Do Share Recipe

I still remember the first time I pulled this Coconut Cream Pie Recipe out of the fridge and sliced into it. The filling was silky, the coconut flavor was rich but not overpowering, and that cloud of whipped cream on top made it feel extra special. I had tested a few versions before, but this one finally felt right.

Every bite was creamy, lightly sweet, and nostalgic in the best way. If you love classic desserts that feel homemade and comforting, this coconut cream pie is one I truly enjoy making again and again, especially when served alongside savory comfort bites like the mashed potato balls recipe for a complete spread.

Ingredients Section

Pie crust (1, pre-baked, 9-inch) – A fully baked crust keeps the base crisp and prevents sogginess under the creamy filling.
Granulated sugar (¾ cup) – Sweetens the custard evenly without overpowering the coconut flavor.
Cornstarch (¼ cup) – Helps thicken the filling so the pie slices cleanly once chilled.
Salt (¼ teaspoon) – Balances sweetness and enhances the overall flavor.
Egg yolks (4 large) – Add richness and create the classic smooth custard texture.
Whole milk (2 cups) – Provides a creamy base; whole milk works better than low-fat options.
Coconut milk (1 cup, full-fat) – Gives deep coconut flavor and richness; avoid light coconut milk.
Unsalted butter (2 tablespoons) – Adds silkiness and a rich mouthfeel to the custard.
Vanilla extract (1 teaspoon) – Rounds out the flavors and adds warmth.
Sweetened shredded coconut (1½ cups) – Adds texture and boosts coconut flavor throughout the pie.
Heavy whipping cream (1½ cups) – Used for the topping to create a light contrast to the rich filling.
Powdered sugar (3 tablespoons) – Sweetens the whipped cream smoothly without graininess.

Note: This recipe makes one 9-inch coconut cream pie, serving approximately 8 slices.

Variations

This coconut cream pie is wonderfully adaptable, depending on your preferences or dietary needs.

Dairy-free version: Use a dairy-free pie crust, replace whole milk with additional coconut milk, and swap butter for a plant-based alternative.
Lower-sugar option: Reduce the granulated sugar slightly and use unsweetened shredded coconut for a less sweet filling.
Extra coconut flavor: Add a few drops of coconut extract to intensify the coconut taste.
Chocolate twist: Spread a thin layer of melted chocolate over the baked crust before adding the filling.
Toasted coconut topping: Toast some shredded coconut and sprinkle it over the whipped cream for extra crunch and flavor.

Cooking Time

This dessert is simple, but it does require chilling time for best results.

Prep Time: 20 minutes
Cooking Time: 15–20 minutes
Total Time: About 4 hours (including chilling)

Equipment You Need

Medium saucepan – for cooking and thickening the custard filling
Whisk – to keep the custard smooth and lump-free
Mixing bowls – for egg yolks and whipped cream
Measuring cups and spoons – for accurate measurements
Rubber spatula – to scrape and fold ingredients gently
Electric mixer or whisk – for whipping the cream evenly

How to Make Coconut Cream Pie Recipe?

This coconut cream pie comes together in a few clear stages, each building flavor and texture.

Prepare the Pie Crust

Start with a fully baked and cooled pie crust. I always make sure the crust is completely cool so the filling sets properly. A warm crust can make the custard too soft.

Make the Custard Base

In a saucepan, whisk together sugar, cornstarch, and salt. Slowly add the milk and coconut milk, whisking constantly to avoid lumps. Cook over medium heat until the mixture begins to thicken.

Temper the Egg Yolks

Whisk the egg yolks in a bowl, then slowly add a small amount of the hot custard into the yolks. This step prevents scrambling and keeps the filling smooth and creamy.

Finish the Filling

Pour the tempered egg mixture back into the saucepan. Cook for a few more minutes until thick and glossy. Remove from heat and stir in butter, vanilla, and shredded coconut.

Fill the Pie Shell

Pour the warm coconut filling into the prepared pie crust. Smooth the top with a spatula so it chills evenly. Cover with plastic wrap, touching the surface to prevent a skin.

Chill the Pie

Refrigerate the pie for at least 3 hours. This chilling time allows the custard to fully set and makes slicing clean and easy.

Make the Whipped Cream Topping

Whip the heavy cream with powdered sugar until soft, fluffy peaks form. I like stopping early to keep it light and airy rather than stiff.

Top and Serve

Spread or pipe the whipped cream over the chilled pie just before serving. Garnish with extra coconut if you like, especially when serving it alongside party favorites such as the tater tot appetizer cups recipe for a balanced sweet-and-savory table.

Additional Tips for Making This Recipe Better

After making this pie several times, these little details really improved my results:

I always use full-fat coconut milk because it gives the filling a richer texture.
I let the custard thicken fully on the stove so the pie sets perfectly in the fridge.
I cover the filling directly with plastic wrap while chilling to avoid a skin forming.
I whip the cream fresh right before serving for the best flavor and texture.
I sometimes toast coconut for garnish, which adds a subtle crunch I really enjoy.

How to Serve Coconut Cream Pie Recipe?

This pie is best served cold, straight from the refrigerator. I love slicing it with a clean, sharp knife wiped between cuts for neat slices. A swirl of whipped cream, a sprinkle of coconut, or even a few white chocolate curls make it look bakery-worthy. Serve it as a holiday dessert, Sunday treat, or anytime you want something classic and comforting.

Nutritional Information

Here’s a general idea of what you’ll get in each slice:

Calories: Provides a rich, satisfying dessert portion
Protein: Comes mainly from eggs and dairy
Carbohydrates: Primarily from sugar, milk, and the crust
Fat: From coconut milk, butter, and whipped cream

Make Ahead and Storage

Make Ahead

You can prepare the pie a day in advance and keep it chilled. I recommend adding the whipped cream topping just before serving for the freshest look.

Storage

Store leftover pie covered in the refrigerator. It stays fresh for up to 3–4 days without losing texture or flavor.

Freezing

Freezing is not ideal for this pie, as the custard can change texture. If needed, freeze without whipped cream and thaw overnight in the fridge.

Why You’ll Love This Recipe?

This coconut cream pie has all the qualities of a timeless dessert, with just enough flexibility to make it your own.

It’s a classic, from-scratch dessert that feels comforting and familiar.
The filling is creamy, smooth, and full of coconut flavor.
It’s easy to customize with toppings and flavor variations.
You can make it ahead, which is perfect for gatherings and holidays.
Every slice looks beautiful and tastes even better.

If you’re looking for a dessert that’s simple, elegant, and deeply satisfying, this coconut cream pie recipe is one I truly recommend trying at least once.

Ben Carraoli