Coconut Cream Pie

There’s nothing quite like the perfect coconut cream pie recipe that gives you a dreamy, creamy filling nestled in a flaky pie crust, all topped off with a cloud of whipped cream and toasted coconut. It’s a total crowd-pleaser that always disappears fast!

Homemade pie really is unbeatable, isn’t it? If you love this, you’ve got to try other classic favorites like Lemon Cream Pie, Banana Cream Pie, No-Bake Cheesecake, German Chocolate Pie, Key Lime Pie, or Grasshopper Pie — all so yummy and easy to make at home.

Pie is my absolute favorite dessert to bake, especially around the holidays like Thanksgiving — that’s basically my pie-making Super Bowl! This coconut cream pie recipe is one I go back to again and again. The filling is rich, creamy, and coconutty, and my go-to flaky pie crust makes it all shine. I really suggest using my perfect pie crust recipe for the best results, but you can also use a quality store-bought one if you’re short on time.

If you’re craving a classic pie made from scratch, this coconut cream pie recipe checks all the boxes: a golden, buttery, and flaky pie crust filled with a velvety coconut custard, topped with fluffy whipped cream and a generous sprinkle of toasted coconut for taste and crunch. It’s a dessert that brings smiles and is perfect for holidays, potlucks, or any time you want to impress with a homemade treat.

This recipe walks you through toasting coconut to get that nutty flavor, making a smooth, silky custard (don’t worry, I’ll show you how to temper the eggs perfectly so you avoid lumps), pouring it into a pre-baked crust, and chilling the pie until it’s set just right. Plan for about 3 hours total — this includes around 20 minutes of hands-on cooking and plenty of chilling time so the filling firms up nicely. Expect to get 12 hearty slices from this pie. I always recommend my perfect pie crust recipe for the flakiest, most delicious base, but a good pre-baked crust works if that’s easier for you.

Along the way, I’ve included step-by-step photos, handy tips (like avoiding that pesky skin on the custard, how to toast coconut without burning it, and getting clean, pretty slices), plus smart make-ahead and storage advice so you can prep in advance or freeze leftovers if needed. You’ll also find some fun variations to play with — think chocolate, banana, or even a little rum — to make this coconut cream pie recipe your own.

What Makes It Irresistible

This coconut cream pie recipe boasts a luscious, creamy filling nestled in a buttery, flaky crust (see our recipe for a double pie crust), topped by a light whipped cream frosting and crunchy toasted coconut. It’s a dessert that everyone asks for again and again—if you love tropical pies, you might also enjoy our Pineapple Pie recipe with golden lattice crust.

Prep time: About 3 hours (including chilling)

Cook time: 20 minutes active cooking

Total time: 3 hours and 20 minutes

Yields: 12 generous servings

Ingredients for Crust, Filling, and Topping

• fully cooled, baked pie crust
• egg yolks
• cornstarch
• ¼ cup milk
• 1 cup milk
• coconut milk
• salt
• granulated sugar
• butter
• vanilla extract
• coconut extract
• about ¾ cup toasted coconut
• additional toasted coconut, for topping
• sweetened shredded coconut (for toasting)
• whipping cream (for topping)

Step-by-Step Method

1. Toast coconut flakes in a large skillet over medium-low heat, stirring/tossing constantly until golden; remove and cool completely.
2. Blind-bake a pie crust (or follow package instructions for a store-bought crust) until golden and let it cool completely.
3. Whisk together egg yolks, cornstarch, and 1/4 cup milk in a bowl until smooth.
4. Combine remaining 1 cup milk, coconut milk, salt, and granulated sugar in a medium saucepan and heat over medium until it just begins to simmer, stirring occasionally.
5. Temper the eggs by slowly whisking a ladle of the hot milk mixture into the egg mixture, then repeat with another ladle.

6. Pour the tempered egg mixture back into the saucepan and stir continuously, cooking vigorously for 2–3 minutes until the custard thickens.

   

7. Remove the pan from heat and stir in butter, vanilla extract, and coconut extract.
8. Fold about 3/4 cup of the toasted coconut into the warm custard.
9. Pour the warm filling into the fully cooled, baked pie crust.
10. Press a piece of plastic wrap directly onto the filling surface to prevent a skin from forming.
11. Refrigerate the pie for at least 4 hours or overnight to set.
12. Whip cream until soft to medium peaks form and spread or pipe over the chilled pie.
13. Sprinkle remaining toasted coconut on top of the whipped cream before serving.

