When it comes to fresh, all-made-from-scratch recipes for coconut cream pie, this is the best I have ever had when it comes to coconut cream custard, no matter how many other recipes I've tried over the years.
The custard is rich with egg yolks, and coconut milk, with just the amount of sweetness, and with mom's old-fashioned pie crust, it's worth every minute this takes.
Of course, if you're not into baking we have some tips below to make a shortened version using all store-bought ingredients, but truly if you love this creamy dream pie, you really will never go back to the quick instant pudding style again ever!
This pie is always on our dessert table, especially around Easter and Thanksgiving, and one of the most asked-for pies for me to make.
The crust is so flaky, the filling is full of coconut, and the creamy topping is all a match made in heaven in every bite.
Scroll to the printable recipe and let's make this fabulous homemade all-from-scratch coconut pie.
Easy Steps for Making Coconut Cream Pie from Scratch
- bake a homemade pie crust (or in a pinch use a store-bought frozen crust)
- make a coconut cream custard from scratch (or make a store-bought boxed custard)
- toast coconut in the oven or microwave
- whip heavy cream with sugar
- add the custard to the cooled crust, fill, top with whipped cream, and garnish with toasted coconut
Shopping List
- sugar unsweetened coconut milk
- whole milk
- cornstarch
- egg yolks
- salt
- flaked, sweetened coconut ( see note save 1/3 cup extra toasted for garnish)
- vanilla extract
- butter
- baked pie shell
- Garnish: toasted coconut
- Whipped cream( heavy cream sweetened with sugar and clear vanilla added)
Tips for Making Coconut Cream Pie from Scratch
- use part coconut milk and part whole milk for the custard
- add a piece of wax paper over the custard so it won't get a thick film on top
- toast the coconut for garnishing on top in the microwave in 30-second intervals until golden brown stirring each time or bake in the oven on parchment paper line baking sheet at 400 degrees until toasted stirring
- cool the custard and pie shell before assembling
- for the best results for heavy cream whipped, make sure the beater and the bowl are both cold sweetened to taste with sugar and use a clear vanilla
- whipped cream should be medium-stiff do not overbeat the cream or it will turn to butter
- for a buttery-tasting crust spray it with butter-flavored cooking spray before baking or you can brush it with melted butter
Easy Coconut Cream Pie all Store-Bought Method
- bake and cool a store-bought pie crust or use a pre-made graham cracker crust
- make 2- 4 ounce packages of vanilla instant pudding adding the sweetened coconut same amount (as in the cooked version) to the package instructions ingredients
- topped with a frozen whipped topping and sprinkle with toasted coconut
Coconut Cream Pie Old Fashioned Pin for Later
Coconut Cream Pie Made from Scratch
Coconut lovers are in for a treat and this is certainly special all the way from start to finish homemade.
There is nothing like freshly whipped heavy cream sweetened and a little toasted coconut for a garnish for the finishing touch for this all made from scratch Coconut Cream Pie!
Old Fashioned Coconut Cream Pie
Coconut cream custard made from scratch, homemade pie crust, and heavy cream whipped with toasted coconut all the old-fashioned way.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 3/4 cup sugar
- 1 1/2 cups unsweetened coconut milk
- 1 1/2 cups whole milk
- 1/4 cup cornstarch
- 5 egg yolks
- 1/4 teaspoon salt
- 1 1/3 cups flaked, sweetened coconut (reserve 1/3 cup and toast it)
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- 1 (9-inch) baked pie shell recipe below
- Garnish:
- toasted coconut
- Whipped cream( real heavy cream sweetened with sugar and clear vanilla added)
Instructions
- Custard:
- In a medium saucepan, combine the kinds of milk, eggs, sugar, cornstarch, and salt and mix until evenly blended.
- Bring to a boil over low heat, stirring constantly.
- Continue to cook, constantly stirring, for 2 more minutes.
- Remove the pan from the heat, and stir in 1 cup of sweetened coconut and vanilla extract.
- Toasted Coconut:
- To toast coconut, spread it in an ungreased pan and bake in a 350 degrees oven for 5 to 7 minutes, or until golden brown, stirring occasionally, or microwave on a plate every 30-second intervals, stirring in between time cycles until golden.
- To serve fill the pie with pudding, top it with sweetened heavy cream whipped then sprinkle with toasted coconut.
- Keep leftover pie refrigerated.
- Pie crust shell:
- 2 cups all-purpose flour, plus more for surface
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup shortening
- 6 to 7 tablespoons ice-cold water
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs.
- Add the water and let sit for 1 minute.
- Either using a fork or your hands, carefully press the mixture together to form a softball. Wrap in plastic wrap and refrigerate at least 30 minutes.
- Remove the dough from the refrigerator and place it on a lightly floured surface.
- Roll the dough into a circle about 12 inches in diameter and 1/4 inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch by a 2-inch deep-dish pie pan.
- Crimp the edges with a fork or make a fluted edge and chill the crust again for 30 minutes before baking.
- Poke holes in the crust using fork tines.
- Preheat the oven to 350 degrees.
- Bake pie shell until golden, about 25 to 30 minutes.
- Remove from the oven and cool completely before assembling the pie.
Notes
Tips for Making Coconut Cream Pie from Scratch
- use part coconut milk and part whole milk for the custard
- add a piece of wax paper over the custard so it won't get a thick film on top
- toast the coconut for garnishing on top in the microwave in 30-second intervals until golden brown stirring each time or bake in the oven on parchment paper line baking sheet at 400 degrees until toasted stirring
- cool the custard and pie shell before assembling
- for the best results for heavy cream whipped, make sure the beater and the bowl are both cold sweetened to taste with sugar and use a clear vanilla
- whipped cream should be medium-stiff do not overbeat the cream or it will turn to butter
- for a buttery-tasting crust spray it with butter-flavored cooking spray before baking or you can brush it with melted butter
Coconut Cream Pie Old Fashioned Pin for Later
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Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2023.