Coconut Cream Pie Recipe

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4.99 from 186 votes
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Decadent Coconut Cream Pie with rich, creamy coconut custard topped with pillowy whipped cream and toasted coconut in a flaky homemade pie crust. Delicious dessert perfect for entertaining!

Closeup of blue plate and fork with Coconut Cream Pie covered in toasted coconut on top of thick whipped cream.

If you are a fan of coconut desserts, this Coconut Cream Pie recipe is one you will love! It has a delicious coconut custard and thick, amazing homemade whipped cream topped with tasty, toasty coconut flakes. My flaky pie crust is easy to make and is perfect for this pie. It is better than any I’ve had in any restaurant – and I can say it’s the best I’ve ever had. Not only is there a rich coconut taste in every bite – just look at that “mile-high” whipped cream! I love to serve it for entertaining guests and for special family meals. It’s a classic and a coconut lover’s dream! I am excited for you to try it!

How to Make Coconut Cream Pie

Making this pie is really one of those times where 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.

Here’s how this decadent pie is made.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Pie Crust – Make this crust according to the recipe and follow the Blind Baking instructions

coconut milk – Use sweetened or unsweetened according to your preference. Use coconut milk in the custard for the most coconut flavor, but you can substitute it with whole milk or half-and-half if you choose. But if you enjoy coconuts, I advise you to use coconut milk.

half-and-half

egg yolks – You use several egg yolks in the custard of this pie. Save the egg whites in a container in the refrigerator to make a meringue or a Pavlova! Yum!

sugar – Granulated sugar

cornstarch

butter – I use salted butter, but you can use unsalted if you wish.

salt – Use kosher salt

coconut flakes – Use sweetened flakes – The amount used for the coconut custard (1 1/2 cups) should be untoasted. There is an additional amount (1/2 cup) of coconut flakes used for the toasted coconut topping.

vanilla extract – I use my homemade vanilla, but you can use another pure vanilla extract if you want.

whipped cream – Use this recipe and the tips I share for perfect whipped cream. I do not advise using a store-bought whipped topping as a substitute for this. It is easy to make in minutes and is a deliciously important part of this coconut cream pie!

Tips for Perfect Whipped Cream

Start COLD and go HIGH.

Chill your mixing bowl and whisk (even the one to your electric mixer) in the freezer for about 20 minutes. Make sure that your heavy whipping cream is as cold as possible, too.

Add all of your ingredients to the super chilled mixing bowl and mix it on HIGH for about a minute – and that’s it! Deliciously perfect whipped cream!

Side view of blue plate holding coconut cream pie, with thick coconut custurd and pillowy homemade whipped cream.

Step-by-Step Instructions

Make the pie crust. Make the pie crust according to the recipe and instructions. Then follow the instructions to blind-bake the crust.

Toast coconut for topping. Evenly spread the coconut flakes for the topping on a parchment-lined baking sheet. Place in oven and toast as directed until the coconut just begins to brown. Watch it closely as it browns quickly once it starts, and you don’t want it to burn. Once toasted, remove from the oven and set it aside to cool.

Begin making the custard. Pour the coconut milk and half-and-half in a large liquid measuring cup. Add the egg yolks and mix well with the milks. Set aside.

Heat the custard. Add sugar and cornstarch to a saucepan over medium heat. After giving the milk/egg mixture another quick whisk, slowly add it to the saucepan and whisk it all together constantly.

Bring to a boil. Switch to a rubber spatula or wooden spoon and continue stirring constantly. Bring to a boil and let boil for one minute, stirring the whole time.

Remove from heat and add ingredients. After one minute of boiling, remove the saucepan with custard from the heat. Add the butter, untoasted coconut flakes, vanilla, and salt.

Pour custard into the pie crust. Spread the custard mixture evenly into the blind-baked pie crust. Cover it lightly with a wrap and refrigerate it until set, about 30 – 45 minutes.

Make whipped cream. While the custard is setting in the fridge, make the whipped cream according to the recipe and instructions. If you have a bit of time left until the custard is finished setting, put the whipped cream in the refrigerator to stay cold.

Top the custard with whipped cream. Once the custard is set, spread the whipped cream on top and refrigerate until ready to serve.

Top with toasted coconut and serve. When ready to serve the pie, top it with the toasted coconut, slice, serve and enjoy.

Storage Tips

To refrigerate – Cover the pie well and store any leftover pie for up to 3 days.

To freeze – If you wish to freeze coconut cream pie, do not add the whipped topping or toasted coconut topping to the top of the pie yet. After the custard has cooled and it has completely set in the pie, you can wrap it well and store it in an airtight, freezer-safe container and freeze it for 2-3 months. When ready to serve, thaw overnight in the refrigerator and add the whipped topping and toasted coconut just prior to serving.

Frequently Asked Questions

Does coconut cream pie need to be refrigerated?

Yes. This pie contains many dairy ingredients that require refrigeration. If not refrigerated, bacteria can grow if kept at room temperature. Once you’ve served the pie, if there is any leftover, wrap the pie and promptly store in the fridge for up to 3 days.

How to make sure my pie isn’t “watery”?

Make sure to follow all of the directions when making the pie. Don’t skip the cornstarch in the custard – it helps to thicken the custard when used as instructed.
The time the pie sits in the fridge for the custard to set is important – because not only is it important for the custard to set, it’s important for it to be completely cooled before adding the whipped cream.

