Coconut Cream Pie

4.4 from 5 reviews


  • 1 pie shell
  • 1/22/3 cup sugar
  • 1/3 cup cornstarch
  • 1 cup half-and-half
  • 1 (14 ounce) can coconut milk
  • 4 eggs (3 whole and 1 separated)
  • 1 teaspoon vanilla
  • 1 cup shredded coconut, toasted
  • 1 cup heavy cream, whipped


  1. Set the oven to 425ºF. Separate one of the eggs, keeping yolk and white.
  2. Roll out your pie crust on a floured surface and put it into a 9″ pie pan. Prick the bottom all over with a fork. Spread a sheet of aluminum foil along the bottom and sides of the crust and fill with dried beans or pie weights or pennies. Bake 15 minutes. Remove and let cool until you can remove the foil/weights. Brush crust with egg white. Bake for 5 more minutes. Set aside. Turn off oven.
  3. In a large pot, whisk together sugar, cornstarch, and half-and-half until the cornstarch and sugar are dissolved. Add coconut milk, 3 eggs, and 1 egg yolk. Whisk to combine well, until no bits of egg are visible.
  4. Put over medium heat and stir constantly with a whisk or wooden spoon, making sure you scrape the bottom and the corners, until mixture begins to steam. It will start to thicken slightly.
  5. Reduce heat to medium low and stir frequently 5-10 minutes, until it’s very thick. It should be smooth and almost as thick as grits or polenta.
  6. Remove from heat.
  7. Sprinkle half the toasted coconut in the bottom of the warm crust then spread custard over.
  8. Cover tightly with plastic and refrigerate 4-8 hours.
  9. When ready to serve, top with whipped cream and remaining coconut.


Make sure you have a 9″ pie pan and something to use as pie weights, dried beans or pennies work.

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