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!
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!
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.
I mean, if there is a heaven, they definitely serve this pie daily!
*adapted from Southern Desserts
Best Ever Homemade Coconut Cream Pie
- 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*
- 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.
Silky coconut custard in a flaky crust with sweetened whipped cream… this pie is absolutely delectable!
Have a super sweet day!
Kathy Hawley says
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!!!!
Kathy, so happy to hear this pie recipe is a dupe for Old Hickory BBQ in Fort Myers! Enjoy!
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 ❤️❤️
Kylie Bobo says
Can u use half vanilla and half coconut extract ?
Hi Kylie, absolutely!
C est quoi, moitié moitié recette de tarte à la noix de coco jamais faite maison
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.
Can I use meringue, rather than whipped cream?
Hi Jude, absolutely!
Britney Welch says
Could I add pineapple to this recipe? Perhaps drained crushed pineapple? Or the canned tidbits drained?
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.
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.
Mary-Kate, I am so happy you loved the pie! Hopefully it was close to your grandmother’s.
This pie recipe is fantastic!! Don’t change anything, this pie is sooo good!!..Thank you for sharing?
Nicole Young says
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!!
I am always trying new Coconut Pie recipes and now this is my favorite! Absolutely delicious!
Sarah Hudson says
Which homemade pie crust recipe do you use with this pie?
Hi Sarah, I don’t have a homemade pie crust recipe (yet!). I just use my favorite store-bought deep-dish frozen pie crust.
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
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.
I LOVE the idea of a coconut cookie crust! Genius!!
So easy and delicious. Frequently requested for birthdays and celebrations from friends and family
Thanks so much, Jenny! So glad you guys enjoy!
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!
Marilyn Tolan says
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.
How long did you bake the pie crust for ? Or did you bake it all? Thank you!
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.
How long should I bake the pie crust for? Thanks!
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!
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?
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.
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!
Can I use heavy cream instead of half and half?
Hi Rosalia, that should work fine.
How early can you make this ahead of time? Would two days be too long for it to go bad?
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.
Absolutely fantastic! Simple and family raved about it!!
This recipe was wonderful! Clear instructions and DELICIOUS!
Peggy Jackson says
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?
Can you use coconut milk instead of the half-and-half?
Hi, yes that should work!
Ann Rast says
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.