Coconut Cream Pie Recipe

Okay, so Coconut Cream Pie is about the best thing ever. Really. It is practically summer in pie form.

Coconut Cream Pie Recipe | ©


And this, my friends, is a Coconut Cream Pie to beat all Coconut Cream Pies. Well, at least in my book.

A perfectly flaky and delicious pie crust filled with rich, creamy coconut custard layered with mile high whipped cream and topped with toasted coconut. Now, what in the world could be wrong with that?

Making this pie is really one of those times that the effort pays off ten-fold when everyone takes their first bite.

They begin with, “Oh my gosh, this is the best coconut cream pie I’ve tasted.” And then they ask, “Did you make this? Can I have your recipe?”

I love it when that happens.


Coconut Cream Pie Recipe | ©

This recipe calls for using coconut milk in the coconut custard. While that definitely gives the most flavorful result, you can substitute with whole milk or half-and-half, if needed.

It also calls for my homemade pie crust. Now, that recipe is as simple as… well… pie to make, but if you need to use a refrigerated pie crust instead in a pinch, it works just fine.

Okay, let’s get down to it. Here’s my Coconut Cream Pie recipe. I hope you love it as much as we do!

5.0 from 25 reviews
Coconut Cream Pie Recipe
Prep time
Cook time
Total time
Coconut Cream Pie is a classic. Get this delicious coconut cream pie recipe that will quickly become a family favorite!
Serves: 6-8
  • 1 pie crust recipe
  • For the Toasted Coconut Topping
  • ½ cup flaked, sweetened coconut
  • For the Coconut Custard
  • 1½ cups coconut milk
  • 1½ cups half-and-half
  • 5 egg yolks
  • ¾ cup sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 1½ cups flaked, sweetened coconut
  • 1½ teaspoons vanilla
  • For the Whipped Topping
  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • 1 teaspoon vanilla
  1. Prepare pie crust according to blind-baking instructions of recipe.
  2. For the Toasted Coconut Topping
  3. Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.
  4. Set aside to cool.
  5. For the Coconut Custard
  6. Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.
  7. Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
  8. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
  9. Remove from heat and add butter, coconut, vanilla and salt.
  10. Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
  11. For the Whipped Topping
  12. Add sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.
  13. Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
  14. When ready to serve, top with toasted coconut.

Robyn xoxo



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  1. 72

    Tina says

    I made this pie and it was awesome! I made a few changes…I didn’t have coconut milk so I used fat free half and half with a tsp of coconut extract also it wasn’t sweet enough so I added a 1/4 c more sugar but other than that this recipe rocks!!!!

    • 73

      Irma says

      excusr me. Which is the second ingredien of the coconut custard?
      It only says 1 1/2 cups half and half
      Thank you!!!!

  2. 76

    Helen U says

    I made this and it was wonderful! Exactly what I was looking for. Hubby gobbled it up and barely shared! Thank you for this recipe. :)

  3. 77

    Dina says

    This pie was awesome! Added onto my list of favorites! Easy to make too. It was really good without the coconut milk, although I will try to get some next time! I also had only about a cup of heavy whipping cream and it turned out to be the perfect amount.

  4. 78

    Brandi says

    Loved this recipe. Made it today for a birthday dinner and turned out awesome. I am going to try making it with a graham cracker crust to see how it goes. Thanks, fantastic recipe and very good instructions to follow!!

      • 80

        Rhonda says

        My daughters and I never mastered the pie crust so we always do graham cracker crusts. My daughter won best of show at the county fair for her coconut pie in a graham cracker crust. Chocolate cream and banana cream also won in graham cracker crust.

  5. 81


    This was simply amazing! I am going to make it again, but just using the custard without coconut and sprinkling the toasted coconut on top of the whipped cream since I’m not the biggest fan of coconut. The custard is AMAZING!!!

  6. 82

    Allison says

    This was the first time I’ve tried making Coconut Cream Pie. This recipes was super easy and delicious. It was a true crowd pleaser. I will definitely make this recipe again!

  7. 83

    ilana says

    for the coconut milk: is it the kind that comes in a can or the one that is a milk substitute eg. So Delicious brand? thanks!

