Coconut Cream Pie

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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 🙂

slice of coconut cream pie on plate

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.

coconut cream pie on counter

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:

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!

adding cream to top of pie

More Creamy Pies to Try!

Be sure to check out all of my other pie recipes while you’re at it!

Seriously consider making this amazing pie soon! The printable recipe card is down below, enjoy 🙂

Coconut Cream Pie

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!
servings 8 servings
Prep Time 5 mins
Cook Time 20 mins
Total Time 6 hrs 25 mins

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:

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.
    stirring flour, sugar and milk
  • 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.)
    whisking milk in 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.
    pouring egg yolks back into filling
  • 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.
    added toasted coconut to 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.
    pouring filling into pie crust
  • To serve, whip cream with powdered sugar, vanilla and coconut extract, if using. Top pie with cream and reserved toasted coconut. Serve.
    adding cream to top of pie

Nutrition

Calories: 520kcal | Carbohydrates: 46g | Protein: 6g | Fat: 36g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 313mg | Potassium: 254mg | Fiber: 1g | Sugar: 29g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: coconut cream pie

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1 Response
  1. Jules

    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!

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