There’s nothing quite like a creamy, dreamy Coconut Cream Pie, and this Best Ever Coconut Cream Pie is the ultimate homemade version! With its rich coconut custard, buttery flaky crust, and fluffy whipped cream, every bite is pure bliss. It’s smooth, sweet, and packed with real coconut flavor, making it the perfect dessert for any occasion. Whether you’re baking for a family gathering, holiday, or just because you love coconut, this pie is guaranteed to impress.
Interestingly, coconut cream pies have been around since the early 1900s, becoming a classic in American diners and bakeries. Thanks to the rise of tropical flavors in baking, coconut desserts gained popularity, and this silky pie has been a favorite ever since!
Even better, this recipe is super simple to make from scratch. With just a few easy steps, you’ll have a lusciously thick coconut custard set inside a perfectly crisp crust. Plus, the lightly sweetened whipped cream and toasted coconut flakes take it to the next level. So, if you’re ready to make the best homemade Coconut Cream Pie ever, let’s get baking! ✨
Recipe Yield: 8 servings
INGREDIENTS
1 pre-baked 9-inch pie crust
1 ½ cup canned full-fat coconut milk
¾ cup granulated sugar
1 ½ cup whole milk
¼ cup cornstarch
4 large egg yolks
¼ tsp salt
3 tbsp unsalted butter
2 tsp vanilla extract
½ tsp almond extract (optional, but enhances flavor)
1 cup sweetened shredded coconut
1 ½ cup heavy whipping cream
2 tbsp powdered sugar
½ tsp coconut extract (optional, for extra coconut flavor)
½ cup toasted coconut flakes (for garnish)
INSTRUCTIONS
1. Heat the milk mixture: In a medium saucepan over medium heat, whisk together whole milk, coconut milk, sugar, cornstarch, and salt. Stir continuously until the mixture thickens and begins to bubble—about 5-7 minutes.
2. Temper the eggs: In a separate bowl, whisk the egg yolks. Slowly pour ½ cup of the hot milk mixture into the yolks while whisking constantly. Gradually pour the tempered yolk mixture back into the saucepan, stirring continuously.
3. Cook the custard: Continue cooking over medium heat, stirring constantly, for 2-3 minutes or until the custard is thick and smooth. Remove from heat and stir in butter, vanilla extract, almond extract (if using), and shredded coconut.
4. Cool and set: Pour the warm custard into the pre-baked pie crust. Smooth the top and immediately press a piece of plastic wrap directly onto the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, for the best texture.
5. Make the whipped cream: In a chilled mixing bowl, beat heavy cream, powdered sugar, and coconut extract (if using) with an electric mixer until soft peaks form.
6. Assemble the pie: Remove the chilled pie from the fridge. Spread or pipe the whipped cream over the custard, then sprinkle with toasted coconut flakes for a stunning, flavorful finish.
7. Serve & enjoy! Slice and serve chilled for the ultimate creamy coconut pie experience.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use full-fat coconut milk – It gives the custard the perfect silky richness. Light coconut milk won’t create the same creamy texture.
- Chill the pie properly – A minimum of 4 hours is a must, but overnight gives the custard more depth and a perfectly smooth texture.
- Toast the coconut for extra flavor – Toasting coconut flakes enhances the nutty sweetness and adds a satisfying crunch. Simply bake at 350°F for 5 minutes or until golden brown.
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