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 hours hrs
Total Time2 hours hrs
Course: Dessert, Pie
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel
- 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.