The Best Coconut Cream Pie Recipe
You can’t go wrong with a slice of this traditional Coconut Cream Pie. This pie recipe has a creamy coconut custard filling topped with sweet whipped cream. All nestled in a buttery, flaky pie crust.
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I have always been told by my mom that life is short so we should eat dessert first. And since I was always taught to listen to my mother, this is one piece of advice that I stand by today. Today, just in time for Thanksgiving, I am going to share with you the Best Coconut Cream Pie…ever. In full disclosure, Coconut Cream Pie is my favorite pie, so I am a little biased. I have loved it since I was a little girl and I still love it now.
Since Thanksgiving is almost here, I wanted to share this delicious recipe with you. It always has a place on our Thanksgiving table, parked right next to the pumpkin pie and apple pie. But what I love most about this pie is that it can be enjoyed all year long. And truthfully, I could seriously sneak away with a spoon and the entire bowl of the creamy coconut cream filling. But don’t tell anyone if it’s missing. It will be our secret.
What Ingredients Do I Need To Make this Coconut Cream Pie recipe?
This recipe is made with half and half…because half and half is what mama always uses. So yes, you can make this coconut cream pie without coconut milk. But, if you want extra coconut flavor, you can use one 14-ounce can of unsweetened coconut milk plus one cup of half and half instead. And this is not a coconut cream pie without the toasted coconut. I add some to the bottom of the pie shell and also mix some into the custard. The toasted coconut really gives this easy pie recipe an amazing flavor.
Pre-baked (blind baked) pie shell (click here for the easy recipe)
Sugar
Cornstarch
Half and Half (can substitute one can of coconut milk and 1 cup of half and half instead)
Egg Yolks (slightly beaten)
Butter
Vanilla Extract
Coconut Extract
Pinch of Salt
Sweetened Toasted Coconut
Heavy Cream
Sifted Powdered Sugar
How Do I Make a Coconut Cream Pie?
Step 1
Combine sugar, cornstarch and salt in a saucepan. Mix with a wooden spoon.
Step 2
Whisk half and half and the egg yolks together in a medium mixing bowl. Gradually whisk into the sugar and cornstarch mixture. Bring to boil over medium heat, stirring constantly. Cook until thick stirring constantly.
Step 3
Remove from heat. Add the flavorings, butter and one cup of toasted coconut. Mix together and pour hot filling in the baked pie shell. Cover with plastic wrap and cool for one hour.
When pie is cool, top with whipped cream.
How To Make The Whipped Cream Topping
You can certainly make a coconut cream pie with meringue topping, but I like topping my pie with whipped cream instead.
Chill bowl and beaters for at least 30 minutes. Add cold water to a small saucepan. Sprinkle gelatin into the cold water. Over medium heat, whisk until the mixture turns clear. Remove the pot from heat and keep warm.
Beat the heavy cream on high until the cream thickens. While the mixer is still running gradually add the powdered sugar and continue beating until semi-stiff peaks form (be careful not to overbeat). Beat in vanilla then the dissolved warm gelatin all at once beat for a few more minutes. Do not overbeat.
How To Store A Coconut Cream Pie
Since this pie is made from custard, you will need to refrigerate it after serving. Keep chilled until ready to serve.
Pie Making Must-Have Recipe Resources
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What other Easy Pie Recipes Should I Try
The Best Coconut Cream Pie Recipe
You can't go wrong with a slice of this luscious Coconut Cream Pie. This Best Coconut Custard pie recipe has a creamy coconut custard filling and topped with sweet whipped cream. All of this is nestled into a buttery, flaky pie crust.
Ingredients
- 9” pre-baked (blind baked) pie shell
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups half and half
- (can substitute one can of coconut milk and 1 cup of half and half instead)
- 4 egg yolks (slightly beaten)
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 1 cup sweetened toasted coconut
- 2 cups heavy cream
- 2 teaspoons unflavored gelatin
- 8 teaspoons cold water
- 2/3 cup sifted powdered sugar
- 1 1/2 tablespoons pure vanilla extract
Instructions
- Combine sugar, cornstarch and salt in a saucepan. Mix with a wooden spoon.
- Whisk in half and half and half and egg yolks together in a medium bowl. Gradually whisk into the sugar and cornstarch mixture. Bring to boil over medium heat, stirring constantly. Cook until thick stirring constantly
- Remove from heat. Add flavorings, butter and one cup coconut. Mix together and pour hot filling in the baked pie shell. Cover with plastic wrap and cool for one hour.
- When pie is cool, top with whipped cream.
Whipped Cream:
Chill bowl and beaters for at least 30 minutes. Add cold water to a small saucepan. Sprinkle gelatin into the cold water. Over medium heat, whisk until the mixture turns clear. Remove the pot from heat and keep warm.
Beat the heavy cream on high until the cream thickens. While the mixer is still running gradually add the powdered sugar and continue beating until semi-stiff peaks form (be careful not to overbeat). Beat in vanilla then the dissolved warm gelatin all at once beat for a few more minutes. Do not overbeat.
