Coconut Cream Pie Recipe
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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!
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!
Table of contents
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!
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
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.
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
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This recipe got rave reviews at Easter. I followed the links exactly for crust, custard and cream. I love the taste of the coconut milk, and how the custard was the perfect amount to fill the crust. I’m making another one tonight by request. I never considered myself a great baker, but I can follow directions – the results of which made me look like a pro! Thank you! 😃
I’m happy this recipe worked so well for you, Rhonda. We all need days when we can look like a pro with baking!
So excited to give this recipe a try. By accident I got cream of coconut, not coconut milk. Is it okay to substitute the coconut milk with this and maybe just add less half and half or even use regular milk in place of the half and half? Thank you!
Sarah, I’ve not used cream of coconut in this recipe, so I really can’t give you specific substitution information.
Looks delicious.. would love to make for Easter! The coconut milk.. is it canned coconut milk or not? Also Can I just use all coconut milk and no 1/2 and 1/2… my daughter can not have dairy? Thanks!
I haven’t made this pie just with coconut milk, Chris, but I think it should work. It will take longer for the custard to thicken so you will need to cook longer.
Easy recipe, I used it with the coconut milk- turned out fabulous!
I’m so glad you liked this pie, Jenn. It is a family favorite at our house.
Would you recommend whipped cream in a can, or something more like cool whip?
I make my own whipped cream but you can use whichever you prefer, James.
Great Old school recipe! Use the can of coconut milk and if you want to knock it out of the park, use half butter on the oils and homemade Crust! My Wife is a trained chef and I just wanted a coconut pie w/o bugging her; we split the pie and it was gone in two days. She did make homemade whip creme for me though!
Thanks, Cole. I’m thrilled you and your wife enjoyed the pie!
I made this pie for my husband at Thanksgiving, he said it was the best he ever tasted. Making it again for his birthday.
Thanks so much, DeAnn.
Robin Want to thank you for that delicious Coconut pie recipe. I have made it for my great grandson which his request was for a coconut cream pie. And I chose yours to make, because it was much easier for me. Did not have to temper the eggs or anything and it is delicious in flavour. I will always use this recipe. It’s so much easier for me. I’m 78 and it’s all about easy recipes in my day and age. Years ago didn’t matter, but it does now. lol Thank you very much, and I will be looking for some more of your good recipes. Thank you So much. And have a blessed day.
Thank you so much, Maxine. I’m thrilled you love this recipe.
What did I do wrong? It was delicious and everyone loved it but what did I do wrong as it was too runny!!! I followed every step. I want to make it again but what didI not do right? Thank you!!!
Kathy, if your pie was runny, it sounds like it may not have cooked long enough. The custard should be thickened when you remove it from the heat. Also, did you use canned coconut milk? The coconut milk you find in the refrigerated section won’t set as well.
Oh My Gosh- So Delicious!! Definitely a keeper and will make again.
Thanks, Daisy!
This pie is amazing! I made it for Christmas and just got done making 2 more after a request from my sister who said it was the best coconut cream pie she’s ever had! Super easy, and impressive! Thanks for the recipe!
Jaime, this recipe is a favorite in my family. It sounds like your family loves it as much as mine does.