The Best Coconut Cream Pie
I’m very excited about this post- get ready coconut cream pie lovers! You will not find a better Homemade Coconut Cream Pie than this. It’s creamy, delicious and has a wonderful coconut flavor. It’s absolutely the BEST Coconut Cream Pie you will ever taste.
I love showing you how to make something you can buy at the store, homemade. At the end of this post you will be familiar with how to make a homemade pudding. A pie filling is just a homemade pudding. And it’s so helpful to know how to make one. This coconut cream pie recipe (oops, I mean the BEST coconut cream pie recipe!) will show you how.
I’ve taken quite a few pictures starting with the homemade pie crust and working my way down to how to make the delicious pie filling that will go into the crust. I think visuals are important for beginner bakers. Being able to see each stage as it happens helps you know what to expect when you make the coconut cream pie.
To you veteran bakers this will be old hat, bare with me: we have to think about the next generation of bakers. After all, I don’t want to be eating sub-standard baked goods when it’s my turn to go to the old folks home! Here we go Kids, we’re making The Best Coconut Cream Pie and you’re going to love it!
The first thing you’re going to need is a pie crust. Make your own, or use a pre-made crust. If making a homemade pie crust… Preheat your oven to 400 degrees.
Roll the pie dough out, place it in a 9 inch pie pan, crimp the edges, put it in the freezer for half an hour to help firm the dough and cause less shrinkage when you bake it.
Remove the pie crust from the freezer, with a fork, prick the sides and bottom of the dough.
Place foil or parchment paper on the bottom of the dough. Pour either 1/4 cup dried rice , dried beans or pie weights on the paper or foil and bake about 20 minutes or until nicely golden brown. If using a premade pie crust, bake according to package directions.
Remove the parchment paper and rice from the pie crust, cool on a wire rack.
You’re going to need one 13.5 oz can of Coconut milk for this recipe. You can find coconut milk in the Asian or Latin aisles of your grocery store. Or, if you are preparing for advance, you can even order coconut milk off of Amazon so you don’t have to adventure around the store trying to find it. I’m sure there are different brands, I just happened to have this one so I used it. Open the can and stir the coconut milk with a spoon.
Place the whole can of coconut milk into a large measuring cup. It will measure a little over 1 1/2 cups. Pour the Half and Half into the same measuring cup on top of the coconut milk until you reach the 3 cup measurement.
Stir to combine the half and half and coconut milk. Place the coconut/half and half mixture into a medium size heavy metal saucepan.
Place the 4 beaten egg yolks ,3/4 cup of sugar , salt and the 1/3 cup of corn starch into the pan as well. Whisk to combine. Turn your burner on low. Place the pan on low heat and slowly whisk . (I have a gas stove, I cooked this on low heat, all stoves are different. Use low to medium heat if that works best for you.)
Keep whisking, this is the part that needs just a little patience. It can take up to 15 minutes for the ingredients to thicken. DO NOT turn the heat up to speed up the process.
It needs to come up to a boil SLOWLY to thicken and set right. As you continue to whisk you will start to feel a slight resistance to the whisk as you make your way around the pot. The pudding is starting to thicken. Don’t walk away from the pot, when it starts to thicken it will happen all at once.
Keep whisking until the pudding starts to boil, it will release thick bubbles that will come to the top like a little volcano. It has to reach this stage for it to set up properly.
Once it starts to boil, whisk a little faster for a minute. Take the pudding off the heat and add the vanilla, butter and coconut. Mix to combine.
You just made a gorgeous homemade pudding/coconut cream pie filling.
Pour the pudding into the pie crust while it’s hot. It’s going to fill that pie crust to the brim! Place a piece of plastic wrap on top of the pudding, pressing down on the surface of the pudding slightly so the plastic wrap sticks to it to prevent a film from forming on the pudding when it cools.
Refrigerate pie for about 4 hours. Top with homemade whipping cream or Cool Whip. I’m hoping you use whipping cream, it so deserves it.
Cooking or baking from scratch isn’t hard, it just takes a little patience. And the reward for your patience… a homemade pie filling, a taste of the rich goodness your mother and grandmother grew up on. Enjoy!
The Best Coconut Cream Pie
Ingredients
- One nine inch homemade pie crust or pre-made crust.
