Coconut Cream Pie Recipe: Simple Homemade From Scratch

Question 1

What is coconut cream pie?

Accepted Answer

Coconut cream pie is a classic dessert with a flaky pie crust filled with a rich, creamy custard made from coconut milk, shredded coconut, eggs, sugar, and a thickener like cornstarch. It's topped with whipped cream and toasted coconut flakes for extra texture and flavor. This no-bake filling sets in the fridge, making it easy to prepare ahead. Originating from Southern U.S. cuisine, it balances sweet coconut taste with smooth creaminess. A standard 9-inch pie serves 8 and has about 400 calories per slice. For best results, use full-fat coconut milk to avoid a watery filling.

Question 2

How do you make coconut cream pie from scratch?

Accepted Answer

Start with a pre-baked 9-inch pie crust. In a saucepan, whisk 2/3 cup sugar, 1/4 cup cornstarch, 1/2 teaspoon salt, and 3 cups coconut milk over medium heat until thickened (about 10 minutes). Temper in 4 egg yolks, then stir in 1 cup shredded coconut and 1 teaspoon vanilla. Pour into crust, cover with plastic wrap to prevent skin, and chill 4 hours. Whip 1 cup heavy cream with 2 tablespoons sugar for topping, and sprinkle with toasted coconut. Total time: 30 minutes active, plus chilling. Blind-bake crust at 375°F for 20 minutes with weights, then 10 more without.

Question 3

Can you make coconut cream pie without cornstarch?

Accepted Answer

Yes, replace cornstarch with 1/4 cup all-purpose flour or 2 tablespoons arrowroot powder for a similar thick texture. For a flour-free option, use 1/2 cup coconut cream mixed with 4 egg yolks and cook longer to thicken naturally. Avoid instant pudding mixes to keep it homemade. Test thickness by coating a spoon—if it holds a line when wiped, it's ready. These swaps work well for gluten-free diets; arrowroot yields the clearest filling. Chill fully (at least 4 hours) as it firms more in the fridge. This maintains the pie's silky consistency without lumps.

Question 4

How long does coconut cream pie last in the fridge?

Accepted Answer

Homemade coconut cream pie stays fresh in the fridge for 3-5 days when covered tightly with plastic wrap or stored in an airtight container. The whipped cream topping may deflate after day 2, so add it fresh before serving. For longer storage, wrap individual slices and freeze up to 2 months—thaw overnight in the fridge. Avoid room temperature over 2 hours to prevent bacterial growth from eggs and dairy. Label with dates for safety. Pro tip: Press plastic wrap directly on the custard surface before chilling to block air and moisture.

Question 5

What's the difference between coconut cream pie and coconut custard pie?

Accepted Answer

Coconut cream pie uses coconut milk or cream as the main liquid with cornstarch for thickening, creating a lighter, pudding-like filling. Coconut custard pie bakes the filling (eggs, milk, sugar, coconut) directly in the crust at 350°F for 40-50 minutes, resulting in a denser, eggier texture like flan. Cream pie is no-bake after crust prep, quicker and less prone to cracks. Both feature shredded coconut, but cream pie's whipped topping adds airiness. Swap recipes based on oven access—custard pie needs monitoring to avoid overcooking edges.

Ingredients

Instructions

Last Step:

Notes

Nutrition