A from scratch coconut cream pie using full-fat coconut milk and sweetened toasted coconut, then topped off with a homemade whipped topping!

Growing up, coconut cream pie was one of Kim’s favorite desserts. So, we make it from time to time.

The only difference between her grandmother’s version and ours’ is that we make our coconut cream pie without meringue.

Today, we’re sharing this homemade but simple coconut pie recipe.

A piece of the coconut cream pie cut with a fork.

Now, the dessert will take a little time to prepare, but it’s definitely worth the effort.

You can use a store-bought pie crust or a homemade pie crust. Either way, you’ll need to pre-bake it.

Since this is a longer recipe, how about we get started on this dessert?

Aerial view of the finished pie topped with toasted coconut.

How to make coconut cream pie from scratch?

First things first, like I said before, you need a baked 9-inch pie crust. If you’re using a store-bought one, simply follow the directions on the packaging.

Once it’s baked, set it on a cooling rack to cool completely before starting the filling.

Next, grab a large saucepan and whisk together the corn starch and granulated sugar.

Rinse the whisk and set the pan aside for now.

Sugar and corn starch in a large saucepan.

Afterward, in a large mixing bowl, whisk together the coconut milk, half and half, and egg yolks.

Now, pour the coconut milk mixture into the large saucepan. Whisk together the wet and dry ingredients.

Coconut milk, egg yolks, and other ingredients in a mixing bowl.

After that, place the pan over medium heat. While stirring, cook the filling for about 10-minutes.

Then, bring the mixture to a boil and let it thicken for 1-minute. Remove it from the heat.

Slowly, stir in the butter (1-tablespoon at a time). Now, stir in the coconut and vanilla extracts.

The wet and dry ingredients combined in the saucepan.

When those ingredients have been mixed, stir in 1-cup of the shredded coconut. Cover the filling with plastic wrap and let it cool for at least 30-minutes.

When the filling has cooled, transfer it to the baked pie shell. Now, cover the pie with plastic wrap, and store it in your fridge to chill for 3-hours.

The finished pie filling added to the crust.

In the meantime, you can make the whipped topping and toasted coconut. Simply place the remaining shredded coconut in a small sauté pan over low heat.

Let it toast (while stirring), until it’s golden brown. Remove it from the heat.

To make the whipped topping, use a hand mixer to combine the heavy cream, vanilla extract, and powdered sugar. Whip the ingredients until stiff peaks form.

Last, once the pie has chilled, top it with the whipped topping and toasted coconut.

That’s it, your coconut cream pie recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂

The whipped topping and toasted coconut added to the pie.

Recipe Tips and FAQ’s:

You can save the egg whites (from the egg yolks) and use them to create a meringue for the coconut pie.
Once the pie filling cooks, I recommend doing a taste test while it’s still warm. That’s the best time to add more sugar if the filling isn’t sweet enough for you.
Do NOT leave the coconut unattended when toasting it in the pan. It can burn quickly, even over low heat.

Does coconut cream pie need to be refrigerated?

Yes, even though the egg yolks and dairy have stabilized, the pie still needs to be stored in your fridge to prevent spoiling.

How do you keep coconut cream pie from getting watery?

In most cases, the pie becomes watery due to a meringue topping. The meringue will sometimes sweat, creating a liquid in the bottom of the pie. One way to avoid this is to sprinkle cornstarch between the pie filling and the meringue. As it can soak up moisture from the weeping meringue.

A slice of the cream pie removed from the dish.

Other delicious pie recipes you may enjoy: