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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! // 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!

4.95 from 137 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!

Ingredients  

For the Toasted Coconut Topping

  • 1/2 cup flaked sweetened coconut

For the Coconut Custard

  • 1 1/2 cups canned 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. 

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

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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

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




Comments

    1. You can use whichever one you prefer, Jennifer, but I use unsweetened canned coconut milk.

  1. 5 stars
    Adapted your Coconut Cream pie to a Keto version. Substituted the sugar with 1 1/4 cups Splenda. Used unsweetened coconut milk, organic unsweetened coconut flakes, and a flour free pecan pie crust. Came out delicious!

  2. Hi! Ready to make this and am wondering if you put some of the coconut in the custard mixture, and save some for the top? If so how much. Sorry I must have missed that. Thanks!

    1. Renee, sorry you missed that in the recipe. Look at Step 7. You will add 1 1/2 cups flaked coconut with the butter, vanilla, and salt. Hope you enjoy the pie.

    1. Mindy, you can make this pie ahead. After step 8 when the pie has cooled in the refrigerator until set, wrap securely in plastic wrap and store in the refrigerator for the 2-3 days before serving. When ready to serve, spread the whipped cream on top of the custard and top with the toasted coconut. Hope you enjoy the pie!

  3. I’m a little confused about step 5…
    it says “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.”

    Do you actually put the sugar mixture in the pot first or do you put the Milk mixture in the pot first and then slowly add the sugar mixture?

    Also, the coconut milk I usually use (Thai Kitchen) is always separated in the can. Even if I shake it up there are pieces of solidified oil in there. Should I heat it before measuring or am I using the wrong kind of coconut milk?
    Thank you for your recipes!

    1. Maggie, you do put the sugar and cornstarch in your sauce pan, then add the egg and milk mixture. I use Thai Kitchen coconut milk sometimes with my pie, too. Just make sure you are using the coconut milk and not the coconut cream. I hope this helps and you enjoy your pie.

    1. Jenn, you can mix equal parts coconut cream and almond milk. There is a commercial product that is made from coconut cream and almond milk that is similar to half and half.

  4. I am fairly certain anyone who has made this recipe and found their custard does not set correctly has used the wrong kind of coconut milk. Do not use the CM from the dairy section. You need to be getting your CM from the international or baking aisle in the center of the store and it will be in a can.

    Also, the question about the coconut flakes in the recipe made sense to me because the recipe is NOT clear to this day where one finds the coconut for the topping after the recipe has it added to the custard (but none was set aside after toasting).

    1. Bryan, you are correct that you use canned coconut milk (which is listed in the ingredients) in this recipe. Maybe this will help make the use of the coconut flakes more clear. The recipe lists coconut 1/2 cup flaked coconut For The Toasted Coconut Topping Ingredients List and 1 1/2 cups flaked coconut For the Coconut Custard Ingredients List. The instructions for the toasted coconut topping state in Step 3 to Set Aside to cool and the last instruction in the recipe is to top with the toasted coconut. I hope this helps.

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