Coconut Cream Pie

This coconut cream pie is a silky, dreamy dessert that I love making whenever I’m craving something rich yet refreshing. It has a buttery crust, a luscious coconut custard filling, and a topping of fluffy whipped cream with toasted coconut. Every bite is creamy, sweet, and full of tropical flavor.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of textures—flaky crust, smooth filling, and light whipped cream. The coconut flavor really shines, making it feel indulgent but not too heavy. It’s also a make-ahead dessert, which makes it ideal for holidays, gatherings, or whenever I want to impress without last-minute stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Pie crust (homemade or store-bought, baked and cooled)

For the filling:

• Whole milk
• Heavy cream
• Sugar
• Cornstarch
• Egg yolks
• Butter
• Vanilla extract
• Sweetened shredded coconut

For the topping:

• Whipped cream (homemade or store-bought)
• Toasted coconut (for garnish)

Directions

1. I bake the pie crust according to directions, then let it cool completely.
2. In a saucepan, I whisk milk, cream, sugar, and cornstarch over medium heat until it starts to thicken.
3. I temper the egg yolks by slowly whisking in some of the hot mixture, then return it all to the saucepan and cook until smooth and creamy.
4. I remove it from the heat and stir in butter, vanilla, and shredded coconut.
5. I pour the filling into the cooled crust, smoothing the top, and refrigerate for at least 4 hours until set.
6. Just before serving, I top the pie with whipped cream and sprinkle toasted coconut on top.

Servings and timing

This pie makes about 8 servings. It takes 20 minutes to prep, 15 minutes to cook the filling, and at least 4 hours to chill, so it’s best made ahead of time.

Variations

Sometimes I add a splash of coconut extract to boost the coconut flavor. I also like making it with a graham cracker crust instead of a traditional pastry crust for a different twist. For a lighter version, I use half-and-half instead of cream.

storage/reheating

I store leftovers in the refrigerator covered with plastic wrap for up to 4 days. I don’t freeze this pie because the custard filling doesn’t hold up well after thawing.

FAQs

Can I make this pie ahead of time?

Yes, I actually prefer making it the night before so it has plenty of time to set.

Do I need to toast the coconut?

No, but I love the nutty flavor and crunch it adds, so I usually toast it lightly in a skillet or oven.

Can I use coconut milk instead of regular milk?

Yes, I can use full-fat coconut milk for a stronger coconut flavor, but I like to balance it with some dairy for creaminess.

How do I keep the crust from getting soggy?

I make sure the crust is fully baked and cooled before adding the filling, and sometimes I brush it with a thin layer of melted chocolate to create a barrier.

Can I use instant pudding mix instead of homemade filling?

Yes, for a shortcut, I can use coconut cream pudding mix, but I prefer the flavor and texture of homemade custard.

Conclusion

This coconut cream pie is one of my all-time favorite desserts because it feels classic yet tropical. I love the creamy coconut filling paired with the airy whipped topping and toasty coconut garnish. Whether I’m making it for a family gathering or just to treat myself, it’s a pie that always impresses and satisfies.

Print