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Coconut Cream Pie

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close up shot of a slice of Coconut Cream Pie on a plate with a fork
Our classic coconut cream pie is a sweet treat boasting tropical flavors and heavenly coconut custard.
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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. When To Serve
  6. Storing This Easy Coconut Cream Pie Recipe
  7. Why We Love This Recipe
  8. More Recipes You’ll Love
  9. JUMP TO RECIPE
  10. Even More Recipes You’ll Love

If you have ever craved a coconut cream pie, this recipe is for you. This homemade 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
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With a buttery crust and a filling made from coconut milk, sugar, and whipped cream, every bite is irresistible.

The smooth texture of the filling is delectable as it melts in your mouth, leaving behind a heavenly coconut taste.

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.

COCONUT EXTRACT: To intensify the coconut aroma, add a few drops of coconut extract to the custard mixture.

This will give your pie an extra burst of coconut goodness.

CHOCOLATE CHIPS: If you’re a chocolate lover, consider folding in some chocolate chips into the coconut 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 some chopped toasted almonds, macadamia nuts, or pecans into the custard.

This will introduce nutty undertones to your coconut cream 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.

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

How To Make This Coconut Cream Pie Recipe

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

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. 

coconut flakes in a pie plate

STEP FIVE: Bake for five minutes, stir, and bake for an additional two to three 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 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. 

pie filling poured into the pie crust

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

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.

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.

For a burst of freshness, accompany your coconut cream pie with a colorful fruit medley of sliced strawberries, kiwi, and pineapple.

Indulge your sweet tooth even further by drizzling warm caramel sauce over your coconut cream pie.

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.

When To Serve

DINNER PARTIES: Coconut cream pie is an excellent choice for dessert when hosting dinner parties or special gatherings with friends and family.

HOLIDAY CELEBRATIONS: Serve coconut cream pie during holiday dinners, such as Thanksgiving or Christmas.

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

BIRTHDAY PARTIES: Surprise someone special on their birthday with a homemade coconut cream pie.

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 24 hours 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

CREAMY COCONUT: The luscious coconut custard filling is incredibly creamy and bursting with tropical flavor.

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

FLAKY PIE CRUST: The flaky, buttery pie crust is the perfect vessel for the creamy filling.

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

The creamy flavor is a coconut lover’s dream in this coconut cream pie recipe. The luscious 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 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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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 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
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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!

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  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.

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