This creamy, dreamy Coconut Cream Pie recipe is a favorite dessert for entertaining! It’s a classic and a coconut lover’s dream!

Coconut Cream Pie is a classic. This creamy, dreamy coconut cream pie recipe will quickly become a family favorite! // addapinch.com

 

And this, my friends, is a Coconut Cream Pie dreams are made of. Well, at least in my book.

Coconut Cream Pie Recipe

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 | © addapinch.com

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. But if you have a true coconut lover in your midst, I really suggest you try it with the coconut milk in the custard. It’s amazing!

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.

Other Favorite Pie Recipes

Classic Peach Pie – always a hit with those juicy peaches!

Best Pecan Pie – heirloom family recipe!

Apple Pie – what a classic!

Peanut Butter Pie – so easy and no bake!

…and so many more pies to try!

So many of my readers love this pie as much as my family does! I can’t wait for others of you to try it.

Here’s my Coconut Cream Pie recipe. I hope you love it as much as we do!

Coconut Cream Pie Recipe

Coconut Cream Pie is a classic. This creamy, dreamy coconut cream pie recipe will quickly become a family favorite!
4.94 from 107 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 8
Course Dessert
Calories: 518kcal
Serving Size 1slice
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

For the Toasted Coconut Topping

  • 1/2 cup flaked sweetened coconut

For the Coconut Custard

  • 1 1/2 cups coconut milk
  • 1 1/2 cups half-and-half
  • 5 egg yolks
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 1/2 cups flaked sweetened coconut
  • 1 1/2 teaspoons vanilla
  • Whipped Cream

Instructions

  • Prepare pie crust according to blind-baking instructions of recipe.

For the Toasted Coconut Topping

  • 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.
  • Set aside to cool.

For the Coconut Custard

  • Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.
  • 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.
  • Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
  • Remove from heat and add butter, coconut, vanilla and salt.
  • Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
  • Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
  • When ready to serve, top with toasted coconut.

Notes

For the coconut milk in this recipe, you can use sweetened or unsweetened according to your personal preference. 

Nutrition Information

Serving: 1slice | Calories: 518kcal | Carbohydrates: 41g | Protein: 6g | Fat: 37g | Saturated Fat: 27g | Cholesterol: 142mg | Sodium: 210mg | Potassium: 300mg | Fiber: 4g | Sugar: 20g | Vitamin A: 365IU | Vitamin C: 1.1mg | Calcium: 79mg | Iron: 3mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Coconut Cream Pie Recipe - Coconut Cream Pie is a classic. This creamy, dreamy pie recipe will quickly become a family favorite! // addapinch.com

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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422 Comments Leave a comment or review

  1. After the first time I made this pie I knew this was THE ONLY Coconut Cream pie recipe I would ever need. I’ve made it several times now and everyone loves it, even some folks who are not huge coconut fans. The custard filling in this recipe is perfection and could be eaten with or without a pie crust! I’ve made it with coconut milk but I don’t usually have it. I use half and half instead. Thanks for sharing a wonderful recipe

      1. What size pie does this make? I’m buying a pie dish to make it in and no idea what size to get! Thanks!

      2. I have all ingredients except half n half. But I do have heavy cream can I sub that may be adding some whole milk to it?

    1. Loved it! ❤️ My first coconut cream pie and it was perfect! 🙌🏻 It started a new family tradition for the pie we must have on Holidays! I plan to make it a lot! Thanks for the recipe!

      1. Great easy recipe! Thank you very much. Turned out super tasty and perfectly cooked (to my best ability at least :)) and now I cook it once a month! Thank you again’!

  2. It’s true. This is the best I’ve ever had My husband dropped the whole thing. It splattered across the cabinets and into the next room. He said he thought he managed to leave the dirty part on the floor. Lol! If that isn’t a testament, I don’t know what is!

  3. So good! The directions were simple to follow and I loved how it turned out. I added two tablespoons of rum to the custard before putting it in the pie shell and would highly recommend it that way as well 😉

  4. Hello Robyn!
    Thank you in advance for what looks to be a most awesome recipe! In the past, I’ve been intimidated by making puddings and custards because my eggs seem to cook in little bits in the pudding and I always have to try to strain them out, making the pie so much more work! I want to make this for my 84 year old Mother who loves fresh coconut cakes and coconut cream pie!
    I have a homemade crust that turned out good that I was telling her about, that she wants to try. And so I feel confident, that with your recipe, all will go smoothly! Thanks again for sharing!
    God bless!

