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Coconut Cream Pie Recipe
Ben Carraoli

Coconut Cream Pie Recipe

I still remember the first time I pulled this coconut cream pie 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.
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Total Time 4 hours
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate the pie for at least 3 hours. This chilling time allows the custard to fully set and makes slicing clean and easy.
  7. 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.
  8. 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

Notes

  • 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.