Coconut Cream Pie Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
Has anyone used coconut sugar? My husband is a diabetic and it is a lower glycemic index. Please let me know if I can use coconut sugar in this.
I think coconut sugar will be fine to substitute for regular sugar. I am diabetic and do this in all my recipes. I will be doing this for my pie 🙂 good luck.
My custard did not set and it was runny. There was entirely too much coconut in this recipe. If you make this recipe I would suggest upping the thickening agent or perhaps cooking it longer, letting it boil for three to four minutes. In addition, I would not use more than a half cup of coconut in the filling and far less toasted coconut for the top, two tablespoons would be more than enough for the garnish. One cup of whipping cream is sufficient and would achieve some sort of equal ratio to the pudding. Very disappointed in my results as I followed this recipe to a T and trusted all of the five star reviews. I will be picking coconut out of my teeth for at least a week.
Hi Taryn,
Sorry it wasn’t to your liking. The ratios in the recipe for the coconut and whipping cream are one of the things I love the most about this pie recipe, but that just proves that different people have different tastes and preferences for recipes. Sorry this one wasn’t for you. xo
You’re reply is way too nice for someone who’s being entirely rude. You’re very classy. This was my first time making a custard pie and it couldn’t be easier with all your step by step instructions and the pie is divine! I’m not a huge coconut fan but this pie converted me! No problems here! Custard set up perfectly. The only thing I did different with the whipped cream was add two tablespoon of softened cream cheese to stabilize it and make it last for days without getting runny. Thank you sooooooooo much for this piece of heavenly pie!!!!
Well it sounds like you are well on your way to writing your own coconut pie recipe.
Taryn, obviously, doesn’t know that custard pies must be whisked for about 14 to 15 minutes, constantly, until they start to boil, in order for them to thicken and set up, correctly. Robyn, you clearly stated that the total cook time was 30 minutes, which is precise. You can’t just threw things in a pot and expect them to turn out great. (I learned that the hard way, when trying to make my mother’s Butterscotch Pie, which was heavenly, but when I made it the first of 3 times, tasted like flour and wouldn’t set up…not whisked long enough, which she wouldn’t share!!!) The pie has just the right amount of coconut…I used a bit more, by mistake…and is fabulous! Why would you make a coconut pie, if you don’t like coconut? Taryn needs to develop her own recipe, to her taste, but leave this one for lovers of coconut pie! Great recipe!
You are so right! This pie is the very best thing ever!
Lately, I have been craving coconut cream pie; however, I need to substitute some of the ingredients because I have.diabetes. What do you suggest?
A couple of people have asked if sweetened or unsweetened coconut milk, I have seen no answer. One person asked for a little more detail on the type or brand such as coco lopez. Would appreciate the answer too, please.
Hi Chris,
You can use whichever you prefer. I use regular coconut milk that does not have any added sugars. Coco Lopez is a coconut cream and isn’t really coconut milk. Of course, you can use that if you’d like. It will just make for a really sweet pie. If you use that, or any other sweetened coconut milk, you may want to reduce the amount of sugar you use in the rest of the custard to balance the sweetness.
I don’t often comment – but just had to say a few words about this awesome recipe. I come from a family of bakers – especially cakes & pies. Home made, from scratch everything. Your recipe has replaced one which has been made in my family for generations. Our recipe was delicious – but yours is “deliciouser”! Thanks for posting this and all your other truly great recipes! Lora
Robyn with out a doubt its the best Coconut cream pie I ever made. My family and friends all say the same.
Thanks for sharing
Lonnie
I’m so glad you all are enjoying it, Lonnie. xo
Should the pie crust be pre-baked or not for this recipe?
I have lost my grandmother’s coconut pie recipe. I am going to use yours for y daughter’s birthday. I have a question that I see has posted previously. However, I do nto see the answer so I want to ask prior to making a mistake. Did you use Sweetened Coconut Milk or Unsweetened. I assume this is the coconut milk around the Thai Food rather than Coco Lopez that you use for drinks! I would appreciate your direction about this if you have time. Thanks Leann
The can I purchased didn’t say if it was sweetened or unsweetend. The brand I purchased was EL MEXICANO and on the front of the 13.5 FL OZ can (400ml) It says Natural Flavor Leche De CoCo Coconut Milk. Hope this helps.
Not sure what I am doing wrong but I have followed this recipe to the tee several times and same results, it’s not thickening. It has set in the fridge overnight and nothing, I am looking to use this as a filling for cakes and I don’t need anything runny, can I try to put it back on the stove to thicken up, because it is no where pudding like, help. Please
I made sure to cook mine on the stove until it was as thick as pudding. Then I put it in the fridge to cool and it’ started setting pretty quickly. Once it was cooled I added it to the shell and wrapped in Saran Wrap and let it finish setting. It’s not runny at all. I am suspicious anyone with runny custard has not whisked it on the stove long enough. Mine took about 7 minutes on medium heat and I constantly whisked it. I didn’t remove it until it had thickened in the pot to the consistency of pudding.