Coconut Cream Pie Recipe

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

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


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!

4.9 from 57 reviews
Coconut Cream Pie Recipe
Prep time
Cook time
Total time
Coconut Cream Pie is a classic. This creamy, dreamy coconut cream pie recipe will quickly become a family favorite!
Serves: 6-8
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.
For the Toasted Coconut Topping
  1. 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.
  2. Set aside to cool.
For the Coconut Custard
  1. Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.
  2. 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.
  3. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
  4. Remove from heat and add butter, coconut, vanilla and salt.
  5. Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
For the Whipped Topping
  1. 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.
  2. Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
  3. When ready to serve, top with toasted coconut.

Robyn xo

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


205 comments on “Coconut Cream Pie Recipe”

  1. Help! I’m baking this goodness in very high altitude 9000! It was perfect at sea level…how do I adjust?

  2. I just made this pie today and I am so glad to have chosen this recipe! I looked at quite a few but have made some other recipes from this blog so felt this recipe was the most trustworthy. I have been baking and decorating cakes for many years but have not ventured much into making pies so this was my very first time making a coconut cream pie. The only thing I did differently was using a shortbread crust recipe rather than the crust recipe you linked. I have saved this as my go-to for coconut cream pie – it is so delicious I definitely do not need to try others! Thanks so much for sharing it with us!

  3. Can I completely use coconut milk? I don’t have any Half and Half…

  4. What do u mean wen u say half and half ??


  5. Best coconut pie ever. Better even than any Chain pie store /restaurant.

  6. OMG this pie is absolutely incredible!

  7. I made two with the recipe, just because there was more then one and half cups of each milk and I didn’t want to waste . I t turned out great and we will be having one for dinner. Thanks for sharing!!

  8. Can I use creme of coconut instead of coconut milk with the half and half

  9. Wow to infinity! This is pie incredible! First word out of my husband’s mouth was, “Spectacular!” What a wonderful treat for him as he celebrates his birthday.

    Thank you for sharing this recipe with the world. To all who follow the recipe closely, there is simply no more delightful a dessert.

  10. Perfect! Just made it and ate it, it will not get any better than this recipe. I also used a little coconut emulsion rather than coconut extract, with the coconut milk gave it a very rich flavor.

  11. “A prebaked crust is typically used where the pie is going to spend minimal time in the oven or when the filling starts out very liquid, such as with a lemon meringue or custard pie. Definitely pre-bake the crust on them- if you don’t, the crisp is going to be more soggy than crisp.”

    • Hi JD – Thanks for your input. My recipe instructions here call for a blind baked (pre-baked) pie crust. If you link to my Pie Crust Recipe included in this recipe, it gives instructions on how to pre-bake it. Thanks so much!

  12. This is the BEST coconut cream pie recipe that I have tried. I don’t always have coconut milk, so I use all half and half then add a teaspoon of coconut extract at the end- works perfectly. Thank you!

  13. Can I premake the custard beforehand or does it need to be warm to pour into the crust?

  14. loving this scrumptious,coconut cream pie!great recipe!thank you add a pinch!

  15. This pie is great, BUT it is way tooo
    I would cut the sugar at least by third, especialy for the whipped cream (I wouldnt add more then 1-2 tbsp of sugar).

  16. My pie did not set! I followed all the instructions and measurements. Any way to salvage it?

    • Hi Dana,
      I’m sorry your pie didn’t set. I’ve not had a problem with it not setting before…maybe you could leave it in the refrigerator longer. It sounds like the custard might not have gotten thick enough before removing from the heat. Thanks

  17. Amazing! Whole family loved it. Said they want this pie once a week.
    Instead of making the whipped topping, I used light Cool Whip. Cuts down on the sweetness and it still tastes unreal.

  18. This pie was very easy to make and delicious. Our grocery store doesn’t carry coconut milk, so I used half and half and added a teaspoon of coconut extract. I’m sure I’ll be making it on a regular basis now.

