Creamy Coconut Bliss: Your Perfect Homemade Pie

Sweet, Velvety, and Simply Irresistible

Hey there, kitchen buddy! Ready to turn simple ingredients into a tropical dream? Making your own coconut cream pie at home means creamy, luscious filling and a buttery crust that beats any store-bought version. Plus, it’s quick and easy — just a handful of pantry staples come together faster than you can say ‘pie!’ Think rich coconut aroma wafting through your kitchen, with a satisfying crunch from that flaky crust and a smooth, punchy filling that’s straight-up paradise. And hey, if you’re feeling fancy, you can sprinkle some toasted coconut on top for that extra crunch and flavor. No need to spend hours prepping — this pie is all about bringing deliciousness to your table without the fuss. So, why not give it a go and see how quickly you become your own dessert hero? Want to add a fun twist? Try pairing it with a fresh fruit salsa — trust us, your taste buds will thank you!

Coconut Cream Pie

This coconut cream pie features a buttery, flaky pie crust filled with a smooth, velvety coconut-flavored custard. The final dessert presents a glossy, cream-filled surface topped optionally with toasted coconut for added texture and flavor, showcasing a contrast between the crispy crust and luscious filling.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Main Course

Cuisine: Tropical

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 premade or homemade pie crust baked and cooled
• 1 1/2 cups coconut milk full-fat for richness
• 3 large egg yolks beaten slightly
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch for thickening
• 1/4 cup unsweetened shredded coconut plus extra for topping
• 2 tablespoons butter cut into small pieces
• optional toasted coconut for garnish

Equipment

• Mixing Bowls
• Whisk
• Saucepan
• Pie dish
• Measuring cups and spoons
• Oven

Method

 

1. Place a mixing bowl on your countertop. Measure and whisk together the egg yolks in the bowl until smooth and slightly pale.
   3 large egg yolks
   
2. In a saucepan over medium heat, combine coconut milk, sugar, and cornstarch. Whisk constantly until the mixture begins to thicken and just starts to simmer, about 5 minutes. You should see steam rising and the mixture coating the back of a spoon.
   1 1/2 cups coconut milk, 1/2 cup granulated sugar, 3 tablespoons cornstarch
   
3. Gradually pour half of the hot coconut mixture into the bowl with the whisked egg yolks, whisking constantly to temper the eggs and prevent curdling.
   1 1/2 cups coconut milk, 3 large egg yolks
   
4. Pour the tempered egg mixture back into the saucepan with the remaining coconut mixture. Cook over low heat, stirring constantly, until the filling thickens noticeably and starts to cling to the sides of the pan, about 3 minutes.
   
5. Remove from heat and stir in the butter, vanilla extract, and shredded coconut until smooth and well combined.
   2 tablespoons butter, 1/4 cup unsweetened shredded coconut
   
6. Pour the coconut custard into the baked and cooled pie crust. Spread evenly and smooth the surface with a spatula. Refrigerate for at least 2 hours to set. Before serving, sprinkle with toasted coconut if desired for added crunch and flavor.
   optional toasted coconut
   

This coconut cream pie is a true showstopper — rich, creamy, and delightfully easy to make. For an extra flair, serve it topped with whipped cream and a drizzle of caramel or extra toasted coconut flakes. Got a favorite pie topping or a secret ingredient? Share your tips below! Dive in and enjoy baking up this tropical treasure — happy eating!

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.