Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Coconut Cream Pie

Pin RecipeReview Recipe
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.
Jump to Recipe
Table of Contents
  1. Coconut Cream Pie Ingredients
  2. Substitutions And Additions
  3. How To Make This Coconut Cream Pie Recipe
  4. How To Serve This Coconut Pie
  5. Storing This Easy Coconut Cream Pie Recipe
  6. More Recipes You’ll Love
  7. 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.

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

Coconut Cream Pie Ingredients

close up shot of a slice of Coconut Cream Pie on a plate with a fork
Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

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
  • ¾ 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 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 whole milk at a 1:1 ratio.

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 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 ¾ cup of coconut flakes. 

coconut flakes in a pie plate

STEP FIVE: Bake for 5 minutes, stir and bake for 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.

milk, sugar, cornstarch whisked together in a pot

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. 

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. 

pie filling poured into the 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.

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 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.

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

How To Serve This Coconut Pie

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 an even more indulgent dessert, add a scoop of our no-churn vanilla ice cream on the side.

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

Storing This Easy Coconut Cream Pie Recipe

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.

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

The creamy coconut flavor is a coconut lover’s dream in this coconut cream pie recipe. The luscious coconut custard and flaky crust are so delicious and light, 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 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

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
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
  • cups granulated sugar
  • ¾ cup cornstarch
  • 4 large egg yolks, beaten
  • 2 tablespoons salted sweet cream butter
  • 2 teaspoons vanilla extract
  • cups 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 crust 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 1½ 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-sized 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

  • 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.
  • 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.
  • It’s essential to continually whisk the filling ingredients to keep it from scorching. Unfortunately, dairy scorches very easily.
  • 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.
  • 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

  1. Monte Scofield says

    My favorite pie is “Coconut Cream Pie”, I’ve never made one as of yet and I’m 61 years old. I am anxious to try out this recipe.
    Thank You,
    sincerely

  2. Rose says

    This is the worst coconut cream pie ever, way too much cornstarch, it was so thick felt like rubber .. complete waste of ingredients.

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