This Coconut Cream Pie is smooth and luscious and creamy filled with rich coconut and vanilla. This tropical pie is a perfect slice of dessert for Easter or brunch or just because!
True story: I went through my ENTIRE childhood convinced I didn’t like pie. Okay, I take that back. I went through my entire childhood convinced that the only kind of pie I liked was Strawberry Pie. Well, it turns out I was wrong.
As it turns out, I LOVE pie! Which is especially exciting on a day like today, March 14th…..Pi Day! (Who’s ready to celebrate??)
Coconut Cream Pie – A perfect slice of heaven
I’m not really sure where my childhood anti-pie sentiments came from (a bad piece of pie? a rivalry with a sibling? a friend of mine who didn’t like pie and convinced me to do the same?) Either way, now that I know the truth, I’m committed to making up for lost time. And there’s only one way to do that (if you know what I mean!)
I definitely have my favorites: French Silk, Banana Cream, Pecan, and, of course, Strawberry. And now I’ve added a new favorite to my list: Coconut Cream. I’m telling you – this is the creamiest, most luxurious pie EVER. It’s like coconut pudding you can eat with a fork, topped with homemade whipped cream and paired with a buttery graham cracker crust. I’m getting hungry just thinking about it…..and after making FOUR of them to get the recipe just right…..that’s not something I ever thought I’d say again!
Coconut Cream Pie
But that’s the deal with a good pie. It keeps calling you back for another bite! So what makes this Coconut Cream Pie SO irresistible? Well, for starters, the graham cracker crust. There’s something about the way it pairs with the coconut cream filling that’s seriously delicious. Also? I replaced the regular shredded coconut with toasted coconut (the only kind I really enjoy) and it made all the difference. One thing to note is that this is a CREAM pie, which means it can be hard to cut and serve the perfect slice. To help, I would recommend placing the pie in the freezer for 15-20 minutes before serving. (*This is not a necessary step, but will help you get nice clean slices!)
Coconut Cream Pie
Ingredients
- For crust:
- 1 1/4 c. graham cracker crumbs
- 1/4 c. sugar
- 6 Tbsp. butter melted (I used salted)
- For coconut cream filling:
- 4 large egg yolks
- 2 c. 1 can coconut milk
- 1-1/2 c. half & half
- 3/4 c. sugar
- 1/3 c. cornstarch
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 1/2 c. flaked coconut toasted, divided
- For whipped cream:
- 1 1/2 c. heavy whipping cream
- 3 Tbsp. sugar
Instructions
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For crust:
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Combine graham cracker crumbs with melted butter and sugar.
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Press firmly into bottom and up sides of a 10 inch pie plate.
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Bake at 350 degrees for 6-8 minutes or until lightly browned.
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Cool completely.
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For toasted coconut:
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Spread coconut on a rimmed baking sheet and baking at 350 degrees for 8-10 minutes, checking and stirring regularly to avoid burning.
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For coconut cream filling:
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In a large saucepan, combine egg yolks, coconut milk, half & half, sugar, and cornstarch.
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Whisk until well-blended.
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Bring mixture to a boil over medium heat, whisking constantly.
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Reduce heat to medium-low and cook 4 minutes more, whisking vigorously.
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Remove from heat; stir in vanilla, almond, and half of toasted coconut.
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Pour filling into cooled crust; place saran wrap or wax paper directly on filling.
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Refrigerate 3 hours or until firm.
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For whipped cream:
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*Before starting, make sure whipping cream is very cold and place mixing bowl and beaters in the freezer for 10 minutes.
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Combine cold heavy whipping cream and sugar in chilled bowl.
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Beat on medium speed until soft peaks form.
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Gently spoon onto chilled pie and top with remaining toasted coconut.
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Optional: Before serving, chill pie in freezer for 15 minutes to aid in slicing.
So. Are you ready for pie? Just in case you need more convincing, I’ve joined together with some of my favorite bloggers to bring you 12 recipes for Pi Day! Because I love you. And because everyone needs more pie in their lives….don’t you think?