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

4.99 from 186 votes
Decadent Coconut Cream Pie with rich, creamy coconut custard topped with pillowy whipped cream and toasted coconut in a flaky homemade pie crust. Delicious dessert perfect for entertaining!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

For the Toasted Coconut Topping

  • 1/2 cup (60 g) flaked, sweetened coconut

For the Coconut Custard

  • 1 1/2 cups (362 g) coconut milk
  • 1 1/2 cups (341 g) half-and-half
  • 5 (70 g) egg yolks
  • 3/4 cup (149 g) sugar
  • 4 tablespoons (28 g) cornstarch
  • 1 tablespoon (14 g) butter
  • 1/4 teaspoon (1 g) kosher salt
  • 1 1/2 cups (180 g) flaked, sweetened coconut
  • 1 1/2 teaspoons (7 g) vanilla extract
  • 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. 

Storage Tips

To refrigerate – Cover the pie well and store any leftover pie for up to 3 days.
To freeze – If you wish to freeze coconut cream pie, do not add the whipped topping or toasted coconut topping to the top of the pie yet. After the custard has cooled and it has completely set in the pie, you can wrap it well and store it in an airtight, freezer-safe container and freeze it for 2-3 months. When ready to serve, thaw overnight in the refrigerator and add the whipped topping and toasted coconut just prior to serving.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.99 from 186 votes (24 ratings without comment)

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Recipe Review




647 Comments

  1. mary hannah says:

    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 😉

    1. Robyn Stone says:

      Thanks so much, Mary.

    2. S Roberts says:

      I have a question. Do you use coconut milk in the carton in the refrigerated section as in a substitute for dairy milk OR the can of coconut milk with the fat on top?

    3. Robyn Stone says:

      I use the canned coconut milk. Hope you enjoy the pie.

  2. rob country cook's says:

    this is great should be more like it I’m old fashion cook from country station

    1. Robyn Stone says:

      Thanks, so glad you liked this pie.

  3. Beth says:

    5 stars
    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!

    1. Robyn Stone says:

      I love this story, Beth! So sorry he dropped the pie but it sounds like he figured out a way to enjoy it anyway. Thanks so much! xo

    2. Vivian says:

      5 stars
      Best coconut pie ever!!! Everyone loves this pie! So easy to make. Thank u!

    3. Robyn Stone says:

      Thanks, Vivian!

  4. Cassandra Potts says:

    5 stars
    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. Robyn Stone says:

      Thank you so much, Cassandra. It is one of my family’s favorites.

    2. FAYE FURNESS says:

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

    3. Robyn Stone says:

      Faye, this recipe makes a 9-inch pie as stated in the pie crust recipe. Hope you enjoy!

    4. Dawn says:

      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?

    5. Robyn Stone says:

      Dawn, you can use the heavy cream. I would use half heavy cream and half whole milk to equal the half-and-half. Hope you enjoy!

    6. libby4psc@yahoo.com says:

      Absolutely the best coconut cream pie this family has ever eaten.

    7. Robyn Stone says:

      Thank you, Libby. I’m so glad you and your family love this pie.

    8. Janna Redington says:

      5 stars
      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!

    9. Robyn Stone says:

      Janna, I love that your first coconut cream pie was a success! As you can tell from my posts, I love family traditions.

    10. Gem turhan says:

      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’!

    11. Robyn Stone says:

      Gem, thank you. I’m so glad you love this pie.

  5. Louanne says:

    My mom just made this and it was amazing!! Best coconut pie ever!! It didn’t set perfectly but still delish!

    1. Robyn Stone says:

      Hi Louanne,
      I’m so happy you loved this pie. There are a couple of reasons the pie didn’t set up as it should. The custard might not have cooked long enough or the pie might not have chilled enough. Thanks. xo

  6. Stephanie says:

    Loved your pie!!

    I have some friends requesting it for a cottage weekend. Would it work if I made the custard and the whipping cream the day before and put it in the shell the next day?

    Thanks

    1. Robyn Stone says:

      Hi Stephanie,
      I’m so glad you and your friends love this pie. 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. Enjoy and have a great weekend!

  7. Karen says:

    5 stars
    I made this last Friday for a farewell party for a girlfriend who is moving across Canada. She had said the previous weekend that she loved homemade coconut cream pie. I’ve never even tried coconut cream pie but since the party was in her honour, I had to make it.

    OMG – I am now a lover of coconut cream pie and am making another one this weekend when I have guests over for dinner!

    1. Robyn Stone says:

      Hi Karen,
      I’m so glad your friend loves coconut cream pie so that now you have a new favorite dessert, too. Hope your dinner guests love it as much as you do. Thanks. xo

  8. Michele Durbin says:

    I made this amazing pie for a family dinner to celebrate my husband and my 30th Wedding Anniversary! I didn’t take a picture because we ate it so fast! She claims that people will say it is the best coconut cream pie they have ever had, and that is exactly what happened!

    1. Robyn Stone says:

      Hi Michele,
      Happy 30th Anniversary to you and your husband! I’m so happy you both enjoyed the coconut cream pie as your special dessert on this special occasion. Thanks! xo

  9. Damaris says:

    Hi there, I really want to make this pie. I’m in Australia and I hear about coconut cream pies in the movies all the time and I’m busting to try one. 

    Just a bit confused about the half and half? Can I substitute that for 1 1/2 Cups of coconut milk (so I’ll be adding 3 Cups in total?

    Cheers,

    Damaris 

    1. Robyn Stone says:

      Hi Damaris,
      Half and half is a mixture of half whole milk and half heavy cream. You would use 1 1/2 cups of half and half and 1 1/2 cups of coconut milk for a total of 3 cups. Hope this helps!

  10. Julie says:

    How much whipped cream should I make?  Will 1 recipe be enough, ie 1 c whipping cream, which will be 2 cups.  I can’t seem to visualize.   Thanks!

    1. Robyn Stone says:

      Hi Julie,
      I use the full recipe of my Perfect Whipped Cream Recipe, which makes 2 cups, for the Coconut Cream Pie. Enjoy!