Go Back
Deliciously creamy Coconut Cream Pie topped with whipped cream and chocolate shavings

Heavenly Coconut Cream Pie

Indulge in a creamy coconut pie that evokes memories of sunny days; this easy-to-make dessert is perfect for special occasions or simple cravings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 can Coconut milk Offers rich, creamy texture; almond milk can be used as a substitute.
  • 1.5 cups Half and half Essential for an indulgent custard; heavy cream may be a richer substitute.
  • 2 Eggs Helps set the filling; cornstarch mixed with water can be used for a dairy-free version.
  • 1 yolk Egg yolk
  • 3/4 cup Granulated sugar Balances the flavors; coconut sugar can be used for a caramel-like taste.
  • 1/2 cup Cornstarch Key for thickening; arrowroot powder can be used as a substitute.
  • 1/4 tsp Salt Elevates sweetness; a small but important ingredient.
  • 2 cups Sweetened flaked coconut, divided Adds texture and enhances coconut flavor; unsweetened is healthier.
  • 1 tsp Coconut extract or vanilla extract Elevates richness.
  • 1 deep dish Pie shell, baked and cooled Use your favorite homemade or store-bought variety.
Whipped Cream Topping
  • 1 cup Heavy whipping cream Creates a velvety topping; coconut cream can be used for a fully coconut experience.
  • 2 tbsp Powdered sugar Sweetens the whipped cream.
  • 1 tsp Vanilla or coconut extract Adds an extra burst of flavor!

Method
 

Preparation
  1. Pour the coconut milk and half and half into a medium saucepan. Whisk in the beaten eggs and egg yolk until fully incorporated.
  2. Whisk in the sugar, cornstarch, and salt until no lumps remain.
  3. Heat the mixture over medium heat, whisking constantly, until it begins to bubble and thicken, about 5-7 minutes.
  4. Stir in 1½ cups of sweetened flaked coconut and your choice of extract.
  5. Pour the hot filling into your baked and cooled pie shell and smooth the top with a spatula.
  6. Press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
Finishing
  1. Toast the remaining ½ cup of coconut on a baking sheet in a 325°F oven for about 5-8 minutes until golden brown.
  2. In a chilled mixing bowl, whip the heavy cream with the powdered sugar and extract until soft peaks form.
  3. Spread or pipe the whipped cream over the chilled filling and sprinkle with the toasted coconut.
  4. For the cleanest slices, dip your knife in hot water and wipe between cuts.

Notes

Serve chilled, garnished with toasted coconut and a sprig of mint. Store leftovers covered in the refrigerator for up to three days.