There is something special about eating fresh, homemade coconut cream pie in the spring time. Which is funny because it’s not like coconuts are unique to spring or summer – but it would feel weird to eat this in the middle of fall. Right? Anyways, scroll to the bottom for the full recipe for this easy coconut cream pie!
I’m a big fan of pie, but honestly sometimes I hate making pie crust and want to make my life easier. Sooo store-bought pie crust, here we go! I grabbed a 2-pack from Kroger and it was okay, but next time I think I’ll opt for the Pillsbury brand. If you have a favorite store bought pie crust, please share in the comments below!
What I really like about this pie, is that it’s essentially a pudding pie! You make the filling separate from the pie crust and once your crust is cooled, you just toss the coconut cream pie goodness right on top of it and throw it in the fridge.
Since there are quite a few steps that go very quickly, you want to make sure that you lay out all of your ingredients for the easy coconut cream pie. Especially since this coconut cream pie uses coconut milk, you’ll need to open the can and whisk it pretty well until it’s combined.
I have about 304u34203 bowls of various sizes to help me lay out all my ingredients. Like I have to stop myself from buying more when I see them at stores because I have a problem. A few of my favorites are here, here, and here.
See? Super easy! Just pour your finished coconut cream pie filling into a cooked and cooled pie shell (homemade or store bought, no judgment) and then toss in the fridge for at least a few hours. I put mine in overnight because I made my pie pretty late in the day. Once you are ready to serve it, you just whip up some homemade whipped cream to slap on top of the pie!
I will get on my high horse for just a second with homemade whipped cream. I think it’s seriously so much better than store bought and it’s usually cheaper because heavy whipping cream is like a $1. But, if you wanna use some good ol’ fashioned cool whip – I’m not here to tell you otherwise. Let’s be real, their cookies and cream frozen tub is like whipped heaven in a cup.
Since this coconut cream pie recipe has a ton of steps, I wanted to make sure I got you all the pictures so you see the full process! You can put the pie right back in the fridge after you top it with whipped cream and then serve within 24 hours. When you whip this up, make sure to tag us on social #beardandbaker – we love seeing your posts!
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Easy Coconut Cream Pie
Ingredients
Coconut Cream Pie
- 1 pie crust store bought or homemade
- 1 14-oz can of coconut milk stir well after opening
- 1 cup whole milk
- 1/2 cup unsweetened shredded coconut
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 5 egg yolks lightly whisked
- 1/4 cup cornstarch
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons butter cut into 4 pieces
- 1-2 Tablespoons unsweetened shredded coconut for topping
Homemade Whipped Cream
- 1 cup heavy whipping cream chilled
- 2 Tablespoons granulated sugar
- 2 teaspoons vanilla extract
Instructions
Coconut Cream Pie
- Prepare pie crust and let cool on the counter until coconut cream filling is finished.
- Set all ingredients out in their measurements in bowls or measuring cups. You’ll need to add them quickly so you won’t have time to measure while adding – do this ahead of time to be prepared.
- Add coconut milk (well stirred from can), whole milk, shredded coconut, just 1/3 of the sugar, and salt to a medium saucepan. Bring to a simmer over medium-high heat, stirring every so often to dissolve the sugar.
- In a separate bowl, add the lightly whisked egg yolks, remaining 1/3 cup sugar, and cornstarch. Combine until there are no lumps remaining.
- Once the coconut milk mixture is fully simmering, gradually pour the simmering mixture into the egg yolk mixture whisking constantly as to not create scrambled eggs. Then, pour that entire mixture BACK into the saucepan and place on the stove over medium heat, whisking constantly.
- Once the mixture is thickened and you see 3-4 bubbles burst on the top (about 1-2 minutes), remove from heat and stir in vanilla and butter. Pour the filling straight into your cooled pie crust.
- Place a piece of plastic wrap directly on the surface of the cooled pie filling and refrigerate until filling is cold and firm, a minimum of 3 hours but up to 24 hour.
- When ready to serve your pie, prepare your whipped cream. Then, immediately dollop the whipped cream on top of the pie, sprinkle the edges with additional unsweetened shredded coconut, slice and enjoy!
Homemade Whipped Cream
- Add all ingredients into a stand mixer. Whisk on high for about 5-6 minutes, until it’s fluffy and perfect.
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