Creamy Coconut Milk Pie Recipe

Introduction

This coconut cream pie is a luscious, creamy dessert featuring a rich coconut filling nestled in a flaky pie crust. With a smooth custard base made from coconut milk and half and half, it’s a tropical treat that’s perfect for any occasion.

Ingredients

• One nine inch homemade pie crust or pre-made crust
• One 13.5 Fl Oz can coconut milk
• Half 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. Step 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 with the coconut milk.
2. Step 2: Pour the coconut and half and half mixture into a medium-size heavy metal saucepan. Add the beaten egg yolks, 3/4 cup of sugar, salt, and the 1/3 cup of corn starch to the pan. Whisk everything together to combine.
3. Step 3: Set the burner on low heat and place the pan on it. Slowly whisk the mixture constantly. Be patient as it can take up to 15 minutes for the ingredients to thicken. You will feel resistance on the whisk once the pudding starts to thicken. Do not increase the heat to speed up the process.
4. Step 4: Continue whisking until the pudding starts to boil and thick bubbles form on the surface, resembling little volcanoes. At this point, whisk a little faster for one minute to ensure it sets properly.
5. Step 5: Remove the pan from heat. Stir in the vanilla extract, butter, and shredded sweetened coconut until well combined.
6. Step 6: Pour the hot pudding into the pie crust, filling it to the brim. Place a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming as it cools.
7. Step 7: Refrigerate the pie for about 4 hours until fully set. Serve topped with homemade whipped cream or store-bought Cool Whip.

Tips & Variations

• Use fresh grated coconut in place of sweetened shredded coconut for a less sweet, more natural flavor.
• If you prefer a crunch, toast the shredded coconut before adding it to the pudding.
• For a lighter crust, swap the traditional pie crust for a graham cracker crust.
• Make sure to whisk constantly on low heat to avoid lumps and ensure a smooth custard.

Storage

Store the coconut cream pie covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature as the pie is best served chilled. Avoid freezing as the cream filling may separate and change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned regular milk instead of coconut milk?

Regular milk will not provide the same rich coconut flavor and creaminess. For best results, use full-fat canned coconut milk as called for in the recipe.

How do I prevent a skin from forming on the pudding?

Pressing plastic wrap directly onto the surface of the hot pudding before refrigerating prevents a skin from forming by keeping the surface moist.

Creamy Coconut Milk Pie Recipe

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★★★★★

4.7 from 149 reviews

• Author: Harry
• Total Time: 4 hours 35 minutes
• Yield: 8 servings 1x

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Description

This Best Coconut Cream Pie features a homemade or pre-made pie crust filled with a luscious coconut-infused pudding. Made from a creamy blend of coconut milk and half and half, combined with egg yolks, sugar, cornstarch, and shredded sweetened coconut, the silky filling is cooked low and slowly until perfectly thickened. After chilling to set, it’s topped with whipped cream for a delightful, tropical dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• One 9-inch homemade pie crust or pre-made crust

Filling

• 1 can (13.5 Fl Oz) coconut milk
• About 1 1/2 cups half and half (enough combined with coconut milk to make 3 cups)
• 4 egg yolks (beaten slightly)
• 3/4 cup white sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 1/2 cups shredded sweetened coconut

Topping

• Homemade whipping cream or Cool Whip (for topping)

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Instructions

1. Combine liquids: Pour the entire can of coconut milk into a large measuring cup. Add half and half until the combined volume reaches 3 cups. Stir thoroughly to blend the two liquids together.
2. Mix ingredients in saucepan: Transfer the coconut milk and half and half mixture to a medium heavy saucepan. Add the slightly beaten egg yolks, sugar, salt, and cornstarch. Whisk everything together to combine evenly before cooking.
3. Cook the pudding: Place the pan over low heat and continuously whisk. This slow cooking process can take up to 15 minutes. Watch for the mixture to thicken gradually; it will resist the whisk and then suddenly begin to thicken. Patience is key and do not increase the heat.
4. Bring to boil and add flavor: Continue whisking as the mixture reaches a boil, evident by thick bubbles that rise like little volcanoes. Once boiling, whisk briskly for one minute. Remove from heat, then stir in the butter, vanilla extract, and shredded sweetened coconut until well combined.
5. Fill and chill pie: Pour the hot pudding filling into the prepared pie crust, filling it to the brim. Lay a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for about 4 hours until fully set.
6. Serve: Once chilled and set, top the pie with homemade whipped cream or Cool Whip before serving. Enjoy the creamy, tropical flavors of this delicious coconut cream pie!

Notes

• Use a heavy saucepan to ensure even heat distribution and prevent burning.
• Whisk constantly during cooking to avoid lumps and prevent the pudding from sticking to the bottom.
• Placing plastic wrap directly on the pudding surface prevents an unappetizing skin from forming.
• Chilling time is crucial for the pie to fully set and achieve the right texture.
• For a lighter topping, use whipped cream or Cool Whip based on preference.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Coconut Cream Pie, homemade pie crust, coconut milk, custard, creamy dessert, tropical pie, coconut pudding, easy pie recipe