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Old-Fashioned Homemade Coconut Cream Pie

A thick slice of homemade coconut cream pie showing layers of crust, custard, whipped cream, and toasted coconut.
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Make a rich, nostalgic coconut custard pie from scratch with a flaky crust and a towering whipped cream topping, perfect for National Coconut Cream Pie Day.

Ingredients

Scale
  • 1 9-inch baked flaky pie crust
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut, divided
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the custard base: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth.
  2. Cook the custard: Heat the milk mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Let it boil for 1 minute, continuing to stir. Remove from heat.
  3. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
  4. Return the tempered yolks to the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the custard thickens again and just begins to bubble. Do not let it boil rapidly.
  5. Remove the custard from the heat. Stir in the butter, 1 teaspoon vanilla extract, and 1 cup of the sweetened flaked coconut.
  6. Pour the custard immediately into your baked flaky pie crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely cold and set. This is key for a perfect custard.
  7. Prepare the topping: In a large, chilled bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and 1/2 teaspoon vanilla extract. Beat until stiff peaks form.
  8. Toast the remaining 1/2 cup coconut flakes in a dry skillet over medium-low heat until golden brown, watching carefully to prevent burning.
  9. Spread the whipped cream over the chilled custard. Sprinkle the toasted coconut topping evenly over the whipped cream.
  10. Serve this beautiful dessert immediately or keep chilled until serving.

Notes

  • For the best flaky pie crust, use very cold butter and handle the dough as little as possible.
  • To achieve that towering look, use a large piping tip when applying the whipped cream for a more decorative finish.
  • If you want a richer color in your custard, you can use 2 egg yolks instead of 4 and add 2 tablespoons of melted white chocolate.

Nutrition

Find it online: https://carlacooking.com/homemade-coconut-cream-pie/