This coconut cream pie is all about those thick, creamy slices piled high with whipped cream and toasted coconut flakes. I first made this pie for my sister's birthday dinner, and honestly, I wasn't sure it would set up in time. But when I sliced into it and saw that smooth, custardy filling hold its shape, I knew I'd found a keeper. It's easier than you'd think, too—just a simple stovetop custard that comes together in less than an hour, and most of that time is hands-off chilling.
If you're looking for more crowd-pleasing desserts, try this Black Forest Cake or this Chocolate Chip Cookies for a fresh berry treat that's just as delicious.
Why You will Love This Coconut Cream Pie!
This easy coconut cream pie comes together without a lot of fuss. The filling is made on the stovetop in one pot, so there's barely any cleanup. You can prep the crust a few days ahead and keep it in the fridge until you're ready to fill it. The whipped cream topping takes just a few minutes to whip up, and you can pipe it on for a pretty presentation or spread it casually with a spoon.
It's a creamy coconut dessert that works for holidays, birthdays, or just because you're craving something sweet. The toasted coconut garnish adds a little crunch and makes it look like something you'd order at a restaurant. And if you love easy desserts that impress, you'll also enjoy these Soft Peanut Butter Cookies.
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Coconut Cream Pie Ingredients
Here's a simple intro to what you'll need for this coconut milk pie filling and whipped cream topping.
See Recipe Card Below This Post For ingtedient Quantites
- Unbaked flaky Pie Crust (or All Butter Pie Crust): This forms the base of the pie and gets blind-baked until golden. A homemade crust gives you the flakiest texture, but store-bought works, too.
- Egg yolks: These help thicken the filling and give it that rich, custardy texture. Make sure to whisk them well with the cornstarch.
- Cornstarch: This is what sets the filling and keeps it sliceable. It works quickly once it heats up, so keep whisking.
- Full-fat coconut milk: The star ingredient. It gives the filling its coconut flavor and creamy consistency. Don't use light coconut milk—it won't be rich enough.
- Half-and-half: Balances the coconut milk and adds a smooth, dairy richness to the custard.
- Granulated sugar: Sweetens the filling just enough without making it cloying.
- Salt: A small amount enhances all the other flavors and keeps the filling balanced.
- Sweetened shredded coconut: Adds texture and little bursts of coconut in every bite. It's stirred right into the warm custard.
- Unsalted butter: Melts into the filling for extra richness and a silky finish. Make sure it's softened to room temperature so it blends smoothly.
- Pure vanilla extract: Brings warmth and depth to the coconut flavor.
- Coconut extract (optional): If you want a stronger coconut flavor, add this. It's not required, but it makes the pie taste even more tropical.
- Cold heavy cream or heavy whipping cream: Whips up into soft, fluffy peaks. Make sure it's cold straight from the fridge.
- Confectioners' sugar or granulated sugar: Sweetens the cream lightly. Confectioners' sugar dissolves a little easier.
- Pure vanilla extract: Adds a hint of flavor to the whipped cream.
- Optional garnish: Unsweetened coconut shavings, coconut chips, or sweetened shredded coconut add a finishing touch. Toasting them brings out even more flavor.
How to Make Coconut Cream Pie
Here's how to make this homemade pie for dessert from start to finish.
- Make the Pie Crust: Prepare your pie dough the night before and let it chill in the refrigerator for at least 2 hours. When you're ready to bake, preheat your oven to 375°F (190°C). Roll out the dough, fit it into your pie dish, crimp or flute the edges, and blind bake it with pie weights until it turns golden. Let it cool completely on the counter. You can do this step up to 3 days ahead and keep the baked crust in the fridge until you're ready to fill it.
- Pour the egg mixture back into the saucepan while whisking constantly. The custard will start to bubble and thicken quickly. Keep whisking for about 1.5 minutes, then pull the pan off the heat. Stir in the shredded coconut, butter, vanilla, and coconut extract if you're using it. Pour the warm filling into the cooled pie crust, then press a piece of plastic wrap directly onto the surface to stop a skin from forming. Chill the pie for at least 3 hours or overnight until it's completely set.
- Prepare the Coconut Filling: In a medium bowl, whisk together the egg yolks and cornstarch until smooth, then set it aside. In a medium saucepan, whisk together the coconut milk, half-and-half, granulated sugar, and salt over medium heat. Bring the mixture to a boil and let it bubble for 2 minutes. Lower the heat to medium-low, then slowly whisk ½ cup of the hot mixture into the egg yolk mixture to temper it—this keeps the yolks from scrambling.
- Pour the egg mixture back into the saucepan while whisking constantly. The custard will start to bubble and thicken quickly. Keep whisking for about 1.5 minutes, then pull the pan off the heat. Stir in the shredded coconut, butter, vanilla, and coconut extract if you're using it. Pour the warm filling into the cooled pie crust, then press a piece of plastic wrap directly onto the surface to stop a skin from forming. Chill the pie for at least 3 hours or overnight until it's completely set.
