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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! //


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 | ©

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!

4.95 from 124 votes

Coconut Cream Pie Recipe

Dessert 35 mins

Prep Time 5 mins
Cook Time 30 mins
Servings 8
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Coconut Cream Pie is a classic. This creamy, dreamy coconut cream pie recipe will quickly become a family favorite!


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


  • 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.


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

Nutritional 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

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!

Share it with the world!

Robyn xo

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


Pies / Tarts / Cobblers Recipes

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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Recipe Review


  1. I made this last weekend. I used cream of coconut as I forgot the milk and had the other in my fridge. I had about 1/2 cup of the cream and made up the difference in water. I’m wondering, though, of this is why my pie didn’t set. I just finished the last slice and ready for some more. I’ll get all the “right” ingredients tomorrow to see if that’s why it didn’t set properly.

    1. Meli, I think the water made the mixture too thin and that is why it did not set. Make sure you buy the canned coconut milk for this pie and not the one that is in a carton and refrigerated.

  2. Beleive the title. I made it with just a few tweeks. Instead of 1 and 1/2 cups of canned coconut milk, I used the whole can which was just a bit more. I didn’t have 1/2 and 1/2 so I used about 1/3 cup cream and topped it off to the 3 cup line with whole milk. Worked just fine. The other thing was the coconut. I used just plain unsweetened because that’s what I had. I usually cut the sugar in recipes, anyway. It was still plenty sweet for our taste. The other tweek was that I used 1/4 tsp. coconut extract an 1 tsp vanilla extract. Next time I will use more coconut extract. It was a major hit!

  3. Crazy question: Can I make the custard a day ahead and refrigerate? Then, make the pie crust the day of the party and put the two together?

    1. Yes, Jane, you can prepare this a day ahead stored in the refrigerator. I recommend leaving the whipped cream topping off until the day you serve it. Cover the pie tightly to keep as airtight as possible while in the refrigerator.

    1. Nancy, you only toast the 1/2 cup flaked coconut as listed under FOR THE TOASTED COCONUT TOPPING recipe ingredients and instructions. You don’t toast the coconut listed under the title FOR THE COCONUT CUSTARD. I hope you enjoy the pie.

  4. I’m not much of a baker, but love coconut cream pie. I’ve read through this recipe, but I don’t see where it gives instructions to bake the pie shell – just that it should be refrigerated. Pls let me know where I can locate this info. TIA

    1. Irene, click on the underlined link for pie crust recipe in the ingredients list. It will take you to the pie crust recipe and follow instructions on how to blind bake the crust. Hope you enjoy!

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