Easy Coconut Cream Pie Recipe

a slice of coconut cream pie on a white plate

5 from 4 votes

This old fashioned coconut cream pie is full of creamy coconut custard set in a flaky homemade pie crust and topped with fresh whipped cream and toasted coconut. It’s a must-try for any coconut lover.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 609kcal

Author: The Carefree Kitchen

Ingredients

Single Pie Crust Recipe

1¼ cups all-purpose flour
1/2 teaspoon salt
4 ounces Crisco
1/4 cup water cold

Coconut Cream Pie Filling

3/4 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
3 large egg yolks
3 tablespoons butter
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup shredded coconut toasted (plus extra for topping)
3 cups whipped cream for topping

US Customary - Metric

Instructions

Single Pie Crust

Preheat oven to 425 degrees F.
In a large mixing bowl, combine the flour and salt. Add the Crisco and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead! Form the dough into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, roll from the middle of the dough outwards to make a circle that is about 1/4" thick and large enough to hang over your pie plate at least 1/2".
Carefully line a 9" pie plate with the rolled dough, pressing into the sides and bottom edges. Fold the top edges under and pinch to make a decorative edge. Prick the bottom and sides of the pie crust with a fork about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
Blind bake the prepared pie crust in a preheated oven for about 12 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.

Coconut Cream Pie Filling

In a large pot, combine the sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth.
Heat the pot over medium heat and whisk while the milk mixture comes to a boil. Continue to whisk at a low boil for 1 minute, or until the filling is thick and bubbly, then remove from heat and add the butter, coconut extract, and vanilla extract, stirring until the butter has melted. Add the shredded coconut and stir again.
Transfer the pie filling to the prepared pie crust, smoothing the top with a knife or off-set spatula. Lay a sheet of plastic wrap on top of the pie and let it come to room temperature before transferring to the fridge to cool for up to 24 hours.
Top with homemade whipped cream and toasted shredded coconut. Enjoy!

Notes

Storing instructions: cover the pie loosely with plastic wrap and store for up to 3 days in the fridge. Without the whipped cream on top, you can also freeze this pie for up to 2 months. To thaw, transfer to the refrigerator overnight and then top with whipped cream just before serving.

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