- One 13.5 Fl Oz Can Coconut milk
- High and Half - enough to make 3 cups combined with the coconut milk. about 1 1/2 cups
- 4 egg yolks beaten slightly
- 3/4 cup white sugar
- 1/3 cup corn starch
- 1/4 teaspoon salt
- 1 Tablespoon butter
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded sweetened coconut
Instructions
- 1. Place the whole can of coconut milk into a large measuring cup. It will measure a little over 1 1/2 cups. Pour the Half and Half into the same measuring cup on top of the coconut milk until you reach the 3 cup measurement. Stir to combine the half and half and coconut milk.
- 2. Place the coconut/half and half mixture into a medium size heavy metal saucepan. Place the 4 beaten egg yolks ,3/4 cup of sugar , salt and the 1/3 cup of corn starch into the pan as well. Whisk to combine. Turn your burner on low. Place the pan on low heat and slowly whisk . Keep whisking, this is the part that needs just a little patience. It can take up to 15 minutes for the ingredients to thicken. DO NOT turn the heat up to speed up the process. As you whisk you will start to feel a slight resistance to the whisk as you make your way around the pot. The pudding is starting to thicken. Don't walk away from the pot, when it starts to thicken it will happen all at once.
- 3. Keep whisking until the pudding starts to boil, it will release thick bubbles that will come to the top like a little volcano. It has to reach this stage for it to set up properly. Once it starts to boil, whisk a little faster for a minute. Take the pudding off the heat and add the vanilla, butter and coconut. Mix to combine.
- 4. Pour the pudding into the pie crust while it's hot. It's going to fill that pie crust to the brim! Place a piece of plastic wrap on top of the pudding, pressing down on the surface of the pudding slightly so the plastic wrap sticks to it to prevent a film from forming on the pudding when it cools. Refrigerate pie for about 4 hours. Top with homemade whipping cream or Cool Whip.
Video
If you enjoyed this recipe, you may like these as well.
Old Fashioned Buttermilk Lemon Pie
Thank you for explaining in detail and with pictures I too have “tried” to teach the younger generation but I hadn’t thought about the food I will receive from them once I get in the nursing home that was too funny I have successfully taught my baby boy (age 21 now) how to cook as well as I do sometimes even better but he does have a different way of learning as I’ve noticed in most young ppl that I’ve tried to teach they really don’t know the basics of measuring so your picture illustrated that nicely I had 4 boys I taught them how to cook and clean and it was easier than teaching my granddaughter lol she’s 17 and still no cooking skills so Momas teach your boys to cook and clean so when your in the nursing home they can send food with their wives lol
4 boys and they all know how to cook, girl you’ve done your job well!!! Any of them working in a nursing home? I wanna go where they work! LOL! Great job mama!!
Do you use deep dish or reg ,9″ inch pie plate
Ronnie I used a regular 9 inch pie plate when I made it.
Can this recipe be cut in half? I need to make only two small 4″ pies for my great grandma who hates wasting food and can’t eat a full size pie 😉 thanks in advance!!
This recipe for coconut cream pie was off the chain! I was careful to follow the directions including the “low” temperature on top of the stove. However, it took almost an hour to boil! LOL Maybe I could increase the temperature just a bit? =)
This recipe for coconut cream pie was off the chain! I was careful to follow the directions including the “low” temperature on top of the stove. However, it took almost an hour to boil! LOL Maybe I could increase the temperature just a bit? =)
Excuse my ignorance but what is half and half as mentioned in the coconut recipe???
I’m sorry Sina, I’m just getting to answer your comment. Half and Half is sold in the dairy section in the store. It should be very close to the heavy cream. Lots of people use it in their coffee instead of milk. You can also make your own half and half if you have heavy cream. If you can’t find it in your store here is a link that will show you how to make it yourself…http://www.thekitchn.com/4-easy-ways-to-make-your-own-halfandhalf-substitute-tips-from-the-kitchn-216621
I just made your pie, wondering why it did not turn out the rich yellow color like your picture, which is what I was aiming for, did I do something wrong?
Hi Norma! The color would come from the yolks, maybe my egg yolks were a darker yellow than yours?
I have always eaten coconut creamed pie warm. Does this one have to be chilled?
I’ve only ever eaten it chilled Jane. But as long as the filling is thickened when it’s warm you could do it.
Can you cook this to long? I whisk it on the lowest setting on my gas stove for at least an hour. It never really had large bubbles, it got really thick it looked like cream puff dough when it comes together totally pulled away from the pan which appeared to have a skim of oil coating the pan. I finally gave up because I could not see why you would want it any thicker. Put it in pie shell covered it with Saran wrap which I smoothed over the surface to smooth the custard, it was so thick. Cooled it 4 hrs. Topped with fresh whipped cream and toasted coconut sprinkled on top. I guess I accidentally did something right as it received rave reviews. Thanks!
