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Classic Homemade Coconut Cream Pie

A close-up slice of rich National Coconut Cream Pie topped with whipped cream and toasted coconut flakes.
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Make a traditional coconut cream pie featuring a creamy custard filling and a crunchy toasted coconut topping. This recipe is perfect for celebrating special occasions.

Ingredients

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  • 1 pre-made 9-inch flaky pie crust
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 3 cups whole milk
  • 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 coconut extract (optional)

Instructions

  1. Bake the pie crust according to package directions until lightly golden. Let it cool completely on a wire rack.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the whole milk until smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. This takes about 8 to 10 minutes.
  5. Remove the saucepan from the heat. In a small bowl, temper the egg yolks by slowly whisking about 1 cup of the hot milk mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture. Return to medium heat and cook for 1 minute more, stirring constantly. Do not boil.
  7. Remove from heat. Stir in the butter, vanilla extract, and 1 cup of the sweetened flaked coconut.
  8. Pour the custard filling into the cooled pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled and set.
  9. For the topping, place the remaining 1/2 cup of flaked coconut in a dry skillet over medium heat. Toast, stirring often, until golden brown, about 3 to 5 minutes. Watch closely to prevent burning. Remove and cool.
  10. In a separate bowl, beat the heavy whipping cream, powdered sugar, and coconut extract (if using) until stiff peaks form.
  11. Spread the whipped cream evenly over the chilled pie. Sprinkle the toasted coconut topping over the whipped cream before serving.

Notes

  • For a richer flavor, toast the coconut for the filling along with the topping coconut.
  • If you prefer a no-bake coconut pie, use a graham cracker crust instead of a pastry crust.
  • Chill the pie for a minimum of 4 hours for the best sliceable texture.

Nutrition

Find it online: https://juliameal.com/national-coconut-cream-pie-recipe/