This post may contain affiliate sales links. Please read my disclosure policy.
Creamy, sweet, and delicious, this Coconut Cream Pie will blow your minds! Make a simple coconut custard, pour it into a baked pie shell, and refrigerate. Top with lots of whipped cream and enjoy! If you like Coconut Cake, you’re going to adore this recipe 🙂
Coconut Cream Pie |Perfect for Spring!
You are either a coconut lover or a coconut hater. Guess which side I’m on. Yes! Coconut lover! Considering I have a bunch of coconut recipes online and never shy away from the flavor, I have fallen in love all over again with Coconut Cream Pie. Truth is, whenever I tried to make a coconut cream pie, it would never taste as good as the one my Grandma used to make. I could never get it right. Only after a reader suggested I try testing the recipe with coconut milk did I REALLY hit the jackpot. You guys, this Coconut Cream Pie is really quite amazing. While a cream pie can sometimes seem intimidating, it couldn’t be simpler! Scroll down to learn how to make a scratch ccp that you will love! Perfect for Spring, Easter, any random Thursday and even Christmas. Yes, this pie is here to please.
Love Coconut? Here are some other recipes to add to your collection: Classic Coconut Macaroons, Banana Cream Pie with Toasted Coconut, Caramel Coconut Oatmeal, Mini Coconut Cream Pies, and Coconut Bars.
Main Ingredients Needed
There are three components when you make Coconut Cream Pie. A delicious crust, a simple custard and fresh whipped cream to top it all off. Here’s everything you’ll need to make this delectable dessert:
- Pie Crust – the first thing you’ll need is pie crust! Either use a store-bought one or make pie crust by hand (I’ve got two super easy ones: All Butter Pie Crust + Pie Crust Made With Shortening).
For the Coconut Custard
- Coconut Milk + Whole Milk – one whole can (not carton) of full-fat coconut milk and whole milk creates a creamy base!
- Sugar – to sweeten.
- Salt – to balance all that sweet, plus bring out that coconut flavor.
- Flour + Egg Yolks – this adds structure and thickens the custard so it sets in the fridge.
- Butter – adds a velvety finish to the pie filling.
- Vanilla + Coconut Extract – both are used for flavor. YUM! The coconut extract is optional, but I’d recommend it for maximum coconut flavor.
- Sweetened Shredded Coconut – I lightly toast mine before mixing it into the custard filling, but that’s an optional step!
For the Whipped Cream
For all of your homemade whipped cream questions, take a peek at my whipped cream post!
- Heavy Cream – this is the base of the whipped cream.
- Powdered Sugar – to sweeten!
- Vanilla + Coconut Extract – to flavor. Coconut extract is optional but *highly* recommeneded.
How to Make Coconut Cream Pie
For full details on how to make coconut cream pie, see the recipe card down below!
1. Blind Bake Pie Crust + Toast Coconut
Blind bake a deep pie crust. Lightly toast coconut and set it aside.
2. Make Milk Mixture
In a large liquid measuring cup, pour in coconut milk. Add in enough whole milk to equal 3 cups and set aside. In a large bowl, whisk sugar, flour, and salt together. Slowly add the milk to the flour and sugar to incorporate and prevent lumps. Transfer this carefully to a pot.
3. Thicken Milk Mixture
Heat milk mixture over medium to medium-low heat, whisking constantly to ensure as the filling is heating up, it is not coming to a rolling boil. As it heats, you will notice that it will start to thicken. Once it starts to thicken, cook an additional couple of minutes and remove it from heat.
Helpful hint: if the mixture starts to bubble consistently once it has started to thicken, reduce the heat. If you were to NOT stir, you should see the occasional bubble. If you are continuously stirring, you shouldn’t really see any bubbles. (If your whisk doesn’t reach into the corners of the pot, switch every so often to a wooden spoon or rubber scraper to ensure the bottom isn’t scorching around the edge of the pot.)
4. Temper Egg Yolks
Whisk egg yolks in a separate bowl. Temper the egg yolks by whisking in some of the hot, thickened milk mixture. Then whisk the tempered egg yolks back into the pot. Replace back onto the heat and cook on medium to medium-low. It will continue to thicken. Remove from heat.
