This coconut cream pie is simple to make, yet delivers a luxurious texture and flavor that feels bakery-quality. The creamy filling is full of coconut flavor, and the whipped topping makes it light and airy. It’s ideal for holidays, summer get-togethers, or whenever you’re craving something sweet and satisfying. You can make it ahead, and it holds up beautifully in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pie crust (pre-baked, store-bought or homemade)
Whole milk
Sweetened shredded coconut
Sugar
Cornstarch
Egg yolks
Salt
Vanilla extract
Butter
Whipped topping or homemade whipped cream
Toasted coconut (for garnish)
Directions
Pre-bake your pie crust according to package or homemade recipe instructions and let it cool completely.
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly, until thickened.
In a small bowl, beat egg yolks. Slowly whisk in a bit of the hot milk mixture to temper the yolks.
Pour the tempered egg mixture back into the saucepan and cook for 2–3 more minutes, stirring constantly.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.
Pour the filling into the cooled pie crust. Smooth the top and refrigerate for at least 4 hours, or until set.
Once set, top with whipped topping or whipped cream.
Sprinkle toasted coconut on top just before serving.
Servings and timing
This recipe serves 8 people. It takes about 20 minutes of prep and cooking time, plus at least 4 hours of chilling for the filling to set properly.
Variations
Use coconut milk instead of whole milk for a richer, deeper coconut flavor.
Add a layer of sliced bananas at the bottom of the crust for a tropical twist.
Mix some coconut extract into the filling for extra flavor.
Swap out the pie crust for a graham cracker or cookie crust.
Top with homemade whipped cream mixed with a touch of powdered sugar and vanilla for extra freshness.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. It’s best enjoyed cold and does not require reheating. If using whipped topping, wait to add it until just before serving for best results. Freezing is not recommended, as the texture of the filling may change after thawing.
FAQs
Can I use a store-bought crust?
Yes, a store-bought pre-baked crust works perfectly and saves time. You can also use a graham cracker or shortbread crust if preferred.
Can I make this pie ahead of time?
Absolutely. The pie can be made a day in advance and stored in the refrigerator until ready to serve.
How do I toast coconut?
Spread shredded coconut on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring occasionally, until golden brown.
Can I use coconut milk instead of regular milk?
Yes, canned full-fat coconut milk makes the pie extra creamy and enhances the coconut flavor.
Do I need to use whipped topping?
You can use either whipped topping or homemade whipped cream—both work well.
Will the pie thicken as it cools?
Yes, the custard filling sets fully as it chills. Allow at least 4 hours in the fridge for best results.
How long does coconut cream pie last in the fridge?
It will keep for up to 4 days when stored covered in the refrigerator.
Can I make this pie dairy-free?
Use plant-based milk (like almond or coconut milk), dairy-free butter, and a dairy-free whipped topping for a dairy-free version.
Can I freeze coconut cream pie?
Freezing is not recommended, as it may alter the texture of the custard filling.
What can I serve with coconut cream pie?
It’s perfect on its own, but a drizzle of chocolate or caramel sauce adds a decadent touch.
Conclusion
Easy Coconut Cream Pie is a delightful dessert that delivers rich coconut flavor with a creamy, smooth texture and crunchy toasted topping. It’s a no-stress, make-ahead treat perfect for any occasion. Whether you’re hosting guests or just treating yourself, this pie is sure to satisfy every sweet tooth.
Easy Coconut Cream Pie is a tropical-inspired dessert featuring a flaky pie crust filled with creamy coconut custard and topped with fluffy whipped cream and toasted coconut. Rich, sweet, and delightfully light, this no-bake favorite is perfect for holidays, gatherings, or anytime you’re craving a creamy coconut treat.
Ingredients
1 pre-baked pie crust (store-bought or homemade)
2 ½ cups whole milk (or coconut milk for richer flavor)
¾ cup granulated sugar
⅓ cup cornstarch
¼ teaspoon salt
4 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 ½ cups whipped topping or whipped cream
¼ cup toasted shredded coconut (for garnish)
Instructions
Pre-bake your pie crust according to package or recipe instructions. Cool completely.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
In a small bowl, whisk egg yolks. Slowly add a ladle of the hot mixture to temper the eggs.
Pour tempered yolks back into the saucepan. Cook for 2–3 more minutes, stirring constantly.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.
Pour the filling into the cooled crust and smooth the top.
Refrigerate for at least 4 hours, or until completely set.
Top with whipped cream and sprinkle with toasted coconut just before serving.
Notes
To toast coconut: Spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring halfway.For stronger coconut flavor, use coconut milk or add ½ teaspoon of coconut extract.Let pie fully chill before slicing for best texture.
