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If you love coconut, this coconut cream pie is the dessert you’ve been waiting for. With its velvety custard filling, flaky crust, and a mountain of freshly whipped cream, it’s a slice of tropical comfort in every bite.
Sweetened flaked coconut infuses the creamy filling with rich coconut flavor, while toasted coconut on top adds texture and a lightly caramelized finish. Make it for holidays, birthdays, or just because—this pie is always a crowd-pleaser.
What You’ll Like About This Dish
Rich and creamy filling. Smooth custard made with real milk and eggs, thickened with cornstarch.
Tropical coconut flavor. Both sweetened flaked coconut and toasted coconut add flavor and texture.
Fluffy whipped topping. A generous layer of homemade whipped cream balances the richness.
Ingredient Notes
- Pie shell: Use a fully baked 9-inch pastry shell—homemade or store-bought.
- Cornstarch: The thickener for the custard. Make sure it’s fresh for best results.
- Granulated sugar: Sweetens the filling without overpowering the coconut.
- Milk: Whole milk gives the best creamy texture; heat before adding.
- Eggs: Tempered into the custard to add richness and structure.
- Vanilla extract: Divided between the filling and whipped cream for balanced flavor.
- Butter: Adds richness and smooth texture to the filling.
- Sweetened flaked coconut: Stirred into the filling and toasted for garnish.
- Whipping cream: Whipped from scratch for a light, airy topping.
- Powdered sugar: Lightly sweetens the whipped cream.
Steps to Make Coconut Cream Pie
- Pre-bake your pie shell and set aside to cool.
- In a saucepan, whisk together cornstarch, sugar, and salt. Slowly whisk in warm milk.
- Cook over medium heat, whisking, until thickened and boiling.
- Temper the eggs with some of the hot mixture, then stir back into the saucepan.
- Cook 2 more minutes, then strain into a bowl and stir in butter and part of the vanilla.
- Cover with plastic wrap directly on the surface and cool completely.
- Stir 1 cup coconut into the cooled custard and pour into the pie shell.
- Chill the pie thoroughly in the refrigerator.
- Toast the remaining ½ cup coconut in a dry skillet until golden. Set aside.
- Whip cream to soft peaks, add powdered sugar and remaining vanilla, and beat to stiff peaks.
- Spoon the whipped cream over the chilled pie and sprinkle with toasted coconut.
Tips for Coconut Cream Pie
- Whisk constantly while cooking the custard to prevent lumps or scorching.
- Tempering the eggs is key—don’t skip this step to avoid curdling.
- Cool the custard completely before adding the whipped cream topping.
- Toast the coconut in a dry skillet and remove immediately to prevent burning.
Recipe Variations
- Gluten-free version. Use a gluten-free baked crust and ensure all ingredients are certified gluten-free.
- Stabilized topping. Add 1 tablespoon of instant clear jel or a bit of gelatin to the whipped cream for longer hold.
- Coconut milk custard. Substitute part of the milk with canned coconut milk for deeper flavor.
- No-bake crust. Use a graham cracker or vanilla wafer crust for a quick alternative.
- Meringue topping. Swap the whipped cream for a classic egg white meringue and brown it under the broiler.
Serving Suggestions
- Serve chilled, with extra toasted coconut or a cherry on top.
- Pair with hot coffee, tea, or a glass of cold milk.
- Include in a holiday dessert spread alongside pies, cakes, or trifles.
- Offer with fresh fruit like pineapple or mango for a tropical twist.
How to Store and Reheat
Refrigerate: Store coconut cream pie loosely covered in the refrigerator for 3 to 4 days. The whipped cream may deflate slightly over time.
Freeze: Not recommended—custard and whipped cream do not freeze well and may separate when thawed.
To serve: For best texture, slice while cold and serve chilled straight from the fridge.
Coconut Cream Pie
Ingredients
For the Filling
- ⅓ cup cornstarch
- ¾ cup granulated sugar
- ½ tsp fine salt
- 3 cups warm milk
- 2 large eggs
- 3 tsp vanilla, divided
- 2 tbsp unsalted butter
- 1 ½ cups sweetened flaked coconut, divided
- 1 (9-inch) baked pie shell
For the Topping
- 2 cups heavy cream
- 3 tbsp confectioners' sugar
Recommended Equipment
Instructions
- In a medium saucepan, whisk together the cornstarch, granulated sugar, and salt. Gradually add the warm milk, whisking constantly. Place the saucepan over medium heat. Whisking constantly, bring the filling mixture to a boil. Reduce the heat to low and continue cooking, stirring constantly, until thick and pudding-like.1/3 cup cornstarch | 3/4 cup granulated sugar | 1/2 tsp fine salt | 3 cups warm milk
- Add the eggs to a medium bowl and whisk until well blended. Add about 3/4 cup of the hot mixture to the eggs while whisking briskly. Pour the egg mixture into the saucepan with the thickened milk mixture and stir to blend. Continue cooking, stirring constantly, for about 2 minutes. Pour the mixture through a fine mesh sieve into a bowl, and then stir in 2 teaspoons of vanilla extract and the 2 tablespoons of butter.2 large eggs | 2 tsp vanilla | 2 tbsp unsalted butter
- Cover the surface of the custard mixture with plastic wrap to keep it from forming a skin. Let the custard cool to room temperature.
- Stir 1 cup of the coconut into the custard, then spoon it into the cooled pie shell. Cover the pie and refrigerate until thoroughly chilled and set, at least 3 to 4 hours.1 cups sweetened flaked coconut | 1 (9-inch) baked pie shell
- Put the remaining 1/2 cup of coconut in a large dry skillet and place it over medium heat. Cook, stirring and turning constantly, until the coconut is lightly browned. Immediately remove the toasted coconut to a plate to halt the cooking process. Set aside.½ cups sweetened flaked coconut
- In a large bowl, whip the heavy cream until soft peaks form. Sift the confectioners' sugar over the cream and add the remaining 1 teaspoon of vanilla. Beat to stiff peaks.2 cups heavy cream | 3 tbsp confectioners' sugar | 1 tsp vanilla
- Spoon the whipped cream over the chilled pie filling, spreading it to the crust and mounding it in the center. Sprinkle with the cooled toasted coconut.
- Cover the pie loosely and refrigerate until ready to serve.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
