4 from 1 vote
Best Homemade Coconut Cream Pie - Super flaky, crunchy crust loaded with creamy, velvetly coconut custard and topped with homemade whipped cream. Sublime!
Homemade Coconut Cream Pie
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 
Best Homemade Coconut Cream Pie - Super flaky, crunchy crust loaded with creamy, velvety coconut custard and topped with homemade whipped cream. Sublime!
Course: Dessert
Cuisine: American
Servings: 8
Author: Don't Sweat The Recipe
Ingredients
  • 1 baked pie shell, 9" or 10"
Coconut Custard Filling:
  • 4 egg yolks
  • 1/3 cup plus 2 tsp cornstarch
  • 1 can of coconut milk + enough whole milk to equal 3 cups
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp pure coconut extract
  • 2 Tb. butter
  • 1 c finely shredded sweetened coconut*
Topping:
  • 1/2 cup toasted sweetened coconut
  • 1 1/2 cups whipping cream
  • 3 Tb powdered sugar
  • 1 tsp pure vanilla extract
Instructions
  1. Bake the pie shell.
  2. Whisk the egg yolks in a small bowl, set aside.
  3. Whisk the cornstarch, sugar, salt together in a medium saucepan.
  4. Whisk in the milk slowly to avoid lumps. Cook, whisking constantly over medium heat.
  5. Let it boil one minute, then add about 1 cup the filling into the yolks, whisking to temper the yolks. Add the tempered mixture back into the pan and cook, boiling for another 2-3 minutes. Remove from heat.
  6. Add vanilla extract, coconut extract, butter, and coconut.
  7. Cool the filling for 20-30 minutes, then pour into a baked pie shell. Cover custard with plastic wrap placed directly on of the surface of the custard and refrigerate for 3 hours until set.
  8. To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400-degree oven. Stir occasionally and shake around until coconut is golden brown. Watch very closely, it will burn really fast. Cool before using as a topping.
  9. Beat the cream, powdered sugar and vanilla together until whipped to stiff peaks, spread over the pie. Sprinkle with toasted coconut.
Recipe Notes

*I use the frozen sweetened coconut. It's much finer, not too sweet and isn't stringy.
Cook time does not include pie shell baking. This will depend on the recipe and method you use.