Homemade Coconut Cream Pie

Front shot of Homemade Coconut Cream Pie in a pan
Close up side shot of Homemade Coconut Cream Pie in a pan
Slice of Homemade Coconut Cream Pie in a plate with a cup of milk at the background
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Coconut Cream Pie is a delicious chilled sweet treat of creamy coconut filling with a crispy, buttery pie crust exterior all topped with a healthy dollop of whipped cream and toasted coconut shavings. If you're a coconut lover, this is the pie for you. This recipe for Homemade Coconut Cream Pie will satisfy your craving for that sweet coconut flavor in a decadent way. We will show you step-by-step how to make this delicious dessert. This recipe shares an easy homemade pie crust for a complete scratch cooking adventure. We hope this becomes your favorite coconut sweet treat like Coconut Rum Cake for you to make for friends and family.

Author: Narandradath Jaikaran
Average: 5 (3 votes)
Prep Time
60 mins
Cook Time
45 mins
Total Time
105 mins
8 persons


Pie Shell
Coconut Cream Filling


Pie Shell
Using a rolling pin, roll out the puff pastry to 14" diameter on a floured surface. With a fork sparingly stamp holes throughout.
Prepare a 9" round pie dish by buttering and flouring.
Preheat oven to 375 °F with Centre shelf in place
Lightly press the pastry in the dish, bottom and sides. At the top of the dish and all around, crimp a fluted shape on the pie and finish by bending pastry slightly outwards over the dish edge. (Alter pastry if too large or small to give a uniform circle). Refrigerate at least an hour before use.
When ready for shell remove it from the refrigerator. Line the pastry with parchment paper. Now fill cavity with ceramic baking balls (2 packs of pie weights sufficient) or any other weight option like beans. This will help in keeping the pastry from puffing up, as well as keeping the sides up, during baking. Bake until cooked, golden brown, about 15-20 minutes. Move to a cooling rack. After 10 minutes remove parchment paper with weights. Complete the cooling process. 
Coconut Cream Filling
Preheat oven to 350 °F, Centre shelf in place.
On a baking sheet mix together the shredded coconut, cinnamon and 1 tablespoon of granulated sugar. Bake until golden brown, stirring occasionally, about 5-8 minutes.
In a saucepan, overheat, mix the coconut milk, half-and-half, sugar, salt, butter, cornstarch, flour and eggs. Bring to simmer but keep whisking constantly for two more minutes. Remove from the heat and stir in 3/4 cup of the cooked coconut (reserve the remaining coconut for topping), butter and the coconut extract.
Pour the filling into the pie shell. Let cool for at least 30 minutes and refrigerate overnight before cutting and serving.
Serve chilled with the thawed whipped cream and sprinkling the reserved coconut over the top.

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