This coconut cream pie is rich, creamy, and layered with silky coconut custard, fluffy whipped cream, and toasted coconut for the perfect finish. If you want a classic recipe that feels bakery-worthy but still approachable, this is a beautiful make-ahead dessert for holidays, gatherings, or anytime coconut lovers are at the table.
Why You’ll Love This Easy Coconut Cream Pie
- This coconut cream pie has rich coconut flavor from both coconut milk and shredded coconut, so every bite actually tastes like coconut instead of plain vanilla pudding trying on a tropical costume.
- It is easier than most homemade cream pies, which means you get all the classic flavor without needing a full pastry school meltdown in your kitchen.
- This recipe is make-ahead friendly, so you can prepare it in advance and let the refrigerator do the heavy lifting.
- It delivers that bakery-style dessert feel at home, with a silky filling, fluffy whipped cream, and toasted coconut on top.
- This is a great pie for Easter, Thanksgiving, summer gatherings, or honestly any time you want to bring a little drama to the dessert table.
Ingredients for Coconut Cream Pie
You can easily find all of these coconut cream pie ingredients at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Unsweetened coconut milk – You can find this in a can near the Thai food ingredients at your local grocery store.
- Finely shredded coconut – We add shredded coconut to both the filling and the top of the pie. Check the section below for making toasted coconut.
- Pie crust – If you want to make your own pie dough, be my guest. You can just as easily buy a pre-made crust from the store too.
- Egg yolks
- Sugar
- Cornstarch
- Fine sea salt
- Whole milk
- Heavy cream
- Unsalted butter
- Vanilla extract
- Coconut extract
- Whipped cream
Homemade Pie Crust vs. Pre Made
Are all pie crusts equal? No, they sure aren’t. Here is where you can do what works best for YOU!
If you love to make a homemade flaky buttery crust, you are my idol. I often resort to a good quality frozen pie crust. My busy lifestyle just demands it.
Don’t worry, your easy Coconut Cream Pie is just that much easier with a frozen pie crust and no one will think a thing about it because the custard is just that delicious.
Bake pie crust according to directions and allow to cool. While the crust is cooling, you can easily make the custard.
How to Make Coconut Cream Pie (Step-by-Step)
Making this coconut cream pie filling couldn’t be easier! Just follow these simple steps.
- Blind bake crust. Blind bake pie crust according to package directions and allow to cool.
- Combine egg yolks and sugar. In a separate bowl combine egg yolks and sugar and stir to combine. Set aside.
- Combine cornstarch, salt, milk, cream and coconut milk in pan. In a heavy saucepan mix cornstarch and salt. Add whole milk, heavy cream, canned coconut milk to saucepan, whisk to combine.
- Boil until thick and glossy. Over medium heat bring to a low boil and allow to boil for 90 seconds.
- Add warm milk mixture to egg mixture. Remove 1/3 cup of milk mixture and slowly pour into egg mixture, stirring constantly. Once milk is fully mixed into egg mixture, slowly add mixture back into saucepan with milk and whisk to combine.
- Bring to boil. Heat over medium heat until full boil and boil for 2-5 minutes (depends on the exact heat of your stove). The mixture will bubble, start to pull away from the sides and be thick and glossy. Mixture will be extremely hot. Keep whisking.
- Add butter, extracts and coconut. Remove from heat and add butter, coconut extract, vanilla, and shredded coconut. Stir to combine.
- Add to crust and chill. Pour in baked pie crust. Cover with plastic wrap and allow to cool for four or more hours in refrigerator.
- Garnish and serve. When ready to serve top with whipping cream and toasted coconut flakes.
How to Toast Your Own Coconut
If you can’t buy toasted coconut, here is how to make your own.
Spread the shredded coconut in an even layer on a dry skillet or baking sheet, then toast over medium-low heat on the stove or at 325°F in the oven until golden and fragrant, stirring often so it doesn’t go from gorgeous to cremated in two seconds flat. Let it cool completely before topping the pie so it stays crisp and gives you that lovely little crunch instead of getting steamy and limp.
