Name: Coconut Cream Pie
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Ingredients: 13.5 oz coconut milk; 1½ cups half-and-half; 2 eggs + 1 egg yolk, beaten; ¾ cups granulated sugar; ½ cup corn starch; ¼ tsp salt; 2 cups sweetened flaked coconut, divided; 1 tsp coconut extract or vanilla extract; 1 deep dish pie shell, baked and cooled; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla or coconut extract

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Coconut Cream Pie is a luscious, creamy dessert that brings together rich coconut milk, velvety custard, and toasted coconut for a slice of pure comfort. With a chilled custard base, a crisp pie shell, and a fluffy whipped topping, this pie is perfect for family dinners or gathering with friends. The sweet coconut flavor is balanced by a hint of salt, and the toasted coconut finish lends a delightful crunch and depth. Whether you’re making it for a special occasion or simply treating yourself, this recipe hits the spot.

Why You’ll Love This Coconut Cream Pie

You’ll love this Coconut Cream Pie because it combines two of our favorite things: tropical coconut flavor and creamy comfort. The custard is made with coconut milk and half‑and‑half, delivering a rich yet smooth texture that tastes serene and indulgent. Toasting the flaked coconut adds a toasty, caramel‑like layer that elevates the entire pie. The whipped topping lightens up the richness and adds a dreamy finish. Best of all, this is a make‑ahead dessert — you can prepare the filling, chill, and simply top with whipped cream when ready. It’s elegant, comforting, and surprisingly easy.

Ingredients

13.5 oz coconut milk
1½ cups half‑and‑half
2 eggs + 1 egg yolk, beaten
¾ cups granulated sugar
½ cup corn starch
¼ tsp salt
2 cups sweetened flaked coconut, divided
1 tsp coconut extract (or vanilla extract)
1 deep dish pie shell, baked and cooled (e.g., store‑bought)
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla (or coconut extract)

Step‑by‑Step: How to Make Dad’s Coconut Cream Pie

Combine the coconut milk, half‑and‑half, beaten eggs plus yolk, sugar, cornstarch and salt in a large microwave‑safe bowl (a large Pyrex measuring cup works nicely). Stir to blend.
Microwave on high for one minute, then stir. Continue repeating (microwaving one minute then stirring) until the mixture thickens to a custard consistency — about 5‑7 minutes total.
Stir in 1½ cups of the sweetened flaked coconut and the coconut (or vanilla) extract.
Pour the coconut custard into the pre‑baked, cooled pie shell. Chill in the refrigerator for a minimum of 2 hours, or until the filling has set completely.
Meanwhile, preheat the oven to 350°F (about 175°C). Arrange the remaining coconut on a baking sheet and toast it in the oven for 5 to 7 minutes, stirring now and then, until it turns golden and fragrant.
In a separate bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and extract, then continue beating until stiff peaks form.
Gently spread the whipped cream over the fully chilled custard layer. Sprinkle the toasted coconut on top. Keep the pie refrigerated until ready to serve.

Helpful Tips

Use canned full‑fat coconut milk (not the dilute carton beverage style) for the richest custard.
When microwaving the custard, stir well between intervals to prevent uneven cooking and potential thinning at the edges.
Toasting the coconut adds texture and flavor — do it last, just before topping the pie, for maximum crunch.
Cover the surface of the filling with plastic wrap (directly on the custard) while chilling to prevent a skin forming.
For a perfectly set pie, chill it for longer than 2 hours if possible — many sources recommend 3 or more hours.
Store the pie in the refrigerator and avoid leaving it out for long periods.

Substitutions And Variations

Pie shell: You can use a graham cracker crust, shortbread crust, or a gluten‑free crust if needed.
Extracts: If you don’t have coconut extract, vanilla extract works fine — though the coconut flavor will be milder.
Non‑dairy option: For a dairy‑free version, substitute full‑fat coconut cream in place of half‑and‑half and heavy cream, adjusting thickeners if needed.
Topping: Instead of whipped cream, you could use a meringue topping (some classics do).
Flavor variations: Add a tablespoon of rum or coconut rum for a grown-up twist. Mix in chopped macadamia nuts for extra texture. Or finish with dark chocolate curls for a tropical-chocolate combination.

Storage Instructions

After topping the pie with whipped cream and toasted coconut, keep it tightly covered and stored in the refrigerator. It will hold well for 3‑4 days. The whipped cream and coconut may soften slightly over time, so for best texture, serve within 1‑2 days. Avoid freezing after topping, as it can affect the custard and cream consistency.

Nutritional Information

Calories: 408 kcal
Carbohydrates: 37 g
Protein: 4 g
Fat: 27 g
Saturated Fat: 18 g
Cholesterol: 65 mg
Sodium: 190 mg
Potassium: 202 mg
Fiber: 1 g
Sugar: 19 g
Vitamin A: 440 IU
Vitamin C: 0.7 mg
Calcium: 60 mg
Iron: 1.9 mg

Serving Suggestions

Serve chilled straight from the refrigerator for clean, tidy slices.
Top with additional toasted coconut, chopped nuts, or chocolate shavings.
Pair with a strong cup of coffee or a coconut latte.
Add fresh berries on the side to balance the richness.
Use this pie as a highlight dessert for holiday dinners, potlucks or warm-weather get-togethers.

Frequently Asked Questions About Coconut Cream Pie

Can I use a premade pie crust, or should I make one from scratch?
You absolutely can use a store‑bought deep‑dish pie shell (as in this recipe). It works well and saves time. If you prefer a homemade crust, you can bake it ahead, cool it thoroughly, and then fill with the custard.

My custard didn’t thicken enough. What could I have done wrong?
There are a few possibilities: using low‑fat coconut milk or a carton variety instead of canned full-fat reduces richness; not cooking long enough may prevent cornstarch and eggs from setting properly; and insufficient stirring during heating can lead to uneven thickening.

Can I make this pie ahead of time?
This pie is actually perfect for preparing in advance. Once the crust is filled and the pie has been chilled, it can be stored in the fridge for up to 3 or 4 days before adding the whipped topping and serving. Many experienced bakers suggest chilling the pie for at least 3 hours to ensure the best texture.

My toasted coconut got burnt. How do I avoid that?
Toasting coconut requires close attention. Spread it in a single layer on a baking sheet and bake at 350°F for just 5‑7 minutes, stirring once or twice to promote even browning. Remove it from the oven as soon as the edges begin to turn golden.

Final Thoughts

Thank you so much for making Dad’s Coconut Cream Pie! I hope you delight in every forkful of the creamy custard, the toasty coconut bits, and the light whipped topping. This dish feels both special and comforting, easy enough for a casual weeknight, elegant enough for a weekend gathering. I’m grateful you’re part of our food‑loving community, and I’m honored you chose this recipe to bring a little coconut joy into your kitchen. Happy baking.

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