Coconut Cream Pie

Name: Coconut Cream Pie with Homemade Custard
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup sweetened coconut flakes; 1 deep dish pie crust, unbaked; 2 large eggs; 24 oz half-and-half; 3/4 cup granulated sugar; 1/2 tsp salt; 1/2 cup all-purpose flour; 1 tsp vanilla extract; 8 oz frozen whipped topping, thawed

This coconut cream pie combines a silky homemade custard filling generously loaded with toasted coconut flakes in a pre-baked crust, then crowned with whipped cream and extra toasted coconut for texture and flavor.

🌍American 🏷️Coconut cream pie 🏷️Pie 🏷️Dessert 🏷️Coconut Toasted coconut

🏷️

🏷️Creamy

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TikTok

Total

4h 50m

Servings

8

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 cup sweetened coconut flakes
1 deep dish pie crust, unbaked
2 large eggs
24 oz half-and-half
3/4 cup granulated sugar
1/2 tsp salt
1/2 cup all-purpose flour
1 tsp vanilla extract
8 oz frozen whipped topping, thawed

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Instructions

1
Preheat the oven to 350°F (175°C).
2
Spread the sweetened coconut flakes in a single layer on a baking sheet.
3
Bake for about 5 minutes, or until the coconut is golden brown and toasted. Remove from the oven and set aside to cool.
4
Increase the oven temperature to 400°F (200°C).
5
Place the unbaked deep dish pie crust on a baking sheet and bake on the middle rack for 10 minutes.
6
Remove the pie shell from the oven and let it cool completely.
7
In a small bowl, beat the two large eggs and set aside.
8
In a medium saucepan, combine the half-and-half, beaten eggs, sugar, salt, and all-purpose flour.
9
Whisk the mixture together and cook over low heat, stirring constantly, until it comes to a boil and thickens. This will take about 15 minutes.
10
Remove the saucepan from the heat. Stir in 3/4 cup of the toasted coconut and the vanilla extract.
11
Pour the coconut filling into the cooled, pre-baked pie shell.
12
Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm.
13
Once chilled, spread the thawed whipped topping evenly over the pie.
14
Garnish with the remaining 1/4 cup of toasted coconut flakes.

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Tips & Notes

Pro tips

Toast the coconut before adding to filling—this deepens flavor and prevents a raw, bland taste.
Let the pre-baked pie crust cool completely before pouring in warm custard to avoid cracks.
Whisk eggs and sugar thoroughly for 1–2 minutes to ensure smooth, lump-free custard.
Add whipped topping and final coconut garnish no more than 2 hours before serving to keep the crust crisp.

Substitutions

Half-and-half → Heavy cream (richer) or whole milk (lighter texture)
Sweetened coconut flakes → Unsweetened coconut (reduce sugar by 2 tablespoons)
Vanilla extract → Coconut extract (1 tsp total, or ½ tsp vanilla + ½ tsp coconut)

Storage & make-ahead

Cover and refrigerate up to 3 days; do not freeze due to whipped topping separation.

Common Questions

Can I use store-bought pie crust instead of making my own?

Yes. A pre-made unbaked pie crust works perfectly—just follow the recipe's pre-baking instructions before adding the filling.

How do I toast the coconut flakes?

Spread coconut on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally, until golden and fragrant. Watch carefully to prevent burning.

Should the pie crust be fully baked before adding custard?

Yes, the pie shell must be pre-baked to prevent a soggy crust since the custard filling is not baked after assembly.

How long does coconut cream pie keep?

Refrigerate covered for up to 3 days. Do not freeze, as whipped cream topping will separate upon thawing.

Can I make the custard filling ahead?

Yes, prepare the custard up to 1 day in advance and store covered in the refrigerator, then assemble with crust and whipped topping just before serving.