Decadent Coconut Cream Pie with rich, creamy coconut custard topped with pillowy whipped cream and toasted coconut in a flaky homemade pie crust. Delicious dessert perfect for entertaining!
If you love coconut desserts, this Coconut Cream Pie is a showstopper. A silky coconut custard fills a flaky homemade pie crust, finished with cloud-like whipped cream and crisp toasted coconut. The combination of buttery crust, coconut-forward custard, and fluffy whipped topping makes this pie perfect for family dinners or entertaining. Follow the steps below for a reliably impressive dessert.
Table of contents
- How to Make Coconut Cream Pie
- Tips for Perfect Whipped Cream
- Storage Tips
- Frequently Asked Questions
- Other Favorite Pie Recipes
How to Make Coconut Cream Pie
This pie rewards a little effort with a big payoff: creamy coconut custard, toasted coconut for texture, and tall, homemade whipped cream. Guests often ask for the recipe—it’s that good. Below is a clear, step-by-step guide to get consistent, delicious results.
Ingredients
See the recipe card below for exact measurements, full instructions, notes, and nutrition. The list here highlights the core components.
Pie crust – Use your favorite flaky pie crust and follow blind-baking instructions so the crust stays crisp under the custard.
coconut milk – For the best coconut flavor use coconut milk in the custard; you can choose sweetened or unsweetened depending on taste. Whole milk or half-and-half can be substituted if preferred.
half-and-half
egg yolks – These enrich and thicken the custard. Save the whites for meringue or pavlova if you like.
sugar – Granulated sugar to sweeten the custard.
cornstarch – Essential for thickening the custard and preventing a watery filling.
butter – Adds richness; salted or unsalted works fine.
salt – A pinch of kosher salt balances the sweetness.
coconut flakes – Use sweetened flaked coconut: 1 1/2 cups for the custard (untoasted) and 1/2 cup reserved for toasting as a topping.
vanilla extract – Pure vanilla enhances the custard’s flavor.
whipped cream – Make fresh whipped cream for the best texture and flavor; store-bought toppings don’t deliver the same result.
Tips for Perfect Whipped Cream
Start COLD and go HIGH.
Chill your mixing bowl and whisk in the freezer for about 20 minutes. Use very cold heavy whipping cream. Add the ingredients to the chilled bowl and whip on high until soft or firm peaks form, about one to a few minutes depending on your mixer. This yields light, stable whipped cream.
Step-by-Step Instructions
Make and blind-bake the pie crust. Prepare the crust according to your recipe and blind-bake it so it’s fully cooked and crisp before adding the custard.
Toast the coconut for the topping. Spread the 1/2 cup of coconut flakes on a parchment-lined baking sheet and toast at 350°F until just beginning to brown, 8–10 minutes. Watch closely as it browns quickly. Remove and cool.
Combine custard base. In a large measuring cup, whisk together coconut milk, half-and-half, and the egg yolks, then set aside.
Heat sugar and cornstarch. In a heavy-bottomed saucepan over medium heat, whisk together the sugar and cornstarch. Slowly add the milk-and-egg mixture while whisking constantly to prevent lumps.
Cook until thickened. Stir constantly with a rubber spatula or wooden spoon, bring to a boil, and boil for one minute while stirring to activate the cornstarch fully.
Finish the custard off heat. Remove from heat and stir in the butter, the 1 1/2 cups of untoasted coconut flakes, vanilla, and salt until smooth.
Fill the crust and chill. Pour the hot custard into the blind-baked pie crust, smooth the top, cover lightly with plastic wrap, and chill in the refrigerator until set, about 30–45 minutes.
Prepare whipped cream. While the custard chills, whip the cream and keep it cold in the refrigerator.
Assemble the pie. Once the custard is set, spread the whipped cream over the top evenly. Refrigerate until serving.
Garnish and serve. Just before serving, sprinkle the toasted coconut over the whipped cream, slice, and enjoy.
Storage Tips
To refrigerate – Cover the pie well and refrigerate leftovers for up to 3 days.
To freeze – Do not add whipped cream or toasted coconut before freezing. After the custard has fully set, wrap the pie tightly, place in a freezer-safe container, and freeze for 2–3 months. Thaw overnight in the refrigerator and add whipped cream and toasted coconut just before serving.
Frequently Asked Questions
Yes. This pie contains dairy and egg yolks, so it must be refrigerated to prevent spoilage. Store leftovers wrapped in the fridge for up to 3 days.
Follow the recipe closely. Cornstarch is essential to thicken the custard, and chilling the pie until the custard is completely set before adding whipped cream helps prevent separation and excess moisture.
Other Favorite Pie Recipes
Classic Peach Pie – a reliable favorite with juicy peaches.
Best Pecan Pie – a rich, family-style favorite.
Apple Pie – the timeless classic everyone loves.
Peanut Butter Pie – an easy no-bake option.
…and many more pies to explore.
Readers and family alike love this Coconut Cream Pie. I hope you enjoy making and sharing it as much as we do.
Coconut Cream Pie Recipe
Ingredients
- 1 pie crust recipe
For the Toasted Coconut Topping
- 1/2 cup (60 g) flaked, sweetened coconut
For the Coconut Custard
- 1 1/2 cups (362 g) coconut milk
- 1 1/2 cups (341 g) half-and-half
- 5 (70 g) egg yolks
- 3/4 cup (149 g) sugar
- 4 tablespoons (28 g) cornstarch
- 1 tablespoon (14 g) butter
- 1/4 teaspoon (1 g) kosher salt
- 1 1/2 cups (180 g) flaked, sweetened coconut
- 1 1/2 teaspoons (7 g) vanilla extract
- Whipped Cream
Instructions
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Prepare pie crust and blind-bake according to your crust recipe.
For the Toasted Coconut Topping
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Spread coconut on a rimmed baking sheet and toast in a 350ºF oven for 8–10 minutes until edges begin to brown. Cool.
For the Coconut Custard
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Whisk coconut milk, half-and-half, and egg yolks together in a liquid measuring cup. Set aside.
-
Whisk sugar and cornstarch in a heavy-bottomed saucepan over medium-low heat. Slowly whisk in the milk-and-egg mixture, stirring constantly.
-
Bring to a boil, stir constantly, and boil for one minute. Remove from heat.
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Stir in butter, the untoasted coconut, vanilla, and salt.
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Pour custard into the baked crust, cover lightly with plastic wrap, and chill 30–45 minutes until set.
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Spread whipped cream over the set custard and refrigerate until serving.
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Top with toasted coconut just before serving.
Notes
Storage Tips
To refrigerate – Cover the pie well and store any leftover pie for up to 3 days.
To freeze – Do not add whipped cream or toasted coconut before freezing. After the custard has cooled and set, wrap tightly and freeze in an airtight container for 2–3 months. Thaw overnight in the refrigerator and add toppings just before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Enjoy!
Robyn xo