A classic coconut cream pie recipe that’s creamy and absolutely delicious! Made with a shortbread cookie crust and topped with whipped cream and toasted coconut. It’s chilled in the fridge until thick and creamy!
When I made this pie, my kids went crazy for it and they don’t even love coconut! It’s just so incredibly good and the filling is a thick and creamy custard that everyone loves.
There’s coconut throughout the pie and it’s topped with homemade whipped cream and toasted coconut shreds. We paired it with our shortbread cookie crust which literally makes it the best coconut pie ever!!
Ingredients in a Coconut Cream Pie
This pie filling has only 7 ingredients and the shortbread cookie crust has only 5 ingredients.
- Sugar
- Cornstarch
- Half-and-Half
- Egg Yolks
- Butter
- Coconut Flakes
- Vanilla
How do you make a coconut cream pie from scratch?
- Combine 1/2cup sugar and cornstarch in a large saucepan.
- Whisk together half-and-half and egg yolks. Gradually add to the egg yolks to the sugar mixture, whisking constantly.
- Boil the mixture 2 minutes while whisking constantly. You don’t want to stop whisking as the mixture can burn very easily. Don’t walk away from the mixture at this point.
- Remove from heat.
- Stir in butter, coconut shreds and vanilla.
- Place plastic wrap directly over the filling (so it’s touching the mixture) and let the custard sit for about 30 minutes. The plastic will prevent the top layer from hardening.
- Pour the mixture into the prepared and baked shortbread cookie pie crust and cover.
- Keep it in the refrigerator for an hour (or more!) before serving so it can set.
- Top with homemade whipped cream and toasted coconut!
Shortbread Cookie Pie Crust
Click here for the shortbread cookie crust recipe and how to make it! It’s absolutely delicious and my favorite crust for a coconut cream pie.
The shortbread crust is baked for 20 minutes (or until golden brown) before the filling is added. Since this filling will set in the refrigerator and does not need to be baked. Once the mixture is ready and the crust is cooled, pour the filling in the shortbread crust.
Quick tip – Make sure the pie filling is completely set before serving. Otherwise it will be a melty mess! It needs at least an hour or even more in the refrigerator before topped with whipped cream and served.
How to Make The Best Whipped Cream
The cream topping is a must on a coconut cream pie! It’s very easy to make as well using only 3 ingredients. Beat 2 cups whipping cream at high speed.
- Gradually add 1/3 cup sugar to the whipping cream while beating on high.
- Add in 1 teaspoon vanilla or coconut extract and beat until soft peaks form.
- Spread evenly over the already set coconut cream pie!
How to Toast Coconut
Toasted coconut brings out the nutty flavor in coconut and makes it crispy. Place coconut shreds on a baking sheet lined with parchment paper.
Heat the oven to 325 degrees and bake the coconut shreds for about three minutes. Stir the coconut and bake for another 2 minutes until golden brown. Your house will smell so good when it’s done!
Make sure you watch it closely because it will toast quickly!
Coconut Cream Pie Variations
You can try using canned coconut cream in replace of half-and-half.
Cut the vanilla extract in half and use coconut extract in addition.
Use a traditional pie crust or even a graham cracker crust.
Use a store-bought pie shell to make this recipe even easier.
Leave the coconut shreds out of the filling and use coconut extract instead. This is a good extract.
Decorate it with edible flowers or piped whipped cream.
Th best part about this pie is that it’s the perfect make-ahead recipe! Make it the day before and it’s still just as good and fresh!
Does coconut cream pie need to be refrigerated?
Coconut cream pie does need to be refrigerated. It can be served be served cold or brought to a cool room temperature, but needs to be sealed tightly and stored in the refrigerator.
How do you thicken coconut cream pie filling?
Cornstarch is the main thinking ingredient in coconut cream pie. Not only does it thicken the pie it also adds a creamy texture.
Can you freeze coconut cream?
It can be stored in the freezer for a few months. Make sure it is properly sealed and let it thaw in the refrigerator.
More Delicious Pie Recipes!
If you like pie, check out some of these other delicious recipes!
Chocolate Chip Cookie Pie – Sugar and Charm
Coconut Macadamia Key Lime Pie – Sugar and Charm
Classic Cherry Pie – Sugar and Charm
Egg Custard Pie – Sugar and Charm
Apple Pie – Tase of Home
Sweet Potato Pie – Food Network
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Coconut Cream Pie
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups half-and-half
- 4 large egg yolks
- 3 tbsp unsalted butter , salted would work fine too
- 1 cup sweetened coconut flakes , or shreds
- 1 1/2 tsp vanila extract , add a dash coconut extract too
Instructions
- Combine 1/2 cup sugar and cornstarch in a large saucepan.
- Whisk together half-and-half and egg yolks. Gradually add to the sugar mixture, whisking constantly.
- Boil the mixture 1-2 minutes while whisking constantly. Don’t stop whisking as the mixture can burn very easily. Don’t walk away from the mixture at this point.
- Remove from heat.
- Stir in butter, coconut shreds, and vanilla.
- Place plastic wrap directly over the filling (so it’s touching the mixturand let the custard sit for about 30 minutes. The plastic will prevent the top layer from hardening.
- Pour the mixture into the prepared and baked shortbread cookie pie crust and cover.
- Keep it in the refrigerator for an hour (or more!) before serving so it can set.
- Top with homemade whipped cream and toasted coconut!
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