  8. 86

    Maureen Manysiak says

    Hello! After reading all the positive comments about this Coconut Cream Pie, I am feeling braver to try it from scratch. It’s a favorite of mine, but I’ve always just used the Jello packaged pudding/pie filling. As I can’t find any in our small town, I’ve decided to give this a go. This Friday is March 14 or; 3.14, which is also the numerical value of pi (the mathematical term). So…one of my teacher colleagues thought we should have a Pie Day and bring pies to school to share. I like to bake so am not afraid of trying this; especially after the wonderful remarks I’ve read. My question is this, “How far ahead can I make this recipe? I am making the crusts tonight and planned on doing the filling tomorrow early evening. Will it still be “fresh tasting” and not too runny overnight to servethe next day?”

  9. 87

    coconut cream pie lover says

    My husband and I love coconut cream pie and had some recently at a nearby restaurant. It was fabulous and inspired me to make one for my husband when he came home from the hospital after surgery. I searched the net and, like you, found many recipes for this dessert. I gave this one a try and he LOVED it. He told me he thought it better than the one from the restaurant. I think the coconut milk really made a difference in the tastiness and I threw in more coconut than suggested. I will be making this next week when we have relatives visiting and now I know it’s easy and delicious. This recipe is great as is and is very easy to make.

  10. 89

    Sonya says

    When my pregnant best friend was craving coconut cream pie with a chocolate crust (we had it at an out of town restaurant), I couldn’t say no. I had made another version before and while everyone liked it, I didn’t think it was “the best”. The custard part was just lacking for me. This time I decided to try a different recipe. I ended up starting out with a different recipe, but when that didn’t set, I found this one. I was a little concerned with the crust I was using (it was already made) because of an earlier comment about how it might now work with a graham cracker crust. This custard was fantastic! And it turned out fine with the orea crumb crust. Everyone loved it. Its definitely my go to recipe now. Thanks for the recipe.

  11. 90

    Li says

    I think thus recipe is going t be great but I hate to waste egg whites so how do you think it will turn out if I use 3 whole eggs??

    • 91

      Marie says

      Custards only work when they’re made with just egg yolks, it’s what gives them that creamy consistency. A whole egg would turn it more into scrambled egg texture.

      Egg whites, however, can be saved and frozen for later use.

      If you save enough, you can make angel food cake, or used to make pure white cakes. Or just a few can make a nice batch of meringue cookies.

  12. 96

    Sarah says

    I am excited to try this recipe. My first time making a pie, but I have a quick question.

    I’m thinking about taking a shortcut, and using a pre-made (store bought) pie crust. I looked at your pie crust recipe and noticed you mentioned to pre- bake or to not.

    So my question is if using a pre-made pie crust, does this coconut cream pie recipe need me to bake the pie crust or use it as is?

    Thank you!!

  13. 97

    pru says

    What could make the custard not set? Could it be that I didn’t use the canned coconut milk? I followed the cooking instructions to a T…

    It is just sitting in the crust staying runny!

  14. 99

    Lora Smith says

    Heavenly! I bake all pies & cakes from scratch – pie crusts, too. I come from generations of bakers and must tell you that I have replaced a wonderful decades old coconut meringue pie recipe with this one. Will be baking two of these delectable pies this coming weekend for company.

  15. 100

    Pamela Opalka says

    Hi Robyn-I live in a South Carolina Sun City community and part of the July 4th festivities included a pie baking contest which I entered using your recipe. My pie and your recipe took first place and everyone who had an opportunity to taste the pie following the judging said it was the best coconut cream pie they had ever tasted. Thank you for sharing this recipe!!!

  16. 101


    My mom is a pie-maker extraordinaire. So her crust + this coconut cream filling = magic. I made it (exactly as the recipe states) for the first time a few weeks ago to rave reviews. I was bit pressed for time and will leave more time for the filling to cool next time. I left a couple of slices for a family friend and he emailed me to say that it is the best coconut cream pie he’d ever had … and that is his favourite pie. It made my whole week!

    • 102

      Shanan says

      I made two different recipe’s for this pie. This recipe was one of them. I made them today for Christmas. This one is the one every one raved about. This is truly the best pie I have had. Thanks Robyn for the best and thanks to everyone else for the tips. MERRY CHRISTMAS TO ALL!!!!!!

