Ultimate Coconut Cream Pie: Your New Favorite Slice!

Why Make It Yourself?

Hey there, sweet tooth! Nothing beats the creamy, velvety richness of a homemade coconut cream pie—trust me, it’s the perfect way to impress without stress. Plus, you get that luscious, punchy coconut aroma wafting through your kitchen, making everything feel just a little more special.

Simple and Speedy

Here’s the best part: this pie comes together quickly using just pantry staples—no fancy ingredients needed! With a buttery crust and a silky coconut filling, you’ll have a dessert that’s as easy as it is indulgent. And hey, making your own means the flavor’s fresh and vibrant, no artificial stuff here! (Well, this pie is sweet enough to make you say ‘crust’-worthy! wink)

Ready to Dive In?

While you’re at it, why not try whipping up a quick batch of blueberry compote or homemade whipped cream to top things off? Cooking’s more fun when you go full coconut—and you’re just a few scoops away from pie perfection. Time to get started!

Homemade Coconut Cream Pie

This coconut cream pie features a buttery crust filled with a silky, coconut-infused custard. The filling is thickened on the stovetop until smooth and glossy, then poured into the crust and chilled until set, resulting in a creamy and radiant dessert with a tender crumbly base.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 cups whole milk
• 1 cup shredded sweetened coconut
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Equipment

• Flavorless pie crust (baked)
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Spatula
• Cooling rack
• Pie serving plate

Method

 

1. Arrange your pre-baked pie crust on a cooling rack to ensure even temperature. Gather all ingredients and measure them precisely before starting.
   
2. Combine sugar, cornstarch, and salt in a medium saucepan. Whisk together over medium heat until thoroughly mixed and the mixture becomes slightly lumpy but cohesive.
   
3. Gradually pour in the milk while whisking continuously to prevent lumps. Cook over medium heat, stirring constantly, until the mixture begins to bubble and thickens, about 5-7 minutes. You should see steam rising and the mixture coating the back of a spoon.
   
4. Reduce heat to low. In a separate small bowl, lightly beat egg yolks. Slowly add a few spoonfuls of the hot mixture into the yolks, whisking constantly to temper. Then, pour the yolk mixture back into the saucepan, stirring constantly.
   
5. Cook the custard for an additional 2-3 minutes until it is very thick and glossy. Remove from heat. Stir in shredded coconut, unsalted butter, and vanilla extract. Continue stirring until the butter is fully melted and incorporated. The filling should be smooth and slightly pudding-like.
   
6. Pour the hot coconut custard evenly into the prepared pie crust. Smooth the surface with a spatula and let it cool to room temperature, then refrigerate for at least 2 hours or until fully set and chilled. Serve cold, garnished as desired.
   

That’s it—you’ve got yourself a dreamy coconut cream pie that’s sure to wow. A final tip: serve it chilled with a sprinkle of toasted coconut on top for crunch and extra flavor. We’d love to hear how yours turns out—drop a comment or share your favorite topping! Happy baking, friend!

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.