This Coconut Cream Pie with Coconut Milk, made with part coconut milk and half-and-half, is my husband’s favorite pie. We have made it for countless birthdays and holidays, and truthfully, it is always a favorite for guests and family. It has a dreamy, creamy custard with coconut flavor that shines through from the coconut milk, sweetened coconut flakes in the custard, and toasted coconut flakes sprinkled on top.
What we love about this Coconut Cream Pie Recipe
This pie recipe is truly my husband’s favorite pie, and everyone in our family loves it. I have made it for countless birthdays and holidays. It is a tried and true recipe, and always a favorite at Thanksgiving, Christmas, and family gatherings. It has an amazingly creamy custard filling, with lovely coconut flavor from the coconut milk in the filling, the sweetened flaked coconut in the custard filling, and the toasted coconut flakes as a topping.
This pie filling is easy to prepare. The custard filling comes together in minutes, and you can use a homemade or store-bought crust. Cream pies are the best because you don’t have to bake the pie, you just use a prebaked pie crust, fill it with the custard, and chill.
I love using my pie crust recipe with this pie. I use a food processor, which makes it so easy, and it really is a foolproof crust. It works every time, but you can use a store-bought crust to save time. It just needs to be pre-baked according to the package directions. This pie is also glorious with my sweetened vanilla whipped cream. But if you don’t want to whip your own cream, buy some already made or substitute Cool Whip.
Looking for another delicious pie? Try our favorite Cream Cheese and Strawberry Pie or our delicious Cherry and Cream Cheese Pie.
What you need to make this Coconut Cream Pie
You will need the following ingredients:
- Pre-baked 9-inch pie crust, we like this recipe for a homemade pie crust
- Sweetened coconut flakes
- Coconut milk
- Half-andhalf
- Egg yolks
- Granulated sugar
- Cornstarch
- Butter
- Salt
- Vanilla
- Whipping cream
- Powdered sugar
Coconut Cream Pie with Coconut Milk Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- If you don’t have time to make whipped cream, you can buy it or Cool Whip to replace it.
- A store-bought crust could be used instead of homemade.
- If you don’t want to add any vanilla flavor to your whipped cream, you can make it just with the powdered sugar.
- If you don’t want to use coconut milk, you could substitute it with whole milk, though the texture and taste will be slightly different.
Step-by-step Instructions
Step 1. In a medium-sized heavy saucepan, whisk together the sugar and cornstarch. In a medium bowl, whisk together the eggs, coconut milk, and half-and-half. Over medium-low heat, gradually whisk the egg mixture into the sugar mixture, stirring constantly. Bring to a boil over medium heat, stirring constantly. Boil for one minute. Remove from the heat.
Step 2. Pour the custard through a fine-mesh strainer into another pan. Using a rubber spatula, push the custard through the sieve. Make sure to include the strained filling under the sieve and pour it into the new pan. This process will catch any tough egg strands in your custard, and can be an optional step if desired.
Step 3. Stir in coconut, butter, vanilla extract, and salt into the strained custard mixture.
Step 4. Spread the custard mixture into the prebaked pie crust. I like using an offset spatula to help spread it evenly. Cover the custard with plastic wrap, placing the plastic wrap directly on the custard mixture to prevent a skin from forming on it. Chill the pie for 3-4 hours until set and up to 24 hours before serving.
Step 5. To make the whipped cream, using a handheld electric mixer, beat together the cream, powdered sugar, and vanilla in a medium-sized bowl until stiff peaks form.
Step 6. Before serving the pie, preheat the oven to 350 degrees Fahrenheit. Spread ¾ cup of coconut evenly onto a rimmed baking sheet. Toast for 6-9 minutes until the coconut is just turning brown. Cool to room temperature. Spread the whipped cream evenly over the chilled coconut custard, and top with the toasted coconut before serving.
Tips
- I indicate in the recipe that you can chill the pie for 3-24 hours. I usually chill it for 3-4 hours, and the pie has set enough in that time.
