Nothing beats a homemade pie recipe! You have to try Lemon Cream Pie, Banana Cream Pie, No-Bake Cheesecake, German Chocolate Pie, Key Lime Pie, or Grasshopper Pie!
Coconut Cream Pie Ingredients:
How to make Coconut Cream Pie:
Toast Coconut (may be done ahead): Add coconut to a large skillet and warm over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don’t want it to burn. Remove from heat and transfer to a bowl to cool completely. Store covered at room temperature for up to several days. Coconut Cream Filling: Combine egg yolks, cornstarch, and ¼ cup milk in a bowl and set aside. Pour remaining 1 cup milk, coconut milk, salt, and granulated sugar in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally. Temper Eggs: Slowly pour a ladleful of the hot milk mixture into a bowl with the beaten eggs, mixing constantly. This gradually warms and tempers the eggs so they don’t scramble. Repeat with another spoonful of milk. Add the egg yolk mixture into the saucepan, stirring constantly. Stir vigorously for 2-3 minutes, until thickened. Finish Filling: Remove from heat and stir in butter, vanilla, and coconut extract. Fold in ¾ cup of the toasted coconut. Cool: Pour warm filling into cooled, baked pie crust then immediately place a piece of plastic wrap directly on the surface (to prevent a skin from forming). Refrigerate for at least 4 hours, or overnight. Top with whipped cream and remaining toasted coconut.
Make Ahead Instructions:
To Make Ahead: assembled coconut cream pie will keep well covered in the refrigerator for 2-3 days.
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*I originally shared this recipe November 2014. Updated April 2019 and October 2024.
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