April 20, 2023
Review RecipeCoconut Cream Pie

Table of Contents
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

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.

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.
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 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.
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 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.

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
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.
This pie will keep in the freezer for up to one month.
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
- Arkansas Possum Pie
- Custard Pie
- Jello Pie
- French Silk Pie
- Chocolate Easter Eggs (Coconut Cream)
- Coconut Cream Dessert
- Coconut Macaroons
- Cream Puffs

Coconut Cream Pie
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
- 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.
Comments
Gloria says
My husband loves this recipe!
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
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.