Coconut Cream Pie is a crowd-pleasing classic with a silky-smooth coconut filling that’s not overly sweet, making it a balanced and refreshing dessert. It’s easy to make ahead, which means less stress on the day of serving. Whether you serve it with fresh whipped cream or toasted coconut flakes, every bite delivers satisfying layers of texture and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pre-baked pie crust (homemade or store-bought)
Coconut milk (full-fat)
Whole milk
Sugar
Egg yolks
Cornstarch
Salt
Butter
Vanilla extract
Sweetened shredded coconut
Whipped cream (for topping)
Toasted coconut flakes (optional, for garnish)
Directions
In a saucepan over medium heat, combine coconut milk, whole milk, and sugar. Stir occasionally until warm but not boiling.
In a separate bowl, whisk egg yolks with cornstarch and a pinch of salt until smooth.
Slowly pour a small amount of the warm milk mixture into the egg yolks to temper them, whisking constantly.
Gradually add the egg mixture back into the saucepan, whisking continuously.
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5–7 minutes.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.
Pour the filling into the pre-baked pie crust and smooth the top.
Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours or until fully set.
Before serving, top with whipped cream and toasted coconut flakes if desired.
Servings and timing
This Coconut Cream Pie serves 8 people. Prep time is about 20 minutes, cook time is 10 minutes, and chill time is at least 4 hours, for a total time of approximately 4 hours and 30 minutes.
Variations
Make it dairy-free by using plant-based milk and dairy-free butter and whipped topping.
Use unsweetened coconut if you prefer a less sweet filling.
Add a splash of rum or coconut extract for an extra tropical boost.
Top with meringue instead of whipped cream for a classic twist.
Use a graham cracker or cookie crust for a different flavor and texture.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. It’s best served chilled. Avoid freezing, as the texture of the custard may change when thawed. For best results, add the whipped topping just before serving to maintain its freshness and texture.
FAQs
Can I make this pie ahead of time?
Yes, it’s ideal for making a day in advance. Just add the whipped topping before serving.
Do I need to use both coconut milk and whole milk?
Using both provides a creamy texture and rich coconut flavor, but you can use all coconut milk for a stronger taste.
Can I use a store-bought pie crust?
Absolutely. A pre-baked store-bought crust works great and saves time.
How do I prevent the custard from curdling?
Temper the egg yolks by slowly adding warm milk and whisk constantly to keep the custard smooth.
Is this pie gluten-free?
Only if you use a gluten-free crust and ensure your other ingredients (like cornstarch) are certified gluten-free.
Can I use coconut cream instead of coconut milk?
Yes, but it will make the filling richer and thicker. You may want to balance it with additional milk.
How do I toast coconut flakes?
Spread them on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring occasionally until golden brown.
Can I freeze Coconut Cream Pie?
Freezing is not recommended, as the custard may separate when thawed.
Why is my filling runny?
It may not have cooked long enough to thicken properly. Make sure it reaches a pudding-like consistency before removing from heat.
What’s the best topping for Coconut Cream Pie?
Fresh whipped cream and toasted coconut are traditional and complement the pie beautifully.
Conclusion
Coconut Cream Pie is a dreamy, tropical dessert that’s both rich and refreshing. With its smooth coconut custard and light whipped topping, it’s the perfect end to any meal. Whether for a summer gathering or a holiday celebration, this pie is sure to impress and satisfy every sweet tooth.
Coconut Cream Pie is a dreamy dessert featuring a flaky crust, smooth coconut custard filling, and fluffy whipped cream topping. With its tropical flavor and creamy texture, it’s a perfect treat for any occasion.
Ingredients
1 pre-baked pie crust (homemade or store-bought)
1 cup full-fat coconut milk
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1/4 tsp salt
2 tbsp butter
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 1/2 cups whipped cream (for topping)
1/4 cup toasted coconut flakes (optional, for garnish)
Instructions
In a medium saucepan over medium heat, combine coconut milk, whole milk, and sugar. Stir occasionally until warm but not boiling.
In a separate bowl, whisk egg yolks with cornstarch and salt until smooth.
Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper them.
Gradually whisk the egg mixture back into the saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5–7 minutes.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.
Pour the filling into the pre-baked pie crust and smooth the top.
Cover with plastic wrap, pressing it directly onto the surface of the custard, and chill in the refrigerator for at least 4 hours until set.
Before serving, top with whipped cream and garnish with toasted coconut flakes if desired.
Notes
Use all coconut milk for a stronger coconut flavor.Substitute a graham cracker or cookie crust for variation.Add a splash of coconut extract or rum for extra flavor depth.For a dairy-free version, use plant-based milk, butter, and whipped topping.Top with meringue instead of whipped cream for a classic touch.
