Coconut Cream Pie

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

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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 Cream Pie Ingredients

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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.

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

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

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. 

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.

STEP THREE: Whisk in the vanilla and the butter.

STEP FOUR: Stir in the 1½ 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.

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.

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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.

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.

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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 minutes

Cook Time 45 minutes minutes

Total Time 7 hours hours 10 minutes minutes

Servings 8

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Ingredients

  

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