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Classic Homemade Coconut Cream Pie with Toasted Coconut Topping

A rich and creamy homemade coconut cream pie made from scratch with silky coconut custard, fluffy whipped topping, and golden toasted coconut.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 9-inch pie crust pre-baked
Coconut Filling
  • 1.5 cups coconut milk full-fat
  • 0.5 cup whole milk
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 0.25 tsp salt
  • 4 egg yolks large
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.75 cup shredded coconut toasted

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Hand mixer or stand mixer

Method
 

  1. Prepare and cool the pre-baked pie crust.
  2. Whisk sugar, cornstarch, and salt in a saucepan.
  3. Whisk in coconut milk, whole milk, and egg yolks until smooth.
  4. Cook over medium heat, whisking constantly until thickened.
  5. Remove from heat and stir in butter, vanilla, and shredded coconut.
  6. Pour filling into crust and chill for at least 4 hours.
  7. Toast coconut until golden and cool completely.
  8. Whip cream and powdered sugar to soft peaks.
  9. Top pie with whipped cream and toasted coconut before serving.

Notes

For best results, chill overnight before slicing.