Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite.
I look for any excuse to make my favorite pie recipes. Lemon Sour Cream Pie and Triple Berry Pie will always be my favorite but my husband loves this Chocolate Mousse Cheesecake Pie. Honestly, you can’t go wrong with any of them! One taste of this Coconut Cream Pie and you’ll never be able to enjoy a store-bought version again!
Coconut Cream Pie
I grew up in a big family, with a HUGE extended family. We’re talking like 30 cousins, just on my mom’s side of the family. Needless to say, each Easter and Thanksgiving includes just about every Homemade Pie option under the sun!
I was so accustomed to it that I thought all families had dozens of pie choices at their Thanksgiving party. I feel like no matter how many people there are at the party, you’ve still got to have a bunch of pies, right? I like to try a small piece of a few different kinds.
This coconut cream pie is a classic, old-fashioned recipe that deserves a seat at any party! The homemade filling is incredible, with the perfect texture and flavor that’s not overly sweet. I can’t wait for you to try it!
What is Coconut Cream Pie Made of?
The ingredients in coconut cream pie include:
- A pre-baked baked Pie crust. I’d highly recommend my EASY Perfect Pie Crust, over a tasteless store-bought crust. I’ve included step-by-step photos at the bottom of the pie crust recipe for how to blind-bake the crust for recipes that call for a pre-baked pie shell, like this coconut cream pie recipe.
- Coconut. Shredded sweetened coconut flakes, or use unsweetened, if you’d rather.
- Unsweetened coconut milk. This can be found in a can in the asian food isle at your local grocery store..
- Half and half
- Sugar
- Salt
- Cornstarch
- Egg yolk
- Cream cheese
- Vanilla
- Coconut extract
- Whipped cream and toasted coconut. For topping!
How to Toast Coconut:
I love to toast the coconut before adding it to the pie filling and topping. Toasting coconut adds a really great depth of flavor and “nuttiness”. I’ve found the simplest way to toast coconut is on the stovetop.
- Add desired amount of 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 once it starts to toast it goes quickly. Remove from heat and allow to cool.
- Store toasted coconut in an airtight container or jar for up to one month. This is a great step to do ahead if you want to save time.
How to Make Coconut Cream Pie:
- Make the filling. Combine coconut milk, 1 cup half and half, sugar and salt in a saucepan. Bring to a near boil.
- Make a cornstarch slurry. Mix ½ cup half and half and cornstarch.
- Temper the egg yolks. Slowly add the hot mixture to the egg yolks, making sure the eggs don’t cook. Add egg yolks and cornstarch to the pan.
- Finish the pudding. Remove it from the heat and add in cream cheese, vanilla extract and coconut extract. Stir in coconut.
- Pour into pie crust. Pour mixture into baked pie crust.
- Cool. Cover with plastic wrap and chill 2 – 3 hours. Top with whipped cream and the toasted coconut.
How to store coconut cream pie:
Store coconut cream pie in the refrigerator for 2-3 days.
CONSIDER TRYING THESE HOMEMADE PIES:
- Cherry pie
- Lemon Sour Cream Pie
- Pumpkin Pie with Caramel Pecan Topping
- Chocolate Mousse Cheesecake Pie
- Key Lime Pie
- Chocolate Cream Pie
- Oreo Cheesecake Pie
- Lemon Chiffon Pie
- Banana Cream Pie
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Recipe
Coconut Cream Pie
Equipment
Ingredients
- 1 9-inch pre-baked pie crust *
- 1 cup shredded sweetened coconut , toasted, divided
- 14 ounce can canned unsweetened coconut milk
- 1 1/2 cups half and half divided
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup cornstarch
- 4 large egg yolks
- 3 ounces cream cheese , diced
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract , to taste
For Topping:
- fresh whipped cream , lightly sweetened
- shredded sweetened coconut , toasted
Instructions
- In a medium saucepan combine coconut milk, 1 cup half and half, granulated sugar and the salt.
- Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.
- Meanwhile, in a small mixing bowl whisk together remaining ½ cup half and half and cornstarch until well blended.
- In another small mixing bowl, whisk together egg yolks. Slowly pour ½ cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs).
- Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes.
- Remove from heat and add in cream cheese, vanilla extract and coconut extract; stir until well blended.
- Stir in ½ - ¾ cup coconut, reserving the rest for topping on the finished pie.
- Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.
- Top with whipped cream and the toasted coconut.
- Store in an airtight container in the refrigerator.
Notes
Nutrition
Did You Make This Recipe?
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe November 2014. Updated April 2019.
This is SOOO GOOD!!! Even got the best compliment from my father-in-law … he said it tastes like what his mother used to make (win!!)
