fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a slice of coconut cream pie on a beige counter with toasted coconut

Best Ever Coconut Cream Pie (from scratch)


  • Author: Miss AK
  • Total Time: 55 minutes + 2 hours cooling time
  • Yield: 8-12 slices 1x

Description

This is the best coconut cream pie EVER! Perfect coconut custard sets up inside flakey pie crust with tons of fresh whipped cream topping.


Ingredients

Scale
  • 1 unbaked pie crust – here’s my recipe which makes 2 crusts* OR one pre-baked pie shell
  • 15 oz. full fat, unsweetened coconut milk (one can)
  • 1/2 cup granulated sugar
  • 1/4 cup tapioca starch or cornstarch
  • 4 egg yolks
  • 3 Tbsp. butter
  • 2/3 cup sweetened, shredded coconut
  • 1 and 1/2 tsp. vanilla, divided
  • 8 oz. heavy whipping cream*
  • 1/3 cup powdered sugar
  • optional – larger, unsweetened coconut flakes for serving

Instructions

  1. To pre-bake your pie crust, preheat the oven to 375F.
  2. Roll out your chilled pie dough out and place it into a standard, 9-inch pie plate. Trim and shape the crust edges as you please.
  3. Pierce the pie with a fork all over to let steam escape. To further prevent the crust from shrinking up on you, lay a piece of parchment down in the pie plate on top of the crust and weigh it down with pie weights, or dried beans or dried lentils.
  4. Bake the crust for 20 minutes with the weights, remove the weights and bake for another 10-15 minutes until the whole pie crust is golden brown. If your edges start to brown, use a pie shield or wrap the edges in foil.
  5. Remove the crust from the oven and let it cool while you prepare the filling.
  6. To make the filling, whisk together the coconut milk, sugar, starch, and egg yolks in a saucepan.
  7. Place the saucepan over medium-low heat and bring it to a slow boil, stirring continuously.
  8. After the mixture boils, remove the saucepan from the heat and stir in the butter.
  9. Once the butter has melted, stir in the coconut and one teaspoon of the vanilla.
  10. Pour the filling into the baked pie shell and place it in the fridge to set up for at least 2 hours, or until cold.
  11. Once the pie has set, whip the heavy whipping cream until soft peaks form. Add the powdered sugar and remaining vanilla and whip until stiff peaks form.
  12. Top the pie generously with the whipped cream. If desired, toast some larger coconut flakes and sprinkle on top of the pie before serving!
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes + 2 hours cooling time
  • Category: Dessert
  • Method: Oven/Stovetop
  • Cuisine: American

Keywords: coconut, coconut cream, pie

Join the newsletter

Subscribe to get our latest content by email.
We won't send you spam. Unsubscribe at any time. Powered by ConvertKit