Chef Tips for Perfect Coconut Cream Pie
This pie is easy peasy to make, but these tips will make sure it turns out perfectly!
- Cook the custard until it is truly thick – The filling should be glossy and thick enough that it starts to pull away from the sides of the pan. That is one of the best visual clues that it will set properly in the pie shell.
- Temper the egg yolks slowly – Adding the hot mixture gradually helps keep the eggs smooth instead of scrambling.
- Chill the pie fully before serving – This pie needs time to firm up. Cutting it too early will make the slices softer and less clean.
- Top it just before serving when possible – Whipped cream and toasted coconut look and taste best when added closer to serving time.
Coconut Cream Pie FAQs
The filling usually needs to cook longer. It should be bubbling, glossy, and thick enough to pull away slightly from the sides of the pan before it goes into the crust. It can also be that it wasn’t chilled long enough to set. Four hours is the minimum time, but best results are overnight.
Yes. Coconut cream pie is a great make-ahead dessert. Chill the pie for at least 4 hours or overnight, then add whipped cream and toasted coconut closer to serving.
Use canned unsweetened coconut milk for the richest flavor and the best texture. Do not skimp on a “lite” coconut milk. I use the Thai Kitchen brand.
No, but you should. Toasted coconut adds nuttier flavor and better texture than plain shredded coconut.
Make-Ahead, Storage and Freezing
Make-Ahead: This pie is naturally a make-ahead pie since it needs to be chilled for a minimum of 4 hours. It can be made up to 24 hours in advance, but wait to add the whipped cream topping and additional toasted coconut until you are ready to serve.
Storage: Custard pies should always be stored in the refrigerator. I recommend covering any leftovers with plastic wrap. Pie will last up to 5 days if stored properly, but is best within 3-4. Of course once you take a bite, you will crave every last piece.
Freezing: You can freeze the pie before topping with whipped cream. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months.
More Delicious Pie Recipes
Whether for the holidays, a get together or just when I get a hankering for something sweet, these are some of my favorite pie recipes.
Easy Coconut Cream Pie
Ingredients
Filling
- 1 premade pie crust dough
- 4 egg yolks
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 cup whole milk
- 3/4 cup heavy cream
- 14 ounces unsweetened coconut milk canned
- 2 tablespoons unsalted butter , cubed
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/3 cup shredded coconut (unsweetened and toasted) , divided
- 1 1/2 cup whipped cream
Instructions
- Bake the 1 premade pie crust dough according to package directions and allow to cool.
- In a medium mixing bowl combine the 4 egg yolks and 3/4 cup sugar until a grainy texture. Set aside.
- In a heavy saucepan stir together the 1/3 cup cornstarch and 1/4 teaspoon fine sea salt. Pour in the 1/2 cup whole milk, 3/4 cup heavy cream 14 ounces unsweetened coconut milk, whisk to combine.
- Bring the mixture to a low boil over medium heat and allow to bubble for about 1 minute. Mixture will become thick and glossy. Remove from the heat immediately.
- Ladle out approximately 1/3 cup of the milk mixture and slowly temper into the egg mixture, stirring constantly.
- Once the milk is fully mixed into egg mixture, slowly add the egg mixture into saucepan and whisk to combine fully.
- Bring it back to a low boil for 2-5 minutes, whisking the whole time. The mixture will bubble and start to pull away from the sides when it is thick enough.
- Remove from the heat and add the cubed 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, and 1 cup of the shredded, toasted coconut. Stir to combine.
- Pour the filling into the prepared and cooled pie crust. Cover with plastic wrap and allow to chill for at least 4 hours in refrigerator. Best results are overnight chilling.
- When ready to serve top with the 1 1/2 cup whipped cream and remaining 1/3 cup toasted and unsweetened coconut.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
Nutrition
This looks like the perfect holiday recipe! Love it
Holy, wow! This pie is way too beautiful to dig into! But, it is exactly what I was looking for, for this kind of recipe! Thank you!!!
This cream pie turned out perfectly! The crust was crisp and the filling had just the right amount of coconut flavor.
I just adore coconut cream pie! This looks perfect. 🙂