Coconut Cream Pie with Coconut Milk

Course: Dessert, pie

Cuisine: American

Prep Time: 10

Cook Time: 45

Chill Time: 4

Total Time: 4 55

Servings: slices

Calories: 465kcal

Author: Becky Hardin

This easy coconut cream pie is packed with a rich custard made with coconut milk, vanilla, and sweetened flaked coconut for tons of flavor.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Pie Pan
Fine-Mesh Sieve

Ingredients

14 ounces full-fat coconut milk (1 can)*
1 cup whole milk
¼ cup heavy cream divided
⅔ cup granulated sugar
⅓ cup cornstarch
2 large eggs beaten
¼ teaspoon kosher salt
1½ teaspoons pure vanilla extract
1 cup sweetened flaked coconut
1 9-inch refrigerated pie crust pre-baked and cooled**

Optional Toppings

2 cups whipped cream
½ cup toasted coconut

Instructions

In a medium saucepan set over medium-low heat, whisk the coconut milk, milk, heavy cream, sugar, cornstarch, eggs, and salt together. Bring the mixture to a bare simmer, stirring constantly, for 15-20 minutes, or until thickened.
14 ounces full-fat coconut milk, 1 cup whole milk, ¼ cup heavy cream, ⅔ cup granulated sugar, ⅓ cup cornstarch, 2 large eggs, ¼ teaspoon kosher salt
Remove the pan from the heat and stir in the vanilla.
1½ teaspoons pure vanilla extract
Set a fine mesh strainer over a clean mixing bowl, then pour the custard through it. Use a rubber spatula to press out any clumps.
Stir the flaked coconut into the warm custard in the bowl.
1 cup sweetened flaked coconut
Transfer the finished custard into the baked pie shell. Press a piece of plastic wrap directly to the surface of the pie and chill until firm, about 4 hours, up to 1 day.
1 9-inch refrigerated pie crust
Top the pie with the whipped cream, then sprinkle toasted coconut over the whole pie.
2 cups whipped cream, ½ cup toasted coconut

Video

Notes

*Use full-fat coconut milk for the richest pie. You can use sweetened or unsweetened coconut milk; it's up to personal preference.

**Instead of a traditional pie crust, you can add the filling to a crust made from graham crackers, golden Oreos, or Biscoff cookies!

Tips:

Make sure the pie crust is fully cooled before adding the filling. I recommend baking the pie crust the day before.
Shake the coconut milk well before using it!
Dairy-Free: For a dairy-free pie, I recommend swapping the whole milk for more coconut milk, the heavy cream for coconut creamer, and the whipped cream for coconut whipped topping.
Cook the custard over medium-low heat, stirring constantly. You don't want to overcook the custard, or else you may end up with scrambled eggs!
If your custard fails to thicken after being simmered, stir in a mixture of 1 tablespoon of cornstarch and 1 tablespoon of water, whisk it into the custard, and stir until thickened. Be careful not to overcook the custard; otherwise, it will break down and begin to separate.
Straining the custard helps to remove any cooked egg pieces and ensures that your custard will be as smooth as possible.
If you don't plan to serve this pie on the day it is made, I recommend leaving off the whipped cream until you're ready to serve it and instead covering the filling with plastic wrap pressed into the surface to prevent a skin from forming.
To toast coconut flakes for the topping, spread them out on a rimmed baking sheet and bake in a 300°F oven until golden brown, about 6-8 minutes.

Storage: Store coconut cream pie loosely covered with aluminum foil or plastic wrap in the refrigerator for up to 4 days or tightly covered in 2 layers of plastic wrap and 1 layer of aluminum foil in the freezer for up to 3 months.

Nutrition