This Coconut Cream Pie recipe has a coconut pudding filling with shredded coconut topped with whipped cream and toasted coconut garnish.
Cream pies are a great alternative to fruit pies and are always a popular choice. This coconut cream pie can be made year-round and will have you dreaming of a tropical vacation.
Coconut Cream Pie Ingredients
If you’ve ever made homemade vanilla pudding, these ingredients will look familiar to you. We replaced some of the whole milk with canned coconut milk and added coconut extract. Scroll down for the complete recipe with ingredient measurements.
- Sugar: Granulated sugar is the sweetener in this recipe. You could substitute some of the granulated sugar with brown sugar, if you prefer but it will change the color of the filling.
- Cornstarch: For the thickener, we used cornstarch. That being said, some recipes use all-purpose flour but we prefer cornstarch for the smoothest results.
- Salt: A little salt helps bring out the flavor.
- Coconut Milk: One can of full fat unsweetened coconut milk brings some delicious coconut flavor to this pie.
- Milk: We suggest using whole milk for the best flavor and texture. Although you can use a lighter milk your results may vary.
- Egg Yolks: The egg yolks help thicken the pudding and give it that rich velvety texture.
- Butter: The butter adds flavor and helps make the pie filling smooth.
- Flavoring Extracts: We used both vanilla extract and coconut extract to add flavor to the filling.
- Coconut: Shredded coconut is mixed into the pie filling and toasted shredded coconut is used as a garnish on top of the pie.
- Pie Crust: For this recipe, we used a homemade pie crust but you could use store-bought if you are in a hurry. Or try a graham cracker or cookie crust.
- Whipped Cream: Homemade sweetened whipped cream is the best topping! Or you can use cool whip in a pinch.
How To Make Coconut Cream Pie
Making a coconut cream pie is doesn’t take long. The hardest part is waiting for the pie to chill in the refrigerator! Scroll down for the printable recipe card and complete instructions.
- Pudding: Whisk together the sugar, cornstarch and salt to help disperse the cornstarch to prevent clumping. After combining the canned coconut milk, whole milk, and egg yolks, you’ll slowly whisk the mixture into the dry ingredients. Then, cook the pudding until thickened, stirring constantly, while scraping the bottom and sides to prevent clumps.
- Coconut: Remove the pudding from the heat and stir in the sweetened shredded coconut, butter, vanilla extract, and coconut extract. Cool the pie filling in a bowl of ice water or in the refrigerator.
- Pie: Spread the coconut pie filling into the prepared pie crust and chill in the refrigerator. Top with whipped cream and toasted shredded coconut.
Coconut Cream Pie Frequently Asked Questions
If your pie is runny, either you didn’t measure the thickener correctly (cornstarch in this recipe), it wasn’t cooked long enough to thicken, or it wasn’t cooled properly. We also suggest using full-fat ingredients for the best results.
Yes, coconut cream pie needs to be refrigerated. It contains eggs, milk, and whipped cream.
This recipe uses cornstarch as the main thickener. The pie filling ingredients are cooked on the stovetop until thickened.
Coconut cream pie is made of a homemade coconut cream pie filling, a traditional pie crust, shredded coconut, and whipped cream.
Want more pie recipes recipes? Try these next:
This classic Banana Cream Pie recipe has sliced bananas covered in a creamy homemade pudding in a cookie crust and topped with whipped cream.
This easy French Silk Pie recipe without eggs has a delicious graham cracker crust. A chocolate pie is perfect for serving at holidays and celebrations.
This smooth and silky Peanut Butter Pie has a hidden layer of chocolate, a crunchy peanut butter cookie crust, and mini peanut butter cups on top!
This Peach Pie recipe is easy to make with fresh peaches and simple ingredients just like grandma used to make. Includes how to freeze peach pie filling.