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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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