How do I keep coconut cream pie from being watery?

To avoid a watery pie, be sure to cook the custard until it’s visibly thickened. Always use whole milk or half-and-half, which provide enough fat to stabilize the custard. Chill for at least 3 hours before serving—overnight is even better. For extra firmness, you can add a touch more cornstarch if your filling seems too loose.

What’s the difference between coconut cream pie and coconut custard pie?

Though they sound similar, these pies are quite different. Coconut cream pie uses a stovetop-cooked custard poured into a pre-baked crust and chilled. Coconut custard pie is baked in the oven with the filling and crust together. The textures differ, too—cream pie is lighter and silkier, while custard pie is more firm and eggy.

Can I use coconut milk instead of whole milk?

Yes, but with care. Coconut milk (the canned, full-fat version) adds a stronger coconut flavor but is thinner than dairy. If using it, increase the cornstarch slightly to help the custard set properly. Avoid carton coconut milk—it’s too watered down.

Coconut Cream Pie – Best Homemade Recipe You’ll Ever Try

Name: Coconut Cream Pie
Prep time: 15 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 2⅔ cups whole milk; 1 egg; ⅔ cup sugar; ¼ cup cornstarch; ¼ teaspoon salt; 1 teaspoon vanilla extract; 1⅓ cups sweetened flake coconut; 1 9-inch baked pie crust (homemade or store-bought); 1 cup heavy whipping cream; 2 tablespoons sugar (for whipped topping); ½ teaspoon vanilla extract (for whipped topping); 1 cup coconut flakes (for topping)

Coconut Cream Pie

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This coconut cream pie features a rich, homemade coconut custard filling, fluffy whipped topping, and golden toasted coconut all nestled in a flaky crust. It’s an easy-to-make, nostalgic dessert perfect for holidays and year-round gatherings.

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes (no baking of filling)
Total Time: 3 hours 15 minutes (including chill time)
Yield: 8 slices
Category: Dessert
Method: Chill
Cuisine: American
Diet: Vegetarian

Ingredients

2⅔ cups whole milk
1 egg
⅔ cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1⅓ cups sweetened flake coconut
1 9-inch baked pie crust (homemade or store-bought)
1 cup heavy whipping cream
2 tablespoons sugar (for whipped topping)
½ teaspoon vanilla extract (for whipped topping)
1 cup coconut flakes (for topping)

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Instructions

In a medium saucepan, whisk together the milk and egg until fully combined.
Add the sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until thickened (5–7 minutes).
Remove from heat and stir in vanilla extract and sweetened coconut flakes.
Pour the custard into a pre-baked and cooled pie crust.
Refrigerate for at least 3 hours until set.
To make the whipped topping, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
Spread whipped topping over the chilled custard filling.
Toast coconut flakes at 350°F for 2–4 minutes until golden, then sprinkle on top of the pie.

Notes

For a firmer filling, increase cornstarch slightly or allow longer chill time.
Use full-fat coconut milk as a dairy substitute and adjust cornstarch to thicken.
Blind baking the crust prevents sogginess—use pie weights and pre-bake thoroughly.
Top with whipped cream just before serving for the best texture.
To freeze, wrap the pie tightly in plastic wrap and foil for up to 3 months.

Find it online: https://recipeshots.com/coconut-cream-pie-yummy-recipe/