Coconut Cream Pie

Our classic coconut cream pie is a sweet treat boasting tropical flavors and coconut custard.

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Prep Time25

Cook Time45

Total Time7 10

Servings

Table of Contents

Homemade Coconut Cream Pie Ingredients
Substitutions And Additions
How To Make The Best Coconut Cream Pie Recipe
Troubleshooting This Coconut Pie Recipe
How To Serve This Coconut Pie Recipe
When To Serve
Storing This Easy Coconut Cream Pie Recipe
Why We Love This Recipe
Frequently Asked Questions
More Coconut Recipes You’ll Love
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If you have ever craved a coconut cream pie, this delicious recipe is for you. This homemade dessert boasts a flaky pie crust, creamy custard filling, and fluffy whipped cream topping.

a slice of Coconut Cream Pie on a plate with a fork

Homemade Coconut Cream Pie Ingredients

Coconut Cream Pie raw ingredients that are labeled

With a buttery crust and a filling made from milk, sugar, and whipped cream, every bite is irresistible.

The smooth texture of the pie is delectable as it melts in your mouth, leaving behind plenty of coconut flavor.

You’ll need:

For The Crust And Toasted Coconut For The Topping:

1 (9-inch) pre-made pie crust, unbaked
¾ cup of sweetened coconut flakes

For The Pie Filling:

3 cups of whole milk
1¼ cups of granulated sugar
¼ cup of cornstarch
4 large egg yolks, beaten
2 teaspoons of vanilla extract
2 tablespoons of salted sweet cream butter
1½ cups of sweetened coconut flakes

For The Whipped Topping:

2 cups of cold heavy whipping cream
½ cup of powdered sugar
½ teaspoon of clear vanilla flavoring

Substitutions And Additions

PIE CRUST: An unbaked store-bought or a from-scratch homemade crust both work interchangeably in this old-fashioned pie recipe. Try our homemade pie crust recipe for a favorite option.

You could also use the creamy coconut custard in a graham cracker crust if you would like.

WHIPPED CREAM: Cool Whip would also work on top of your pie in place of the whipped cream.

SHREDDED VS. FLAKES: For this recipe, we are calling for coconut flakes. While the shredded coconut is not the same, you can substitute it for the flakes.

The shredded version is slightly smaller but will still work if that is all you have available.

MILK: If you want to take the flavor to the max, substitute coconut milk for whole milk at a one-to-one ratio.

COCONUT EXTRACT: Add a teaspoon of coconut extract to the custard mixture. This will give your pie an extra burst of flavor.

CHOCOLATE CHIPS: If you’re a chocolate lover, consider folding in some chocolate chips into the custard before pouring it into the pie crust.

FRUIT COMPOTE: Add a layer of fruit compote, such as raspberry or passionfruit, between the crust and custard for a fruity twist.

It not only adds a burst of flavor but also a vibrant, colorful layer.

NUTS: For a nutty twist, fold in a half cup of chopped toasted almonds, macadamia nuts, or pecans into the custard.

This will introduce nutty undertones to your pie.

LIME ZEST: Zest a fresh lime and sprinkle the zest over the top of the pie just before serving.

The citrusy notes will balance the sweetness of the coconut custard beautifully.

MAPLE SYRUP: Instead of regular sugar, try using maple syrup in the custard mixture for a distinct, natural sweetness.

For every cup of sugar, use three-quarters to one cup of maple syrup.

It adds a warm, caramel-like flavor to your pie.

How To Make The Best Coconut Cream Pie Recipe

Let’s walk through the steps to make this dreamy, easy pie, from toasting the coconut to making the coconut pudding filling.

For The Pie Shell And Toasted Coconut

STEP ONE: Preheat the oven to 375°F. Generously spray a 9-inch pie plate with nonstick spray.

STEP TWO: Place the unbaked pie crust into the prepared pie plate.

STEP THREE: Line the inside of the pie crust with a piece of foil and spray with nonstick spray.

Pour pie weights on top of the piece of foil. Bake for 15 minutes. It’s important to pre-bake the crust to avoid sogginess.

Remove the pie weights and the foil. Bake for an additional five to seven minutes, until golden but not brown. Allow the crust to cool completely.

OUR RECIPE DEVELOPER SAYS

Pie weights help keep the pastry from puffing up or losing its shape in the oven.

If you don’t have pie weights, dried beans or uncooked rice work just as well.

foil lined in pie crust and topped with pie weights

STEP FOUR: Using a separate pie plate, evenly spread the three-quarters of a cup of coconut flakes.

STEP FIVE: Bake for five minutes, stir, and bake for an additional two to three minutes until the flakes are golden brown and toasted.

Keep a close eye on the coconut flakes while toasting to prevent burning.

PRO TIP:

Alternatively, you can toast coconut using a dry skillet on medium-high heat.

Toast for three minutes, keeping a close eye on it the whole time.

For The Coconut Pie Filling

STEP ONE: Using a three to four-quart, heavy-bottomed saucepan on the stovetop over medium-high heat, whisk together the milk, granulated sugar, and cornstarch.

Bring the mixture to a low boil and continue whisking until the mixture thickens about five to seven minutes.

PRO TIP:

It’s essential to continually whisk the filling ingredients to keep it from scorching. Unfortunately, dairy scorches very easily.

milk, sugar, cornstarch whisked together in a pot

STEP TWO: Quickly whisk a half cup of the hot mixture into the egg yolks. Then whisk the tempered egg yolk mixture into the filling mixture.

