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Best Ever Homemade Coconut Cream Pie

March 19, 2019 by thedomesticrebel | 42 Comments

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This is the BEST recipe for Homemade Coconut Cream Pie! Silky, decadent, creamy coconut custard in a flaky, buttery pie crust and topped with fresh sweetened whipped cream and toasted nutty coconut. So easy, delectable and makes for an amazing party dessert! Move over, boxed pudding mix! This Homemade Coconut Cream Pie is the best I’ve tried and I consider myself a pie connoisseur. Rich, velvety coconut custard in a deep dish flaky pie crust and topped with a huge mountain of fresh whipped cream. Heavenly!

I really, really love pie.

And like, not to brag or anything, but I consider myself somewhat of a pie connoisseur. It just happens when you consume so many slices of pie throughout your life that you just naturally rise to expert level.

I don’t quite understand people who don’t like pie. Do you not like happiness? Joy? Comfort and coziness? Okay, so to be fair there are certain popular desserts I don’t like: carrot cake for one, red velvet flavor for another… but saying you dislike pie is kinda sorta the most un-American thing you can do. (Not really of course; I am being facetious!).

I think those who dislike pie usually prefer their desserts to be without fruit. I can understand that. If I had to choose between, say, a fruit crisp or a slice of chocolate cake, I’m more apt to choose the cake.

But if fruit is your pie hang-up, this pie is blissfully without fruit (so I know coconut is a fruit but whatever). And if you prefer fruity pies, this one is still worth trying!

The custard is like heaven on Earth: creamy, decadent, silky smooth and flavorful with vanilla, butter and coconut. It imparts so much of that rich, delicate coconut flavor that a good coconut cream pie must have! For the crust, you can use your favorite homemade crust recipe, or a frozen deep dish pie crust, which is what I used. I find they save so much time and are pretty good in a pinch! Plus, any shortcut I can save is a bonus with me!

This is the BEST recipe for Homemade Coconut Cream Pie! Silky, decadent, creamy coconut custard in a flaky, buttery pie crust and topped with fresh sweetened whipped cream and toasted nutty coconut. So easy, delectable and makes for an amazing party dessert! First you’ll bake the crust, whether it is homemade or frozen. Poke holes all over the crust’s bottom and sides using a toothpick or tines of a fork; this helps it from poofing up while it bakes… you could also use dried beans or pie weights! You only want to bake it just until it turns golden brown since the pie will not bake after you add the custard.

While the crust bakes, make your custard. It starts with granulated sugar and cornstarch, followed by half and half and egg yolks for richness. Don’t worry, we’ll be cooking the custard in a saucepan which will cook the yolks so they’re safe to eat – but keep a close eye on them and stir the pot constantly so that you don’t end up with scrambled eggs in your custard!

This is the BEST recipe for Homemade Coconut Cream Pie! Silky, decadent, creamy coconut custard in a flaky, buttery pie crust and topped with fresh sweetened whipped cream and toasted nutty coconut. So easy, delectable and makes for an amazing party dessert! Once the mixture gets thick and bubbly, take it off of the heat and stir in butter, vanilla, and of course – coconut! Once combined, you’ll cover the mixture and let set for about a half an hour, then pour it into the crust and chill for about an hour or two to completely set up.

Just before serving, top the chilled pie with fresh whipped cream. Seriously, if you do anything, make sure your whipped cream is freshly made from scratch. I love whipped topping, but this pie is light-years away BETTER with homemade whipped cream!

To really drive home the coconut flavor, I added some toasted coconut to the top. Not only is it gorgeous, but your house will smell incredible as it toasts! So glorious.

This is the BEST recipe for Homemade Coconut Cream Pie! Silky, decadent, creamy coconut custard in a flaky, buttery pie crust and topped with fresh sweetened whipped cream and toasted nutty coconut. So easy, delectable and makes for an amazing party dessert! I mean, if there is a heaven, they definitely serve this pie daily!

