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Some desserts are good… and then there are the ones people talk about after.
This Coconut Cream Pie is definitely the second kind.
It’s rich, creamy, loaded with coconut flavor and topped with fluffy whipped cream and toasted coconut. Basically everything you want in a classic easy coconut cream pie—just done really well.
If you love creamy pies like this coconut cream pie, be sure to try our recipes for lemon custard pie, raspberry cream pie and no bake Nutella pie.
What Makes This the Best Coconut Cream Pie Recipe?
There are a lot of coconut cream pie recipes out there. This one leans into what actually matters:
👉 A thick, creamy custard filling
👉 Real coconut flavor (not artificial)
👉 A soft, stable crust that holds everything together
👉 A big layer of fresh whipped cream
It’s not complicated—but it’s done right.
The Crust (Simple but Smart)
This cream cheese crust is a little different—and really good. It’s easy to work with, slightly tender and it holds up well to the creamy filling.
No rolling required—just press it into the pan and bake. How easy is that??
The Filling (This Is the Star)
This isn’t a shortcut pudding filling. It’s a real custard made with egg yolks, coconut milk, whole milk, sugar and cornstarch.
The result is a filling that’s thick, smooth and rich without being heavy
And the addition of shredded coconut gives it texture and even more flavor. It’s basically a coconut custard pie.
Why Coconut Milk Makes a Difference
Using coconut milk instead of just regular milk is key here. It adds a deeper coconut flavor, extra creaminess and that classic coconut cream pie taste.
It’s what makes this homemade coconut cream pie taste like the real deal.
The Whipped Cream + Toasted Coconut
You could stop at the filling—but you shouldn’t. The topping adds lightness from the whipped cream, texture from the toasted coconut and gives it that classic coconut cream pie look.
It’s what finishes the pie!
Tips for the Best Coconut Cream Pie
- Temper the eggs carefully: Go slow when adding hot liquid so they don’t scramble.
- Whisk constantly while cooking the custard: This keeps it smooth and lump-free.
- Let the pie chill completely: This is what helps the filling set properly.
- Toast the coconut: It adds flavor and a little crunch.
Why You Need to Chill the Pie
This is important.
The pie needs time to:
✔ Set the custard
✔ Firm up enough to slice
✔ Develop flavor
👉 Overnight is best if you can plan ahead.
🥥 VARIATIONS
- Chocolate Coconut Cream Pie: Add a layer of melted chocolate to the crust before filling, or mix cocoa into part of the custard.
- Toasted Coconut Crust: Use a graham cracker crust with toasted coconut mixed in for extra flavor.
- Coconut Cream Pie with Meringue: Swap whipped cream for a fluffy meringue topping and lightly brown it.
- Extra Coconut Version: Add more shredded coconut to the filling for a stronger coconut texture.
- Mini Coconut Cream Pies: Use small tart pans or ramekins for individual servings—great for parties.
🔍 FAQS
- Why didn’t my coconut cream pie set? The filling may not have thickened enough. To fix this, cook the custard until very thick, whisk constantly while cooking, allow plenty of chilling time (at least 8 hours)/ The filling should be thick before it ever goes into the crust.
- How do you thicken coconut cream pie filling? Cornstarch is used to thicken the custard. It works best when fully dissolved before heating, cooked until bubbling and thick and combined with egg yolks for structure.
- Can you make coconut cream pie ahead of time? Yes—this is actually a great make-ahead dessert. Make the pie a day in advance. Add whipped cream topping just before serving. It tastes even better after chilling overnight.
- Do you have to toast the coconut? No—but it’s highly recommended. Toasting adds better flavor, slight crunch and a more finished look.
- Can you use sweetened coconut instead? Yes, but it will make the pie sweeter. If using sweetened coconut, consider reducing sugar slightly.
- What’s a good meal to serve when you have Coconut Cream Pie as a dessert? I’d suggest something that feels a little tropical like Jerk Turkey Burgers with Mango Slaw, Hawaiian Chicken Sausage Kabobs or Hawaiian Burgers.
Coconut Cream Pie
Equipment
Ingredients
CRUST:
- ½ cup shortening
- 4 ounces cream cheese, at room temperature
- 1½ cups all purpose flour
- ¼ teaspoon salt
FILLING:
- 4 large egg yolks
- One 13.5-ounce can coconut milk
- 1 cup shredded unsweetened coconut
- 2 tablespoons cold unsalted butter
- 1 cup whole milk
- ½ cup granulated white sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
TOPPING:
- ¼ cup shredded unsweetened coconut
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
PREPARE THE PIE CRUST:
- Preheat the oven to 450℉. In a large bowl, use an electric mixer to combine the shortening and cream cheese on medium speed until fluffy. Beat in the flour and salt until a dough forms. Place it in a 9-inch pie plate and press the pie dough into the pie plate and up the sides. Bake 9 to 11 minutes, or until the crust is golden or lightly browned. Remove from the oven and let cool.
PREPARE THE FILLING:
- Place the egg yolks in a medium bowl and set aside. In another medium bowl, combine the coconut milk, shredded coconut and butter.
- In a small saucepan over medium-heat, whisk together the milk, sugar, cornstarch, vanilla and salt until dissolved. Cook, whisking, until the mixture begins to thicken and the milk is hot to the touch, then temper the eggs by very slowly pouring half of the hot mixture into the yolks, whisking continuously to raise the temperature of the yolks without them curdling. Return the mixture to the saucepan and continue to cook, whisking until very thick. Remove from heat, pour the custard into the bowl with the coconut mixture, and whisk until the butter has melted and the custard is smooth.
- Pour the filling into the baked pie crust and place a piece of plastic wrap directly onto the custard. Place the pie in the refrigerator for 8 hours or overnight.
ADD THE TOPPING:
- Toast the coconut: Preheat oven to 375℉. Place the coconut on a sheet pan, spreading it evenly, and toast in the oven for 5 minutes, until evenly browned. Let cool.
- Make the whipped cream: In a large bowl, use an electric mixer to whip the cream, powdered sugar and vanilla until stiff peaks form.
- Spread the whipped cream over the surface of the pie. Sprinkle toasted coconut on top.
Notes
- Chill completely before slicing
- Temper eggs slowly to avoid curdling
- Whisk constantly for smooth custard
- Toast coconut for best flavor
- Best made ahead
Nutrition
This recipe comes from RecipeBoy.com
