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Toasted Coconut Cream Pie

There is something especially comforting about a homemade coconut cream pie: a crisp, buttery crust filled with silky coconut custard, finished with a cloud of whipped cream and plenty of golden toasted coconut. Toasting the coconut first gives this classic dessert a deeper flavor, adding a warm, nutty note that balances the sweet, creamy filling.

This version is made from simple ingredients, but a few careful steps—especially tempering the eggs and cooking the custard gently—make all the difference. The result is a smooth, rich pie that slices beautifully and tastes even better when thoroughly chilled.

Ingredients

For the Pie Crust

1 9-inch refrigerated or homemade pie crust
Pie weights or dried beans, for blind baking

For the Toasted Coconut

1 1/2 cups sweetened shredded coconut, divided

For the Coconut Cream Filling

1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
2 cups whole milk
1 cup coconut milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1/2 cup toasted coconut

For the Whipped Cream Topping

1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Remaining toasted coconut, for decorating

Step 1: Toast the Coconut

Begin by toasting the coconut because it needs a few minutes to cool before being added to the filling.

Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly over a baking sheet. Bake for about 5–8 minutes, stirring every couple of minutes so it browns evenly.

Watch it carefully during the final few minutes because coconut can go from golden to burnt surprisingly quickly.

When the coconut is evenly golden and fragrant, remove it from the oven and transfer it to a plate or cool baking sheet. Allow it to cool completely.

Step 2: Prepare the Pie Crust

If using a refrigerated crust, place it into a 9-inch pie dish and gently press it into the bottom and sides. Trim and crimp the edges as desired.

Prick the bottom of the crust several times with a fork. Line it with parchment paper or aluminum foil and fill it with pie weights or dried beans.

Bake according to your crust’s blind-baking instructions, generally at 375°F (190°C) until the edges are lightly golden. Remove the weights and continue baking until the bottom is fully cooked and golden.

Allow the crust to cool completely before adding the coconut filling.

Step 3: Start the Coconut Custard

In a medium saucepan, whisk together the sugar, cornstarch, and salt.

In a separate bowl, whisk the egg yolks until smooth. Add the milk and coconut milk to the saucepan and whisk everything together.

Place the saucepan over medium heat and cook, whisking frequently. As the mixture warms, the cornstarch will begin thickening the custard.

Continue cooking until the mixture becomes noticeably thick and begins to gently bubble. Once it reaches this stage, cook for approximately 1 additional minute, whisking constantly.

The filling should be thick enough to coat the back of a spoon.