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Coconut Cream Pie

close up shot of a slice of Coconut Cream Pie on a plate with a fork
Our classic coconut cream pie is a sweet and creamy treat boasting tropical flavors and heavenly coconut custard.
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Table of Contents
  1. COCONUT CREAM PIE INGREDIENTS
  2. HOW TO MAKE THIS COCONUT CREAM PIE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

If you have ever craved a coconut cream pie, this recipe is for you. Homemade coconut cream pie is a dessert with a flaky pie crust, creamy coconut custard filling, and fluffy whipped cream topping.

Coconut lovers will also adore our coconut poke cake and coconut brownies.

COCONUT CREAM PIE INGREDIENTS

You’ll need:

For the Crust and Toasted Coconut for Topping

  • 1 – 9-inch pre-made pie crust, unbaked
  • ¾ cup sweetened coconut flakes

For the Pie Filling

  • 3 cups whole milk
  • 1¼ cup granulated sugar
  • ¾ cup cornstarch
  • 4 large egg yolks, beaten
  • 2 tablespoons salted sweet cream butter
  • 2 teaspoons vanilla extract
  • 1½ cup sweetened coconut flakes

For the Whipped Topping

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

SUBSTITUTIONS AND ADDITIONS

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

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

COCONUT: For this recipe, we are calling for coconut flakes. While this is not the same as shredded coconut, you can substitute them for coconut flakes. The shredded coconut is slightly smaller but will still work if that is all you have available.

MILK: If you want to take the coconut flavor to the max, substitute coconut milk for the whole milk at a 1:1 ratio.

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HOW TO MAKE THIS COCONUT CREAM PIE RECIPE

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. Remove the pie weights and the foil. Bake for an additional 5 to 7 minutes, until golden but not brown. Allow to cool completely.

PRO TIP:

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.

STEP FOUR: Using a separate pie plate, evenly spread the ¾ cup coconut flakes. 

STEP FIVE: Bake for 5 minutes, stir and bake an additional 2 to 3 minutes until the flakes are golden brown and toasted.

PRO TIP:

Alternatively, you can toast coconut using a dry skillet on medium-high heat. Toast the coconut for 3 minutes, keeping a close eye on it the whole time.

For the Coconut Pie Filling

STEP ONE: Using a 3 to 4 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 5 to 7 minutes. 

PRO TIP:

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

STEP TWO: Quickly whisk ½ 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 2 to 3 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. 

STEP THREE: Whisk in the vanilla and the butter.

STEP FOUR: Stir in the 1 ½ cups of sweetened coconut flakes.

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

STEP SIX: Allow the pie to chill in the refrigerator for 6 hours.

For the Whipped Topping

STEP ONE: Using either a stand mixer, or a medium bowl and a hand mixer on high, beat the cold heavy cream, powdered sugar and vanilla flavoring for 3 to 4 minutes until the cream mixture is stiff.

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

STEP THREE: Evenly spread the toasted coconut flakes over the top of the whipped topping. Chill for at least 1 hour before serving.

PRO TIP:

You can top the pie with the whipped topping after it has been in the refrigerator for 4 to 5 hours.

HOW TO SERVE

This decadent and tropical-tasting pie is perfect served on its own with a cold glass of milk or a whipped hot chocolate or pumpkin spice latte. If you are looking for any even more indulgent dessert, add a scoop of our no-churn vanilla ice cream on the side.

STORAGE

IN THE FRIDGE: Store any leftovers of this easy coconut cream pie covered, in the refrigerator, for up to 3 days.

IN THE FREEZER: You can freeze the whole completed pie for up to 1 month. Cover in a piece of plastic wrap, then in aluminum foil. Allow the pie to completely thaw in the refrigerator before serving.

The creamy coconut flavor is a coconut lover’s dream in this recipe. The luscious coconut custard and flaky crust are so delicious and light, it 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 6 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 3 cups of coconut milk for the 3 cups of milk.

MORE RECIPES YOU’LL LOVE

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close up shot of a slice of Coconut Cream Pie on a plate with a fork

Coconut Cream Pie

5 from 1 vote
Our classic coconut cream pie is a sweet and creamy treat boasting tropical flavors and heavenly coconut custard.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 7 hours 10 minutes
Servings 8

Ingredients
  

Crust and Toasted Coconut for Topping

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

Pie Filling

  • 3 cups whole milk
  • cup granulated sugar
  • ¾ cup cornstarch
  • 4 large egg yolks beaten
  • 2 tablespoons salted sweet cream butter
  • 2 teaspoons vanilla extract
  • 1 ½ cup sweetened coconut flakes

Whipped Topping

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

Instructions
 

Pie Shell and Toasted Coconut

  • Preheat the oven to 375°F. Generously spray a 9-inch pie plate with nonstick spray.
  • Place the unbaked pie crust into the prepared pie plate.
  • Line the inside of the pie crust with a piece of foil, sprayed with nonstick spray. Pour pie weights on top of the piece of foil. Bake for 15 minutes. Remove the pie weights and the foil. Bake for an additional 5 to 7 minutes, until golden but not brown. Allow to cool completely.
  • Using a separate pie plate, evenly spread the ¾ cup of coconut flakes.
  • Bake for 5 minutes, stir and bake an additional 2 to 3 minutes until the flakes are golden brown and toasted.

Coconut Pie Filling

  • Using a 3 to 4 quart, heavy-bottomed saucepan, 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 5 to 7 minutes.
  • Quickly whisk ½ 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 2 to 3 minutes. Remove the pan from the heat.
  • Whisk in the vanilla and the butter.
  • Stir in the 1 ½ cups of sweetened coconut flakes.
  • Pour the pie filling into the cooled pie crust.
  • Allow the pie to chill in the refrigerator for 6 hours.

Whipped Topping

  • Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on high, beat the cold heavy cream, powdered sugar and vanilla flavoring for 3 to 4 minutes until the cream mixture is stiff.
  • Evenly spread the whipped topping over the coconut pie.
  • Evenly spread the toasted coconut flakes over the top of the whipped topping. Chill for at least 1 hour before serving.

Notes

PRO TIP: 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.
 
PRO TIP: Alternatively, you can toast coconut using a dry skillet on medium-high heat. Toast the coconut for 3 minutes, keeping a close eye on it the whole time.
 
PRO TIP: It’s essential to continually whisk the filling ingredients to keep it from scorching. Unfortunately, dairy scorches very easily.
 
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. 
 
PRO TIP: You can top the pie with the whipped topping after it has been in the refrigerator for 4 to 5 hours.

Nutrition

Calories: 719kcal | Carbohydrates: 79g | Protein: 8g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 248mg | Potassium: 285mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1233IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg
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