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Dar’s Coconut Cream Pie

When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. —Darlene Bartos, Shoreview, Minnesota
  • Total Time
    Prep: 1 hour + chilling Bake: 25 min. + cooling
  • Makes
    10 servings


  • Pastry for single-crust pie (9 inches)
  • 4 large egg yolks
  • 2 cups coconut milk
  • 1-1/2 cups half-and-half cream
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1-1/2 cups sweetened shredded coconut, toasted, divided
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract


  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
  • In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust.
  • Press plastic wrap onto surface of filling. Refrigerate 2 hours or until cold.
  • In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour. Editor's note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring frequently.
Editor's Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 641 calories, 47g fat (33g saturated fat), 182mg cholesterol, 265mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 6g protein.

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  • Debbie
    Aug 3, 2020

    this looks awesome... what kind of coconut milk did you use please?

  • Jannine
    Apr 28, 2020

    What a yummy pie but I had to do some improvising for the cream on top. Finding heavy whipping cream in Toronto was imposssible! I searched so many Wal Marts and grocery stores but nobody had it. So to my fellow Canadians who make this pie and find heavy whipping cream please share with me! I eventually settled on a marshmallow topping which stilled killed!

  • chelicera
    Feb 11, 2020

    The best coconut cream pie EVER! This pie is my go to dessert for potlucks, and I always take home an empty pie pan.

  • J
    Nov 30, 2019

    Yummo! Delicious pie!!

  • becky wachob
    Feb 28, 2019

    Oh so delicious!! Have made twice in two weeks. High raves each time.

  • TracyKingsley
    Feb 17, 2019

    If I could give this 10 stars I would. This is the absolute best coconut cream pie. Coconut milk doesn't come in 2 cup size so I use the whole can and add enough half and half to bring it up to 2 cups. Works every time. Sorry but I will never try another coconut cream pie recipe. This is the only one I will ever make.

  • danielleylee
    Jan 25, 2019

    This pie turns out beautifully. The toasted coconut makes for a gorgeous presentation. The filling is delicious. I used two teaspoons of penzey’s vanilla. Which might be too much if you are using a high quality vanilla:

  • foreverfarm1
    May 17, 2018

    Made this yesterday and it was a hit! People keep asking for more!

  • Vicki
    Dec 17, 2017

    This was awesome. My husband does not care for coconut BUT loves this.

  • TNbluffbaker
    Dec 14, 2017

    Delicious! I'm not a baker so I didn't make the pastry; I substituted a store bought crust. The coconut milk adds so much flavor to this pie!