This coconut cream pie offers everything you want in a dessert: it’s light yet indulgent, silky smooth with a subtle coconut crunch, and easy enough for beginners. It uses pantry staples and can be made ahead, making it ideal for entertaining, holidays, or just treating yourself to a slice of something special. The toasted coconut on top adds a nutty, caramelized finish that takes it over the top.
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) granulated sugar cornstarch salt whole milk egg yolks unsweetened shredded coconut unsalted butter vanilla extract whipped cream or whipped topping toasted shredded coconut for garnish
Directions
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in milk over medium heat, whisking constantly.
Cook until the mixture begins to thicken and bubble. Reduce heat and continue to cook for 1–2 minutes.
In a separate bowl, lightly beat the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the yolks.
Return the egg mixture to the saucepan and cook for 2–3 more minutes, stirring constantly, until thickened.
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 on the surface to prevent a skin) and refrigerate for at least 4 hours or until fully set.
Before serving, top with whipped cream and sprinkle with toasted coconut.
Servings and timing
This recipe makes 8 servings. Prep time: 15 minutes Cook time: 10 minutes Chill time: 4 hours Total time: 4 hours 25 minutes
Variations
Dairy-free: Use coconut milk and a dairy-free butter substitute.
No-bake crust: Try a graham cracker or cookie crust if you prefer no baking.
Extra coconut flavor: Use coconut extract in place of or alongside vanilla.
Meringue topping: Swap the whipped cream for a classic meringue for a traditional twist.
Low-sugar: Use a sugar substitute that works well in cooked custards.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. Do not freeze, as the custard may separate and lose its creamy texture. This pie is best served cold, so no reheating is necessary.
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes, but reduce the sugar slightly to balance the sweetness.
Do I have to toast the coconut topping?
Toasting is optional but adds a delicious crunch and nutty flavor that enhances the pie.
Can I use canned coconut milk?
You can use canned coconut milk for a richer coconut flavor, but make sure it’s well-mixed and not separated before adding.
What kind of crust works best?
A traditional flaky pie crust works well, but graham cracker or cookie crusts are also great alternatives for added flavor and ease.
Can I make this pie ahead of time?
Yes, it’s actually best made the day before so it can fully chill and set.
How do I prevent a skin from forming on the custard?
Place plastic wrap directly on the surface of the custard while it chills to prevent a skin from forming.
Can I freeze coconut cream pie?
It’s not recommended, as freezing can cause the custard to separate and affect texture upon thawing.
How do I toast coconut?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
Is this pie gluten-free?
Only if you use a gluten-free pie crust and ensure all ingredients are gluten-free certified.
Can I use instant pudding to make a shortcut version?
Yes, coconut or vanilla instant pudding mixed with coconut and topped with whipped cream can be used for a faster version, though the flavor and texture will differ.
Conclusion
Easy Coconut Cream Pie is a luscious dessert that’s both refreshing and comforting. With its silky coconut filling, crispy crust, and pillowy whipped topping, it’s a treat that feels luxurious but is surprisingly simple to make. Whether you’re baking for a special event or just craving something sweet and tropical, this pie delivers every time.
Easy Coconut Cream Pie is a smooth, creamy dessert with a luscious coconut custard filling inside a flaky crust, topped with fluffy whipped cream and toasted coconut. It’s rich yet light, simple to make, and bursting with tropical flavor.
Ingredients
1 pre-baked 9-inch pie crust (homemade or store-bought)
3/4 cup (150 g) granulated sugar
1/4 cup (30 g) cornstarch
1/4 tsp salt
2 3/4 cups (650 ml) whole milk
4 large egg yolks
1 cup (80 g) unsweetened shredded coconut
2 tbsp (28 g) unsalted butter
1 1/2 tsp vanilla extract
1 1/2 cups (360 ml) whipped cream or whipped topping
1/2 cup (40 g) toasted shredded coconut for garnish
Instructions
In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture begins to thicken and bubble.
Reduce heat to low and cook for 1–2 more minutes while stirring continuously.
In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.
Return the egg mixture to the saucepan and cook for another 2–3 minutes until thick and smooth.
Remove from heat and stir in butter, vanilla extract, and shredded coconut until well combined.
Pour the custard filling into the pre-baked pie crust and smooth the top with a spatula.
Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
Top with whipped cream and sprinkle with toasted coconut before serving.
Notes
Use canned coconut milk for a richer coconut flavor.
To toast coconut, bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
For stronger coconut flavor, add 1/2 tsp coconut extract along with the vanilla.
Cover the custard surface while cooling to avoid skin formation.
Make the pie a day ahead—it sets beautifully overnight.