This is the BEST recipe for Homemade Coconut Cream Pie! Silky, decadent, creamy coconut custard in a flaky, buttery pie crust and topped with fresh sweetened whipped cream and toasted nutty coconut. So easy, delectable and makes for an amazing party dessert! *adapted from Southern Desserts

This is the BEST recipe for Homemade Coconut Cream Pie! Silky, decadent, creamy coconut custard in a flaky, buttery pie crust and topped with fresh sweetened whipped cream and toasted nutty coconut. So easy, delectable and makes for an amazing party dessert!
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4.82 from 16 votes

Best Ever Homemade Coconut Cream Pie

This Coconut Cream Pie is the best homemade recipe I've tried! Creamy, decadent and silky coconut custard in a buttery, flaky pie crust and topped with a mountain of fresh whipped cream and toasted coconut. So perfect, light, and delicious!
Prep Time2 hrs
Total Time2 hrs
Course: Dessert, Pie
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • One frozen deep dish pie crust or you may use homemade, baked according to package instructions
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups half-and-half
  • 4 egg yolks
  • 3 Tablespoons butter cubed
  • 1¼ cups sweetened flaked coconut
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 cup sweetened flaked coconut toasted*

Instructions

  • In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until combined. Add in the half and half and eggs and whisk until smooth and combined. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat and whisk in the butter, 1 & 1/4 cups sweetened flaked coconut, and vanilla extract, whisking vigorously until combined. Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes.
  • Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 1-2 hours.
  • In the bowl of a stand mixer, beat the heavy whipping cream and confectioners' sugar together on high speed until stiff peaks form, about 5-7 minutes. Spread the whipped cream evenly over the pie; top with the toasted coconut. Store leftovers covered in the fridge up to 3 days.
  • NOTE: to toast coconut, simply place the coconut in a dry small skillet and cook over medium-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant and toasted. Cool.

 

This is the BEST recipe for Homemade Coconut Cream Pie! Silky, decadent, creamy coconut custard in a flaky, buttery pie crust and topped with fresh sweetened whipped cream and toasted nutty coconut. So easy, delectable and makes for an amazing party dessert! Silky coconut custard in a flaky crust with sweetened whipped cream… this pie is absolutely delectable!

This is the BEST recipe for Homemade Coconut Cream Pie! Silky, decadent, creamy coconut custard in a flaky, buttery pie crust and topped with fresh sweetened whipped cream and toasted nutty coconut. So easy, delectable and makes for an amazing party dessert!

Have a super sweet day!

xo, Hayley

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Comments

  1. Kathy Hawley says

    October 7, 2019 at 6:11 pm

    5 stars
    For 15 years I’ve been trying to find a fresh coconut pie like the best pie I ever ate at the old Hickory BBQ in Fort Myers. THIS IS IT! Nothing compares, especially when I use the fresh coconuts in my own backyard. I also use half vanilla and half coconut flavoring. Knocks my socks off every time. Thank you!!!!

    Reply
    • thedomesticrebel says

      October 8, 2019 at 6:45 pm

      Kathy, so happy to hear this pie recipe is a dupe for Old Hickory BBQ in Fort Myers! Enjoy!

      Reply
      • Victoria says

        November 28, 2020 at 4:54 pm

        5 stars
        Okay seriously so easy and so good!!! If you aren’t much of a baker and want something homemade – this is it!! Just a few steps and it tastes like it took forever to make! Love ❤️❤️

        Reply
    • Kylie Bobo says

      April 10, 2021 at 6:29 am

      Can u use half vanilla and half coconut extract ?

      Reply
      • thedomesticrebel says

        April 11, 2021 at 3:34 pm

        Hi Kylie, absolutely!

        Reply
  2. Anne says

    October 26, 2019 at 5:31 pm

    C est quoi, moitié moitié recette de tarte à la noix de coco jamais faite maison

    Reply
    • Kathi says

      February 23, 2022 at 8:54 am

      Le moitié-moitié est simplement un mélange de moitié de lait entier et de moitié de crème. C’est ce que vous utilisez lorsque vous avez besoin de quelque chose de plus riche que le lait, mais pas aussi épais que la crème.