  5. Hi Robyn,
    IN the Custard filling part, what is half and half, I appreciate if you can let me know, I am coconut drinks, I aim deffinatelly will made it.

    Thanks in advance,
    Ai

  6. It doesn’t state that the pie crust is cooked before adding the pie filling. I always make a custard pie like this in a baked pie shell but,I just read a receipe that had an unbaked pie shell and the pie went into the oven to be baked

    1. You can freeze the pie, Dawne. After step 5 and the pie has set in the refrigerator, wrap securely with freezer wrap and freeze. Let the pie thaw before adding the whipped cream topping and serve.

      1. Actually, the whipped cream froze very well. After fully chilled, I added the whipped cream and toasted coconut. Then sealed it in a pie carrier and put the whole thing into the chest freezer (0 degrees F). It transported perfectly and was thawed in time for dessert (about an hour later). Fabulous recipe – the best CCPie ever.

      1. James, if the custard is not thickening after a few minutes, turn up the heat. I use a gas stove so mine may be hotter than yours at medium low heat. It should not take long for this custard to thicken. Hope you enjoy.

  7. Just making my Thanksgiving recipe list and am planning on making this! Since this is “Mile High” does the one cup of heavy cream make enough whipped cream for this pie? Or do you double it?

  8. Hello! I’m wanting to make this for Thanksgiving this year. I went to the store and bought the ingredients I didn’t have but I picked up sweetened coconut milk? Can I use it? Or do I need the unsweetened for this recipe??

    1. Rachel, I use the unsweetened coconut milk in my pie. If you use the sweetened coconut milk, you may want to reduce the sugar in the custard a little so it is not too sweet. Hope you enjoy!

    2. Robyn,
      Thanks for this custard recipe.
      I make a very rich banana pudding/cheesecake. I wanted a layer for the topping. I was using just whipped cream. It just wasn’t enough. I found this custard by accident and gave it a try.
      Oh have mercy! The perfect custard for the cheesecake!! Marvellous perfection! Thanks again.
      Dave Coble

  9. Every time I think about making this recipe, I get ridiculously giddy! I had no idea in my 41 years of life I liked this pie until I had a bite of someones at a restaurant. Ive made this 3 times and I think about eating this pie more than I should. Thank you for an awesome recipe. Its my only go to!

  10. You can use whichever you prefer. I use regular coconut milk that does not have any added sugars. You may want to reduce the amount of sugar in the custard if you use the sweetened coconut milk, Rachel.

  11. Delicious pie! I followed recipe exactly including pre-baking the crust, except I can’t have dairy so I substituted coconut cream for the half-and-half. Turned out perfect! Also I chilled the filled pie overnight and added the whip cream and toasted coconut right before serving. Thanks for the recipe!

  12. My first coconut cream pie and the pressure of Thanksgiving! It was a hit, so yummy and pretty! I used a frozen butter pie crust from New Seasons because, I mean how easy is that? Followed your instructions to a T. Took longer than I thought stirring on low heat but worth it. Had enough ‘custard” to fill 3 ramekins as well as the pie. All of it gone by morning. Making again this weekend. Thanks for making me look good!

  13. I love the pie so much that I was wondering HOW to double it so I can make one just for me and one for a family Christmas🎄 party? I made the last one at Thanksgiving and my guests only left me one piece. Do you suggest doing each pie separately or could I double the ingredients and cook both fillings in the same pot at the same time?

      1. I have doubled, tripled and quadrupled the recipe, it is easy just do the same to the ingredients but stir constantly as the custard thickens or it will burn on the bottom. I am now up to using a large stock pot.

  14. This is a wonderful recipe and well worth your time , it came out really great and just so tasty your family will love it , it goes fast , and

  15. I made the mistake of making this a few years back. When relatives come to visit, they insist I make it. It has spread as well whenever we have to take something for a pot luck It is always strongly suggested we bring coconut cream pie! I have to make two or three at a time. I use unsweetened large flaked coconut but make the whipped cream a little sweeter.

  16. Can this pie be frozen? I need to transport it about an hour away from home and I don’t want my whipped cream to get runny!

    1. Yes, you can freeze this pie, Kellie. You can freeze the pie after step 5 and the pie has set in the refrigerator. Wrap securely with freezer wrap and freeze. Let the pie thaw before adding the whipped cream topping and serve. Or, you can complete the pie with the whipped cream and toasted coconut, wrap securely or place in airtight freezer-safe container and freeze. Hope everyone enjoys the pie.

