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Coconut Cream Pie Recipe

Avatar photoByJasmine
Jump to Recipe· 4.5 from 147 reviews

I absolutely love sharing this Coconut Cream Pie Recipe because it’s one of those desserts that just feels like a warm hug on a plate. The creamy coconut filling with toasted coconut flakes on top—paired with a flaky pie crust—is a dreamy combo that my family goes crazy for every time. Whether you’re making it for a special occasion or just craving a delicious treat, this pie is surprisingly easy to pull off and totally worth the wait. Stick with me, and you’ll be slicing into a perfect coconut cream pie in no time!

❤️

Why You’ll Love This Recipe

  • Rich, Creamy Filling: The custard-like coconut cream is silky smooth and packed with coconut flavor that’s not too sweet.
  • Toasted Coconut Topping: Toasting the coconut really elevates the pie with a toasty crunch and warm aroma.
  • Simple Steps, Impressive Results: You don’t need to be a pro baker to nail this recipe, I promise!
  • Make Ahead Friendly: Prep it the day before and let it chill for a fuss-free dessert.
The image shows a slice of a three-layer creamy dessert on a white plate set on a white marbled surface. The bottom layer is a crumbly light brown crust. The middle layer is thick and pale yellow with a smooth texture like pudding. The top layer is white and fluffy, appearing like whipped cream, sprinkled lightly with small toasted shreds that look like coconut. A woman's hand holds a fork above the plate, lifting a piece of the dessert that clearly shows all three layers in a close-up view. The background is softly blurred, with more slices of the dessert visible. photo taken with an iphone --ar 2:3 --v 7 - Coconut Cream Pie, Coconut Cream Pie Recipe, Best Coconut Pie, Easy Coconut Cream Pie, Creamy Coconut Dessert this …

Ingredients You’ll Need

Each ingredient here plays a special role in creating the ultimate Coconut Cream Pie Recipe. Using a pre-baked pie crust helps keep things quick and neat, while the mix of whole milk and coconut milk brings that creamy tropical vibe. And don’t skimp on the toasted coconut — it’s the star garnish that makes this pie unforgettable.

Flat lay of a whole 9-inch pre-baked pie crust on a simple white ceramic plate, a small white bowl of golden toasted shredded sweetened coconut flakes, four large whole eggs with clean shells, a small white bowl of fine white granulated sugar, a small white bowl of smooth white cornstarch powder, a small white bowl of pure unsweetened coconut milk, a small white bowl of whole milk, a small white bowl of soft unsalted butter at room temperature, a small white bowl of thick heavy cream, a small white bowl of fine powdered sugar, a small white bowl of clear vanilla extract liquid, and a small white bowl of pale coconut extract liquid, all ingredients fresh and natural, perfectly symmetrical arrangement, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Coconut Cream Pie, Coconut Cream Pie Recipe, Best Coconut Pie, Easy Coconut Cream Pie, Creamy Coconut Dessert
  • Pre-baked pie crust: A ready-made crust saves time and ensures a flaky base that holds up to the creamy filling.
  • Shredded sweetened coconut: Toast this for topping and folding into the custard—it adds great texture and flavor.
  • Egg yolks: They thicken the filling, giving it that luscious, silky texture you want in a cream pie.
  • Cornstarch: Your thickening hero to keep the filling perfectly set without being rubbery.
  • Whole milk: Adds richness and balances the coconut milk.
  • Unsweetened coconut milk: This brings authentic coconut flavor without extra sweetness.
  • Granulated sugar: Sweetens just enough to highlight the coconut’s natural flavor.
  • Salt: Enhances the pie’s flavors and balances the sweetness.
  • Unsalted butter: Stirred in at the end for smoothness and a velvety finish.
  • Vanilla extract: Adds warmth and depth to the filling.
  • Coconut extract: Optional, but I like to add just a little for an extra coconut punch.
  • Heavy cream: Whipped lightly sweetened to top the pie with clouds of creamy goodness.
  • Powdered sugar: Sweetens the whipped cream perfectly without graininess.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Coconut Cream Pie Recipe my own by tweaking small things here and there—feel free to customize it to suit your taste or dietary needs. It’s one of those recipes that welcomes creativity.

  • Dairy-Free Variation: Swap out the heavy cream for full-fat coconut cream whipped up, and use a dairy-free crust for a vegan-friendly treat—my cousin swears by this for her plant-based guests!
  • Chocolate Coconut Twist: Add a layer of melted dark chocolate on the crust before filling to surprise your guests with a bit of extra indulgence.
  • Extra Tropical: Stir some diced fresh pineapple or mango into the filling for a burst of freshness and color.
  • Low Sugar: Reduce sugar slightly and rely more on the sweetness from sweetened coconut; it’s a great way I make it when I want something lighter.

