preference for coconut intensity.
- Toasted Coconut: Incorporated directly into the filling, toasted coconut adds not only a delightful chewiness but also a complex, caramelized coconut flavor that’s far superior to untoasted coconut. It’s a secret weapon for maximizing the coconut experience in every spoonful.
Crafting Your Heavenly Coconut Cream Pie: Step-by-Step Guide
Making this incredible coconut cream pie is a delightful process, and with our detailed instructions, you’ll achieve a perfect result every time. The key is in the meticulous preparation of the creamy, rich filling.
Preparing the Luscious Coconut Filling
To begin the filling, grab a medium-sized saucepan. In this pan, you will thoroughly whisk together the granulated sugar and cornstarch until they are completely combined and no lumps remain. This step is crucial for preventing a lumpy custard. Set this dry mixture aside for a moment.
In a separate, larger mixing bowl, combine the liquid ingredients: the half and half, the well-whisked canned coconut milk, and the four large egg yolks. Whisk these wet ingredients together until they are fully incorporated and smooth. Once combined, slowly pour this wet mixture into the saucepan with your sugar and cornstarch. Whisk continuously as you pour to ensure everything is thoroughly blended, preventing any dry pockets of cornstarch.
Place the saucepan over medium heat. This is where the magic happens! You’ll need to stir the mixture constantly with a whisk, ensuring it doesn’t stick to the bottom and scorch. Continue stirring until the mixture comes to a full boil. Once it reaches a boil, continue to boil and stir for exactly one minute. During this time, you will notice the custard dramatically thickening right before your eyes, becoming wonderfully rich and glossy.
Immediately remove the saucepan from the heat. Now, it’s time to add the final flavor and richness enhancers. Stir in the unsalted butter, one tablespoon at a time, until each piece is fully melted and incorporated, adding a beautiful sheen to the custard. Next, stir in the pure vanilla extract, the optional coconut extract (if using), and 1 cup of your delicious toasted coconut. The heat from the custard will help the flavors meld beautifully and slightly soften the toasted coconut, integrating it perfectly into the filling.
Chilling and Assembling the Pie
Once your filling is perfectly smooth and aromatic, it’s essential to let it stand and cool slightly to prevent a “skin” from forming. To do this effectively, cover the surface of the custard directly with plastic wrap. This means the plastic wrap should touch the entire surface of the custard, not just cover the top of the saucepan. Allow it to stand at room temperature for about 30 minutes. This initial cooling helps it set without forming a rubbery layer on top.
After 30 minutes, remove the plastic wrap and give the filling a gentle stir. Now, carefully scoop the warm, thick filling into your previously blind-baked and completely cooled pie crust. Spread the filling out evenly with a spatula to create a smooth, level surface. Cover the entire pie tightly with plastic wrap, again making sure the plastic wrap touches the surface of the filling to prevent a skin. Transfer the pie to the refrigerator and chill for a minimum of 3 hours, or until the filling is completely firm and chilled through. This chilling time is critical for the pie to set properly and for the flavors to fully develop.
The Grand Finale: Whipped Cream Topping
Once your coconut pie is thoroughly chilled and firm, it’s time to prepare the exquisite whipped cream topping. For this pie, we always rely on our reliable homemade whipped cream recipe, which offers a light, airy, and perfectly sweet complement to the rich coconut filling. If you need a whipped cream that can withstand longer display times or warmer environments, consider using our stabilized whipped cream recipe for extra peace of mind.
Pile the freshly made whipped cream generously on top of the chilled coconut filling, spreading it into a beautiful, fluffy layer. For a final flourish and an extra burst of flavor and texture, sprinkle the remaining 1/2 cup of toasted coconut over the whipped cream. The golden flakes create a stunning visual contrast and an irresistible crunch.
At this point, your masterpiece is complete! You can either slice the pie and serve it immediately to eager guests, or you can cover it loosely and refrigerate it until you are ready to indulge. Each slice promises a delightful experience of creamy, tropical bliss.
Storage Guidelines for Your Coconut Cream Pie
To maintain its freshness and delightful texture, any leftover coconut cream pie should be stored in the refrigerator. Ensure it is tightly covered with plastic wrap to prevent it from absorbing other odors and to keep the crust from becoming stale. When properly stored, your delicious coconut pie will remain fresh and enjoyable for up to 4 days.
Considering Dairy-Free? Can I Omit the Half and Half?
We frequently receive questions from readers regarding potential ingredient substitutions, particularly for those with dairy allergies or dietary restrictions. A common query is whether the half and half can be omitted from this pie filling. While this recipe has been developed and perfected using half and half for its specific richness and texture, we believe it is possible to make a substitution for a dairy-free version.
Although we have only tested and developed this recipe as written with half and half, based on the properties of the ingredients, we anticipate that replacing the half and half with an additional cup of unsweetened canned coconut milk would work well. This would further enhance the coconut flavor and maintain a creamy consistency, although the final texture might be marginally different from the original version. Ensure you use full-fat canned coconut milk for the best results in terms of richness and body.
Expert Baking Tips for a Flawless Pie
- Toast Your Coconut First: For the most vibrant and rich coconut flavor, always toast your shredded coconut before you begin preparing the filling. The toasting process caramelizes the sugars and deepens the nutty notes, making a significant difference in the final taste profile. We offer a detailed tutorial here, outlining three different methods to achieve perfectly toasted coconut.
