The “regulations” for the best coconut cream pie are all about texture and patience. Cream pies need a custard that’s thick
enough to slice cleanly, not runny. That means using the right thickener (cornstarch works beautifully), cooking the custard long enough for it
to activate and set, and tempering the eggs properly so you get a silky filling instead of scrambled eggs. After that, the pie must chill long
enough to fully set—this is where the magic happens.

This recipe gives you an old-fashioned coconut cream pie that tastes like it came from a bakery, but it’s absolutely doable at home.
You can use a store-bought crust if you want, but the homemade custard is what makes this pie unforgettable. Save this recipe—because once you
make it, it becomes the one everyone asks for.

Ingredients

For the crust (choose one)

Option A: Store-bought (easy)

• 1 pre-baked 9-inch pie crust (or frozen crust baked and cooled)

Option B: Simple homemade crust

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp sugar (optional)
• 1/2 cup (113 g) cold butter, cubed
• 3–5 tbsp ice water

For the coconut custard filling

• 1 can (13.5 oz) coconut milk (full fat)
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 2 tbsp unsalted butter
• 2 tsp vanilla extract
• 1/2 tsp coconut extract (optional, boosts flavor)
• 1 1/2 cups sweetened shredded coconut (plus more for topping)

For the whipped topping

• 1 1/2 cups heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• Pinch of salt (optional, helps flavor)

For garnish

• 1/2–3/4 cup shredded coconut, toasted
• Optional: white chocolate curls

Ingredient notes: Full-fat coconut milk gives the richest flavor and texture.
Sweetened shredded coconut is classic, but you can use unsweetened if you prefer—just taste and adjust sugar slightly.

Instructions

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