There is something timeless about a Coconut Cream Pie. It feels comforting, familiar, and just a little bit indulgent in the best way. I always find myself coming back to this recipe when I want a dessert that makes people pause mid-bite and smile.
The magic is in the contrast of textures. A flaky crust holds a smooth, rich coconut custard, while a cloud of whipped cream adds lightness that keeps every slice from feeling too heavy. It is classic, yes, but never boring.
I have made this pie for holidays, casual dinners, and those random afternoons when the kitchen feels too quiet. Each time, the toasted coconut fills the room with a warm aroma that makes the whole process feel special.
This is the kind of dessert that rewards patience. Letting the filling chill, letting the flavors settle, and finishing it with a generous topping turns simple ingredients into something that tastes truly memorable.
Ingredients Needed for the Recipe
- Pre-baked 9-inch pie crust – Provides the buttery, flaky base that holds the creamy filling.
- Shredded sweetened coconut – Adds texture and deep coconut flavor, especially once toasted.
- Egg yolks – Create richness and help thicken the custard to a silky consistency.
- Cornstarch – Stabilizes the filling so it slices cleanly without being runny.
- Whole milk – Forms part of the creamy base and balances the coconut milk.
- Unsweetened coconut milk – Delivers the signature tropical flavor and smooth body.
- Granulated sugar – Sweetens the custard while enhancing the coconut notes.
- Salt – A small amount sharpens all the flavors and keeps the pie from tasting flat.
- Unsalted butter – Adds richness and gives the filling a glossy, luxurious finish.
- Vanilla extract – Softens the flavor and adds warmth to the custard.
- Coconut extract – Intensifies the coconut taste without making it overwhelming.
- Heavy cream – Whipped into a light topping that balances the dense filling.
- Powdered sugar – Sweetens the whipped cream while keeping it smooth.
- Vanilla extract (for topping) – Adds a gentle flavor to the whipped cream.
Choosing the Best Coconut and Dairy
Not all coconut products taste the same, and this is one place where small choices matter. I like using a good-quality shredded coconut because it toasts evenly and gives a nutty sweetness instead of tasting dry.
For the liquid base, combining whole milk with coconut milk keeps the filling from feeling too heavy. The balance creates a custard that is rich but still soft and spoonable, which is exactly what you want in a cream pie.
If you enjoy a stronger coconut flavor, the extract helps without needing to add more coconut itself. It deepens the aroma while keeping the texture perfectly smooth.
How to make Coconut Cream Pie?
Step 1 – Toast the Coconut
Add the shredded coconut to a skillet over medium-low heat and stir frequently. It will slowly turn golden and fragrant, and this step builds the flavor foundation for the entire pie.
Watch it closely because coconut can go from perfectly toasted to burnt very quickly. Once golden, transfer it to a bowl and let it cool completely before using.
Step 2 – Prepare the Egg Mixture
In a bowl, whisk together the egg yolks, cornstarch, and a small portion of the milk. This mixture will become the thickening base that gives the filling its creamy structure.
Make sure it is smooth with no lumps, because this ensures the final custard stays silky rather than grainy. Set it aside while you heat the remaining ingredients.
Step 3 – Heat the Milk and Coconut Base
In a saucepan, combine the remaining milk, coconut milk, sugar, and salt. Warm the mixture over medium heat, stirring occasionally, until it begins to gently simmer.
This step dissolves the sugar and blends the flavors together, creating a smooth base that will later thicken into custard.
Step 4 – Temper the Eggs
Slowly ladle some of the hot milk mixture into the egg mixture while whisking constantly. This gradual warming prevents the eggs from scrambling and keeps the texture velvety.
Repeat with another small addition of hot liquid until the eggs are warmed, then pour everything back into the saucepan.
Step 5 – Cook Until Thickened
Cook the mixture over medium heat, stirring constantly and scraping the bottom of the pan. Within a few minutes, it will thicken noticeably into a pudding-like consistency.
This is the moment when patience matters most. Continuous stirring ensures the filling stays smooth and does not catch on the bottom.
Step 6 – Finish the Filling
Remove the pan from heat and stir in the butter, vanilla, and coconut extract until fully melted and incorporated. The custard will look glossy and smell incredible at this stage.
Fold in most of the toasted coconut, saving some for the topping. This gives the filling both flavor and a pleasant texture.
Step 7 – Fill and Chill
Pour the warm filling into the cooled pie crust and spread it evenly. Place plastic wrap directly on the surface to prevent a skin from forming while it chills.