- Simplify with Prep-Ahead Options: To make your baking experience more enjoyable and less stressful, consider using a high-quality store-bought pie crust, which can save considerable time. Alternatively, you can pre-bake your homemade pie crust 1-2 days in advance, allowing it to cool completely before storing it. This splits the workload and makes pie day much more relaxed.
- Choose the Right Coconut Milk: It is crucial to use unsweetened full-fat canned coconut milk for this recipe, not the lighter, refrigerated coconut beverage often found in the dairy aisle. Canned coconut milk typically separates into a thick cream layer and a watery layer; therefore, shake the can vigorously and then pour its contents into a bowl to whisk it thoroughly until it’s smooth and uniform before measuring. This ensures consistent flavor and texture in your filling.
- Incorporate Butter & Extracts Thoughtfully: Once the filling is removed from the heat, add the butter one tablespoon at a time, whisking until each piece is completely melted and smoothly incorporated. This method ensures the butter emulsifies properly into the warm custard, adding gloss and richness without separating. Afterwards, stir in the vanilla extract, coconut extract, and toasted coconut.
- Crucial Chilling Time: Patience is a virtue when it comes to cream pies. Allow the pie to chill thoroughly in the refrigerator for at least 3 hours, or ideally even longer, until the filling is completely set and firm. Attempting to slice the pie before it is fully chilled will result in a messy presentation and a less satisfying texture. The whipped cream should only be added just before serving or once the pie is fully firm.
More Irresistible Homemade Pie Recipes to Explore!
If you’ve fallen in love with the joy of homemade pies, we have a curated collection of other fantastic recipes that are sure to delight your taste buds. Expand your baking repertoire with these delectable options:
- Homemade Cherry Pie – A vibrant and sweet classic, perfect for any season.
- Indulgent Chocolate Cream Pie – Rich, decadent, and utterly satisfying for chocolate lovers.
- Classic Banana Cream Pie – Layers of fresh bananas and creamy custard, a timeless favorite.
- Zesty Classic Key Lime Pie – A tangy and refreshing treat with a perfect balance of sweet and tart.
- Bright & Tangy Lemon Pie – A sunny and invigorating dessert that’s wonderfully light and flavorful.
Recipe Video
Coconut Cream Pie
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Ingredients
- 1 9-inch pre-baked pie crust , cooled completely
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (32 grams) cornstarch
- 1 cup (240ml) half and half
- 1 cup (240ml) unsweetened canned coconut milk
- 4 large egg yolks
- 3 tablespoons (45 grams) unsalted butter , cut into tablespoon-sized pieces
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 and 1/2 cups (105 grams) toasted sweetened shredded coconut
For the whipped cream:
- 1 cup (240 ml) cold heavy whipping cream
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
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In a large saucepan, combine the granulated sugar and cornstarch. Whisk them together thoroughly until they are well combined and uniform. Set this aside.
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In a separate, large mixing bowl, whisk together the half and half, the canned coconut milk (ensure it’s well-shaken and mixed), and the egg yolks until fully combined and smooth. Slowly pour this wet ingredient mixture into the saucepan containing the sugar and cornstarch, whisking continuously until everything is completely incorporated.
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Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly with a whisk to prevent scorching. Once boiling, continue to boil and stir for exactly one minute; at this point, the mixture should be noticeably thick and glossy. Remove the saucepan from the heat. Immediately stir in the unsalted butter, one tablespoon at a time, until fully melted and smooth. Then, mix in the vanilla extract, coconut extract (if using), and 1 cup of the toasted coconut. (Reserve the remaining 1/2 cup for topping the pie later.)
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Cover the surface of the custard directly with plastic wrap (ensuring no air pockets) to prevent a skin from forming. Allow the filling to stand in the saucepan at room temperature for 30 minutes.
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After 30 minutes, remove the plastic wrap and give the filling a quick stir. Scoop the warm filling into your prepared and completely cooled pre-baked pie crust. Spread the filling out into one even layer using a spatula. Cover the pie tightly with plastic wrap, again making sure the plastic wrap touches the surface of the filling. Refrigerate the pie for at least 3 hours, or until it is completely chilled and firm throughout.
To make the whipped cream:
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In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a hand-held mixer), add the cold heavy whipping cream, powdered sugar, and pure vanilla extract. Begin mixing on low speed, then gradually increase the speed to medium-high. Continue mixing until stiff peaks form, indicating a firm and airy whipped cream.
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Once the pie is fully chilled, generously scoop the prepared whipped cream onto the firm filling. Spread it out into an even, fluffy layer. Finally, sprinkle the remaining 1/2 cup of toasted coconut over the whipped cream for garnish. Cover the pie loosely but tightly and refrigerate until you are ready to slice and serve.
Notes
Choosing Coconut Milk: For this recipe, it is essential to use unsweetened full-fat canned coconut milk, not the lighter, often refrigerated coconut beverages. Canned coconut milk tends to separate into a thicker cream and a watery liquid; therefore, shake the can very well before opening, then pour it into a bowl and whisk thoroughly until the consistency is smooth and uniform before measuring for use in the recipe. This step is critical for a smooth and consistent filling.
How to Toast Coconut: To achieve beautifully golden and flavorful toasted coconut, spread the shredded coconut evenly in a single layer on a large baking sheet. Bake in a preheated oven at 350°F (177°C) for approximately 8-12 minutes, stirring a few times throughout the baking process to ensure even browning. The coconut should be lightly golden brown and fragrant. Remove it from the oven immediately and transfer it to a separate plate to cool completely before incorporating it into the filling or using it as a topping. This prevents further cooking and ensures crispiness.
Adapted from Pillsbury