Coconut Cream Pie This mouthwatering pie features a flaky, buttery crust encased in a creamy, custard-like coconut filling. Topped with coconut milk, toasted coconut flakes, and fresh whipped cream for a tropical flavor. This dessert literally melts in your mouth! 
When it comes to holiday celebrations, you can never have enough pie on the table. In fact, in my family, it’s rare for there to be more than two or three pies at such gatherings.
I once set a record by serving seven different pies at my sister’s Thanksgiving party. I’m the kind of girl who forgets the main course and just piles a plate full of different pies. I love baking.
And today’s recipe is special for me because, hey! I’m a huge coconut fan. And this coconut cream pie is every coconut lover’s dream! An added bonus is that you don’t need to temper the egg yolks because you simmer all the custard ingredients together.
What is Coconut Cream Pie?
Easy Coconut Cream Pie is an American one-crust pie (meaning the crust only covers the bottom and sides) that flaky crust is then filled with a rich, decadent custard made with milk, cream, sugar, and eggs.
Available in a variety of flavors including vanilla, lemon, chocolate, peanut butter, banana, and my favorite, coconut, this coconut cream pie features a creamy coconut pudding filling and a beautiful whipped cream topping, topped with a sprinkle of sweet toasted coconut to enhance the coconut flavor.
Recipe Ingredients
- Ingredients for the custard To make a flavorful, creamy custard, you’ll need coconut milk, whole milk, egg yolks, cornstarch, sugar, butter, and a little bit of Vanilla extract.
- Pie Shell – If you’re in a hurry, store-bought pie crust will do, but if you have time, nothing beats fresh pie crust. Homemade pie dough!
- Whipped cream – Its lightness is perfectly matched with the rich, indulgent custard. Homemade whipped cream People who love to cook food from scratch.
- Toasted Coconut – Toasted coconut, with its slight crunch and subtle crunch, really brings out the texture of this pie. Plus, it really brings out that coconut flavor. You can either use pre-toasted coconut or toast it yourself. You can also use shredded unsweetened or sweetened coconut.
How to make coconut cream pie
- Preheat the oven Up to 350°F (175°C).
- Toasting the coconut – Spread the coconut flakes on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 6 to 8 minutes or until lightly browned. Set aside. (Photos 1-2)
- Prepare the crust – Roll out store-bought or homemade pie dough into a pie dish. Lightly press the dough into the dish. Trim off any excess dough around the edges. (Photo 3)
- Blind Bake – Place some beans into a pastry-lined dish lined with baking paper to prevent the pastry from rising. Bake the pastry for 20-25 minutes or until the pastry is dry and golden brown. Set aside. (Photo 4)
- Make the custard – In a medium saucepan, whisk together the cornstarch, sugar, salt, coconut milk, whole milk, and eggs over low heat until well combined. Bring to a boil and continue stirring for an additional 2-3 minutes or until thickened. (Photo 5)
- taste – Add the butter and mix well. Remove the pot from the heat. Mix in the vanilla extract and all but 1/4 cup of the toasted coconut (reserve 1/4 cup for the topping). (Photos 6 to 9)
- Chill – Pour the coconut mixture into the pie crust and refrigerate until firm, at least 4 hours or overnight. (Photos 10-11)
- Serve – Before serving, spread or pipe the whipped cream over the set pie and sprinkle the remaining coconut flakes on top. Slice and serve. (Photo 12)
Recipe Variations
- Taste the chocolate. The pastry is spread with chocolate ganache and then the coconut filling is poured in, resulting in a delicious chocolate and coconut combination that’s like having a Mounds bar inside a pie.
- Add fruit. Adding mango, passion fruit, pineapple or other tropical fruit purees to the coconut filling will add an extra refreshing tropical flavor.
- Spike it! Adding a splash of coconut-flavored rum to the filling gives this classic dish a grown-up twist.
- PuddingThis Homemade Coconut Cream Pie Filling makes a delicious custard for your gluten-free friends, even without a pie crust.
Tips and Tricks
- Allow enough time for the custard to set, don’t rush this step. I usually let my coconut cream pie set overnight so it doesn’t splatter or get runny when you serve it.
- Whether you use pre-made pie crust or make your own, make sure the crust is completely baked and cooled before adding the filling. No one likes a soggy pie.
- Skip the light version and use full-fat coconut milk for a richer flavor and creamier custard.
Preliminary steps
Coconut cream pie can be made in advance and will keep in the fridge for 3-5 days, so store in an airtight container with the lid on. The crust and filling can also be made the day before and topped with whipped cream and toasted coconut when ready to serve.
How to serve and store
For best results, serve chilled. Leftover coconut cream pie can be stored in an airtight container in the refrigerator for 3-5 days.
What goes well with coconut cream pie?
Coconut Cream Pie is a great accompaniment to tropical dishes such as Grilled Tilapia topped with Mango Salsa, or a great way to end a meal with traditional Caribbean dishes such as: Jamaican Jerk ChickenI like to have it with coffee or a hot drink. Ginger teaand also pairs well with refreshing drinks such as: Mango juice.
Indulgent homemade pie recipes
- Pineapple pie
- No Bake Key Lime Mango Coconut Cheesecake Pie
- Banana Cream Pie
- Pecan pie
- Buttermilk Pie
See how it’s made
This blog post was originally published in November 2019 and has been updated with additional tips, new photos and videos.
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