5. Add Coconut
Stir in butter, vanilla, and coconut extract (if using). Reserve some of the toasted coconut and set it aside. Stir in remaining coconut into the filling.
6. Fill Pie Crust + Refrigerate
Immediately pour filling into baked pie crust. It should be quite full. Cover warm filling with plastic wrap directly on the filling and transfer to the fridge. Chill until the filling has set, is completely cold, and plastic wrap peels off clean.
7. Make Whipped Cream + Garnish
To serve, whip cream with powdered sugar, vanilla, and coconut extract, if using. Top pie with cream and reserved toasted coconut. Serve.
The Perfect Make-Ahead Dessert
Because the coconut filling has to set in the fridge for at least 6 hours, this make coconut cream pie the perfect make ahead dessert! Make this recipe the day before, then when you are ready to serve, quickly whip up some whipped cream. Seriously could it get any easier than that?
Freezing Coconut Cream Pie
Alternatively you can freeze this pie to make up to 3 months in advance! Simply make the recipe as directed up until it has set in the refrigerator after 6 hours. After it is set, cover with another couple of layers of plastic wrap and foil, then freeze away!
To serve, defrost in the fridge for 24 hours. Make whipped cream, top pie and serve!
More Creamy Pies to Try!
Be sure to check out all of my other pie recipes while you’re at it!
- Lemon Cream Pie with Fresh Raspberries
- Peaches and Cream Pie
- Key Lime Pie
- Pumpkin Cream Pie
- Oreo Dirt Pie Recipe
- Banana Cream Pie Recipe
Seriously consider making this amazing pie soon! The printable recipe card is down below, enjoy 🙂
Coconut Cream Pie
Ingredients
- 1 pie crust blind baked
For the Coconut Filling:
- 13.66 oz coconut milk 1 can, full fat
- 1 1/4 cups whole milk
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons all purpose flour
- 4 egg yolks
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract optional
- 1 cup sweetened shredded coconut lightly toasted, divided
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract optional
Instructions
- Blind bake a deep pie crust or one that is large enough to hold 3 cups of filling. Lightly toast coconut and set aside.
- In a large liquid measuring cup, pour in coconut milk. Add in enough whole milk to equal 3 cups (should be approximately 1 1/4 cups) and set aside. In a large bowl, whisk sugar, flour and salt together. Slowly add in the milk to the flour and sugar to incorporate and prevent lumps. Transfer this carefully to a pot.
- Heat milk mixture over medium to medium-low heat for about 7 minutes, whisking constantly to ensure as the filling is heating up, it is not coming to a rolling boil. As it heats, after about 5 minutes, you will notice that it will start to thicken. Once it starts to thicken, cook an additional 2 minutes and remove from heat. Helpful hint: if mixture starts to bubble consistently once it has started to thicken, reduce the heat. If you were to NOT stir, you should see the occasional bubble. If you are continuously stirring, you shouldn't really see any bubbles. (If your whisk doesn't reach into the corners of the pot, switch every so often to a wooden spoon or rubber scraper to ensure the bottom isn't scorching around the edge of the pot.)
- Whisk egg yolks in a separate bowl. Temper the egg yolks by whisking in 1/2 cup of the hot, thickened milk mixture. Then whisk the tempered egg yolks back into the pot. Replace back onto the heat and cook on medium to medium-low for 2-3 minutes more. It will continue to thicken. Remove from heat.
- Stir in butter, vanilla and coconut extract (if using). Reserve 2 tablespoons of the toasted coconut and set aside. Stir in remaining coconut into the filling.
- Immediately pour filling into baked pie crust. It should be quite full. Cover warm filling with plastic wrap directly on the filling and transfer to the fridge. Chill until filling has set, is completely cold and plastic wrap peels off clean. At least 6 hours to overnight.
- To serve, whip cream with powdered sugar, vanilla and coconut extract, if using. Top pie with cream and reserved toasted coconut. Serve.
Hi Lauren, I would love to try this recipe however I have a gluten allergy. Is it possible to substitute corn starch for flour as an appropriate thickener? I’m a coconut lover too!! Thank you!