Real Recipes From Real Home Cooks ®

diner style coconut cream pie

Recipe by
Rachel L.
Burke, VA

I've been searching to a good custard style coconut cream pie for a long time. The best coconut cream pie I ever had was in Morrow Bay, California. This recipe comes (hopefully) close.

yield 6 serving(s)
prep time 35 Min
method Stove Top

Ingredients For diner style coconut cream pie

  • 1
    9-inch prepared and cooled pie crust
  • 1 1/2 c
    sweetened flaked coconut
  • 1 can
    coconut milk (about 1.5 cups or 13.5 oz)
  • 1 1/2 c
    half and half (or whole milk)
  • 3/4 c
    granulated white sugar
  • 1/2 c
    corn starch
  • 2
    eggs - medium
  • 1/4 tsp
  • 1 tsp
    vanilla extract or 1/2 tsp vanilla bean paste
  • whipped cream (premade or homemade)

How To Make diner style coconut cream pie

  • 1
    Before making the filling you will need to have a baked and cooled pie crust. You can either make your own, purchase a ready pie crust and blind bake, or use a graham cracker pre-made pie crust. Just ensure it is 9-inches.
  • Blind baking pie crust and toasting coconut.
    Preheat oven to 350. When at temperature, spread the toasted coconut on a sheet pan and watch it, stirring occasionally, until it gets to the desired color and state of toasted you prefer, remove and cool. You can also blind bake your pie crust in the oven at the same time.
  • All the ingredients mixed in a bowl prior to being poured into a saucepan.
    Whisk the eggs. In a medium sauce pan combine the whisked eggs, coconut milk, half n half, sugar, corn starch and salt and whisk together. Place the sauce pan over low to medium heat stirring/whisking constantly. Depending on your stovetop and whether you have electric versus gas stovetop and your heat level, it may take as little as 5 minutes to thicken or upward of 20 minutes. The mixture should take on a similar texture to Creme Patissiere when it thickens, it will occur very quickly. As the mixture heats up and thickens, you will need to whisk faster. Remove from heat immediately once it thickens, add the vanilla extract or vanilla paste and stir well.
  • Using a strainer to get out any lumps.
    I prefer to pour the mixture through a strainer to get out any lumps before the next step. This is optional, but preferred. After straining stir in about 1 cup of the toasted coconut Pour the coconut filling into the cooled pie crust and allow to cool. Once cool you can cover the pie with cling film and place in the fridge overnight.
  • Finished pie.  My crust got a bit toasted, but still tasty!
    Once you are ready to serve: make homemade whipped cream - place a metal bowl in the freezer until very cold. Remove and pour a container of whipping cream into it and either hand whip or use a hand mixer. When the whipped cream is at soft peak, add some vanilla extract and about 1/4 cup of powdered sugar. Whip to the hard peak stage and spoon on the pie. There is no need to make it flat or smooth, the more waves and peaks on the pie the better. If using pre-made whipped cream, spoon on the pie. Sprinkle the remaining toasted coconut on the pie and serve.