Name: Coconut Cream Pie
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 1 9-inch pie crust, baked; 1 cup sweetened shredded coconut; 2 1/2 cups whole milk; 1 cup heavy cream; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 4 large egg yolks; 2 tablespoons unsalted butter; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon coconut extract (optional); 1 cup heavy whipping cream (for topping); 2 tablespoons powdered sugar (for topping); 1/2 teaspoon vanilla extract (for topping); Toasted coconut flakes for garnish

Coconut Cream Pie is a classic dessert that delivers a rich, creamy texture with a delightful coconut flavor, all nestled in a buttery pie crust. Topped with whipped cream and toasted coconut, it’s a crowd-pleaser that’s perfect for holidays, family gatherings, or simply as a luxurious treat after dinner.

Why You’ll Love This Recipe

This Coconut Cream Pie recipe is everything you want in a dessert: creamy, smooth, sweet, and full of coconut goodness. Whether you’re a fan of traditional pies or looking for a tropical twist on a comfort dessert, this recipe is both nostalgic and refreshing. It’s made with accessible pantry staples, and the coconut custard filling is easy to prepare from scratch. The fluffy whipped topping and crisp toasted coconut give it a beautiful finish and perfect balance of texture.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pre-baked 9-inch pie crust
Whole milk
Coconut milk (unsweetened)
Granulated sugar
Cornstarch
Salt
Egg yolks
Unsalted butter
Vanilla extract
Sweetened shredded coconut
Whipped cream (for topping)
Toasted coconut (for garnish)

directions

In a medium saucepan, combine the whole milk, coconut milk, sugar, cornstarch, and salt. Whisk until smooth.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
In a separate bowl, whisk the egg yolks. Slowly pour some of the hot milk mixture into the yolks to temper them, then return the egg mixture to the saucepan.
Continue cooking until the filling is thick and creamy, about 2-3 minutes.
Remove from heat and stir in the butter, vanilla extract, and shredded coconut. Mix well.
Pour the filling into the pre-baked pie crust and smooth the top.
Cover with plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill for at least 4 hours or until set.
Before serving, top with whipped cream and sprinkle with toasted coconut.

Servings and timing

This Coconut Cream Pie yields 8 servings.
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 4 hours
Total time: Approximately 4 hours and 35 minutes

Variations

Gluten-Free Option: Use a gluten-free pie crust to make this dessert suitable for gluten-free diets.
Vegan Version: Substitute dairy milk with almond or oat milk, use a plant-based butter, and replace egg yolks with cornstarch and coconut cream for thickness.
Crust Alternatives: Try using a graham cracker crust or even a cookie crust for added texture and flavor.
Chocolate Coconut Cream Pie: Add a layer of melted chocolate or chocolate ganache on the crust before pouring in the filling.
Mini Pies: Make individual servings using a muffin tin and mini crusts.

storage/reheating

Coconut Cream Pie should be stored in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 4 days.
This pie is not suitable for freezing, as the custard may separate and become watery upon thawing.
Reheating is not required, as this pie is best served chilled. If desired, allow it to sit at room temperature for 10–15 minutes before serving.

FAQs

How do I keep my coconut cream filling from being runny?

Ensure the custard is cooked long enough to properly thicken, and allow sufficient chilling time—at least 4 hours.

Can I use canned coconut cream instead of coconut milk?

Yes, but it will result in a richer, denser filling. Reduce other fats like butter slightly to compensate.

Should the pie crust be baked before filling?

Yes, the pie crust should be fully baked and cooled before adding the coconut filling.

Can I use unsweetened shredded coconut?

You can, though sweetened shredded coconut adds both flavor and moisture to the pie.

Is it possible to make this pie ahead of time?

Absolutely. You can prepare the pie up to a day in advance and add the whipped topping just before serving.

What type of milk works best for the filling?

A combination of whole milk and coconut milk gives the best balance of creaminess and coconut flavor.

Can I use store-bought whipped topping?

Yes, although homemade whipped cream provides a fresher and more natural flavor.

Why do I need to temper the egg yolks?

Tempering prevents the yolks from curdling by gradually raising their temperature before adding them to the hot mixture.

How do I toast coconut for topping?

Spread shredded coconut on a baking sheet and bake at 350°F for 5–10 minutes, stirring occasionally until golden.

Can I make this pie without eggs?

Yes, you can thicken the custard with extra cornstarch or arrowroot powder as an egg-free alternative.

Conclusion

Coconut Cream Pie is a luxurious and satisfying dessert that’s surprisingly simple to make at home. With its velvety coconut custard, flaky crust, and creamy topping, this pie makes for a memorable finish to any meal. Whether you stick with the classic recipe or try a variation, it’s sure to impress family and guests alike.

Coconut Cream Pie