MJ ” I guess I accidentally did something right as it received rave reviews.” I love it MJ!! You got “bubbles” so that was the important part and it thickened. I’m so happy it turned out well!
Im getting really excited this smell coming from this mixture smells amazing. I am now at 1 hour and 15 minutes and I still do not have a volcano boil. Patiently whisking 🙂
Oh geez Kim I hope your patience was rewarded sweetie! I hope you love it as much as we do!
I’ve been in the foodservice business for over 40 years and have sold a great number of pies during that time. However, I am replacing my standard coconut cream pie recipe with your’s. The coconut milk makes it so much richer. Thank you for the recipe.
Karen you have no clue how much I love your comment. What a fantastic testimony of how good this pie is coming from someone who has cooked and baked for as many years as you have. Thank you so much for taking the time to coming back to tell me!
This is my first time making a pie and it turned out delicious thank goodness for you ! and the instructions and pictures was very helpful this is my hubbies favorite Thanks again 😊👍
Your welcome Rose! And it’s your first pie too! Thank you so much for coming back to tell me you made it!
I’m just wondering if anyone has tried this with a sweet dough crust? Do you think it would be too sweet?
Hi Amy, I’ve never made a sweet pie crust other than a graham cracker crust. Is that what you mean?
I actually made a coconut crust for this pie – I just brown a lot of coconut in butter and then press it into the pie plate. It is rich, but I get rave reviews and pleas to make it again! 😃
NICE Bonnie, I’ve never made a coconut crust before! Oh I bet it was indulgent! What a fantastic way to serve coconut cream pie!
Can you put meringue on this pie?
Absolutely you can put meringue on it Alice. My husband doesn’t care for it so I always use whipped cream.
Maybe I missed something. The cocnut goes in the pudding right? And then toast some for the top?
Yes Susan add the coconut when you add the vanilla and butter. Yes toast some for the top.
I am so glad I found your recipe on this coconut cream pie I did exactly what you said and oh my word!!!!! I love it… I couldn’t resist from eating it while it was hot(left over that wouldn’t fit in pie dish) can’t wait till Sunday our potluck at work…i will let you know what they all say at work….thank you so much for sharing this recipe…
What about banana cream pie can you cook it the same way too?
Hi Rhonda, yes I think you could. Never did it but just make the custard part as usually and just omit the coconut and use bananas instead. Let me know who it goes with the bananas if you try it!
Hi Linda I have to say your coconut cream pie is the world’s best #1. I also grinded up a chic o stick and pace it powdered and mixed moist coconut and put it on top and that was good everyone that liked coconut cream pies said it was the best too..
I plan on making banana cream here soon and I will let you know how it goes too.i can’t wait to make it…
Fantastic Rhonda, thank you for coming back to tell me! Let me know how it goes with bananas!
Bunny, I know it’s late and I’m going to make your pie tonight. Can I use heavy cream in lieu of half and half? Please RSVP ASAP
Linda from New Jersey
Linda sorry I’m just getting this, I’ve been down with a bad back problem. You can make half and half by adding milk to the heavy cream. Here are different ways to make half and half. You would use option two – 3/4 cup whole milk and 1/2 cup heavy cream.
Mix 1/2 cup whole milk + 1/2 cup light cream.
Mix 3/4 cup whole milk + 1/4 cup heavy cream.
Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Place 4 teaspoons melted unsalted butter in a measuring cup, then add enough whole milk to equal 1 cup.
I am new to making any thing from scratch.But i want to share something on this site with those of same mind of pie making.I have a pie plate that measures 10.5 x 2 inches deep,a deep dish i guess.But any way in order to fill that dish you have to double the coconut pie filling.Unless you want thin pie.
Thanks for the tip Wayne, it’s much appreciated!
I have some picky eaters (like the taste of coconut, not the texture).
Do you think I could grind the coconut and not over thicken the filling?
Thanks for the advice!
I’ve never done it David but I don’t see why it wouldn’t work. It’s the same amount of coconut only in a different form so go for it and let me know how it works out for you.
Just made the coconut cream pie and it is absolutely delicious!!! Thank you so much for sharing this recipe, it is a keeper for sure!
Wonderful Joy! Thank you for taking the time to come back and tell me, I love it!