      Reply
  3. Jude says

    November 23, 2019 at 8:13 pm

    Can I use meringue, rather than whipped cream?

    Reply
    • thedomesticrebel says

      November 24, 2019 at 7:39 am

      Hi Jude, absolutely!

      Reply
  4. Britney Welch says

    November 24, 2019 at 1:24 pm

    Could I add pineapple to this recipe? Perhaps drained crushed pineapple? Or the canned tidbits drained?

    Reply
    • thedomesticrebel says

      November 24, 2019 at 2:00 pm

      Hi Britney, absolutely! This would be delicious with pineapple. I would recommend either drained crushed pineapple or drained tidbits, depending on how chunky you want the pineapple.

      Reply
  5. Mary-Kate says

    November 30, 2019 at 6:27 pm

    5 stars
    My grandmother used to make coconut cream pie for the holidays but I couldn’t find her recipe. A quick search on Pinterest and I found yours. My daughter and I made pie crust from scratch, a first for us, and your pie. Absolutely delicious! I received so many positive comments.
    Thank you,
    Mary-Kate

    Reply
    • thedomesticrebel says

      December 1, 2019 at 7:45 am

      Mary-Kate, I am so happy you loved the pie! Hopefully it was close to your grandmother’s.

      Reply
  6. Nicole says

    December 14, 2019 at 3:55 pm

    4 stars
    This pie recipe is fantastic!! Don’t change anything, this pie is sooo good!!..Thank you for sharing?

    Reply
  7. Nicole Young says

    December 19, 2019 at 2:22 pm

    5 stars
    Nicole again..This is a 5 star pie guys…I hit the wrong button and submitted 4 stars in accident!! It’s one of my Christmas pies!!

    Reply
  8. Sandi says

    February 23, 2020 at 1:16 pm

    5 stars
    I am always trying new Coconut Pie recipes and now this is my favorite! Absolutely delicious!

    Reply
  9. Sarah Hudson says

    April 6, 2020 at 11:18 am

    Which homemade pie crust recipe do you use with this pie?

    Reply
    • thedomesticrebel says

      April 6, 2020 at 12:39 pm

      Hi Sarah, I don’t have a homemade pie crust recipe (yet!). I just use my favorite store-bought deep-dish frozen pie crust.

      Reply
  10. Kathryn says

    July 11, 2020 at 11:31 am

    5 stars
    The title for this as “Best Ever” is 100% accurate. I’ve never made a pie before and I felt so accomplished! Even my kids loved it. The toasted coconut on the top is amazzzing

    Reply
  11. Sam says

    July 11, 2020 at 2:43 pm

    5 stars
    I made this for Father’s Day and I don’t think I’ll ever be allowed to buy a coconut cream pie from the store ever again! I’ve never made a custard before but this recipe was so easy and it turned out AMAZING. I subbed the crust for crushed toasted coconut cookie thins with some butter and salt. I already have a request to make this again for my dad’s birthday.

    Reply
    • thedomesticrebel says

      July 11, 2020 at 7:12 pm

      I LOVE the idea of a coconut cookie crust! Genius!!

      Reply
  12. Jenny says

    November 27, 2020 at 2:57 pm

    5 stars
    So easy and delicious. Frequently requested for birthdays and celebrations from friends and family

    Reply
    • thedomesticrebel says

      November 27, 2020 at 3:40 pm

      Thanks so much, Jenny! So glad you guys enjoy!

      Reply
  13. Brittany says

    December 20, 2020 at 7:44 pm

    5 stars
    I have some serious coconut cream pie lovers in my family…and this was a HIT! It was so delicious and easy to make. HIGHLY recommend this recipe!

