Name: Coconut Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 9-inch pie crust, baked and cooled; 1 cup sweetened shredded coconut; 1/2 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 3/4 cups whole milk; 4 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1 1/2 cups heavy whipping cream; 1/3 cup powdered sugar; 1/2 teaspoon vanilla extract (for whipped cream); 1/4 cup toasted coconut (for garnish)

A dreamy, old-fashioned Coconut Cream Pie always takes me back to warm, comforting moments around the table. With its rich and creamy coconut custard filling, fluffy whipped cream topping, and a sprinkle of toasted coconut, this dessert delivers the perfect mix of nostalgic and elegant. Every bite is smooth, sweet, and loaded with coconut flavor—just the way I like it.

Why You’ll Love This Recipe

I love how this coconut cream pie strikes a balance between classic comfort and luxurious texture. The custard is ultra-creamy, made with simple pantry staples, while the topping adds a light, airy contrast. It’s the kind of dessert I can make ahead for a family gathering or a special celebration. The toasted coconut on top gives it just the right crunch and a gorgeous finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 9-inch pie crust, baked and cooled

For the coconut custard filling:

1 cup sweetened shredded coconut

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 3/4 cups whole milk

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

For the whipped cream topping:

1 1/2 cups heavy whipping cream

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

For garnish:

1/4 cup toasted coconut

Directions

In a medium saucepan, I whisk the sugar, cornstarch, and salt together.

I slowly add the milk, whisking until smooth, then whisk in the egg yolks until fully combined.

Then I cook the mixture over medium heat, whisking constantly, until it thickens and starts to bubble. I let it cook for one more minute while continuing to stir.

After removing it from the heat, I stir in the butter, vanilla extract, coconut extract, and shredded coconut.

I pour the custard into the pre-baked pie crust and smooth out the top.

I place plastic wrap directly on the custard’s surface and refrigerate it for at least 4 hours until fully set.

While the pie chills, I whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.

I spread the whipped cream over the chilled pie and sprinkle the top with toasted coconut before serving.

Servings and timing

Servings: 8 slices

Prep time: 20 minutes

Cook time: 10 minutes

Chill time: At least 4 hours

Total time: About 4 hours 30 minutes

Calories per serving: Approximately 412 kcal

Variations

I sometimes use a graham cracker crust instead of traditional pie crust for a different texture and flavor.

For a deeper coconut flavor, I replace part of the whole milk with canned coconut milk.

When I want a dairy-free version, I use plant-based milk and coconut whipped topping.

A chocolate drizzle on top makes it a fun twist for chocolate lovers.

Adding a layer of melted white chocolate to the crust before adding the custard adds a sweet surprise.

Storage/Reheating

I keep leftover coconut cream pie in the refrigerator, loosely covered, for up to 3 days. It’s best served chilled, straight from the fridge. I don’t recommend freezing this pie since the custard and whipped cream can separate and change texture.

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FAQs

What’s the difference between coconut cream pie and coconut custard pie?

Coconut cream pie is filled with a stovetop-cooked custard and topped with whipped cream, while coconut custard pie is baked with the custard in the crust, and often doesn’t have a whipped topping.

Can I make this pie ahead of time?

Yes, I like to make the pie a day in advance and add the whipped cream just before serving. This gives the filling time to fully set.

How do I toast coconut?

I spread the shredded coconut on a baking sheet and toast it in a 350°F (175°C) oven for about 5–7 minutes, stirring occasionally until golden brown.

Can I use store-bought whipped topping instead?

Yes, if I’m in a rush, I use store-bought whipped topping, but I prefer homemade for the best flavor and texture.

Is this pie gluten-free?

The filling is naturally gluten-free, but to make the whole pie gluten-free, I use a gluten-free pie crust.

Conclusion

This coconut cream pie is one of those timeless desserts I love bringing out for holidays, potlucks, or simply when I’m craving something creamy and coconutty. It’s easy to prepare, yet always feels special. Whether I stick with the traditional version or experiment with fun variations, it never fails to impress.

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