I have been wanting to make coconut cream pie for my husband (his favorite pie) but I couldn’t find any coconut cream pudding in the store. I started looking online and discovered your recipe. I was encouraged by the reviews so I got all the ingredients to make it from scratch and gave it a try. I didn’t change anything. It was absolutely the best and I don’t particularly like coconut. It has such a light coconut flavor, I loved it and so did my husband. I’m coming to this website for my future recipe needs.
Thank you so much for the recipe and for the links to your crusts! I’m excited to try 5them all! I was wondering what you think of gelatinizing the whip cream. I did this recently for a Buche de Noel for the first time this Christmas. It was pretty easy and the recipe said that it allows the whip cream to stay fluffy while being stored. I don’t have any experience with cream pies, but they are my husbands favorite, so I’m going to dig in!
Yes, you can! I find my whip cream stays fluffy for 1-2 days without it.
Hi ! I made this for my family for Easter. I had high hopes and followed the recipe exactly. I refrigerated it for 24 hours. It was not not fully set and was kinda wiggly/ runny. Any thoughts?
PS: I love your recipes and website!!
Same here.
I was making a pie for a friend’s birthday. He said Coconut Cream was his favorite, so I tried yours.
It was fantastic!
This is the best coconut cream pie ever! Was very time-consuming and somewhat difficult, but well worth the time and effort. I messed up in a couple of places but the recipe seems to be fairly forgiving and it all worked out in the end to be one of the best desserts I’ve ever made. Thank you for sharing this delicious recipe.
can you use coconut cream instead of coconut milk?
I haven’t tested it but I think it would be fine.
What are you sweetening the whipped cream with and how much please.
I add a few tablespoons of powdered sugar, to taste.
Is the coconut milk used in this recipe full fat coconut milk?
Yes, it is 🙂
Can the cream cheese be eliminated?
That would probably be fine.
I made it with the cream cheese after all; it turned out great!
What is the measuring of 1 cup of all purpose flour in grams in your recipes? Thanks in advance…
1 cup of flour is about 125 grams.
Made this last week for my sister in laws birthday. It was delicious! You’re becoming my go to place for recipes!
Thanks Heather–that is so nice to hear!! <3
Thank you for the clear and easy instructions, Mine turned out fantastic!
I have a pie chilling in the fridge as I type this. The hot crème pat tastes eggy and vanilla-y (absolutely delicious), so I hope that as it cools the coconut flavour comes through more. (I used 1/2tsp essence)
I baked my own shell – my standard unsweetened shortcrust using 1/3 butter, 2/3 baking margarine. Will wait to see what this one is like sweetness-wise and if it’s not too sweet I’ll make another one with my sweet shortcrust (100% butter, 1tbsp icing sugar, 1 egg + 50/50 lime juice/water) and see how it goes.
Before baking the shell I baked my second cherry pie using your recipe since the first one was so delicious and everyone who tried it concurred. Our poor orchardists have been having a bad season with less than 50% of the crop saleable due to hail and rain, but on the plus side second-grade cherries are cheap, plentiful and perfectly good for baking with – nobody can see the scars and splits once they’re baked!
Next on my list though is your key lime pie. I just need to track down some of them or juice here in Australia (we call them West Indian Limes) but they’re rather hard to come by so I’m probably going to have to resort to buying a case of juice off Amazon. I lived in the USA for a couple of years and developed a real fondness for American pies – especially key lime!
I’m so flattered you’ve enjoyed to many of my pie recipes! Thanks for sharing your experience!
Absolutely the BEST, I have been making a Coconut Cream Pie for over 30 years with great results, but had to try this one. Made it twice now and my wife really loves it. I’d give it 9 out of 5 stars if i could.
Just one problem I have family members that cannot have the corn starch; what would you suggest to substitute. I’m a little concerned how flour might impact texture, etc.
Thanks for sharing
Hi David,
I am so glad you enjoyed the cake! Thanks for the comment!
Cornstarch might by a little tricky to subsitute in this recipe. Here is a website that has some suggestions you could try!
http://www.myrecipes.com/how-to/cooking-questions/constarch-substitutes
Hope that helps!
Hi David,
I use arrowroot instead of corn starch in all of my recipes. It works very well. 🙂
Does each serving really contain 3,704 calories?
Each serving is about 300 calories (if you’re serving 12 slices)
What size coconut milk can do you use?
A 13.5 oz can 🙂
This coconut cream pie is fabulous. My mother-in-law enjoys it and she is an awesome cook. Thank you for posting and making my husband smile also.
Like Kara, I’ve not made a Coconut Pie for a few years but will definitely give this one a try. It looks “soul soothing!”
This looks so pretty and delicious!
Thanks Becky! It’s so yummy!
Oh gosh, every one of these pies looks amazing!! It’s been ages since I made coconut cream pie, I need to give this recipe a try. Yum!
Thanks Kara! Hope you like it!
This looks absolutely perfect! Pinned!