    Reply
  14. Marilyn Tolan says

    June 1, 2021 at 11:44 am

    Coconut filling was easy and tasted super delicious. It thickened up just as it should have. However, I ‘m having a problem with watery seepage after slicing the pie It doesn’t change the filling ,but there’s a watery layer in pie plate. Any suggestions as to the problem? TY for a response.

    Reply
  15. Brielle says

    July 30, 2021 at 12:14 pm

    How long did you bake the pie crust for ? Or did you bake it all? Thank you!

    Reply
    • thedomesticrebel says

      August 1, 2021 at 5:10 pm

      Hi Brielle, yes, you need to bake the pie crust shell according to the package directions – every brand is different. You usually blind-bake it for about 10-20 minutes, depending on the brand, at about 375 or so.

      Reply
  16. Brielle says

    July 30, 2021 at 12:35 pm

    How long should I bake the pie crust for? Thanks!

    Reply
  17. Lisa says

    October 30, 2021 at 12:34 pm

    5 stars
    Yes this is the best coconut cream pie EVER!! It tastes like it was purchased at the finest bakery in town. Only took a few minutes to make too! Thank you Hayley for yet another winner recipe!

    Reply
  18. Sherri says

    November 22, 2021 at 8:47 am

    Can you make this the night before? If so should you wait to top with the whip cream and toasted coconut until day of or will it be ok to set in the fridge complete?

    Thank you!

    Reply
    • thedomesticrebel says

      November 22, 2021 at 8:32 pm

      Hi Sherri, it’s okay to set in the fridge completed but I usually garnish with the toasted coconut day of so it doesn’t get super soft and still maintains some of its crunch and chewiness.

      Reply
  19. NitaBee says

    November 22, 2021 at 3:48 pm

    5 stars
    This is it! I’ve been looking for a good recipe for Coconut Cream Pie for years. It’s a family favorite. I’ve made some flops, but this one has redeemed me!
    The directions are clear. The ingredients are classic (no hydrogenated oils, thank you.)
    This pie won rave reviews!

    Reply
  20. Rosalia says

    November 25, 2021 at 3:21 am

    Can I use heavy cream instead of half and half?

    Reply
    • thedomesticrebel says

      November 26, 2021 at 9:57 am

      Hi Rosalia, that should work fine.

      Reply
  21. Ashley says

    March 28, 2022 at 1:01 pm

    How early can you make this ahead of time? Would two days be too long for it to go bad?

    Thank you!

    Reply
    • thedomesticrebel says

      March 29, 2022 at 9:39 am

      Hi Ashley, no, two days should be fine. If anything I would hold off on topping it with the whipped cream until just before serving. Keep the filling covered with plastic film directly on top of it in the fridge.

      Reply
  22. Cassie says

    April 17, 2022 at 10:38 am

    5 stars
    Absolutely fantastic! Simple and family raved about it!!

    Reply
  23. Kathryn says

    April 30, 2022 at 6:38 pm

    5 stars
    This recipe was wonderful! Clear instructions and DELICIOUS!

    Reply
  24. Peggy Jackson says

    June 27, 2022 at 11:56 am

    5 stars
    The very best & easiest coconut cream pie ever!! If someone doesn’t like coconut (maybe small children), can it be made without the coconut for a custard pie? Should something be substituted or added to replace the coconut (like a bit more vanilla) for a standard custard pie?

    Reply
  25. Jay says

    July 24, 2022 at 1:24 pm

    Can you use coconut milk instead of the half-and-half?

    Reply
    • thedomesticrebel says

      July 31, 2022 at 6:03 pm

      Hi, yes that should work!

      Reply
  26. Ann Rast says

    October 6, 2022 at 8:44 am

    3 stars
    I can’t find my previous comments about this recipe tasting flat as it’s probably under moderation. I have searched other coconut cream pie recipes and every one of them has some salt (1/4 to 1/2 teaspoon) so I think that’s why this recipe tastes flat. I suspected that was the reason and my research has born that out. I may try this again when I get some more half and half.

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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