Easy Coconut Cream Pie

Course: Dessert

Cuisine: American

Keyword: coconut cream pie, cream pie recipe, easy coconut cream pie, holiday pie, homemade coconut cream pie, make ahead dessert, no bake pies

Prep Time: 30

Chilling Time: 4

Total Time: 4 30

Servings:

Calories: 496kcal

Author: Rebecca Johnston

This easy coconut cream pie has a flaky baked crust, silky coconut custard filling, whipped cream, and toasted coconut on top. A classic make-ahead dessert recipe for holidays and coconut lovers.

Print Recipe

Equipment

Ingredients

Filling

1 premade pie crust dough
4 egg yolks
3/4 cup sugar
1/3 cup cornstarch
1/4 teaspoon fine sea salt
1/2 cup whole milk
3/4 cup heavy cream
14 ounces unsweetened coconut milk canned
2 tablespoons unsalted butter , cubed
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/3 cup shredded coconut (unsweetened and toasted) , divided
1 1/2 cup whipped cream

Instructions

Bake the 1 premade pie crust dough according to package directions and allow to cool.
In a medium mixing bowl combine the 4 egg yolks and 3/4 cup sugar until a grainy texture. Set aside.
In a heavy saucepan stir together the 1/3 cup cornstarch and 1/4 teaspoon fine sea salt. Pour in the 1/2 cup whole milk, 3/4 cup heavy cream 14 ounces unsweetened coconut milk, whisk to combine.
Bring the mixture to a low boil over medium heat and allow to bubble for about 1 minute. Mixture will become thick and glossy. Remove from the heat immediately.
Ladle out approximately 1/3 cup of the milk mixture and slowly temper into the egg mixture, stirring constantly.
Once the milk is fully mixed into egg mixture, slowly add the egg mixture into saucepan and whisk to combine fully.
Bring it back to a low boil for 2-5 minutes, whisking the whole time. The mixture will bubble and start to pull away from the sides when it is thick enough.
Remove from the heat and add the cubed 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, and 1 cup of the shredded, toasted coconut. Stir to combine.
Pour the filling into the prepared and cooled pie crust. Cover with plastic wrap and allow to chill for at least 4 hours in refrigerator. Best results are overnight chilling.
When ready to serve top with the 1 1/2 cup whipped cream and remaining 1/3 cup toasted and unsweetened coconut.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

Storage: Custard pies should always be stored in the refrigerator. I recommend covering any leftovers with plastic wrap. Pie will last up to 5 days if stored properly. Of course once you take a bite, you will crave every last piece.

Freezing: You can freeze the pie before topping with whipped cream. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months.

Nutrition