This Coconut Cream Pie is made with a coconut custard filling and a coconut whipped cream, all topped with toasted coconut! It’s a classic pie that is wonderfully delicious!
So pie is something I’ve developed more of a love and appreciation for in recent years. I grew up eating plenty of cake, cupcakes and ice cream, but not a ton of pie. It’s a bit surprising since my dad is such a pie guy, but with the exception of pumpkin pie (gimme, gimme!), we didn’t have it much when I was a kid.
But now that I know of my dad’s love for it and have been enjoying it more myself, it’s been fun to make various pies and share them with him. This is a pie he’s been waiting a while for now. He’s a lover of coconut cream pie, so when I made this, my mom took most of it (and the many trial versions) back home to him, which he loved.
And since my mom likes to freeze my desserts for later and hand them out, my grandmother also got to try it when she visited last week. She loved it and declared it to be delicious and rich!
So how to get started with making this pie? Well first up is the crust. This crust is blind baked, since the filling itself is cooked on the stove and not in the oven. You’ll want to have some pie weights handy to use to keep your pie crust from fluffing up during the baking process. I have two of the pie weight containers and use all of them to make sure the bottom and the sides stay in place.
Once the crust is baked, it’s time for the filling. It’s a classic custard cooked right on the stove. The sugar, cornstarch, milk and cream are all cooked over the stove so they start the thicken. Partway through the thickening process, some of the milk mixture is slowly added to the egg yolks. This process with the eggs is called “tempering” and it’s a way of heating the eggs slowly so that you don’t get scrambled eggs.
The eggs and cornstarch work to thicken the custard as it continues to cook. Once ready, it’s time to add some flaked coconut, butter, coconut extract and a bit of vanilla extract. Mix it all together and then pour it into your pie crust. Refrigerate it until it’s firm, then add the coconut whipped cream on top. The final touch is some toasted coconut!
This pie is SO good! It’s full of coconut flavor and the custard is creamy and delicious! Along with the buttery crust, it’s all just wonderful and a pie I can’t wait to make over and over again! I hope you enjoy it!
Made with a simple custard, this coconut cream pie is a real prize winner. With whipped cream and coconut flakes, it’s coconut-y perfection.
For the Filling:
- Refrigerated pie crust
- 4 egg yolks
- 1 cup (207g) sugar
- 3 tbsp cornstarch
- 1 cup (240ml) milk
- 1 cup (240ml) heavy whipping cream
- 1 cup (73g) sweetened flaked coconut
- 2 tbsp (28g) salted butter
- 1 tsp vanilla extract
- 1 tsp coconut extract
For the Whipped Cream and Toppings:
- 1 cup heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 1/2 tsp coconut extract
- 1/2 cup (37g) sweetened flaked coconut, toasted
- Spray a 9-inch pie plate with non-stick baking spray.
- Place the pie crust into the pie plate. Fold the edges of the crust under and mold them to your preference.
- Blind bake the crust according to the package directions.
- To make the filling, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
- Add the sugar, cornstarch, milk and cream to a large saucepan and stir until smooth.
- Cook, stirring continuously, over medium-low heat until mixture begins to thicken and bubble.
- Allow to simmer for 2 minutes, then remove from heat.
- Add a little bit of the milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks too quickly.
- Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- Remove from heat and add the coconut flakes, butter, vanilla and coconut extract. Stir until smooth, then pour the hot mixture into the pie crust. Cover with clear wrap that is pressed against the top of the filling and set in the fridge to cool completely.
- When the pie has cooled, make the topping. Add the whipping cream, powdered sugar and coconut extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Spread the whipped cream over the pie and top with the toasted coconut.
- Refrigerate the pie until ready to serve. Pie should be well covered and should be best for 3-4 days.
- Serving Size: 1 Slice
- Calories: 357
- Sugar: 23.1 g
- Sodium: 124.9 mg
- Fat: 22.8 g
- Carbohydrates: 34.5 g
- Protein: 4.4 g
- Cholesterol: 98.1 mg
Keywords: cream pie, Thanksgiving pies, easy coconut cream pie
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