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. Loretta Sanford says:

    OMG! I will make this again! It was DELICIOUS!

  2. Diane says:

    Can you tell me the brand name of the coconut milk you use. Thank you so much.

    1. Robyn Stone says:

      There are several brands of canned coconut milk such as Thai Kitchen Organic Coconut Milk and Goya Coconut Milk.

  3. Noemy says:

    Mine never settled. What did I do wrong? It tastes great but after leaving it in the fridge over night it’s still watery.

    1. Robyn Stone says:

      Noemy, 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. Hope this helps.

  4. Beverly Douglas says:

    5 stars
    Robyn!! Honey you rescued me with this super easy, super fast and simply fantastic recipe for the Mile High Coconut Cream pie. I asked my hubby what dessert he wanted for Thanksgiving, expecting his usual apple or Pecan pie then he pitched me a curve ball. He said do you know how to make a coconut cream pie? Nooooo! I don’t and I don’t need any more stress making dinner I said. Can you relate? 😊 Then he gave me “the eyes”, can you try? Fine!! I grumbled and hit google. Your recipe was the 4th I read and the only one that made sense to me so yours was make or break for me. I was petrified at the beginning as I can mess up recipes I have been making for 30 years. But as I assembled the ingredients I started to calm and read each word slowly outloud and followed every step to a T. Once I poured the custard into the pie crust I had 1 tablespoon left over and took it to him to sample. I watched my mans’ eyes roll back into his head and a smile came across his face that I haven’t seen in 25 years. I asked if that was the taste he remembered, he said remembered?? I said didn’t your mom make these for you? Heck no! This is my first one and I am in love!! So honey you saved me and I highly recommend this recipe and this lady!! Thank you with all my heart!!

    1. Robyn Stone says:

      Beverly, I am thrilled that you found my recipe and your husband loved it. It has been a favorite in my family for years. I hope you find many more recipes here that you both love just as much as this pie!

  5. DEBBY SHOEMAKER says:

    5 stars
    TURNED OUT BEAUTIFUL..I WAS SO IMPRESSED WITH MYSELF. BIG HIT AT THANKSGIVING…EVERYONE LOVED IT..AND I AM MAKING IT AGAIN FOR MY FAMILY.

    1. Robyn Stone says:

      Debby, this has been a favorite in our family for years. I’m so happy you loved it, too.

  6. Denise says:

    5 stars
    Everyone absolutely loved this pie! It is the first pie I have ever made and it was a huge success! Thank you! The only thing I should have done different was left the pie crust in longer, could have been my oven. It was still fabulous!

    1. Robyn Stone says:

      Denise, that is awesome for your first pie. Thanks!

  7. Jill says:

    Hi im in the middle of making coconut cream pie, I have no idea what half & half is, I hope you can help me Thank You

    1. Robyn Stone says:

      Jill, half and half is a milk product in the dairy section of your grocery store. It is half whole milk and half heavy cream. Hope you enjoy the pie.

  8. Lynn M Wenzel says:

    5 stars
    Oh My Goodness Robyn. I host all the holidays now that my mother is dancing with the angels. I have never left a review before, but I just had to take a break from preparing Thanksgiving dinner to leave a heart filled thank you. You know I just had to leave a few spoonsful of the custard in the saucepan to taste. Coconut Cream pie is one of my favorite pies, and hands down this recipe is the best I have ever had. It is bursting with the creamiest coconut flavor and the coconut milk is the star. Thank you again for sharing. Happy Thanksgiving.

    1. Robyn Stone says:

      Thank you so much, Lynn. This pie has been a favorite in my family for years. Happy Thanksgiving to you and your family.

  9. Riley says:

    5 stars
    Made this for Thanksgiving a few years ago. Amazing!

    Wondering if anyone has frozen slices of it after baking? Or made individual sized pies?

    1. Robyn Stone says:

      Riley, you can freeze the pie or slices of it up to 3 months. You can freeze the pie after step 8 and the pie has set in the refrigerator.Just freeze in an airtight, freezer-safe container. I haven’t made individual pies but you easily could.

  10. Asalmah Julien says:

    5 stars
    I love this pie. I have been making it a couple of years now and every year that I may get somebody else asking me to make one for them this year I’m making five of them. Because I’m making so many this year I just wanted to know how far in advance can I make them and put them in the freezer and they still be fresh for my event which is 3 days away.

    1. Robyn Stone says:

      You can freeze this pie up to 3 months. You can freeze the pie after step 8 and the pie has set in the refrigerator. Wrap securely with freezer wrap and freeze. Let the pie thaw before adding the whipped cream topping and serve. Or, you can complete the pie with the whipped cream and toasted coconut, wrap securely or place in airtight freezer-safe container and freeze. Hope everyone enjoys the pie.