How to Make Coconut Cream Pie Recipe

Step 1: Toast the Coconut to Perfection

Start by tossing your shredded sweetened coconut into a dry skillet over medium-low heat. Stay close because it toasts quickly—stir and toss frequently until the flakes turn a lovely golden brown. This step adds a nutty depth and a hint of crunch you won’t want to skip. Once toasted, transfer it to a bowl and let it cool completely before using or saving for the topping.

Step 2: Mix the Egg Yolks and Thickeners

In a bowl, whisk together your egg yolks with cornstarch and a little bit of whole milk until smooth. This mixture is the base that will thicken your pie filling, so make sure it’s lump-free for the creamiest texture.

Step 3: Heat Your Milk Mixture Gently

Pour the remaining milk, canned coconut milk, sugar, and salt into a saucepan. Warm this over medium heat, stirring occasionally, until it just starts to simmer—bubbles around the edges but not boiling. This gentle heat wakes up the flavors and gets things ready for thickening.

Step 4: Temper the Eggs Like a Pro

Here’s a step I used to feel nervous about when I first tried this Coconut Cream Pie Recipe. Slowly whisking a ladleful of the hot milk mixture into the egg yolks warms them without scrambling—do it gradually and keep whisking. Repeat once more. This prevents clumps and ensures your filling is smooth and silky.

Step 5: Cook Until Thickened

Pour the tempered egg mixture back into your saucepan, then stir constantly over medium heat for 2-3 minutes. You’ll see it thicken up nicely. Don’t stop stirring here, or the bottom can scorch. The filling should coat the back of a spoon when ready.

Step 6: Add Butter and Extracts

Off the heat, stir in the butter until melted along with vanilla and coconut extracts. This enriches the custard and layers on complex flavors that make this dessert a standout.

Step 7: Pour Into Your Pie Crust and Chill

Fold in about three-quarters of your toasted coconut flakes, then pour the filling into your cooled pie crust. To keep the top silky, press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, but overnight works even better if you have the patience!

Step 8: Whip and Decorate

Finally, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe this luscious topping over your chilled pie and sprinkle with the remaining toasted coconut. This final layer adds elegance and a creamy contrast that is just irresistible.

👨‍🍳

Pro Tips for Making Coconut Cream Pie Recipe

  • Keep a Close Eye When Toasting: Coconut goes from golden to burnt in seconds, so stir constantly and don’t walk away.
  • Temper Eggs Slowly: Pour hot liquid in gradually while whisking to avoid scrambled bits.
  • Cover Custard Surface: This small step prevents that annoying skin from forming, keeping texture dreamy.
  • Use Quality Extracts: Real vanilla and coconut extracts boost flavor more than artificial ones—worth the splurge!

How to Serve Coconut Cream Pie Recipe

The image shows a close-up side view of a pie in a clear glass dish on a white marbled surface. The pie has three layers: the bottom layer is a brown, crunchy crumb crust; the middle layer is thick, smooth, pale yellow filling; the top layer is a thick, fluffy white whipped cream spread evenly over the filling. The whipped cream is sprinkled with small pieces of toasted coconut, adding a light brown crunchy texture on top. The photo is bright and clear, focusing on the pie's layers and textures. Photo taken with an iphone --ar 2:3 --v 7 - Coconut Cream Pie, Coconut Cream Pie Recipe, Best Coconut Pie, Easy Coconut Cream Pie, Creamy Coconut Dessert

Garnishes

I always keep things simple here with the toasted coconut, but sometimes I’ll add a few fresh mint leaves or a scatter of tropical fruit slices like kiwi or pineapple for a pop of color and flavor—makes the pie even more inviting.

Side Dishes

This pie pairs beautifully with a hot cup of coffee or a light, fruity salad to balance the richness. For parties, I like to serve it alongside fresh berries or a citrus sorbet to cleanse the palate.

Creative Ways to Present

For special occasions, I’ve piped the whipped cream into rosettes and sprinkled on edible gold dust and toasted coconut flakes to make the presentation feel extra festive. Mini individual servings in little jars also look adorable and make sharing easier!

Make Ahead and Storage

Storing Leftovers

Cover your pie tightly with plastic wrap and keep it refrigerated. I usually finish mine within 3 days to enjoy it at its freshest—the filling can soften a bit if left too long, but it still tastes wonderful.

Freezing

Freezing this pie is tricky because of the creamy filling; I’ve found it best to freeze just the pie crust and make the filling fresh when you’re ready to serve. Otherwise, texture changes after thawing can be disappointing.

Reheating

This pie is best served chilled, so I recommend skipping reheating. If your filling feels a bit firm from the fridge, let it sit at room temperature for 10-15 minutes before slicing—it softens nicely without losing that creamy consistency.

FAQs

  1. Can I use a homemade pie crust for this Coconut Cream Pie Recipe?

    Absolutely! Homemade pie crust gives this recipe a wonderful personal touch. Just make sure to prebake the crust fully before adding the filling to avoid sogginess. A flaky, buttery crust pairs perfectly with the creamy coconut custard.

