homemade coconut cream pie recipe

Written ByJenny Smyth Posted on
homemade coconut cream pie recipe
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The Best homemade coconut cream pie recipe

I’m so excited to share this homemade coconut cream pie recipe with you all! This classic dessert is a staple in many American households, and for good reason – it’s incredibly delicious and satisfying. I’ve been making this pie for years, and it’s always a hit with my family and friends. The combination of the creamy coconut custard, the flaky pastry crust, and the toasted coconut flakes on top is just pure perfection. And the best part?

It’s surprisingly easy to make at home, even if you’re a beginner in the kitchen. My kids love helping me with the process, from grating the coconut to assembling the pie. And let me tell you, it’s a great way to get them involved in cooking without feeling overwhelmed or confused. We always make a big batch of this pie for special occasions like holidays and birthdays, but it’s also perfect for everyday desserts. Plus, it’s actually pretty healthy compared to other sweet treats – the coconut provides healthy fats, and we use natural sweeteners like honey and maple syrup instead of refined sugar.

So go ahead, give this recipe a try, and see why it’s become a favorite in our household! I promise you won’t be disappointed. One thing I love about this recipe is that it can be customized to suit your tastes – want more or less coconut? No problem! Want to add some nuts or chocolate chips?

You do you! The possibilities are endless. And don’t even get me started on the smell – oh my goodness, the aroma of toasted coconut wafting from the oven is just heavenly. It’s like a taste sensation that will transport you straight to the islands… or at least make you feel like you’re on vacation without leaving your kitchen!

Okay, I know what you’re thinking… ‘coconut cream pie sounds rich and decadent.’ And yes, it does have its fair share of calories and fat. But trust me when I say that every bite is worth it – it’s truly a treat for your taste buds. And don’t worry about portion control either – we always end up devouring the whole pie in one sitting (no judgments here!)

Homemade Coconut Cream Pie

Homemade Coconut Cream Pie

4.9 from 927 votes

A rich and creamy coconut cream pie with a flaky pie crust and toasted coconut topping. This classic dessert is perfect for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1/2 cup unsalted butter, cold and cubed
1/4 cup vegetable shortening, cold
3-4 tbsp ice-cold water

For the Coconut Filling

1 1/2 cups granulated sugar
1/2 cup cornstarch
1/4 tsp salt
3 cups whole milk
4 large egg yolks
1 1/2 cups coconut milk
1/4 cup unsalted butter
1 tsp vanilla extract
1 1/2 cups shredded sweetened coconut, toasted

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and sugar.
3Add the cold cubed butter and shortening.
4Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
5Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
8Transfer the dough to the pie dish, pressing it into the sides and bottom.
9Trim the edges and crimp as desired.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake for 15 minutes.
12Remove the parchment and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
13Set aside to cool.
14To make the filling, in a medium saucepan, whisk together sugar, cornstarch, and salt.
15Gradually whisk in the milk and coconut milk until smooth.
16Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
17Reduce heat to low and simmer for 2 minutes, stirring constantly.
18In a separate bowl, whisk the egg yolks.
19Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
20Pour the egg mixture back into the saucepan, whisking constantly.
21Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
22Remove from heat and stir in the butter and vanilla extract until smooth.
23Stir in the toasted coconut.
24Pour the filling into the cooled pie crust.
25Cover the pie with plastic wrap, ensuring it touches the surface of the filling to prevent a skin from forming.
26Refrigerate for at least 4 hours, or until set.
27Before serving, sprinkle with additional toasted coconut if desired.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 18g❤️Cholesterol: 125mg🧂Sodium: 350mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 6g

📝Notes

Tips: Ensure the butter and shortening are very cold for a flaky crust. Toasting the coconut enhances its flavor.

This homemade coconut cream pie is truly a show-stopper at any gathering or family dinner. And don’t worry about leftovers – they freeze beautifully for up to 2 months!

For storage ideas, simply wrap any leftover slices tightly in plastic wrap or aluminum foil and place them in an airtight container in the fridge for up to 3 days. When serving, consider topping each slice with fresh whipped cream or vanilla ice cream for an extra-special treat.

❓ Frequently Asked Questions About Coconut Cream Pie

Q1: What type of coconut should I use?

In this recipe, we recommend using unsweetened shredded coconut for the best flavor and texture.

Q2: Can I substitute other types of milk?

Yes, you can use almond milk or soy milk as substitutes in this recipe if you prefer dairy-free options.

Q3: How long does this pie take to make?

This homemade coconut cream pie takes approximately 2 hours to prepare and bake.

Q4: Can I store leftovers?

Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Q5: What are some variations I can try?

Some fun variations include adding chopped nuts or chocolate chips to the filling for added texture and flavor.

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