Coconut Cream Pie

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Our Coconut Cream Pie has a flaky pie crust filled with creamy coconut custard and topped with whipped cream and toasted coconut. It’s everything you’d hope for from the best coconut cream pie!

Old-Fashioned Coconut Cream Pie Never Goes Out of Style!

I’ve been making homemade pies since I was a very young (I come from a large family/extended family and we’d have 20+ different homemade pies every Thanksgiving) and they’re one of my favorite desserts to make. This Coconut Cream Pie is absolutely heavenly and always ends up being a crowd favorite. We toast some shredded coconut, which adds a delicious nutty flavor (just watch it closely and be careful to get it golden but not burnt). Then we make an easy creamy coconut filling. The entire pie can be made 1-3 days ahead of time. It’s best after it has chilled for eat least several hours or overnight. (I like to make it ahead and store it in a bakery pie box in the fridge, until ready to serve).

And a pie is only as good as the pie crust it’s served in, so PLEASE make our easy homemade crust (it makes enough for 2 pie crusts).

Check out my huge collection of pie recipes, like Banoffee Pie, Pumpkin Slab Pie, Chocolate Pecan Pie, Millionaire Pie, Peanut Butter Pie, Eggnog Pie, Lemon Meringue Pie, and Banana Cream Pie!

How to make Coconut Cream Pie:

Toast Coconut: Add the shredded coconut to a large skillet over medium-low heat. Stir and toss frequently until the flakes are mostly golden brown, watching closely so they don’t burn. Transfer to a bowl to cool completely.

Make Custard: Combine egg yolks, cornstarch, and ¼ cup milk in a bowl and set aside. In a medium saucepan, combine the remaining 1 cup milk, canned coconut milk, granulated sugar, and salt. Bring to a simmer over medium heat, stirring occasionally.

Temper Eggs and Finish Filling: Whisk the egg mixture while slowly spooning in a ladleful of simmering milk, mixing well to warm the eggs gradually. Repeat with another spoonful of simmering milk. Pour the egg mixture into the saucepan, stirring constantly, then cook for 2-3 minutes, stirring vigorously, until thickened. Remove from heat and stir in the butter, vanilla, and coconut extract until the butter melts. Stir in ¾ cup toasted coconut and reserve the rest for topping on the whipped cream at the end.

Chill and Top: Pour the filling into the cooled, baked pie crust. Press plastic wrap or parchment directly over the pudding to keep a skin from forming. Refrigerate for at least 4 hours, or overnight. Add the cream, powdered sugar, and vanilla to a bowl and beat with electric whisks until peaks form. Pipe or smooth the whipped cream over the coconut custard pie and sprinkle with the reserved toasted coconut.

If you love coconut, try my Coconut Tres Leches Cake and Coconut Cake!

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4.91 from 212 votes

Easy Coconut Cream Pie

Author: Lauren Allen

The best Coconut Cream Pie recipe has a delicious and creamy filling on a flaky pie crust, topped with a whipped cream frosting. It's absolutely delicious and a crowd favorite!

Prep: 3 hours hrs

Cook: 20 minutes mins

Total: 3 hours hrs 20 minutes mins

Servings: 12

Cost: $9.76

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Equipment

• Pie Pan
• saucepan
• Skillet

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 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.
  1 cup shredded sweetened coconut
• Mix egg yolks, cornstarch and ¼ cup of milk in a bowl. Set aside
  4 large egg yolks, ⅓ cup cornstarch
• Filling: 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. 
  14 ounce can unsweetened coconut milk, ½ cup + 2 Tablespoons granulated sugar, ¼ teaspoon salt
• 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).
  3 Tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon coconut extract
• 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. 
  1 9-inch pre-baked pie crust*
• 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.
  1 ½ cups heavy cream, 3-4 Tablespoons powdered sugar, ½ teaspoon vanilla extract

Notes

*Pie Crust: Instead of a butter pie crust, you could also use graham cracker crust or Vanilla Wafer Crust.

Make Ahead Instructions:  This pie could be made 1-3 days in advance. I like to store it in the fridge inside a bakery box. 

Nutrition

Calories: 420kcal, Carbohydrates: 33g, Protein: 5g, Fat: 31g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 105mg, Sodium: 163mg, Potassium: 203mg, Fiber: 2g, Sugar: 21g, Vitamin A: 648IU, Vitamin C: 1mg, Calcium: 69mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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*I originally shared this recipe November 2014. Updated April 2019 and October 2024 and October 2026.