    • Hi Vicky,
      That’s a great substitution for the coconut milk called for in the recipe! I’m so glad you enjoyed it! xo

  19. Is this sweetened condensed coconut milk? Or just plain coconut milk?

  20. Can you double or triple this recipe when making the custard? Will it still thicken and be ok or should I just make it three separate times?

    • Hi Sheena,
      I haven’t tripled the custard recipe and cooked it all at once before, but I know that it would take considerably longer to thicken. I couldn’t say how long you would need to cook it.
      I hope you enjoy the pie – it’s one of my favorite pies!
      Thanks so much!

  21. The best Coconut Cream Pie I’ve every tasted. I will keep this one on file for a very long time. I’m requested to bring this pie to dinner all the time. Thanks for the great recipe.

  22. I just made this! It’s so good! The rich creaminess of a can of pure organic coconut milk is the secret. Make sure to use the real stuff, not the thin coconut milk for drinking. Again…so good!

    • Hi Leslie –
      I’m so happy you liked this pie! My family adores it too! You are correct – the coconut milk in the recipe makes it so good!
      Thanks so much for sharing with me that you enjoyed it! xo

  23. I have 10 eggs yolks that I want to make something with. Have you ever tried to double the filling and then divide it between 2 crusts? Also, do you think the whipped topping would withstand an overnight stay in the refrigerator? Thanks!

    • Yes to both. Just be sure pie filling is cold before you put cool whip on. Main problem is pie crust gets soft on bottom at about day 2.

  24. I made this for Father’s Day and my dad said it was the best coconut cream pie he’d ever had! At 82 years old, I thought that was pretty big props!
    Thanks for the recipe, it was delicious.

  25. Is this thick enough to use a filling between cake layers?

  26. I made this for my dad whose favorite dessert is coconut cream pie and he said it was the best he has had! I followed everything from the recipe closely, but used a slightly different whipped cream recipe since I had it memorized. Cannot wait to make this again! Thanks for the great recipe 🙂

  27. Just made this pie and it is so good. I had to substitute the half n half with evaporated milk and it still tasted amazing.
    Thank you.

  28. I haven’t made a pie with a custard yet so I’m guessing that you put the custard into an already cooked crust. No further cooking required?

  29. I can’t wait to make this. I’ve never made a Coconut Cream Pie before let alone ever eaten one. But my husband asked only for this for his birthday in a few weeks. Shouldn’t be a problem though. I may not be the best cook but I can definitely bake. I’m excited!

  30. Best Coconut Cream Pie ever!! To prove to my husband that I can bake as well as his mother, who is an amazing cook, I went a step further with this recipe. I made my own coconut milk first from coconuts we brought home from vacation and used confectioner’s sugar as a stabilizer for the whipped topping. Other than that I followed the recipe to a tee and it came out absolutely perfect!!! Can’t wait to bring a slice of the pie to my MIL!!!

  31. I’m very excited – I am about to make this recipe – is the coconut milk in the recipe supposed to be unsweetened? Just want to verify. Thank you!

  32. Can I make this 1 day in advance?

  33. Pie turned out amazing! I did over-whip the cream, meaning no whipped topping, but it still looked & tasted great! Toasted coconut really does the trick.

  34. IVe made this recipe several times and it’s always a crowd pleaser! The last time I made it the custard didn’t really set all the way. It tastes great, but didn’t really come out in pie slices! Any trick to making sure it sets??

    • Hi Ellen!
      I’m so glad you’ve made this recipe several times and that everyone loves it. You’ll want to make sure that you’ve cooked the custard portion of the pie following the timing to the appropriate consistency and then refrigerating as described. You also may want to be sure that you haven’t removed the pie and let it get too warm before slicing and serving. xo

  35. I am going to make this pie for Christmas because it looks AMAZING! My grocery store only carries unsweetened coconut milk. Can you be more explicit about what kind of coconut milk you use? Thank you!

  36. My husbands favorite dessert is coconut cream pie. I made using your receipe and he said it was the best he had ever had. It was delicious

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