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Pouring thick warm coconut custard filling into a golden prebaked pie crust

Easy Coconut Pie with Cream of Coconut

A rich and velvety coconut pie recipe with cream of coconut. It takes just 15 minutes of prep and yields a perfect slice with a silky custard filling and golden toasted coconut topping.
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Prep Time 15 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 25 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch pre-baked pie crust
  • 1 cup cream of coconut such as Coco Lopez
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup plus 2 tbsp cornstarch
  • 1 pinch salt
  • 2 large eggs
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/8 tsp coconut extract optional
  • 1 1/2 cups sweetened shredded coconut divided
  • 1 1/2 cups heavy cream for topping
  • 3 tbsp powdered sugar for topping

Equipment

  • 1 Pie Dish 9-inch size, pre-baked crust goes here
  • 1 Medium saucepan For heating liquids and cooking custard
  • 2 Mixing Bowls For dry ingredients and whipping cream
  • 1 Whisk, For stirring the custard constantly
  • 1 Hand mixer For whipping the heavy cream to stiff peaks

Method
 

  1. Preheat oven to 350°F (175°C) and toast 1/2 cup of shredded coconut for 5-8 minutes until golden brown; set aside to cool.
  2. In a medium saucepan over medium heat, combine whole milk and cream of coconut until hot but not boiling.
  3. In a separate bowl, whisk granulated sugar, cornstarch, and salt. In another small bowl, beat the eggs.
  4. Slowly whisk a few tablespoons of the warm milk mixture into the eggs to temper them, then slowly pour the egg mixture back into the saucepan.
  5. Cook the mixture over medium heat, whisking constantly, until it thickens and boils gently for 1 full minute.
  6. Remove from heat and stir in the butter, vanilla extract, coconut extract, and 1 cup of un-toasted shredded coconut.
  7. Pour the filling into the pre-baked pie crust, cover the surface directly with plastic wrap, and refrigerate for at least 4 hours.
  8. Whip chilled heavy cream and powdered sugar to stiff peaks, spread over the chilled pie, and garnish with the toasted coconut before serving.

Notes

  • Ingredient Tip: Always ensure you are using sweetened "Cream of Coconut" (like Coco Lopez or Goya) and not unsweetened coconut milk or coconut cream. They are not interchangeable!
  • Preventing Curdling: To avoid scrambled eggs in your custard, never skip the tempering step. Slowly add a small amount of warm milk to the beaten eggs before mixing them back into the hot pot.
  • Perfect Setting: Make sure your custard comes to a gentle boil on the stove for at least 1 full minute. This activates the thickening power of the corn starch so your pie slices cleanly.
  • Storage: Keep the pie covered in the refrigerator for up to 3–4 days. It is not recommended to freeze this pie, as the texture of the custard and whipped cream can change upon thawing.