- Use canned coconut milk in the canned milk section of the grocery store, not in the refrigerated section where you find coconut milk for drinking. Canned milk is thicker, richer, and has a higher fat content, making it perfect for baking, cooking sauces, and other uses.
Frequently Asked Questions
| Can Coconut Cream Pie be made in advance? |
| a. If using a homemade pie crust, it can be baked in advance and stored, wrapped, in the freezer for up to one month before using. Thaw in the fridge before using. b. You can prepare the pie up to step 5, where the custard is in the pie shell, tightly wrapped, and freeze it for up to 2-3 months before serving. Thaw overnight in the fridge and top with whipped cream and toasted coconut before serving. It is best to freeze the pie before adding the whipped cream topping as the texture of the whipped cream may change after freezing and become more watery. |
| How to store a Coconut Cream Pie? |
| a. Store the pie in the fridge, covered in plastic wrap, for 3-4 days. b. You can freeze the pie for up to 2-3 months when placed in an airtight container. Once the pie is assembled and the filling set, cover with aluminum foil and place in a freezer bag. Defrost in the fridge. It is best, however, to freeze the pie before adding the whipped cream topping as the texture of the whipped cream may change after freezing and become more watery. |
Coconut Cream Pie with Coconut Milk
20
minutes20
minutes3-4
hours6-8
ServingsIngredients
Pre-baked 9-inch pie crust; we like this pie crust recipe for a homemade crust
⅔ cup granulated sugar
¼ cup cornstarch
4 egg yolks
1 ½ cups coconut milk
1 ½ cups half-and-half
1 cup sweetened flaked coconut
2 tablespoons butter
2 teaspoons vanilla extract
¼ teaspoon salt
Directions
- In a medium-sized heavy saucepan, whisk together the sugar and cornstarch.
- In a medium bowl, whisk together the eggs, coconut milk, and half-and-half. Over medium-low heat, gradually whisk the egg mixture into the sugar mixture, stirring constantly. Bring to a boil over medium heat, stirring constantly. The custard will thicken as it comes to a boil. You can switch to using a rubber spatula or wooden spoon if desired. You will start to see big bubbles emerge in the custard once it thickens, and you will know it has come to a boil. Boil for one minute. Remove from the heat.
- Pour the custard through a fine-mesh strainer into another pan. Using a rubber spatula, push the custard through the sieve. Make sure to include the strained filling under the sieve and pour it into the new pan. This process will catch any tough egg strands in your custard, and can be an optional step if desired.
- Stir in coconut, butter, vanilla extract, and salt into the strained custard mixture.
- Spread the custard mixture into the prebaked pie crust. I like using an offset spatula to help spread it evenly. Cover the custard with plastic wrap, placing the plastic wrap directly on the custard mixture to prevent a skin from forming on it. Make sure the entire pie is covered tightly with plastic wrap, using a second sheet of plastic wrap if necessary. Chill the pie for 3-4 hours until set and up to 24 hours before serving.
- Before serving the pie, preheat the oven to 350 degrees Fahrenheit. Spread ¾ cup of coconut evenly onto a rimmed baking sheet. Toast for 6-9 minutes until the coconut is just turning brown. Cool to room temperature.
- To make the whipped cream, using a handheld electric mixer, beat together the cream, powdered sugar, and vanilla in a medium-sized bowl until stiff peaks form. Spread the whipped cream evenly over the chilled coconut custard, and top with the toasted coconut before serving.
Notes
- Use canned coconut milk in the canned milk section of the grocery store, not in the refrigerated section where you find coconut milk for drinking. Canned milk is thicker, richer, and has a higher fat content, making it perfect for baking, cooking sauces, and other uses.
- Make sure to shake the canned coconut milk before using as the fat in the coconut milk can solidify and separate over time.
- I indicate in the recipe that you can chill the pie for 3-24 hours. I usually chill it for 3-4 hours, and the pie has set enough in that time.
- If you want a thicker layer of whipped cream, feel free to double the whipped cream amount when making it.
I love coconut so I knew I needed to try this and it certainly didn’t disappoint! Love the flavor, especially with the homemade pie crust!
Huge Fan! This pie was a dream!