The Best Homemade Coconut Cream Pie Recipe
What You’ll Love About This Recipe
This homemade coconut cream pie recipe is a delightful treat that’s easy to make and even easier to love. Perfect for any occasion, it brings together tropical flavors and creamy textures for a dessert that feels special but fuss-free.
- Rich and Creamy Filling: Using fresh coconut milk creates a silky, decadent filling that’s bursting with coconut flavor.
- Perfectly Flaky Crust: A buttery, homemade crust adds the ideal crunch to complement the smooth filling.
- Customizable Toppings: Whether you love whipped cream, toasted coconut, or a drizzle of chocolate, you can make this pie your own.
Recipe
Indulge in the creamy, tropical flavors of a classic Homemade Coconut Cream Pie. This delightful dessert combines a flaky crust with a rich coconut custard filling, topped with whipped cream and toasted coconut for a perfect finish.
Ingredients:
- 1 9-inch pie crust (baked and cooled)
- 1 1/2 cups whole milk
- 1 1/2 cups unsweetened coconut milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup toasted coconut flakes
Instructions:
- In a medium saucepan, combine whole milk and coconut milk. Heat over medium heat until just simmering.
- In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in vanilla extract and shredded coconut.
- Pour the custard into the baked pie crust, smoothing the top. Cover with plastic wrap directly on the surface to prevent a skin from forming and refrigerate for at least 4 hours.
- Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the chilled pie and sprinkle with toasted coconut flakes.
Notes:
- For extra coconut flavor, toast the shredded coconut before adding it to the custard.
- Make certain the custard is fully chilled before adding the whipped cream topping.
Equipment:
- Medium saucepan
- Whisk
- Mixing bowl
- Plastic wrap
- Hand mixer or stand mixer
Time:
Prep Time: 20 minutes
Cooking Time: 15 minutes
Chilling Time: 4 hours
Cuisine: American
Serving: 8 slices
Nutrition
This homemade coconut cream pie is a rich and indulgent dessert. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 24g |
| Saturated Fat | 16g |
| Cholesterol | 120mg |
| Sodium | 280mg |
| Total Carbs | 45g |
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 6g |
What To Serve With It
I love serving my coconut cream pie with fresh fruit like mango or berries—it adds a bright contrast to the rich, creamy filling. A dollop of whipped cream on top makes it even more indulgent, and it’s so easy to whip up while the pie chills. Trust me, these simple touches take the dessert from great to unforgettable.
Fresh Fruit Pairings
Pairing fresh fruit with coconut cream pie can really take it to the next level, adding a burst of flavor and texture that complements the creamy filling. I love using tropical fruits like mango, pineapple, or kiwi for a bright, juicy contrast that feels like a mini vacation in every bite. Seasonal berries, such as strawberries, raspberries, or blueberries, are also fantastic—their tanginess balances the pie’s sweetness perfectly. Plus, they’re easy to toss on top or serve alongside. It’s like nature’s garnish! Experimenting with different fruits keeps things exciting and lets the pie shine even more. Trust me, it’s a game-changer!
Whipped Cream Garnish
A fluffy dollop of whipped cream on homemade coconut cream pie isn’t just decoration—it’s the finishing touch that ties everything together. I love how the whipped consistency melts slightly into the custard, adding a light, airy contrast to the creamy thickness below. For the best results, whip heavy cream until soft peaks form, then sweeten it lightly with powdered sugar. A pinch of vanilla elevates the flavor without overpowering the coconut. If you’re feeling fancy, pipe it in swirls or keep it rustic with a spoonful on top. Either way, it’s pure bliss with every bite.
