Why You’ll Love This Recipe
This coconut cream pie is irresistible for several reasons. First, the custard filling is perfectly creamy, thanks to the use of coconut milk and half and half. The addition of coconut extract takes the flavor to the next level, making each bite absolutely heavenly. The crispy, toasted coconut topping adds texture, while the fresh whipped cream adds a light and airy finish. It’s a pie that combines comfort and elegance, perfect for special occasions or any time you want to treat yourself to something extraordinary.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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13.5 oz coconut milk
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1 ½ cups half and half
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2 eggs + 1 egg yolk, beaten
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¾ cups granulated sugar
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½ cup corn starch
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¼ teaspoon salt
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2 cups sweetened flaked coconut, divided
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1 teaspoon coconut extract or vanilla extract
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1 deep dish pie shell, baked and cooled
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1 cup heavy whipping cream
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2 tablespoon powdered sugar
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1 teaspoon vanilla or coconut extract
Directions
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Combine coconut milk, half and half, eggs, sugar, corn starch, and salt in a large, microwave-safe bowl. Stir the mixture well.
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Microwave the bowl on high for one minute, then stir. Repeat this process until the mixture thickens into a custard, about 5-7 minutes.
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Stir in 1 ½ cups of coconut and the coconut extract.
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Pour the coconut custard into the cooled pie shell.
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Refrigerate the pie for at least 2 hours to allow the filling to set.
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Preheat the oven to 350°F (175°C). Spread the remaining coconut on a baking sheet and bake for 5-7 minutes, stirring occasionally, until golden brown. Keep a close eye on the coconut as it burns easily.
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Whip the heavy whipping cream until soft peaks form. Add powdered sugar and extract, then continue whipping until stiff peaks form.
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Spread the whipped cream on top of the coconut custard and sprinkle with toasted coconut.
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Keep the pie refrigerated until ready to serve.
Servings and Timing
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Servings: 12
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Prep time: 15 minutes
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Refrigeration time: 2 hours
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Total time: approximately 2 hours 15 minutes
Variations
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Chocolate Coconut Cream Pie: For a twist, add a layer of chocolate ganache before pouring the coconut custard on top.
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Lighter Version: Use light coconut milk and reduce the amount of sugar to lower the calorie count.
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No-Bake Option: Skip the pie shell baking and use a premade graham cracker crust for a no-bake variation.
Storage/Reheating
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Store the coconut cream pie in the refrigerator, where it will stay fresh for up to 3 days. The pie should be served chilled.
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It is best not to freeze this pie, as the texture of the custard and whipped cream may change upon thawing.
FAQs
How do I prevent the coconut cream pie filling from becoming too runny?
Ensure that the custard is cooked long enough in the microwave to thicken properly before pouring it into the pie shell. The corn starch will help it set as it cools in the refrigerator.
Can I use a store-bought pie crust for this recipe?
Yes, you can use a store-bought pie crust for convenience. However, for a homemade touch, consider making your own crust.
What is the best way to toast the coconut?
Toast the coconut in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally to avoid burning. Keep an eye on it, as it can burn quickly.
Can I make the pie ahead of time?
Yes, this pie can be made a day in advance. Just make sure to refrigerate it for at least 2 hours to allow the filling to set.
Can I use unsweetened coconut flakes?
While you can use unsweetened coconut flakes, the pie will not be as sweet, and you may want to add extra sugar to the custard filling to balance the flavor.
Can I use Cool Whip instead of homemade whipped cream?
Yes, you can substitute Cool Whip for the homemade whipped cream if you’re looking for a quicker option.
Can I use vanilla extract instead of coconut extract?
Yes, you can use vanilla extract instead of coconut extract if you prefer a more classic flavor. However, coconut extract enhances the coconut flavor in the pie.
How long will the pie last in the refrigerator?
The pie will stay fresh for up to 3 days in the refrigerator.
Can I freeze coconut cream pie?
It is not recommended to freeze coconut cream pie because the texture of the custard and whipped cream may change when thawed.
How do I make the custard thicker if it’s too runny?
If your custard is too runny, cook it for a few more minutes in the microwave until it thickens to the right consistency. Stir it regularly to ensure it doesn't burn.
Conclusion
This coconut cream pie recipe is a must-try for coconut lovers. Its rich custard filling, fresh whipped cream topping, and toasted coconut flakes come together to create a dessert that’s both luxurious and comforting. Whether you're making it for a special occasion or just because, this pie will be a hit with anyone who loves a classic dessert with a tropical twist.
The Best Coconut Cream Pie
This Coconut Cream Pie recipe delivers a deliciously rich and creamy dessert with a tropical flair. The smooth coconut custard filling, topped with homemade whipped cream and toasted coconut flakes, is perfect for special occasions or any time you're craving a sweet, indulgent treat. Make this easy and impressive coconut pie to delight your friends and family!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking, Refrigerating
- Cuisine: American
- Diet: Vegetarian
Ingredients
13.5 oz coconut milk
1 ½ cups half and half
2 eggs + 1 egg yolk, beaten
¾ cups granulated sugar
½ cup corn starch
¼ tsp salt
2 cups sweetened flaked coconut, divided
1 tsp coconut extract or vanilla extract
1 deep dish pie shell, baked and cooled
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla or coconut extract
Instructions
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In a large, microwave-safe bowl, combine coconut milk, half and half, eggs, sugar, corn starch, and salt. Stir the mixture well.
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Microwave on high for 1 minute, then stir. Repeat this process for 5-7 minutes until the mixture thickens into a custard.
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Stir in 1 ½ cups of coconut and the coconut extract.
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Pour the coconut custard into the cooled pie shell.
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Refrigerate for at least 2 hours to allow the filling to set.
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Preheat the oven to 350°F (175°C). Spread the remaining coconut on a baking sheet and bake for 5-7 minutes, stirring occasionally, until golden brown.
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Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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Spread whipped cream on top of the custard and sprinkle with toasted coconut.
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Keep refrigerated until ready to serve.
Notes
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Store the pie in the refrigerator for up to 3 days.
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Do not freeze the pie, as the texture of the custard and whipped cream may change upon thawing.
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For a chocolate twist, add a layer of chocolate ganache before pouring the coconut custard.
