Silky homemade coconut custard in a flaky crust, piled with whipped cream and golden toasted coconut. Pure diner nostalgia.
Prep20 min
Cook15 min
Total4 hr 15 min
Serves8
LevelIntermediate
What makes it special
Whole milk
Granulated sugar
All-purpose flour
Egg yolks
Coconut cream pie reminds me of old diners with spinning pie cases. This is the real thing: no pudding mix, just a smooth stovetop custard made with whole milk and coconut milk, poured into a crisp crust and topped with clouds of whipped cream.
Why it's worth making from scratch
Homemade custard is richer, silkier and much more coconutty than anything from a box. And it only takes about 15 minutes at the stove.
Custard tips
Whisk constantly. Cream fillings thicken suddenly and can turn lumpy if you look away.
Temper the yolks. Whisk a ladle of the hot milk into the yolks first, so they warm gently instead of scrambling.
Use whole milk. Low-fat milk won't set as rich and creamy.
Chill properly. At least 4 hours, overnight is even better.
Toast your coconut
Spread shredded coconut on a baking sheet and toast it at 350°F for 5 to 8 minutes, stirring once, until golden. It adds crunch, color and a lovely nutty aroma.
Variations
Meringue: top with toasted meringue instead of whipped cream.
Chocolate: stir melted chocolate into half the custard for a two-layer pie.
Pineapple: fold drained crushed pineapple into the cooled custard.
Gluten-free: use a gluten-free crust and cornstarch instead of flour.
Serving
Pipe whipped cream rosettes around the edge for a bakery look and serve with hot coffee.
Keep the pie loosely covered in the fridge for up to 3 days.
A classic coconut cream pie with a silky stovetop coconut custard, flaky crust, whipped cream and toasted coconut on top.
Desserts Intermediate American
Prep
20 min
Cook
15 min
Total
4 hr 15 min
Servings
8
Ingredients 14 items
Tap to check off as you go
Pie Crust
Coconut Cream Filling
Whipped Cream Topping
Instructions 8 steps
1
Blind-bake the pie crust and let it cool.
2
Whisk the sugar, flour and salt in a saucepan, then slowly whisk in the whole milk and coconut milk.
3
Cook over medium heat, whisking, until thick.
4
Temper the egg yolks with a little of the hot mixture, then return everything to the pan and cook until creamy.
5
Stir in the butter, vanilla and shredded coconut.
6
Pour the filling into the crust and chill for at least 4 hours.
7
Whip the cream with powdered sugar and vanilla to stiff peaks.
8
Spread the whipped cream over the pie and scatter with toasted coconut.
Nutrition per serving
Calories
430
Protein
6g
Carbs
39g
Fat
28g
Sugar
25g
Fiber
2g
Sodium
260mg
Questions, answered
Can I use a store-bought crust?
Yes. Just blind-bake it fully and let it cool before adding the filling.
Why is my filling runny?
It wasn't cooked long enough or wasn't chilled for the full 4 hours. Cook until thick and bubbling, then chill well.
Can I freeze it?
I don't recommend it. The custard can separate when thawed.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
