The best Coconut Cream Pie recipe has a delicious and creamy filling and flaky pie crust, topped with a whipped cream frosting. It's absolutely delicious and a crowd favorite!
Nothing beats a homemade pie recipe! You have to try Lemon Cream Pie, Banana Cream Pie, No-Bake Cheesecake, German Chocolate Pie, Key Lime Pie, or Grasshopper Pie!
The Perfect Old-fashioned Coconut Cream Pie.
The Perfect Old-fashioned Coconut Cream Pie.There's no dessert I love more than homemade pie. Thanksgiving is like my “superbowl” for pie making, and I always make dozens of my favorites, including this easy coconut cream pie recipe. The filling is creamy and flavorful, and I strongly recommend you use my perfect pie crust recipe, for best quality taste.
Coconut Cream Pie Ingredients:
How to make Coconut Cream Pie:
Toast Coconut (may be done ahead): Add coconut to a large skillet and warm over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don’t want it to burn. Remove from heat and transfer to a bowl to cool completely. Store covered at room temperature for up to several days.
Coconut Cream Filling: Combine egg yolks, cornstarch, and ¼ cup milk in a bowl and set aside. Pour remaining 1 cup milk, coconut milk, salt, and granulated sugar in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally.
Temper Eggs: Slowly pour a ladleful of the hot milk mixture into a bowl with the beaten eggs, mixing constantly. This gradually warms and tempers the eggs so they don't scramble. Repeat with another spoonful of milk. Add the egg yolk mixture into the saucepan, stirring constantly. Stir vigorously for 2-3 minutes, until thickened.
Finish Filling: Remove from heat and stir in butter, vanilla, and coconut extract. Fold in ¾ cup of the toasted coconut.
Cool: Pour warm filling into cooled, baked pie crust then immediately place a piece of plastic wrap directly on the surface (to prevent a skin from forming). Refrigerate for at least 4 hours, or overnight. Top with whipped cream and remaining toasted coconut.
Make Ahead Instructions:
To Make Ahead: assembled coconut cream pie will keep well covered in the refrigerator for 2-3 days.
More favorite Pie Recipes:
- Blueberry Pie
- Chocolate Cream Pie
- Pumpkin Pie
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- Apple Pie
- Lemon Meringue Pie
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Recipe
Coconut Cream Pie
Equipment
Ingredients
- 1 9-inch pre-baked pie crust* (Follow my recipe and blind bake 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
For Topping:
- 1 1/2 cups heavy cream , lightly sweetened
- 3-4 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Toast coconut (can be done ahead): Add coconut to a large skillet. Cook over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don’t want to burn it. Remove from heat then transfer to a bowl to cool completely. Store at room temperature for up to several days.
- Mix egg yolks, cornstarch and ¼ cup of milk in a bowl. Set aside
- In a medium saucepan combine remaining 1 cup milk, canned coconut milk, granulated sugar and salt. Set mixture over medium heat, and bring to a simmer, stirring occasionally.
- Temper eggs: While mixing eggs with a whisk, slowly spoon a ladleful of simmering milk into the bowl with the beaten eggs, mixing well, to temper the eggs (warm them up slowly). Repeat with another spoonful of simmering milk.
- Combine: Pour the egg yolk mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2-3 minutes, until thickened.
- Remove from heat and stir butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in ¾ cup of the toasted coconut (reserve the rest for topping on the finished pie).
- Cool: Pour coconut cream filling into cooled, baked pie crust. Place a piece of plastic wrap or parchment paper directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours, or overnight.
- Whipped cream: Add cream, powdered sugar and vanilla to a bowl then mix with electric whisks until peaks form. Pipe or smooth whipped cream over pie filling. Top with remaining toasted coconut.
Notes
Nutrition
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*I originally shared this recipe November 2014. Updated April 2019 and October 2024.
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If I double the recipe, could I put this in a 9×13 pan instead?
Yes, doubling the recipe and using a 9×13 pan works great! It’ll be more like a coconut cream slab pie—same flavor, just more to love. Just be sure to let it chill fully so it sets up nicely.