Perfect for cookouts!

Homemade Coconut Cream Pie

Recipe Snapshot



Total Time

4 h 45 min




Preheat an oven. Make homemade pie crust or defrost store-bought pie dough, then roll out on a lightly floured surface. Transfer onto a 9-inch pie plate, then using scissors or a knife, trim excess dough leaving a 1-inch border. Chill.

Prepare the pie crust


Line the crust with a sheet of parchment paper slightly larger than the pie. Place pie weights or dried beans on top to weigh it down. Transfer the pie crust to the preheated oven and bake until the crust is lightly golden brown.

Blind bake the pie crust


In a saucepan set over medium heat, combine sugar, and cornstarch, then whisk well. Pour in whole milk, heavy cream, and large egg yolks. Cook, stirring constantly, until the mixture has thickened and comes up to a boil. Once boiling, cook.

Make the coconut cream filling


Pour the warm filling into the baked pie crust, then use a spatula to smooth into a flat, even layer. Press a sheet of plastic wrap directly on top of the filling, then allow to come to room temperature. Transfer to a fridge until completely chilled.

Add the coconut filling


Once the pie has chilled, place heavy cream in the bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed, then add confectioners’ sugar and vanilla extract. Continue whisking until medium peaks form.

Make the whipped cream


Spread the whipped cream on top of the chilled coconut filling. You can smooth it even an even layer or use a spatula to create swooping mounds of cream. Garnish with as much toasted coconut as you like. Serve immediately!

Finish with pie


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