I have a lot of favorite pie recipes, so if I’m making a cream pie, it’s usually a tough decision to make between banana cream pie and this coconut cream pie. It’s not a big deal if they are both on the dessert table because I can have small pieces of each! However, if I’m only making one flavor, deciding which to make is nearly impossible. They are both so delicious! This is the best coconut cream pie I have ever tried and it’s an easy recipe too! I made this particular pie for our annual Pi Day party this year and it was a hit. Even Paul likes this pie, and coconut isn’t even his thing! He will typically opt for chocolate cream or banana pudding instead, but this time he went back for a second slice of coconut cream, and that’s definitely saying something. At some point, I got it in my head that coconut cream pie is associated with Easter, although I really don’t know why. Maybe the fluffy white whipped cream and coconut flakes on top of the custard filling remind me of fluffy bunny tails! Obviously, we love pie around here, and I look for any excuse to make it. Other than coconut cream pie, another of our favorite pie recipes for Easter is this blueberry sour cream custard pie. With a creamy blueberry filling on top of a buttery flaky crust, it’s topped with a pecan streusel crumble topping, and is utterly divine! If you love pies for dessert, be sure to check out all my other pie recipes! Making your own pie crust from scratch is easier than you think, and I can show you how to make a pie crust in my post here, a detailed article complete with a video tutorial to go with it as well!
Why we love this Recipe for Coconut Cream Pie
It is an easy coconut cream pie recipe even though everything can be made from scratch! It’s a great recipe to make ahead. Make it up to 2 days in advance with the whipping cream topping added just before serving. Customize your coconut cream filling and the coconut toppings by adjusting the amount of coconut used, or by using regular milk instead of coconut milk. Great for pot lucks or a special occasion, this pie is a crowd pleaser!
Homemade Coconut Cream Pie ingredients
Heavy Cream – Use cartons that say “heavy cream” or “heavy whipping cream” as you need the rich thickness of these types to make the right consistency of whipped cream for this pie. Pie Crust – You can use a store-bought crust if you don’t have time to make one yourself, but my homemade pie crust recipe is super easy – it’s definitely worth a go! Vanilla – Pure Vanilla Extract gives the coconut filling a warm and slightly sweet flavor. Sugar – Granulated sugar is good for the pie filling to sweeten it up. You could also use a sweetener to make it refined-sugar free but still have great flavor. Cornstarch – This acts as a binding agent for the pie filling. Salt – You’ll only need a pinch. It enhances the flavors of the pie throughout. Coconut Milk – Use the canned coconut milk that is meant for cooking and shake it well before using. It’s usually found in the Thai food section of a grocery store. Whole Milk – I have found whole milk works better for me than other types, especially when mixed with heavy cream, but you can use half-and-half or 2% if you prefer. Sweetened Coconut – Sweetened shredded coconut is tender and sweet and can be found in your local supermarket. Use it straight from the packet for the filling, and toast some for a slightly crunchy topping. Egg Yolks – These thicken the pie filling along with the cornstarch. Butter – Softened butter is best for this recipe. Powdered Sugar – Use powdered sugar, or confectioner’s sugar, for the whipped cream to ensure it is smooth, fluffy, and sweet!
How to Make Coconut Cream Pie
Coconut Cream Pie Recipe Easy substitutions and variations
You can use whole milk instead of coconut milk if you want a milder coconut flavor. Use sweetened or unsweetened coconut milk depending on your preference. Add a teaspoon of coconut extract to the filling if you want a more intense coconut flavor. Use shredded coconut or coconut flakes for the topping, and toasting them is optional.
Coconut Cream Pie Recipe Tips
How to Toast Coconut
The easiest and best way to toast coconut is to spread it on a baking sheet in an even layer and bake for 12-15 minutes at 325 degrees F, stirring frequently, until toasted.
How to store Easy Coconut Cream Pie
Cover the pie with plastic wrap, or store it in an airtight container in the refrigerator for up to 5 days.
Can you freeze coconut cream pie?
You can freeze this pie, but you’ll have to freeze it after adding the custard base, without the whipped cream and toppings. Wrap the pie tightly in plastic wrap and freeze it for up to 2 months. To serve, thaw in the fridge overnight and on the counter at room temperature for 1 hour before topping with whipped cream and toppings.
More Recipes for Coconut Lovers
Fluffy Toasted Coconut Pancakes Coconut Syrup Coconut Macadamia Nut Ice Cream Coconut Lime Glazed Banana Bread Thai Coconut Mango Sticky Rice
This post was originally published in April, 2019. The photos and content were updated in September, 2022.
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