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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!
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4.94 from 15 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
  • 1ΒΌ 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.