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Coconut Cream Pie

This Coconut Cream Pie has a sweet and creamy custard filling, a flaky crust and a thick layer of whipped cream with toasted coconut flakes on top. It’s a coconut lover’s dream!

Prep Time
25 mins
Cook Time
25 mins
Chill Time
6 hrs
Total Time
6 hrs 55 mins
Servings: 8 servings
Calories: 573 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Filling
  • 1 refrigerated pie crust
  • 2 large egg yolks room temperature
  • 2 large eggs
  • 1 cup canned coconut milk
  • 1 cup half and half
  • 1 cup granulated sugar
  • 3 Tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 1 Tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 ½ cups sweetened coconut flakes or shredded coconut
For the Topping
  • ½ cup sweetened coconut flakes or shredded coconut
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Lay pie crust in 9-inch pie plate. Prick some holes in the bottom of the pie crust, then line the crust with parchment paper, and fill it with pie weights or dry beans. Bake the crust for 15 minutes, then remove the weights and rotate the crust halfway and bake for 10 more minutes or until the crust is golden brown. Let the pie crust cool to room temperature. If you are using a frozen pie crust, bake it per the instructions it came with.
  2. In a small bowl, beat the eggs and egg yolks until they are combined. Set aside.
  3. Pour the coconut milk, half and half, sugar, and cornstarch into a small saucepan over medium heat and whisk until the sugar has dissolved. Continue whisking until the mixture starts to simmer around the edges and it starts to thicken after about 7 minutes. Remove from heat.
  4. Ladle out about 1/2 cup of the milk mixture, and pour it very slowly into the bowl with the eggs, whisking constantly to keep the eggs from curdling. Place the saucepan back on medium heat, and slowly pour in the eggs, again whisking the entire time to make sure it’s combined. Keep whisking to prevent the custard from scorching on the bottom of the pan. Once it starts to boil, cook for 1 more minute, then remove it from the heat.
  5. Stir in the salt, butter, vanilla extract, coconut extract, and coconut flakes, then pour the custard into the pie crust, smooth out the top, and let the custard cool for about 30 minutes. Cover the pie with plastic wrap, then chill in the fridge for at least 6 hours.
  6. For toasted coconut, preheat the oven to 350 degrees F. Spread the 1/2 cup of coconut flakes in a single layer across a baking pan, and bake for 3-4 minutes, or until the flakes are golden brown. Keep an eye on the flakes to make sure they don’t burn. Set them aside to cool.
  7. Pour the cold heavy whipping cream, powdered sugar, and vanilla extract into a large mixing bowl, and use an electric mixer at high speed (or a stand mixer with a whisk attachment) to whip the cream until it is stiff. Spoon the whipped cream over the pie, then sprinkle the toasted coconut on top. Serve chilled.

Notes

  • Refrigerator: Cover the pie with plastic wrap and store it in the refrigerator for up to 4 days.
  • Freezer: Cover the pie with plastic wrap and foil (both to avoid freezer burn) and store the pie in the freezer for up to 2 months. Thaw overnight in the fridge before serving. I recommend waiting until the pie is thawed before adding the toasted coconut on top to keep the flakes nice and crispy.
  • You’ll want to keep whisking the custard anytime it is over heat to prevent it from scorching. If the custard does scorch, you can push the custard through a sieve to remove any dark brown chunks. The custard will have a slightly more caramel flavor but should be fine otherwise.
  • If the eggs curdle, you can push them through a sieve to remove any cooked egg bits.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1slice Calories 573kcal (29%) Carbohydrates 57g (19%) Protein 7g (14%) Fat 37g (57%) Saturated Fat 24g (120%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 137mg (46%) Sodium 270mg (11%) Potassium 268mg (8%) Fiber 3g (12%) Sugar 40g (80%) Vitamin A 713IU (14%) Vitamin C 1mg (1%) Calcium 76mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 573

% Daily Value*

Serving 1slice
Calories 573kcal 29%
Carbohydrates 57g 19%
Protein 7g 14%
Fat 37g 57%
Saturated Fat 24g 120%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 137mg 46%
Sodium 270mg 11%
Potassium 268mg 6%
Fiber 3g 12%
Sugar 40g 80%
Vitamin A 713IU 14%
Vitamin C 1mg 1%
Calcium 76mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.