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Dar’s Coconut Cream Pie


  • 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


  • 1. On a lightly floured surface, roll pastry 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°.
  • 2. 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.
  • 3. 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.
  • 4. Press plastic wrap onto surface of filling. Refrigerate 2 hours or until cold.
  • 5. 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.

Nutrition Facts

1 piece: 641 calories, 47g fat (33g saturated fat), 182mg cholesterol, 265mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 6g protein.


Average Rating: 5
  • 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!

  • raejeanfox
    Aug 15, 2017


  • Kelly
    Jan 28, 2017

    This was my first time making a coconut cream pie, and my family loved it. It was easy to make. I did not change a thing. I will definitely make this again.

  • fotobydede
    Nov 24, 2016

    Delicious! The recipe didn't say sweetened or unsweetened coconut milk but I used sweetened and it was perfect. Forgot to toast the coconut before I mixed it in but was still great. I'll definitely make this again! Oops and just realized I was supposed to use 4 egg yolks and only used 3. Didn't seem to make a difference.

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