Introduction

Coconut Cream Pie is one of those desserts that feels like a warm hug on a summer afternoon or the perfect finale to a holiday feast. With its flaky crust, rich and silky coconut filling, and billowy whipped cream crowned with golden toasted coconut, this pie delivers tropical comfort in every bite.

This recipe is special because it strikes the perfect balance between creamy custard and fresh coconut flavor without being overly sweet. It’s approachable enough for a beginner baker yet impressive enough to wow your guests. Whether you’re baking for family, friends, or just to treat yourself, this Coconut Cream Pie deserves a spot in your dessert rotation.

Why You’ll Love This Coconut Cream Pie

Key Benefits

There are plenty of coconut cream pie recipes out there, but here’s why this one stands out:

• Creamy and Dreamy Texture – The filling is luxuriously smooth with just the right amount of shredded coconut for a little chew.

• Big Coconut Flavor – Thanks to full-fat coconut milk and toasted coconut on top, every layer delivers that unmistakable tropical taste.

• Beginner-Friendly Instructions – Even if you’ve never made a cream pie before, you’ll find clear, step-by-step guidance to help you succeed.

Perfect For

This pie fits right in at so many occasions:

• Holidays and Celebrations – A fresh alternative to traditional pies like pumpkin or pecan.

• Summer Cookouts – Light and refreshing after a hearty meal.

• Anytime Treat – Because you don’t need an excuse to enjoy a slice of creamy coconut heaven.

Ingredients for Coconut Cream Pie

Before we dive in, let’s gather everything you need for this masterpiece.

Core Ingredients

• Granulated Sugar (¾ cup): For sweetness without overpowering the coconut flavor.

• Cornstarch (¼ cup): The secret to thickening the custard filling.

• Salt (¼ teaspoon): Just a pinch to balance the sweetness.

• Coconut Milk (13.5 oz can): Use full-fat for the creamiest texture.

• Whole Milk (1 cup): Adds richness and balances the coconut milk.

• Egg Yolks (4 large): Essential for creating that luscious custard base.

• Unsalted Butter (2 tablespoons): For extra smoothness and a hint of richness.

• Vanilla Extract (1 teaspoon): Complements the coconut beautifully.

• Sweetened Shredded Coconut (1 cup): Adds texture and boosts coconut flavor.

• Pie Crust (1 baked 9-inch): Homemade or store-bought, fully baked and cooled.

Substitutions and Tips

• Dairy-Free Option: Replace whole milk with almond milk and use plant-based butter.

• Gluten-Free Crust: Swap in a gluten-free pie crust or use a nut-based crust for a no-bake option.

• Extra Coconut Flavor: Add ½ teaspoon coconut extract to the filling or whipped cream for an even bolder coconut punch.

The Best Coconut Milk for Coconut Cream Pie

Not all coconut milks are created equal. For this recipe, choose a high-quality, full-fat coconut milk (not light or reduced-fat) to ensure your filling is rich and creamy. Some trusted brands include Thai Kitchen and Aroy-D. If you only have coconut cream, it can be used as a substitute, but you may need to thin it slightly with milk to match the consistency of coconut milk.

Pro Tip: Shake the can well before opening to avoid separation of the cream and liquid.

Kitchen Tools You’ll Need

Having the right tools makes the process seamless and enjoyable.

Must-Have Tools

• Medium saucepan (for cooking the filling)

• Whisk (essential for lump-free custard)

• Mixing bowls (a few sizes for different tasks)

• Electric mixer or hand whisk (for the whipped cream)

• Pie dish (9-inch)

Nice-to-Have Tools

• Offset spatula (for spreading whipped cream smoothly)

• Piping bag with tips (if you want a decorative finish)

• Dry skillet (for toasting the coconut garnish)

With these tools and ingredients ready, you’re set up for coconut cream pie success.

How to Make Coconut Cream Pie

This Coconut Cream Pie may look like something from a bakery window, but trust me—you can make it at home with ease. I’ll walk you through each step, sharing tips along the way so you can bake with confidence.

Step 1: Blind Bake the Crust

Start with a fully baked and cooled 9-inch pie crust. If you’re using a homemade crust, make sure to chill it well before baking. This prevents shrinking and helps keep the buttery layers flaky.

Pro Tip: To avoid bubbles or a puffed-up center, line your crust with parchment paper and fill it with pie weights or dried beans. Bake according to your crust recipe’s instructions, then let it cool completely on a wire rack.

Step 2: Make the Coconut Filling

Now for the star of the show: that luscious coconut filling.

In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, cornstarch, salt, and egg yolks until smooth. Place over medium heat and cook, whisking constantly. You’ll notice it thickening around the 5-minute mark. Keep whisking until it begins to bubble—this means the cornstarch is fully activated.

Once thickened, remove the pan from heat. Stir in the butter, vanilla extract, and shredded coconut until the butter melts completely. Let the filling cool for 10 to 15 minutes, stirring occasionally to release excess heat and prevent a skin from forming.

