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
Will this recipe fill a 9×13 pan or would I have to double it?
You need to double the recipe, Chelsea, for a 9×13-inch pan. I hope you enjoy!
For the whipped cream on top. Do I whip 1 cup whipping cream and use the entire amount on top of the pie?
In your photo it looks like a really thick layer of cream.
I use the full recipe for whipped cream on my pie, Jade. If you don’t want that much, you can reduce the amount you put on the pie.
Wow! This is the first pie I’ve ever made, crust and filling and omg its good!
I have no problem using the entire cup of cream on the pie! Can never be too much cream!! 😆
Jade, I’m so glad you had great success with your first pie crust. I love the whole recipe of whipped cream on my pie, too. Thanks!
Great recipe!! I tweaked it a little bit using heavy whipping cream instead of half and half and coconut cream instead of coconut milk which makes it more fattening but I don’t have a weight problem so it’s OK with me.
I’m happy you like the pie, Kerry. Thanks!
The best Coconut Cream Pie recipe right here! Thank you
Thanks so much, Cyndi! So glad you like it.
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).
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.
can I substitute a non-dairy milk or coconut cream for the half and half in this recipe?
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.
Can I use coconut milk from a fresh coconut instead of canned coconut milk?
Cathy, you need to use the canned coconut milk for this recipe.
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!
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.
I plan to make the pie for company. Can I make it ahead of time, maybe 2-3 days before serving
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!
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!
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.