  17. Oh my stars. This pie is SO GOOD! I am not a big fan of cream pies but my husband requested a coconut cream pie and after some searching, this was the recipe I decided to try. I used coconut cream instead of coconut milk but other than that, followed the recipe as written and it was wonderful. My husband asked that I make it once a week, it was that good. And not only is it good, it’s not hard to make at all. I’d give it 10 stars if I could.

    1. I only could find a can of coconut cream, will this work or will I have to blend it with water to make coconut milk?

      1. Hailey, I do use canned coconut milk in the recipe, not coconut cream. You can also use whole milk or half-and-half instead of the coconut milk.

  18. So are we sure we bake this pie shell for only 8 minutes? The pie tasted fine, but the pie crust tasted like uncooked dough.

    1. Martha, did you make sure your oven was preheated to 425ºF? The pie crust has always been done for me when blind baking at 8 minutes. Oven temperatures vary so just make sure your pie crust is done before removing from the oven.

  19. One of the best coconut cream pies my family has eaten. I’ve made the pie multiple times.
    For anyone curious about variations – The first time I followed the recipes as written – delicious. I’ve used the recommended amount of vanilla extract as well as subbing part of the vanilla with coconut extract. Both versions were hailed as delicious. (My family also prefers the pie without the coconut in the pie filling – still delicious.)
    About freezing the pie – I’m not sure what I did/did not due on one pie-making episode, but the pie filling was not thickening as anticipated – so I put it in the freezer. My husband was delighted with the final product.

  20. I have been looking for a Coconut Cream Pie homemade for a long time. This is it! I pulled up a few on the internet, but this one my my choice and I am so glad. Coconut Cream Pie and Cake are my husbands favorites. A few years ago I found a great from scratch cake that was so moist and got better each day, but lost it. Now I am on a mission to find it or one close. Thank you to directions were perfect!

  21. THE BEST PIE my husband and I have EVER had! Simple and absolutely delicious. I doubled the coconut in the custard and used coconut rum instead of vanilla. So good thanks for sharing. Now how do I make it adding chocolate?

  22. Hi, Robyn!

    Just wanted to say this is one of my mom’s absolute favorite desserts and I’ve made it for her annually (usually for birthdays, sometimes for Mother’s Day) for years now. 🙂 Thank you so much for sharing this recipe and for the happiness it lets me bring to someone I love!

  23. Perfection! My family devoured this pie! Well balanced, tender crust, custard is perfect, not cloy and the whipped topping proportion is spot on! I made this recipe exactly as written and used the suggested recipes for the crust and whipped topping. It’s become a family favorite! This is my go to coconut cream pie recipe from now to eternity! Thank you!

  24. Has anyone ever put meringue on this pie? Was wondering how it stood up going in the oven to toast the meringue.

  25. This pie is perfection in a graham cracker pie crust!
    My son would rather have this for his birthday than any other gift!

  26. Help! We put the custard in the fridge around 11:30 AM, and at 9:27 p.m., it is still not set. Is it my fridge?

  27. Robyn, which do you personally prefer— sweetened or unsweetened coconut milk? I’m thinking about making this with a graham cracker crust and do not want the pie to be too sweet, but would like it to be sweet enough.

  28. I am thinking this will be a winner for an early Father’s Day celebration this weekend. Do you keep out some of the 1 1/2 cups coconut for the toasted coconut on the top or add an additional coconut to toast for the top… Thank you.

    1. Ruthann, in the Ingredients section, look in the section For the Toasted Coconut Topping for the amount of coconut you will need for the topping. In the Instructions, in the section titled For the Toasted Coconut Topping, instructions are given for toasting that coconut for the topping. Hope everyone enjoys the pie.

  29. I have used this recipe for my coconut cream pies. This is a great recipe and the only I have used the past few years and the only one I will probably ever use in the future. My husband loves coconut cream pie and this is his favorite. Thank you for this recipe. The pie comes out great every time.

  30. How long can the pie wait in the refrigerator before serving? Will the whipped cream sit up for a few hours? Thanks!

    1. You can leave the pie in the refrigerator several hours ahead of serving, Erin. If you need to make it ahead longer than a few hours, this is how I would make this ahead. After step 5 when the pie has cooled in the refrigerator until set, wrap it securely in plastic wrap and store in the refrigerator. To make the whipped cream ahead, you need to add cream of tartar to stabilize it. For each cup of heavy whipping cream, add 1/4 teaspoon of cream of tartar along with the confectioner’s sugar when whipping. Once the whipped cream is at the right consistency, store it in an airtight container in the refrigerator. When ready to serve, spread the whipped cream on top of the custard and top with the toasted coconut. Hope this helps.

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