Creamy Lemon and Blueberry Pie // Dessert Now Dinner Later
Pecan Hand Pies // Tried and Tasty
Lemon Pie Bars // One Sweet Appetite
No Bake Chocolate Mint Oreo Pie // Life Made Sweeter
Irish Cream Pies // Sugar & Soul
No Bake Strawberry Lemon Cream Pie // A Kitchen Addiction
Samoa Pie // Eazy Peazy Mealz
Mile High Fudge Brownie Pie // A Dash of Sanity
Cherry Pie Bars // Cupcake Diaries
Caramel Banana Cream Pie // Like Mother Like Daughter
Coconut Cream Pie // Lemon Tree Dwelling
Frozen Strawberry Yogurt Pie // The Love Nerds
Rebecca says
I love coconut cream pie and I love that you toasted the coconut too! I need to try this pronto!
Yvonne [Tried and Tasty] says
I can just SEE the creaminess and I am dying to taste it! I guess that can only mean one thing, I NEED to make this asap!
Jessica @ A Kitchen Addiction says
I love coconut cream pie! Yours looks perfect!
Amber @ Dessert Now, Dinner Later! says
I’m so glad you have come to love pie because it is like SERIOUSLY my favorite dessert! 😉 This looks amazing btw!
Judy says
What brand of coconut milk did you use for the coconut cream pie?
Dorothy @ Crazy for Crust says
I’m glad you came around because now we can be friends, ha! Hands in the air, I’m ready for pi day!! LOVE this pie!
Heather @Boston Girl Bakes says
Oh coconut cream pie is my faaaaavorite! This one looks incredible and I love the addition of the almond extract!
Jesseca says
I’ll take two slices!!
Kelly - Life Made Sweeter says
So glad you love pie now because this looks beyond amazing! Coconut cream pie is one of my favorites and I love that you toasted the coconut too! Swoon!!
Cathy Trochelman says
Thanks so much, Kelly! I can’t believe how delicious it was….it definitely helps that I LOVE coconut! <3
aimee @ like mother like daughter says
Oh my goodness! Cream pies are my FAVORITE! I usually use a pudding mix, but love that you made a homemade filling. yum!
Cathy Trochelman says
Thanks, Aimee!! Pudding mix would definitely have been easier, but I LOVED the homemade filling! 🙂
Katerina @ Diethood says
Oh good LORD! This is one of my favorite pies, and that height has my mouth watering up!!
Michelle @ The Complete Savorist says
This is my grandmother’s favorite pie and I am headed to visit her for a week, I think I should make this for her. Thanks for the recipe.
Jenny | Honey and Birch says
There is nothing better than a perfect piece of pie!!
Andi @ The Weary Chef says
I am a huge lover of coconut pie! This looks fantastic! 😀
Lauren @ Hall Nesting says
I can’t wait to share this with my mom. She’s been looking for a good coconut cream pie recipe
Angie | Big Bear's Wife says
Coconut Pudding that you can eat with a fork sounds like the perfect dessert to me. I saw this on Facebook and fell in love with it!
Serene @ House of Yumm says
This looks wonderful!! I love all things coconut and I definitely need to give this a try 🙂
Diana says
Coconut cream pie says 1/2 – 1/2 what is that,
Jeanette says
This looks delicious! Do you think I can make the day before and freeze? Then take out a couple hours before serving?
Sue says
Made this for Easter dinner and it was a huge hit. Very creamy and not too sweet. Family wanted the recipe!
Cathy Trochelman says
So glad you enjoyed it, Sue! Thank you for letting me know!
Sheila says
My husband said, “We are never again buying store made coconut cream pie”! This was easy and so delicious… Adding it to my recipe box! Being from the islands… Coconut milk is right up my alley! Thank you
como fazer brigadeiros gourmet says
Easter is coming and this recipe is really ideal for this time of year, I’ll save it to prepare on that date during the family lunch, I believe it will be a great success.
carolynn says
So I’m looking at your recipe and trying to figure our if its just 2 cups of coconut or 2 cups and 1 can???
JJ says
The texture of the coconut cream pie is very good.
I almost did not use the almond extract but did so thinking it might complement the coconut.
The almond extract overwhelms / dominates the coconut flavor. I will not use the almond extract again for this recipe. I will use coconut extract, or increase the vanilla extract the next time I use this recipe.
Otherwise, good pie.
Cathy Trochelman says
Thanks for the feedback!
Christmas Katie's Diner says
Ooo! I just made this…5 of us are enjoying it at this moment! Thanks for the recipe! I used tapioca starch instead of corn because of an allergy and it worked out great!
Cathy Trochelman says
So happy you enjoyed it!
Denise says
This recipe was made & followed exactly as shown, but came out a mess. The crust had to be cooked for a half hour because the amount of butter that the recipe called for was too much. Will not be making this again