Whenever I think of coconut cream pie, roadside diners come to mind. And I think the best coconut cream pie I had was at Gibby’s Diner just west of Schenectady — about an hour from Delmar, where I once lived. But the Miss Glenmont Diner had a pretty good one, too, and that was only minutes from my house. Convenience matters in a pie-craving emergency.
While there are a few old-fashioned diners near us in Arizona, diner food is generally not on my list these days. If I want meatloaf, I will make it. Same with a hot turkey sandwich. And now, the same holds true for Coconut Cream Pie. Many of my friends dislike coconut and you know what that means, right? More for me.
Shake the can of coconut milk well; open the can and pour the contents into a 4-cup measure. Add half-and-half (about 1 1/8 cup) to the measured coconut milk to make 3 cups liquid.
In a large, heavy, nonreactive saucepan, whisk together the sugar and cornstarch until no lumps are visible. Add whole eggs and egg yolks, and whisk until smooth. Slowly add the combined milks while whisking, then add 1 teaspoon vanilla extract. Place over medium heat and stir constantly until mixture thickens—about 12-15 minutes. Remove from the heat and whisk in the butter until completely melted, then add 1 cup shredded coconut. Let the mixture cool slightly, then pour into the pre-baked pie shell and smooth the top. Butter a piece of parchment or plastic wrap then place it on top of the custard, and refrigerate for 4 hours (longer is fine).
Meanwhile, preheat the oven to 300°F. Spread about 1/4 cup shredded coconut (more, if you like) on a parchment-lined baking sheet. Place in the oven and toast for 10-12 minutes, tossing every few minutes. When golden brown, transfer to a small plate and set aside.
When the pie has finished chilling, beat the cream and confectioners sugar until stiff peaks form. Swirl the whipped cream on top of the pie, then sprinkle with the toasted coconut.
Notes
Serves 8-10.To blind-bake a pie crust, preheat the oven to 375°F. Roll out the dough and place it in the pie plate, crimping or fluting the rim. Line the top of the pastry with parchment or foil, then fill with pie weights (about 2 cups of weights or dried beans). Bake for 15 minutes; the edges should just start taking on color. Meanwhile, mix 1 tablespoon egg white with 1/2 teaspoon cream. After the 15 minutes of baking, remove the pie weights and the parchment (or foil), and brush the entire crust with the egg white mixture. This will create a moisture barrier between the crust and the filling you’ll add later. Prick the crust at least 16 times with a fork (known as “docking”) and return to the oven for another 15 minutes. Let cool completely before filling.
I’m saving this one for the holidays, guess what will be our dessert table…This pie!!! 😍 A good coconut cream pie is one of my favorite dessert too. I love that you put coconut in the filling, David so many recipes online don’t, they just sprinkle coconut on the top. Growing up, my mom made one that had coconut in the filling like this one and she would make a merigue for the top, but I’m team whipped cream!! Delicious!! xo
How lucky am I to get fresh coconut milk from the first pressing (= cream of coconut)! And also the fresh shredded coconut from the market!
Thank you David, for this inspiration!
Your comment about eating at a diner brings back memories when my family would eat at ‘Millers’, our local cafe in Chula Vista, CA. in the 1960s. Mrs. Miller was in the back whipping up her famous pies; one piece of apple pie cost 25 cents or you could buy the whole pie for $1. Headlines in the local paper blared out “US soldiers now reach 1 million in Viet Nam” and I remember there was a sub-article about the ‘Sexual Freedom League (SFL) in Berkeley (probably disbanded by now). I’m digressing, but it’s interesting how many memories come back when you hear the word “diner”! And Yes, Mrs. Miller did bake a delicious Coconut Cream Pie; she probably would’ve hired you on the spot!
Coconut cream pie was one of my childhood favorites. My grandmother made fabulous pies. She topped her pie with meringue, but I like the sound of whipped cream better! My boys didn’t care for coconut, so I quit making them many years ago. Your pie looks scrumptious! I enjoy an occasional trip down memory lane!
This was one of my dad’s favorite kinds of pie (he favored Horn & Hardart’s) but I’ve never made one. I guess I’m going to have to start! Your recipe looks great.
Anything with coconut and cream in the name has got to be delicious!
Sad to say that diners have almost gone extinct where I live. But the memory lives in on in recipes like this one. Sounds like one even a non-baker like myself could pull off!
Marcelle
October 17, 2026 at 5:17 amI’m saving this one for the holidays, guess what will be our dessert table…This pie!!! 😍 A good coconut cream pie is one of my favorite dessert too. I love that you put coconut in the filling, David so many recipes online don’t, they just sprinkle coconut on the top. Growing up, my mom made one that had coconut in the filling like this one and she would make a merigue for the top, but I’m team whipped cream!! Delicious!! xo
FEL!X
October 17, 2026 at 5:55 amHow lucky am I to get fresh coconut milk from the first pressing (= cream of coconut)! And also the fresh shredded coconut from the market!
Thank you David, for this inspiration!
Fran@ G'day Souffle'
October 17, 2026 at 6:06 amYour comment about eating at a diner brings back memories when my family would eat at ‘Millers’, our local cafe in Chula Vista, CA. in the 1960s. Mrs. Miller was in the back whipping up her famous pies; one piece of apple pie cost 25 cents or you could buy the whole pie for $1. Headlines in the local paper blared out “US soldiers now reach 1 million in Viet Nam” and I remember there was a sub-article about the ‘Sexual Freedom League (SFL) in Berkeley (probably disbanded by now). I’m digressing, but it’s interesting how many memories come back when you hear the word “diner”! And Yes, Mrs. Miller did bake a delicious Coconut Cream Pie; she probably would’ve hired you on the spot!
Barb
October 17, 2026 at 6:59 amCoconut cream pie was one of my childhood favorites. My grandmother made fabulous pies. She topped her pie with meringue, but I like the sound of whipped cream better! My boys didn’t care for coconut, so I quit making them many years ago. Your pie looks scrumptious! I enjoy an occasional trip down memory lane!
Melissa
October 17, 2026 at 8:05 amThis was one of my dad’s favorite kinds of pie (he favored Horn & Hardart’s) but I’ve never made one. I guess I’m going to have to start! Your recipe looks great.
Frank | Memorie di Angelina
October 17, 2026 at 8:06 amAnything with coconut and cream in the name has got to be delicious!
Sad to say that diners have almost gone extinct where I live. But the memory lives in on in recipes like this one. Sounds like one even a non-baker like myself could pull off!
Mad Dog
October 17, 2026 at 8:13 amI’ve never had a coconut cream pie, but yours looks delicious (especially with the shredded coconut on top), so I need to make it!
angiesrecipes
October 17, 2026 at 11:17 amI love coconut anything! This is one beautiful and delicious pie, David.
Carolyn Niethammer
October 17, 2026 at 11:37 amHaven’t made one if these in decades. But this looks fabulous and the use of coconut milk is an up grade!
Camille Pons
October 17, 2026 at 11:57 amI absolutely love coconut cream pie. Next to lemon meringue it’s my favorite. I’m so making this for my next special occasion…which could be anything!