Simple and delicious homemade coconut cream pie in a graham cracker crust topped with real whipped cream and toasted coconut.
Long live simple cream pie recipes! This recipe is a lot like a chocolate cream pie except you use coconut milk (the thick kind in the can) to make the pudding and then you stir in toasted coconut into it and top with more toasted coconut. If you don’t like the texture of the coconut in the pudding, just leave it out and only put some on top. It’s a preference thing. Top with some freshly whipped cream and toasted coconut, and you’re done. This comes in a graham cracker pie crust, which means you don’t even have to roll one out.
After writing a huge post all about pie crust recipes, I wanted to share a few classic, simple, perfect-for-every-holiday pie recipes to go with it. You need something delicious to fill your favorite pie crust and this post is just that – delicious Homemade Coconut Cream Pie to go inside your favorite graham cracker crust.
There’s something magical about serving a homemade pie after dinner. It just says love. It seems to take you back to a time when life was simpler and homemade pie was standard fare in American kitchens. Today, amidst the hustle and bustle of everyday life, taking time to make pie is almost therapeutic. It’s a slower process than opening a box of brownie mix, but there’s so much satisfaction in it. Butter, flour, and sugar are the building blocks of all things good, and making a homemade pie is a pretty great way to use them. Plan to take an afternoon to bake and you just might love how grounding the whole process is for you. And you’ll have a beautiful pie to enjoy after dinner or to share with friends, and that’s a pretty great reward, too.
Looking for other great pie recipes? You can check out my post on 8 different pie recipes (including all the classics like cherry pie, apple pie, pecan, and more!) if you need a little more inspiration.
Tips and Tricks for Making Homemade Coconut Cream Pie
- Don’t feel like you need a candy thermometer to get this pie right. 180 degrees for the milk mixture is pretty easy to spot without using any tools. Stir often and when the mixture starts to steam you are there. Don’t let it come to a boil though.
- I like to toast my coconut by spreading it on a baking sheet and baking it, stirring very often, in a 325 degree oven. It should take about 8 minutes and once you hit golden, it goes to burnt very quickly, so pay attention.
- This recipe can be stored in the fridge, covered, before you add the whipped cream and additional toasted coconut for up to 3 days. It’s a great make-ahead option for the holidays! Just add the fresh whipped cream and additional toasted coconut to the top before serving.
- I like a deeper pie dish for this recipe. Standard pie dishes are 1 1/4 inches thick and “deep” pie dishes are 1 1/2 to 2 inches deep. This is a great choice for all your pie needs.
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Homemade Coconut Cream Pie
Simple and delicious coconut cream pie in a graham cracker crust topped with real whipped cream and toasted coconut.
- Prep Time: 4 hours
- Cook Time: 10 mins
- Total Time: 4 hours 10 minutes
- Yield: Serves 8-10
- 1 can full-fat coconut milk (15 ounce can)
- 1/2 cup sugar, divided
- 1/4 cup cornstarch
- 2 egg yolks
- 1 whole egg
- 1 cup toasted coconut, divided
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 graham cracker pie crust
- 1 cup heavy whipping cream
- In a large saucepan, bring the coconut milk and 1/4 cup of sugar up to 180 degrees over medium heat, stirring very often. The mixture should be hot and start to steam across the top, but should not boil.
- While the coconut milk is heating, mix the cornstarch and 1/4 cup of sugar together in a medium bowl.
- Add the egg yolks and whole egg to the cornstarch mixture and whisk to combine well.
- When the coconut milk is hot, slowly whisk one cup of hot coconut milk into the egg mixture and then whisk the egg mixture back into the pan of hot cream.
- Cook over medium heat until the mixture starts to bubble and thicken, stirring constantly, about 6 minutes.
- Remove from the heat and stir in 1/2 cup toasted coconut, butter, and vanilla.
- Place the hot pie filling in a prepared graham cracker crust and refrigerate until cool. It can be covered and left for up to three days in the fridge.
- When you are ready to serve the pie, whip the heavy cream and place it on top of the pie and sprinkle with 1/2 cup of toasted coconut flakes.
I hope this homemade coconut cream pie speaks to your soul and your belly! Happy pie making from my kitchen to yours.