Pour the slightly cooled filling into your baked pie crust. Smooth the top with an offset spatula for a neat finish. Press a piece of plastic wrap directly onto the surface of the custard to keep it from forming a skin. Chill in the refrigerator for at least 4 hours, or overnight if you can wait.

Step 3: Make the Whipped Cream

While your pie chills, it’s time to whip up a cloud of homemade whipped cream.

In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This means the cream holds its shape when you lift the beaters.

You can either spread the whipped cream over the cooled pie in a rustic swirl or pipe it on for an elegant bakery-style finish.

Step 4: Toast the Coconut

A sprinkle of toasted coconut adds a nutty flavor and gorgeous texture to your pie.

In a dry skillet over medium-low heat, toast the shredded coconut, stirring often to ensure even browning. It will take just 2 to 4 minutes to turn golden and fragrant. Transfer to a plate and let it cool before sprinkling over your whipped cream.

Tips for the Perfect Coconut Cream Pie

• Thicken with Confidence: If your filling seems runny, don’t panic. Keep whisking gently over heat until it’s thick and glossy.

• Chill Completely: Give your pie plenty of time to set in the fridge. Rushing this step may result in a soft filling that doesn’t hold its shape.

• Whipped Cream Stability: Add a teaspoon of cornstarch or powdered milk to your whipped cream if you’re making it ahead. This helps it stay fluffy longer.

• Flavor Boost: A dash of coconut extract or a splash of rum can give the filling a more tropical twist.

How to Store Coconut Cream Pie

At Room Temperature

This pie is dairy-rich, so it shouldn’t sit out for more than 2 hours.

In the Refrigerator

Cover loosely with plastic wrap or an inverted bowl to protect the whipped cream. Enjoy within 2 to 3 days for the best texture.

Freezing Tips

Coconut cream pie doesn’t freeze as well as some desserts, but you can freeze slices without the whipped cream topping. Wrap each slice tightly and thaw overnight in the fridge. Add fresh whipped cream just before serving.

Frequently Asked Questions

Can I make Coconut Cream Pie ahead of time?

Yes. The pie itself can be made a day in advance. Wait to add the whipped cream and toasted coconut until just before serving for the freshest look.

Why is my Coconut Cream Pie filling runny?

This usually happens if the filling wasn’t cooked long enough for the cornstarch to thicken. Next time, let it bubble for at least 30 seconds while whisking.

Can I use coconut cream instead of coconut milk?

You can. Coconut cream will make the filling even richer, but you may want to thin it slightly with milk to keep the custard from becoming too heavy.

What’s the difference between Coconut Cream Pie and Coconut Custard Pie?

Coconut Cream Pie is a chilled dessert with a stovetop-cooked custard, while Coconut Custard Pie is baked with a custard filling that sets in the oven.

Related Recipes You’ll Love

If you loved this Coconut Cream Pie, you might enjoy these other desserts:

• No Bake Coconut Cream Balls Recipe – Bite-sized, creamy coconut treats without the oven.

• Coconut Toffee Chocolate Chip Cookie Bars – A chewy, decadent bar loaded with coconut and chocolate.

• Coconut Cupcakes – Light and fluffy cupcakes packed with coconut flavor.

Conclusion

This Coconut Cream Pie is proof that homemade can taste even better than a bakery treat. From its flaky crust to its dreamy coconut custard and billowy whipped cream, every bite is pure comfort. Try it for your next family gathering or just because you deserve something special.

Are you ready to make your own? I’d love to hear how it turns out. Share your pie-making adventures in the comments.

The Best Coconut Cream Pie Recipe You’ll Ever Make

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• Author: Ava
• Total Time: 4 hours 35 minutes (including chilling)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Coconut Cream Pie features a buttery crust, velvety coconut custard filling, and fluffy whipped cream topped with toasted coconut. A tropical classic perfect for holidays or anytime indulgence.

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Ingredients

Scale 1x2x3x

• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 9-inch pie crust (baked and cooled)
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup heavy whipping cream
• 2–3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ cup toasted shredded coconut (for garnish)

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Instructions

1. Blind bake the 9-inch pie crust and cool completely.
2. In a saucepan, whisk coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly until thick and bubbling (5–7 minutes).
3. Remove from heat. Stir in butter, vanilla, and shredded coconut. Cool slightly and pour into crust. Cover with plastic wrap touching the surface. Chill 4 hours or until set.
4. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over chilled filling.
5. Toast shredded coconut in a dry skillet over medium-low heat until golden. Sprinkle over whipped cream.

Notes

• Add ½ teaspoon coconut extract for stronger coconut flavor.
• Use a graham cracker crust for a no-bake option.
• Best enjoyed within 2–3 days; store in refrigerator.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop and Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 28g
• Sodium: 210mg
• Fat: 28g
• Saturated Fat: 19g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 105mg

Keywords: coconut cream pie, homemade coconut pie, coconut custard dessert, easy coconut cream pie