Tips for Flawless Results

• Keep the heat medium-low when toasting coconut and stay right there stirring—coconut goes from golden to burnt in seconds.
• Temper your egg yolks slowly by adding in the hot milk a little bit at a time, whisking constantly to keep the custard smooth and lump-free.
• Always press plastic wrap directly onto the filling while it cools. This tricks the pie into not forming that hard skin we all dislike.
• Make sure your pie crust is completely cool before adding the warm filling. Otherwise, your crust can get soggy fast instead of staying flaky and crisp.
• Give the pie plenty of chilling time—at least 4 hours or overnight—to let the filling set well so you get beautiful slices every time, just like in our Key Lime Bars recipe.
• When whipping cream for the topping, stop whisking when soft to medium peaks form so the cream stays light, fluffy, and easy to spread or pipe.
• If you’re using a store-bought crust, follow package instructions for blind baking (see an example in our Chocolate Pistachio Tart with Ganache) or bake it extra just to get that perfect crispness before adding the custard.

Flavor Twists and Add-Ins

• Different Crust: Try swapping the classic pastry crust for a graham cracker or vanilla wafer crust for a twist in texture and flavor. It’s a fun way to mix things up!
• Chocolate Coconut: Spread a thin layer of melted dark chocolate or chocolate ganache over the cooled crust before pouring in your custard filling. Chocolate and coconut are best friends!
• Banana Coconut Cream: Layer thin slices of ripe banana over the baked crust before adding the filling for a luscious banana coconut cream pie version. For an extra banana boost, spread a thin layer of bourbon banana butter on the crust first.
• Rum Kick: Stir in 1–2 teaspoons of dark rum or coconut rum into the custard filling for a boozy, tropical twist.
• Lightened Filling: Fold in about a cup of whipped cream into the cooled filling before pouring into the crust for a lighter, mousse-like texture that’s still rich in flavor.
• Meringue Topping: Instead of whipped cream, spread meringue on top and lightly brown it with a kitchen torch or under the broiler for a different, stunning finish.

Storage and Make-Ahead Tips

Keep your finished coconut cream pie covered in the fridge and it will be good for 2–3 days, always chilling until you’re ready to serve it fresh.

If you need to freeze it, don’t put the whipped cream on yet! Wrap the whole pie (or individual slices) really well in plastic wrap and foil, and freeze for up to a month. When you’re ready, thaw it overnight in the fridge, then add fresh whipped cream and toasted coconut before serving for that just-made taste. Planning ahead for a celebration? Browse our Holiday Pie Recipes for more pies perfect for gatherings.

For make-ahead convenience, you can toast the coconut a few days early and keep it on the counter covered. The custard filling can be made 1–2 days ahead, refrigerated, and gently reheated on low heat while stirring until pourable before filling your pre-baked crust and chilling to set.

Quick Answers to Common Questions

• Q: Can I use sweetened or unsweetened shredded coconut?
  A: I use sweetened shredded coconut here. You can totally swap unsweetened if you prefer, just add a tablespoon or two of sugar to the custard to keep it nicely sweet. Toasting really boosts the coconut flavor either way.
• Q: Why both coconut milk and whole milk?
  A: Coconut milk brings that rich, tropical coconut flavor and creamy texture, while whole milk smooths it out, making the custard silky and not too heavy.
• Q: What if my custard ends up lumpy?
  A: Lumps usually mean the eggs got scrambled or the custard wasn’t stirred enough. To avoid that, add the hot milk slowly to the eggs while whisking nonstop, then stir vigorously when adding the egg mix back to the pot. If lumps do appear, strain the custard through a fine sieve and gently reheat while whisking till smooth. For a step-by-step example of achieving an ultra-silky egg custard, see our Traditional Hong Kong egg tart recipe.
• Q: Can I use a store-bought crust?
  A: Absolutely! A good pre-baked store crust saves time and works well — just make sure it’s totally cool before pouring in your hot filling.
• Q: What about swapping butter for cream cheese?
  A: Older recipes use cream cheese for a tangier flavor, but this version prefers butter for a smoother, classic custard. You can swap up to 3 ounces cream cheese if you want a richer, denser filling, but note it changes the texture. If you prefer a tangy, cream-cheese-forward dessert, try our salted caramel cheesecake.
• Q: Can I top the pie with Cool Whip or other stabilized toppings?
  A: Yes, store-bought stabilized toppings work great and last longer than fresh whipped cream, especially if the pie will sit out for a bit.