  17. 103

    Lisa says

    Not sure what I am doing wrong but I have followed this recipe to the tee several times and same results, it’s not thickening. It has set in the fridge overnight and nothing, I am looking to use this as a filling for cakes and I don’t need anything runny, can I try to put it back on the stove to thicken up, because it is no where pudding like, help. Please

  18. 104

    Leann says

    I have lost my grandmother’s coconut pie recipe. I am going to use yours for y daughter’s birthday. I have a question that I see has posted previously. However, I do nto see the answer so I want to ask prior to making a mistake. Did you use Sweetened Coconut Milk or Unsweetened. I assume this is the coconut milk around the Thai Food rather than Coco Lopez that you use for drinks! I would appreciate your direction about this if you have time. Thanks Leann

  19. 106

    Lonnie McFadden says

    Robyn with out a doubt its the best Coconut cream pie I ever made. My family and friends all say the same.
    Thanks for sharing

  20. 108

    Lora Smith says

    I don’t often comment – but just had to say a few words about this awesome recipe. I come from a family of bakers – especially cakes & pies. Home made, from scratch everything. Your recipe has replaced one which has been made in my family for generations. Our recipe was delicious – but yours is “deliciouser”! Thanks for posting this and all your other truly great recipes! Lora

  21. 109

    Chris says

    A couple of people have asked if sweetened or unsweetened coconut milk, I have seen no answer. One person asked for a little more detail on the type or brand such as coco lopez. Would appreciate the answer too, please.

    • 110


      Hi Chris,
      You can use whichever you prefer. I use regular coconut milk that does not have any added sugars. Coco Lopez is a coconut cream and isn’t really coconut milk. Of course, you can use that if you’d like. It will just make for a really sweet pie. If you use that, or any other sweetened coconut milk, you may want to reduce the amount of sugar you use in the rest of the custard to balance the sweetness.

  22. 111


    Lately, I have been craving coconut cream pie; however, I need to substitute some of the ingredients because I have.diabetes. What do you suggest?

  23. 113

    Taryn says

    My custard did not set and it was runny. There was entirely too much coconut in this recipe. If you make this recipe I would suggest upping the thickening agent or perhaps cooking it longer, letting it boil for three to four minutes. In addition, I would not use more than a half cup of coconut in the filling and far less toasted coconut for the top, two tablespoons would be more than enough for the garnish. One cup of whipping cream is sufficient and would achieve some sort of equal ratio to the pudding. Very disappointed in my results as I followed this recipe to a T and trusted all of the five star reviews. I will be picking coconut out of my teeth for at least a week.

    • 114


      Hi Taryn,
      Sorry it wasn’t to your liking. The ratios in the recipe for the coconut and whipping cream are one of the things I love the most about this pie recipe, but that just proves that different people have different tastes and preferences for recipes. Sorry this one wasn’t for you. xo

      • 115

        Karla says

        You’re reply is way too nice for someone who’s being entirely rude. You’re very classy. This was my first time making a custard pie and it couldn’t be easier with all your step by step instructions and the pie is divine! I’m not a huge coconut fan but this pie converted me! No problems here! Custard set up perfectly. The only thing I did different with the whipped cream was add two tablespoon of softened cream cheese to stabilize it and make it last for days without getting runny. Thank you sooooooooo much for this piece of heavenly pie!!!!

    • 117

      Sherry says

      Taryn, obviously, doesn’t know that custard pies must be whisked for about 14 to 15 minutes, constantly, until they start to boil, in order for them to thicken and set up, correctly. Robyn, you clearly stated that the total cook time was 30 minutes, which is precise. You can’t just threw things in a pot and expect them to turn out great. (I learned that the hard way, when trying to make my mother’s Butterscotch Pie, which was heavenly, but when I made it the first of 3 times, tasted like flour and wouldn’t set up…not whisked long enough, which she wouldn’t share!!!) The pie has just the right amount of coconut…I used a bit more, by mistake…and is fabulous! Why would you make a coconut pie, if you don’t like coconut? Taryn needs to develop her own recipe, to her taste, but leave this one for lovers of coconut pie! Great recipe!

    • 119

      Pam in nh says

      I think coconut sugar will be fine to substitute for regular sugar. I am diabetic and do this in all my recipes. I will be doing this for my pie :) good luck.

  24. 120

    Dana Hoerr says

    Can you use real cream of coconut instead of coconut milk. I have it on hand to use when when we make piña coladas.

  25. 122

    Jan says

    it it possible to substitute a nondairy product for the half and half? I am anaphylaxic to all dairy products?

  26. 123


    I have been looking for ideas on how to make coconut pies but the ingredients have lots of sugar in them. Is there a recipe that is lower in sugar that I can use instead.

  27. 124

    Brittany eyre says

    I’m super excited to make this!…. Can I make it the day before?…. just top with the fresh whipped cream before serving?

  28. 125

    Sana says

    Hello. Really want to try this recipe, but I wanted to use pre-made crust. Is that ok? And whats the method to make it with that?


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