Continue to whisk for another two to three minutes. Remove the pan from the heat.

PRO TIP:

To keep your filling from turning into scrambled egg coconut pie, carefully and quickly whisk the hot milk mixture into the egg yolks and then whisk into the pie filling.

hot mixture whisked into the egg yolk and whisked mixture into the filling mixture

STEP THREE: Whisk in the vanilla and the butter.

vanilla and butter whisked together in a pot

STEP FOUR: Stir in the 1½ cups of sweetened coconut flakes.

coconut flakes added to pot and then whisked together

STEP FIVE: Pour the pie filling into the cooled pie crust.

STEP SIX: Allow the pie to chill in the refrigerator for four to five hours before adding the whipped topping for the final one to two hours of chilling time.

For The Whipped Topping

STEP ONE: Beat the cold heavy cream, powdered sugar, and vanilla flavoring for three to four minutes until the cream mixture is stiff.

Use either a stand mixer or a medium bowl and a hand mixer on high speed.

heavy cream, powdered sugar, and vanilla flavoring in a measuring cup

STEP TWO: Evenly spread the whipped topping over the coconut pie.

whipped topping spread over the coconut cream pie

STEP THREE: Evenly spread the toasted coconut flakes over the top of the whipped topping. Chill for at least one hour before serving.

PRO TIP:

You can top the pie with the whipped topping after it has been in the refrigerator for four to five hours before chilling for a further one to two hours.

coconut flakes spread over the whipped topping on the coconut cream pie

Troubleshooting This Coconut Pie Recipe

My pie crust shrank when baking.

Solution: If the crust shrinks or puffs up during baking, ensure you’ve adequately pressed it into the pie plate and used pie weights or alternatives like dried beans. Be careful not to overwork the dough so it stays flaky.

My custard filling is lumping.

Solution: Continual whisking is vital to prevent lumps. When tempering egg yolks, add the hot mixture slowly to avoid cooking the eggs, which can cause the custard to curdle.

My whipped topping doesn’t look right.

Solution: Ensure the heavy cream is cold before whipping, as this helps achieve stiff peaks. Overbeating can turn the cream into butter, so stop once it’s stiff.

My pie filling is runny.

Solution: Adequate chilling is crucial for the pie to set properly. If the filling is runny, it may need more chilling time.

Serve the pie cold for the best texture and flavor. If the pie has been in the freezer, let it thaw in the fridge before serving.

How To Serve This Coconut Pie Recipe

SERVE WITH A COLD DRINK: This tropical-tasting pie is perfect served on its own with a cold glass of milk, iced mocha, or our pink drink.

SERVE WITH A WARM DRINK: Enjoy a slice with a hot apple cider or a mint hot chocolate.

SERVE WITH FRUIT: For a burst of freshness, accompany your luscious coconut custard cream pie with a colorful fruit medley of sliced strawberries, kiwi, and pineapple.

ADD A TOPPING: Satisfy your sweet tooth even further by drizzling warm caramel sauce over your pie.

SERVE WITH ICE CREAM: If you are looking for an even more indulgent dessert, add a scoop of our no-churn vanilla ice cream on the side.

Want more easy recipes? Any true coconut lover will also adore our coconut poke cake and coconut brownies.

When To Serve

DINNER PARTIES: Coconut cream pie is an excellent choice for dessert when hosting a special occasion with friends and family.

HOLIDAY CELEBRATIONS: Serve the pie during festive dinners, such as Thanksgiving or Christmas. It would also be perfect for Father’s Day or Mom’s birthday. This will easily become Dad’s favorite pie!

POTLUCK OR PICNICS: Bring a coconut cream pie to gatherings. It’s easy to transport and can be enjoyed outdoors.

BIRTHDAY PARTIES: Surprise someone special on their big day with this classic coconut cream pie.

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Storing This Easy Coconut Cream Pie Recipe

Whether you want to prepare it ahead of time or save leftovers, here’s what you need to know:

MAKE AHEAD: Prepare the pie as instructed and cover it tightly with plastic wrap or aluminum foil to prevent any air from getting in.

You can refrigerate it for up to two to three days before serving.

Just keep in mind that the longer it sits, the more the crust may soften, so it’s best enjoyed within that time frame.

IN THE FRIDGE: Store any leftovers of this easy coconut cream pie covered, in the refrigerator, for up to three days.

IN THE FREEZER: You can freeze the whole completed pie for up to one month. Cover in a piece of plastic wrap, then in aluminum foil.

Allow the pie to completely thaw in the refrigerator before serving.

Why We Love This Recipe

VELVETY FILLING: The luscious custard filling is incredibly rich and bursting with tropical flavor.

BALANCED SWEETNESS: The recipe strikes the ideal balance between sweet and coconutty.

FLAKY PIE CRUST: The buttery crust is the perfect vessel for the filling.

overhead shot of Coconut Cream Pie in a baking dish with pieces of pie taken out

The decadent flavor is a coconut lover’s dream in this coconut cream pie recipe. The luscious custard and flaky crust are so delicious and light that this pie will become your new favorite dessert.

Frequently Asked Questions

Can I make this coconut cream pie ahead of time?

Since this pie needs to be chilled for about six hours, it is best to make it a day ahead to give it time to chill.

Can I freeze this recipe?

This pie will keep in the freezer for up to one month.

Can I use coconut milk instead of whole milk in this recipe?

Coconut milk will work fine in this recipe.

Just substitute three cups of coconut milk for the three cups of milk.

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