With an easy and delicious homemade filling this Coconut Cream Pie Recipe is super simple, tasty and the perfect pie recipe to add to your dessert table!
I have always been intimidated by pies. I’m not sure why, I think it is more of less of the crust. So a lot of the time I use frozen or refrigerated crusts.
I don’t believe that there is anything wrong in doing that, just pie crust making isn’t quite my thing. But I love pies, so I do what I can get by with.
This Coconut Cream Pie Recipe is one of our favorite recipes ever! Some of our other favorite pies include Peach Pie, Strawberry Pie and Blueberry Pie!
WHY THIS RECIPE WORKS:
- Minimal ingredients help this whip up fast.
- The filling is completely homemade, no pudding is used!
- Topped high with whipped cream and toasted coconut really adds so much flavor to this recipe.
Although the pie crust in this recipe is not homemade the filling is (we use our coconut pudding recipe) as well as the whipped topping.
So we can call this Coconut Cream Pie Recipe semi-homemade, or completely homemade if you don’t mind the crust not being from scratch.
HOW TO MAKE COCONUT CREAM PIE, STEP BY STEP:
- In medium saucepan on stove add milk, sugar, cornstarch, salt, egg and egg yolk.
- Whisk consistently over medium to medium-high heat until pudding has thickened.
- Remove from heat and add in butter, vanilla extract and coconut extract.
- Whisk this in until smooth and butter is melted.
- Add in the coconut, more or less depending on how much you like in your pie.
- Whisk this in until the coconut is evenly distributed.
- Spread filling mixture into bottom of baked and cooled pie crust.
- Cover with Saran Wrap (touching the top of the pudding) and chill for 2-3 hours until set.
How more simple can this recipe get? Literally making your homemade filling is the best and it is super easy and I think it sets up better than a boxed pudding.
HOW TO MAKE HOMEMADE WHIPPED CREAM:
This will be included in the recipe below but making your own homemade whipped cream is super easy!
All you have to do is beat together 1 cup cold heavy whipping cream, 2 Tbs powdered sugar and 1/2 – 1 tsp of vanilla extract.
Beat until semi stiff peaks for, you do not want to over beat homemade whipped cream, then you can use it on any recipe you’d like!
We love homemade whipped cream because it is so easy to make, but we also aren’t against ones you buy at the store and use those a lot of the time as well.
HOW TO STORE COCONUT CREAM PIE:
This recipe needs to be refrigerated. With it containing milk and cream refrigeration is necessary to keep it fresh and safe to eat.
You can cover this with Saran Wrap and place it in the refrigerator and it should stay good for up to 4 days.
I do not recommended to be frozen, with the cream filling it is most likely to separate when defrosted.
This Coconut Cream Pie Recipe doesn’t last long anyways, everyone devours it the same day. When we take it places usually we don’t have any to take home.
The filling for this pie can be served as a stand alone pudding, thats what we use all the time just for our coconut pudding recipe, the kids absolutely love it.
If you are a pie person then this is the pie that you need. We are a family that likes to cook and bake simple and easy recipes, sometimes we will throw in a tougher one.
But the majority of the things that we make are really family friendly and this Coconut Cream Pie is absolutely that!
TIPS AND TRICKS:
- The filling will thicken, but do not heat on high heat or it will coagulate the eggs, medium to medium high works best, it can take up to 10 minutes to thicken fully.
- Continuously whisk while making the filling, this prevents it from burning to the bottom.
- If you want more or less coconut flavor add more or less extract in the recipe.
- To switch it up you can toast your coconut first and then add it to the filling instead of regular coconut.
- You can let this cool in pan before spreading into pie crust, we just like to chill it all together so it’s ready to go.
If you’re looking for your new favorite dessert recipe this Coconut Creamy Pie is what is calling your name, easy, tasty and everyone loves it!
If you like this recipe you might also like:
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Coconut Cream Pie Recipe
Ingredients
- 9 " refrigerated pie crust or homemade
- 2 cups milk
- 1/2 cup + 3 Tbs sugar
- 3 Tbs cornstarch
- 1/4 tsp salt
- 1 eggs
- 1 egg yolks
- 2 Tbs butter
- 1 tsp vanilla extract
- 1 1/2 tsp coconut extract
- 1/2-3/4 cup shredded sweetened coconut
Whipped topping:
- 1 cup heavy whipping cream cold
- 2 Tbs powdered or granulated sugar
- 1/2 - 1 tsp vanilla
- Toasted coconut optional
Instructions
- Bake your pie crust according to package directions and set aside to cool.
- In large sauce pan add your milk, sugar, cornstarch, salt, egg and egg yolk.
- Continuously whisk over medium high heat until thick and bubbly.
- Remove from heat and whisk in butter, coconut extract and vanilla extract until butter is melted.
- Add in your shredded coconut and whisk again until combined.
- Spread into your cooled pie crust and cover with Saran Wrap making sure the Saran Wrap touches the filling.
- Place in refrigerator for 2-3 hours to set up.
- To make you whipped cream:
- In bowl add your heavy whipping cream, sugar and vanilla and beat until semi stiff peaks form.
- Spread over top of cooled pie and sprinkle with toasted coconut if desired.
Notes
- The filling will thicken, but do not heat on high heat or it will coagulate the eggs, medium to medium high works best, it can take up to 10 minutes to thicken fully.
- Continuously whisk while making the filling, this prevents it from burning to the bottom.
- If you want more or less coconut flavor add more or less extract in the recipe.
- To switch it up you can toast your coconut first and then add it to the filling instead of regular coconut.
- You can let this cool in pan before spreading into pie crust, we just like to chill it all together so it's ready to go.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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