Coconut Cream Pie Recipe- Made with Toasted Coconut!

This homemade coconut cream pie recipe is simply the best. Quick and easy to make and packed with coconut flavor!

The Best Coconut Cream Pie Recipe 

This no bake coconut cream pie is a staple for us. It is so stinken easy to make and the flavor is out of this world! All together, it takes me maybe 30 minutes to put together. The hardest part? Waiting for it to chill before digging in! 

I have to admit, this recipe is slightly adapted from my very favorite pie cookbook, First Prize Pies. It has about a million pies that all are incredible. If you are on the market, check it out! It’s a beautiful addition to any collection of cookbooks. I took her recipe, my old recipe, and combined the two to make one INCREDIBLE pie. 

What is coconut cream pie made of?

So, I’ve talked you into making the pie… What ingredients will you need? The list might surprise you. Most of the items are probably already on hand! 

• Sugar
• Flour
• Salt
• Egg
• Coconut milk
• Half and half
• Vanilla extract

One of the things I really enjoy about this recipe is that it is a coconut cream pie with coconut milk. That means you have coconut milk in the custard AND toasted coconut. Double the flavor. 

Does coconut cream pie need to be refrigerated?

This recipe does need to be refrigerated. If left out on the counter longer than 2 hours, it could grow harmful bacteria. Be sure to store your pie securely wrapped inside the refrigerator before serving. 

This recipe calls for toasted coconut. Most varieties in the store are NOT toasted previously. But don’t fret! It is super simple to toast coconut at home in your oven. 

How to toast coconut:

1. Preheat your oven to 350 degrees.
2. Spread coconut flakes onto a baking tray in an even layer. 
3. Bake 15 minutes, stirring every 5, or until lightly toasted and fragrant. 

How to make coconut cream pie:

1. Combine the sugar, flour, salt, and egg in a heavy bottomed pan. Whisk until fully incorporated. Whisk in the coconut milk and half and half.

2. Heat the mixture to a boil making sure to stir it consistently to avoid burning. Remove the mixture when slightly thickened.

3. Remove the mixture from the heat. Stir in 1 cup of toasted coconut. Pour into your prepared pie crust.

4. Cover securely and chill 4 hours or up to overnight.

5. Top with whipped cream and remaining 1/4 cup coconut.

Like this recipe? You will love my:

• Classic Pumpkin Pie
• Cranberry Meringue Pie
• Caramel Apple Pie
• Cherry Pie Bars

5 from 3 votes

The Best Coconut Cream Pie

Created by: Jesseca

Cuisine American

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 4 hours

Total Time 4 hours 25 minutes

1 pie

This homemade coconut cream pie recipe is simply the best. Quick and easy to make and packed with coconut flavor!

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1/3 cup granulated sugar
• ▢ 1/4 cup flour
• ▢ 1/4 teaspoon salt
• ▢ 1 large egg
• ▢ 1-3/4 cup coconut milk*
• ▢ 1 cup half and half
• ▢ 1-1/4 cup toasted coconut divided
• ▢ 1 teaspoon vanilla extract
• ▢ whipped cream
• ▢ 1- 9 ” pie crust fully baked

Instructions

• 1. Combine the sugar, flour, salt, and egg in a heavy bottomed pan. Whisk until fully incorporated. Whisk in the coconut milk and half and half.
• 2. Heat the mixture to a boil making sure to stir it consistently to avoid burning. Remove the mixture when slightly thickened.
• 3. Remove the mixture from the heat. Stir in 1 cup of toasted coconut. Pour into your prepared pie crust.
• 4. Cover securely and chill 4 hours or up to overnight.
• 5. Top with whipped cream and remaining 1/4 cup coconut.

Nutrition

Serving: 1Servings

Equipment

Dutch Oven

Whisk

Pie Dish

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