Spring time just says it is the season for coconut pie!
I love anything coconut and well, a coconut cream pie – that is just the ultimate. This recipe uses coconut milk and unsweetened shredded coconut for a beautiful creamy but not too sweet desert.
Also, any fear of making a cream pie that is too runny is completely abated by simply following the steps.
This pie received rave reviews when I made it for a recent dinner party. “The best I’ve ever had”, “the creamiest”, and “not too sweet” were all comments!
EnJOY!
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Fool-Proof Creamy Coconut Pie
Coconut milk and unsweetened coconut make it the "Bomb"!
Ingredients
- 1 refrigerated prepared pie crust baked according to directions and cooled
Coconut Pie Filling
- 1/2 cup heavy cream
- 1 can coconut milk full-fat
- 1/2 cup milk full-fat
- 1 1/4 cup unsweetened shredded coconut
- 1 tsp vanilla extract
- 4 egg yolks large
- 4 tbsp cornstarch
- 3/4 cup sugar
- 4 tsp butter
Whipped Cream Topping
- 1 1/4 cups heavy whipping cream
- 3 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Bake the crust in a 9 inch pie pan according to directions. Cool
Coconut Cream
- Add the egg yolks, vanilla extract, and cornstarch into a small bowl and mix together with a whisk. Set aside.
- In a sauce pan, pour in the cream, milk, coconut milk, salt an sugar and whisk on medium heat. Continue to stir the mixture occasionally and bring to a boil.
- Reduce the temperature to low heat and continue to boil for 2 minutes.
- Remove about 1/2 cup of the cream mixture and slowly pout into the egg mixture, while whisking quickly.
- Slowly pour the cream and egg mixture into the sauce pan (continue low heat) while whisking vigorously. Stir for about 2 minutes until thick.
- Remove pan from heat and add the butter and shredded coconut, mixing well. Cool mixture and pour into crust. Cover and refrigerate for about 2 hours until completely cooled.
Whipped Cream Topping
- Into a chilled bowl, add the whipping cream, sugar and vanilla extract. Whip for about 4 - 5 minutes until peaks are formed. Spread on the cooled coconut filling. Top with toasted coconut*. Keep refrigerated until serving.
Notes
- to toast coconut, take about 3 tbsp coconut and place in a heated flat bottomed pan. Continue to stir until slightly brown.
- Pie can keep up to 5 days in the refrigerator.