Coconut Cream Pie

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This Coconut Cream Pie is rich, silky, and packed with real coconut flavor! It has a buttery flaky crust, a thick homemade coconut custard, and a fluffy homemade whipped cream topping finished with toasted coconut.

Prep Time 25

Cook Time 25

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A slice of coconut cream pie topped with whipped cream and chocolate shavings sits on a white square plate.

A slice of creamy Coconut Cream Pie topped with whipped cream and chocolate shavings sits on a white plate, with the rest of the pie visible in the background.

Each slice looks like a show stopper with its perfectly thickened custard, homemade whipped cream, and toasted coconut!

Why You’ll Love This Coconut Cream Pie

Made with homemade coconut custard
Perfect make-ahead dessert for Easter or any spring and summer get together.
Loaded with coconut flavor thanks to the coconut milk and shredded coconut.
Light, creamy texture that slices beautifully

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Pie Crust – You can use your favorite or my favorite homemade pie crust recipe or a store-bought pie crust. As long as it’s big enough for a 9-inch pie plate, you’re all set.

Whole Milk & Coconut Milk – The combination gives the filling richness while adding that delicious coconut flavor.

Cornstarch – This is the thickener for the custard. It’s a must if you want your custard to set.

Eggs – Use large eggs for this recipe. We whip them up in a hand mixer with the sugar and cornstarch and then temper them so they don’t turn into scrambled eggs.

Salt – This helps balance out the sweetness in the pie.

Sweetened Shredded Coconut – The shredded coconut is used in both the filling and as a topping. You can toast it all or leave the coconut for the filling untoasted like I did. It’s up to which texture you prefer.

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Substitutions and Variations

For extra coconut flavor, you can add 1/2 to 1 teaspoon of coconut extract to the filling or whipped cream.
You can substitute the coconut milk for whole milk or the whole milk for coconut milk in this recipe.
You can toast the coconut for the filling. I have a tutorial on how to toast coconut that you can refer to.
If needed, you can substitute the cornstarch with flour. I read you’ll use 2 tablespoons of flour to 1 tablespoon of cornstarch. I haven’t tried it, but it should work fine.
You can use thawed whipped topping if you don’t want to make your own whipped cream for the top.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Coconut Cream Pie

Four-step collage showing a white saucepan with butter and milk (1), a bowl with eggs and flour (2), melted mixture in saucepan (3), and a bowl with yellow Coconut Cream Pie batter and vanilla extract (4).

Step 1: Heat the butter, whole milk, and coconut milk until melted.

Step 2: In a bowl, beat together the sugar, cornstarch, and eggs until pale in color.

Step 3: Slowly whisk the hot milk into the egg mixture, then return back to the saucepan and cook until thick.

Step 4: Stir in vanilla and salt, cover, and chill for at least 2 hours.

Four step-by-step images show a Coconut Cream Pie: the pie crust (5), pie with creamy custard filling (6), whipped topping in a bowl (7), and the finished pie topped with whipped cream (8).

Step 5: Roll out the pie crust, place it in a 9-inch pie plate, crimp the edges, and bake until golden. Let cool completely.

Pro Tip: Use parchment paper and pie weights to blind bake the pie crust and prevent the crust from falling down the sides.

Step 6: Fold the shredded coconut into the chilled custard and pour the custard into the cooled pie crust. Spread it out evenly. Pop it back in the fridge while you make the topping.

Step 7: Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 8: Spread the homemade whipped cream over the filling and sprinkle the top with toasted coconut. Chill for at least 2 additional hours before serving.

A slice of Coconut Cream Pie topped with whipped cream and toasted coconut flakes sits on a white plate, with a forkful taken out. The rich coconut filling and flaky crust make this classic dessert irresistible.

Tips for Best Results

Whisk constantly when cooking the custard to avoid lumps or burning.
Very slowly add the hot milk to the eggs while whisking the entire time. This is very important!
Press plastic wrap directly on the custard to prevent a skin from forming.
Let the crust cool completely before filling.
Chill the pie long enough so the pie slices cleanly.

How to Store and Freeze

To store this pie, cover with plastic wrap or place in an airtight container in the refrigerator for up to 4 days.

You can freeze the pie without the whipped cream on top. Wrap the pie tightly with two layers of plastic wrap and a layer of heavy-duty aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight and add fresh whipped cream on the top before serving.

Recipe FAQs

Can I make this coconut cream pie ahead of time?

Yes! It’s actually better when made ahead since it needs time to chill and set up. You can definitely make it the day before you plan on serving it.

Why is my filling not thick?

It’s likely that it didn’t cook long enough. It should be thick like pudding before removing it from the heat. You’ll be able to see the lines from the whisk in the custard as you whisk.