  2. How do I prevent my coconut cream pie filling from curdling?

    Tempering the eggs slowly with warm milk is key—this gentle warming process keeps your eggs from scrambling when you add them to the hot mixture. Also, cook the pie filling on medium heat and stir constantly to avoid overheating.

  3. Can I make this pie ahead of time?

    Yes! In fact, chilling the pie overnight is ideal. It allows the custard to set fully and the flavors to meld beautifully. Just remember to cover it well so the crust stays crisp and the filling maintains its smooth texture.

  4. Why is it important to put plastic wrap directly on the pie filling?

    Placing plastic wrap directly on the surface prevents a skin from forming on the custard, which can be unappetizing and affect texture. This small step keeps the filling silky and smooth when you’re ready to serve.

  5. Can I use light coconut milk instead of full-fat?

    Using full-fat coconut milk is best because it contributes to the rich texture and flavor of the pie. Light coconut milk can make the filling thinner and less creamy. If you must use lighter versions, expect a slightly different consistency but it will still taste great!

Final Thoughts

This Coconut Cream Pie Recipe has become one of my go-to desserts because it strikes the perfect balance between sweet, creamy, and toasty coconutiness. It’s impressive enough for guests but so straightforward that I feel confident making it anytime. I hope you’ll enjoy baking it as much as I do and find that your family and friends can’t stop talking about how delicious it is. Once you try it, it might just become your favorite too!

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Coconut Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 147 reviews
  • Author: Jasmine
  • Prep Time: 180 min
  • Cook Time: 20 min
  • Total Time: 200 min
  • Yield: 12 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Easy Coconut Cream Pie features a flaky pre-baked crust filled with a rich, creamy coconut custard made from toasted shredded coconut, coconut milk, whole milk, and egg yolks. The pie is topped with lightly sweetened whipped cream and garnished with toasted coconut flakes for a delightful tropical flavor and texture.

Ingredients

Pie Crust and Filling

  • 1 9-inch pre-baked pie crust
  • 1 cup shredded sweetened coconut
  • 4 large egg yolks
  • 1/3 cup cornstarch
  • 1 1/4 cups whole milk, divided
  • 14 ounce can unsweetened coconut milk
  • 1/2 cup + 2 Tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 Tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract, to taste

Whipped Cream Topping

  • 1 1/2 cups heavy cream, lightly sweetened
  • 3-4 Tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Toast Coconut: Heat a large skillet over medium-low heat. Add shredded sweetened coconut and cook, stirring and tossing frequently, until the flakes are mostly golden brown. Remove from heat, transfer to a bowl, and cool completely. This step can be done ahead. Reserve 3/4 cup toasted coconut for the filling and the remaining for topping.
  2. Prepare Egg Mixture: In a bowl, whisk together egg yolks, cornstarch, and 1/4 cup of whole milk until smooth. Set aside.
  3. Heat Milk and Coconut Milk: In a medium saucepan, combine the remaining 1 cup whole milk, canned unsweetened coconut milk, granulated sugar, and salt. Place over medium heat and bring to a simmer, stirring occasionally to dissolve sugar.
  4. Temper Eggs: To prevent curdling, slowly whisk a ladleful of the hot milk mixture into the egg yolk mixture, mixing constantly to warm the eggs. Repeat with another spoonful. This gradual warming prepares the eggs for cooking.
  5. Cook Filling: Pour the tempered egg yolk mixture back into the saucepan with the hot milk. Stir ring constantly and cook for 2-3 minutes until the mixture thickens into a smooth custard.
  6. Add Flavor and Butter: Remove from heat and stir in the unsalted butter, vanilla extract, and coconut extract until the butter is melted and well incorporated. Fold in 3/4 cup of toasted coconut flakes.
  7. Chill Filling: Pour the coconut cream filling into the cooled, pre-baked pie crust. Cover the surface directly with plastic wrap or parchment paper to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to allow the filling to set completely.
  8. Prepare Whipped Cream: In a chilled bowl, beat heavy cream with powdered sugar and 1/2 teaspoon vanilla extract using electric whisks until soft to medium peaks form.
  9. Assemble and Serve: Spread or pipe the whipped cream over the set coconut filling. Sprinkle the remaining toasted coconut on top to garnish. Keep refrigerated until ready to serve.

Notes

  • The pre-baked pie crust can be homemade or store-bought for convenience.
  • Toasting the coconut enhances its flavor and adds a crunchy texture to the pie.
  • Covering the custard with plastic wrap directly prevents a skin from forming on the surface.
  • The pie tastes best after chilling overnight but can be enjoyed after at least 4 hours.
  • This pie is rich and creamy, perfect as a tropical-inspired dessert for gatherings and holidays.

Nutrition

  • Serving Size: 1 slice (1/12 of pie)
  • Calories: 420 kcal
  • Sugar: 21 g
  • Sodium: 163 mg
  • Fat: 31 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 33 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 105 mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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