Best Ever Coconut Cream Pie

Total Time:
2 hr 20 min
15 min
2 hr
5 min

6 to 8 servings

  • 3/4 cup sugar
  • 1 1/2 cups unsweetened coconut milk
  • 1 1/2 cups whole milk
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 1/4 teaspoon salt
  • 1 cup flaked, unsweetened coconut
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter
  • 1 (9-inch) baked pie shell, recipe follows
  • 1/3 cup toasted coconut
  • Whipped cream, for garnish

In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

To serve, top with toasted coconut and a dollop of whipped cream.

Pie shell:

2 cups all-purpose flour, plus more for surface

1 tablespoon sugar

1 teaspoon salt

3/4 cup solid vegetable shortening

6 to 7 tablespoons ice cold water

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.

Preheat the oven to 350 degrees F.

Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

Yield: 1 deep-dish pie shell

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4.5 94
Let me start by saying.... I have yet to let the Food Network website confuse me, until today! Made this recipe because my family (aunts/uncles etc) love coconut cream pie. I chose this recipe because it says "the best ever". I should have gone to another recipe. The recipe calls for unsweetened coconut, but then the pie isn't sweet at all. Ended up tasting it before it hardened and had to add quite a bit of sugar. Unsweetened coconut is $5.00 per bag here in Florida vs. $1.50 per bag sweetened coconut.Wish I had just used sweetened coconut instead! The pie is hardening, but giving it a 3 rating because it was very confusing and had to be doctored in the end. Hope the family likes it! item not reviewed by moderator and published
I used the egg whites to make a meringue and sprinkled coconut over it instead of using whipped cream. item not reviewed by moderator and published
Very delicious. Previous reviews mentioned runny so I replaced 1/2 cup regular milk with sweetened condensed milk, but I also reduced the amount of sugar to one cup so it would not be too sweet. So it was coconut milk, 1/2 cup reg milk, 1/2 cup condensed milk and 1cup sugar in saucepan. I made sure the milk sugar mixture just boiled before adding the other items and soon after it started to thicken. I left it on until blended d i was satisfied with consistency. There were only sweetened flakes at market so I added less than a cup. item not reviewed by moderator and published
Delicious, but I found the custard to be a bit runny. Make sure you've cooked it to the proper thickness before taking it off the heat. I just noticed another coconut pie recipe of Emeril's said to cook the custard at a simmmer for 4 to 6 minutes. item not reviewed by moderator and published
Wonderful pie! My hubby said it's the best cream pie I have ever made. The only thing I would do different next time is add a meringue and some toasted coconut to the top. I will for sure make this again item not reviewed by moderator and published
Made this recipe a few times. Made some changes making it much easier, less time consuming. I combined this recipe with another that I found on another website. 1 bag of coconut flakes (from freezer section), 1 12 oz can of coconut milk, 1 12 oz can of evaporated milk, 4 egg yolks, 3/4 cup of sugar, 1/3 cup of cornstarch, 1/4 tsp of salt, 1 tbsp vanilla, 1/4 cup of sweetened coconut flakes (from baking aisle) toasted, 1 frozen pie shell. Combine 2 milks, yolks, sugar, cornstarch and salt, till well blended. Put in saucepan, bring to boil whisking constantly until thick. Remove from heat and stir in bag of coconut and vanilla. Pour into cool, previously baked pie shell. Refrigerate at least 4 hrs, overnight better, covered with plastic wrap. Before serving, top with whipped topping (1 cup heavy cream, 2 tbsp sugar, 2 tsp coconut extract whipped in mixer fitted with whisk attachment-do not overbeat or you'll get butter, just until peaks formed. Decorate with toasted coconut. item not reviewed by moderator and published
If your pie did NOT set, please read this! I have made this pie at least 20-30 times and this last time, the ONLY thing I changed was the brand of coconut milk since I was making the pie at my parents and their grocery store did not carry my usual brand. Sure enough, the pie which has ALWAYS set beautifully, did NOT set and was like soup even after 24 hours. I went and looked on the can of coconut milk and this brand contained water and NO Guar Gum (which is a thickening agent). I had time to make another pie and this time, I made sure to get a can of coconut milk that did NOT contain water but DID contain Guar Gum. The pie was set in about 4 hours and was nice and thick like it usually is. So if your pie is not setting and is like soup, try it again with a coconut milk that does NOT contain water and DOES contain Guar Gum and it should work. I hope this helps someone! This really is a wonderful and delicious pie! item not reviewed by moderator and published
Like several others here, mine came out like soup. There's definitely something lacking with the instructions, because I followed them precisely. It looked soupy to me when I poured it into the shell, but I figured that would change once it cooled, and that I had better just follow instructions. Oh well, guess this is one dessert we won't be having at Thanksgiving today. This is the second or third Emeril dessert recipe that I've tried, which has been a complete failure. I think from now on I'm going to stick with recipes from people who know baking. item not reviewed by moderator and published
This review is for the filling only, as I used Trader Joe's pie crust (the best pre-made crust ever). Love this filling...I've made it a couple times with tweaks...I use 1 whole can of coconut milk, and then the balance with whatever dairy product I have on hand (cream,milk, half and half, it's all good). I also add an extra half cup of coconut to the mix, because I love coconut. I've upped the cornstarch to a heaping 1/4 cup (and cooked it till it was decidely thick), and finally achieved the a nice firm pie that's slice-able without pooling. Definitely top with toasted coconut for extra flavor. item not reviewed by moderator and published
I don't even like coconut cream pie and I LOVED this pie. Came out perfect. Will definitely be my go to recipe. item not reviewed by moderator and published
I had to add more sugar too. With unsweetened sugar, it wasn't sweet enough. item not reviewed by moderator and published
Missing the guar gum in your coconut milk. item not reviewed by moderator and published

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