Hey there, dessert lover! Ready to wow everyone with a treat that’s both dreamy and decadently creamy? Well, this homemade coconut cream pie is your secret weapon—better than store-bought and way more satisfying. Think velvety smooth filling bursting with tropical sweetness, topped with fluffy whipped cream and toasted coconut for that perfect crunch.
And don’t worry—making this pie is a breeze. With pantry staples and a few nifty shortcuts, you’ll have it ready in no time. Plus, the delightful aroma of coconut warming up your kitchen? Trust us, it’s a punch of tropical paradise that’ll have everyone asking for seconds.
It’s a real ‘sweet’ spot in any meal, and hey—if you’re feeling adventurous, why not pair it with a fresh berry salsa or a zingy lemon curd? Just saying—it’s fun to mix things up!
So, grab your mixing bowls and let’s get cracking—your taste buds are in for a treat!
Homemade Coconut Cream Pie
Ingredients
Equipment
Method
- Combine graham cracker crumbs and 1/4 cup sugar in a mixing bowl, then stir in melted butter until mixture resembles wet sand. Press the mixture evenly into a 9-inch pie dish to form the crust. Use the bottom of a glass to firmly press down and create an even layer. Bake in a preheated 350°F (175°C) oven for 10 minutes until lightly golden, then cool completely on a wire rack.1 1/4 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
- In a saucepan, heat 1 1/2 cups of the coconut milk to a simmer over medium heat. Once simmering, remove from heat and add 1 cup shredded coconut, stirring to combine. Let sit for 5 minutes to infuse the coconut flavor.2 cups copHighly shredded coconut, 2 cups whole milk
- Meanwhile, in a mixing bowl, whisk together egg yolks, remaining 1/2 cup sugar, cornstarch, and vanilla until smooth and slightly thickened. Gradually add the remaining 1/2 cup coconut milk, whisking constantly to prevent curdling.1/2 cup granulated sugar, 1/4 cup cornstarch, 4 large egg yolks, 1/2 tsp vanilla extract
- Pour the warm coconut milk mixture into the egg mixture slowly, whisking continuously. Return everything to the saucepan and cook over medium heat, stirring constantly with a spatula or wooden spoon. Continue cooking until the mixture thickens and starts to boil lightly, about 5-7 minutes. Remove from heat and stir in toasted coconut flakes.2 cups copHighly shredded coconut, 1/2 tsp vanilla extract
- Pour the hot coconut custard into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap, ensuring it touches the surface of the filling, and refrigerate for at least 4 hours until set.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with extra toasted coconut flakes and serve chilled for a creamy, tropical dessert.1 cup heavy whipping cream, 2 tbsp powdered sugar, 1/2 cup toasted coconut flakes
Ta-da! You’ve just made a luscious coconut cream pie that’s sure to impress. Serve it chilled with a sprinkle of toasted coconut on top for that perfect finishing touch. And hey—don’t forget, leftovers are just as heavenly the next day. I’d love to hear how yours turns out—drop your stories and tips below, and happy baking!