This coconut cream pie recipe will have you making pie from scratch and never turning back once you taste the delicious, creamy goodness.
Pie is a big deal in my family–and it’s the food I most look forward to on Thanksgiving day! Coming from a big family like mine has it’s benefits when it comes to our Thanksgiving feast. A big feast, with lots of people, means lots of pie!  We have a large table set up just to display the dozens of different kinds of pie. If I had it my way, the pie would come before the turkey is even carved! I’m a huge lemon pie fan, but I also love a good coconut cream pie! This homemade recipe is amazing and really simple too!
Coconut Cream Pie from Tastes Better From Scratch
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Delicious Coconut Cream Pie Recipe
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup sweetened shredded coconut, toasted, divided
- 1 can coconut milk
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup + 3 Tbsp granulated sugar divided
- 1/4 tsp salt
- 1/3 cup cornstarch
- 4 large egg yolks
- 3 oz cream cheese diced
- 1 Tbsp butter
- 1/2 tsp vanilla extract
- 1/4 - 1/2 tsp coconut extract to taste
For Topping:
- Fresh whipped cream lightly sweetened
- Sweetened shredded coconut, toasted
Instructions
- In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt.
- Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.
- Meanwhile, in a small mixing bowl whisk together remaining 1/2 cup milk and cornstarch until well blended.
- In another small mixing bowl, whisk together egg yolks with remaining 3 Tbsp sugar.
- Slowly pour 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs).
- Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes.
- Remove from heat and add in cream cheese, butter, vanilla extract and coconut extract; stir until well blended.
- Stir in 1/2 - 3/4 cup coconut, reserving the rest for topping on the finished pie.
- Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.
- Top with whipped cream and the toasted coconut.
- Store in an airtight container in the refrigerator.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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I hope you enjoy this pie during the holidays, and make sure to stop by Tastes Better From Scratch for more holiday dessert ideas like:
Pumpkin Cookies with Caramel Frosting
Layne says
My oldest son would go CRAZY for this pie — he loves coconut. I just pinned it so we can try soon. Thanks!