There’s something undeniably comforting about a slice of homemade coconut cream pie. The silky, smooth custard infused with rich coconut flavor, the crisp or crumbly crust, and the cloud-like whipped cream topping—it’s the perfect balance of textures and tropical sweetness. Whether you’re a fan of a traditional pie crust or love the crunch of a graham cracker base, this classic dessert brings a taste of the tropics to your table. In this post, we’ll walk you through how to create this luscious pie from scratch, ensuring every bite is a creamy, dreamy delight!
Ingredients for Coconut Cream Pie:
- Pie crust (standard crust or graham cracker): A standard pie crust offers a buttery, flaky base that complements the creamy filling, while a graham cracker crust adds a crunchy, sweet element that pairs well with the coconut flavor.
- Coconut: Provides texture and amplifies the tropical, nutty flavor that defines the pie.
- Sugar: Sweetens the filling, balancing the richness of the coconut, cream, and other ingredients.
- Cornstarch: Acts as a thickening agent, ensuring the custard achieves a smooth and firm consistency.
- Half-and-half: Adds creaminess and richness to the custard, contributing to its silky texture.
- Coconut milk: Infuses the pie with a deep coconut flavor, enhancing the overall coconut profile.
- Eggs: Help the custard set by thickening it and adding a velvety texture.
- Butter: Adds richness and smoothness, making the custard luxurious and melt-in-your-mouth.
- Vanilla: Adds warmth and depth, complementing the coconut and enhancing the pie’s overall flavor.
- Heavy whipping cream: Whipped for the topping, it provides a light and fluffy contrast to the dense, creamy filling.
- Powdered sugar: Sweetens the whipped cream without adding graininess, ensuring a smooth, fluffy texture for the topping.
Servings: 8
Calories: 771kcal
Equipment
- bowl
- Whisk
- sheet pan
- Pie pan
- Hand Mixer
Ingredients
Ingredients for Coconut Cream Pie:
Instructions
Instructions
- Toast the coconut on a rimmed baking sheet in a 300 degree oven. Stir after 6 minutes and every 2 minutes after until golden brown.
- Whisk the sugar and cornstarch in a medium saucepan. Add in the coconut milk, half and half and egg yolks and whisk until smooth. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute. The mixture should be thickened. Remove from heat and whisk in the butter, coconut, and vanilla extract, until combined. Cover the pan with plastic wrap, pressing the plastic wrap directly onto the custard for 30 minutes.
- Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 2-3 hours.
- Using an electric mixer, beat the heavy whipping cream and powdered sugar together on high speed until stiff peaks form, about 5-7 minutes. Spread the whipped cream evenly over the pie; top with the toasted coconut.
Nutrition
Serving: 1slice | Calories: 771kcal | Carbohydrates: 60g | Protein: 9g | Fat: 57g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 229mg | Sodium: 264mg | Potassium: 401mg | Fiber: 5g | Sugar: 42g | Vitamin A: 1230IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg
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