Refrigerate for at least four hours, or overnight if you can wait. The filling sets during this time, making clean slices possible.
Step 8 – Whip the Cream and Finish
Whip the heavy cream with powdered sugar and vanilla until soft peaks form. The texture should be light and airy, not stiff.
Spread or pipe the whipped cream over the chilled pie, then sprinkle the remaining toasted coconut on top for a beautiful finish.
Make Ahead and Storage
This pie is actually better when made ahead, which makes it ideal for gatherings or busy days. Preparing it the night before allows the custard to fully set and the flavors to blend together.
Store the finished pie covered in the refrigerator for up to two to three days. The crust stays surprisingly crisp, while the filling remains smooth and creamy.
If you plan to add whipped cream later, you can prepare the base pie first and top it closer to serving time. That keeps the topping looking fresh and fluffy.
Tips
- Toast the coconut slowly over medium-low heat to avoid burning and to develop a deeper flavor.
- Whisk constantly while cooking the custard to prevent lumps and ensure a silky texture.
- Place plastic wrap directly on the filling while chilling to stop a skin from forming.
- Allow enough refrigeration time so the pie slices neatly without collapsing.
- Use cold heavy cream when whipping for better volume and stability.
- Do not skip the butter at the end, as it gives the filling its smooth finish.
- For clean slices, wipe the knife between cuts to keep layers looking sharp.
- Reserve some toasted coconut for garnish to add both flavor and visual appeal.
Serving Ideas
This pie shines when served well chilled, straight from the refrigerator. The cool filling and airy topping create a refreshing dessert that feels especially nice after a warm meal.
I like to keep the presentation simple so the texture speaks for itself. A generous slice on a plain plate, maybe with a little extra coconut scattered around, is more than enough.
It pairs beautifully with coffee or tea, making it just as welcome at an afternoon gathering as it is at a holiday table. Somehow, it always feels like the right choice.
Whether shared with friends or enjoyed quietly at home, Coconut Cream Pie has a way of turning an ordinary moment into something a little sweeter. And honestly, that is exactly what a good dessert should do.
Coconut Cream Pie Recipe
Description
This Coconut Cream Pie features a rich, creamy coconut filling nestled in a flaky homemade pie crust, topped with billowy whipped cream and toasted coconut. It’s a classic dessert that’s both comforting and elegant—perfect for holidays or any special occasion!
ingredients
Pie Crust & Coconut
Coconut Cream Filling
Whipped Cream Topping
Instructions
-
Toast Coconut
Add shredded coconut to a large skillet. Cook over medium-low heat, stirring frequently, until golden brown. Transfer to a bowl to cool completely. Reserve ¾ cup for the filling and the rest for topping.Watch closely—it burns quickly! -
Prepare Egg Mixture
In a small bowl, whisk together egg yolks, cornstarch, and ¼ cup of the milk until smooth. Set aside. -
Heat Milk Base
In a medium saucepan, combine remaining 1 cup milk, coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until mixture begins to simmer. -
Temper Eggs
Slowly ladle about ½ cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Repeat once more to fully temper the eggs. -
Thicken Filling
Pour the tempered egg mixture back into the saucepan. Cook over medium heat, stirring vigorously, for 2–3 minutes or until thick and bubbling. -
Finish Filling
Remove from heat. Stir in butter, vanilla extract, coconut extract, and ¾ cup of the toasted coconut until smooth and butter is melted. -
Chill
Pour filling into the pre-baked pie crust. Immediately place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight. -
Top with Whipped Cream
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over chilled pie. Sprinkle with remaining toasted coconut.
Nutrition Facts
Servings 8
Serving Size 1 slice
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 18g90%
- Cholesterol 135mg45%
- Sodium 210mg9%
- Potassium 220mg7%
- Total Carbohydrate 40g14%
- Dietary Fiber 1g4%
- Sugars 28g
- Protein 5g10%
- Calcium 100 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Assemble the pie (without whipped cream) up to 2 days in advance. Add topping just before serving.
- Storage: Keep refrigerated; best consumed within 3 days.
- Crust tip: For extra flavor, use a graham cracker or shortbread crust instead of traditional pastry.
Frequently Asked Questions
Can I use unsweetened coconut?
Yes, but you’ll need to add 2–3 tablespoons of extra sugar to compensate for the lost sweetness from sweetened coconut flakes.
Why did my filling not set properly?
Ensure the cornstarch mixture reaches a full simmer and is cooked for 2–3 minutes after adding the eggs. Undercooking prevents proper thickening.