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Best Coconut Cream Pie Recipe

This is the best coconut cream pie recipe you'll ever taste and you will WOW guests at any gathering. This is the perfect light dessert!
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Course: Dessert
Cuisine: American
Prep Time: 2 hours 20 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 1242kcal
Author: Megan Porta

Ingredients

PIE

  • 3 cups sweetened flaked coconut divided
  • 9 inch deep dish refrigerated pie crust
  • 13.5 oz coconut milk
  • 1 cup heavy whipping cream
  • 3 eggs beaten
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp coconut extract

WHIPPED TOPPPING

  • 3 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 tsp coconut extract

Instructions

MAKE THE PIE

  • Preheat oven to 350 degrees F. Place the coconut in an even layer on a baking sheet and bake for 4 minutes and stir. Bake for an additional 4 minutes. Remove from oven and let cool.
  • Press pie crust into a 9-inch pie plate. Bake according to package directions.
  • In a medium saucepan, combine coconut milk, heavy cream, eggs, sugar, cornstarch and salt. Bring to a boil over medium heat, whisking constantly. Remove from heat and whisk until mixture is totally smooth. Stir in half of the toasted coconut, vanilla extract and coconut extract.
  • Pour mixture into the prepared pie crust and refrigerate for a minimum of 2 hours.

MAKE THE TOPPING

  • When ready to serve, place metal bowl and beaters in the freezer for a minimum of 20 minutes. Remove and immediately add the 3 cups whipping cream, powdered sugar and coconut extract to the bowl.
  • Beat on high speed for 4 minutes, or until whipped cream is firm. Spread in an even layer over the pie filling and top with the remaining toasted coconut flakes.

Notes

  • The pie crust should be blind baked and completely cooled for about 2 hours before adding the coconut custard into the crust.
  • While bringing the filling to a boil on the stove top, make sure you whisk constantly to avoid making scrambled eggs.
  • Coconut Cream Pie is the perfect Easter dessert, but don’t limit it to just Easter! It is perfect for summer gatherings, Thanksgiving, Christmas or an any-day dessert!
  • Promise me that you will not skip out on toasting the coconut flakes. This step is vital and EASY and transforms this pie into something amazing.
  • I highly recommend making your own whipped cream, as opposed to buying the frozen version. It is so creamy and delicious when made from scratch!

Nutrition

Calories: 1242kcal | Carbohydrates: 114g | Protein: 14g | Fat: 82g | Saturated Fat: 42g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 822mg | Potassium: 369mg | Fiber: 6g | Sugar: 32g | Vitamin A: 1227IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 6mg
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