- Make the Whipped Cream: Pour the cold heavy cream into a large bowl and add the sugar and vanilla. Using a hand mixer or stand mixer, whip everything on medium-high speed until you see medium peaks form—this usually takes about 3 to 4 minutes. The cream should hold its shape but still look soft and fluffy.
- Assemble the Pie: Once the filling is completely chilled and firm, spoon the whipped cream over the top or pipe it on using a piping bag with a large star tip. Scatter toasted coconut or sweetened shredded coconut over the whipped cream if you like. You can chill the finished pie uncovered for a few hours before serving, or slice into it right away.
- Storage: Cover any leftover pie loosely with plastic wrap or foil and keep it in the refrigerator for up to 5 days. The whipped cream may soften slightly over time, but the flavor stays just as good.
Substitutions and Variations
If you don't have coconut extract, you can leave it out—the pie will still taste great with just the coconut milk and shredded coconut. For a dairy-free version, swap the half-and-half for more full-fat coconut milk and use a plant-based butter. The whipped cream is harder to replace, but you can try a coconut whipped cream made from chilled coconut cream.
If you want a chocolate coconut pie, stir in ¼ cup of cocoa powder with the cornstarch and sugar. For a nutty twist, sprinkle toasted pecans or almonds over the whipped cream along with the coconut.
Equipment For Coconut Cream Pie
A 9-inch pie dish holds the crust and filling perfectly. Pie weights (or dried beans) keep the crust from puffing up while it blind bakes. You'll need a couple of glass mixing bowls for whisking the eggs and making the whipped cream. A whisk is essential for keeping the custard smooth, and an electric mixer (handheld or stand) makes the whipped cream come together quickly. If you want to pipe the whipped cream, grab a piping bag and an Ateco 849 piping tip for those pretty swirls.
How to Store Coconut Cream Pie
Keep this pie covered in the refrigerator for up to 5 days. The filling stays creamy and the crust holds up well, though the whipped cream might soften a bit after a day or two. If you want to make it ahead, prepare the crust and filling a day early, then add the whipped cream right before serving.
Don't freeze this pie—the custard filling doesn't thaw well and can become watery.
Serving Suggestions
This coconut pie for special occasions is perfect on its own, but it's even better with a drizzle of caramel sauce or a sprinkle of toasted coconut chips. Serve it with a cup of strong coffee or a glass of cold milk. It's a great dessert to bring to potlucks or serve after a big family dinner.
You can also pair it with fresh berries on the side strawberries or raspberries add a nice tartness that balances the sweetness. If you're feeling extra, add a scoop of vanilla ice cream next to each slice.
Expert Tips
- Temper the eggs slowly. Pour the hot liquid into the egg yolks a little at a time while whisking. If you dump it all in at once, you'll end up with scrambled eggs in your custard.
- Press plastic wrap directly on the filling. This stops a skin from forming on top while it chills. Nobody wants a rubbery layer on their pie.
- Use cold cream for whipping. If your cream is even slightly warm, it won't whip up properly. Stick the bowl and beaters in the freezer for a few minutes before you start.
- Toast the coconut garnish. Spread shredded coconut on a baking sheet and bake it at 350°F for 5 to 7 minutes, stirring once or twice. It adds a nutty flavor and looks beautiful on top.
- Don't skip the blind baking. A soggy crust will ruin the whole pie. Bake it until it's golden and fully cooked before adding the filling.
FAQ
Coconut pie usually refers to a baked custard pie with coconut mixed into the filling, kind of like a chess pie or a Southern-style dessert. Coconut cream pie is a stovetop custard that's chilled and topped with whipped cream. The texture and preparation are totally different, and the cream pie is lighter and more decadent.
You'll need a pie crust, egg yolks, cornstarch, coconut milk, half-and-half, sugar, salt, shredded coconut, butter, and vanilla. The whipped cream topping uses heavy cream, sugar, and vanilla. It's a short list of simple ingredients that come together into something really special.
President Obama is known to love the coconut cream pie from Ted's Bulletin in Washington, D.C. It's a famous spot, and their version is rich and piled high with whipped cream—pretty similar to this recipe. If you make this at home, you'll get that same bakery-style taste without leaving your kitchen.
The cornstarch is what thickens the filling. Make sure you whisk it thoroughly with the egg yolks first, then cook the custard until it bubbles and thickens on the stove. If your filling seems too thin after chilling, you might not have cooked it long enough. Let it bubble and whisk for the full 1.5 minutes after it thickens to activate the cornstarch completely.
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Coconut Cream Pie
Ingredients
Method
- Prepare the pie dough ahead of time.
- Preheat the oven to 375°F (190°C). Fully blind bake the pie crust.
- Cool the pie crust completely before filling.
- Whisk together the egg yolks and cornstarch in a separate bowl.
- In a medium saucepan, combine coconut milk, half-and-half, sugar, and salt. Bring to a boil over medium heat, stirring occasionally.
- Once boiling, remove ½ cup of the mixture and slowly whisk into the egg yolk and cornstarch mixture to temper the eggs.
- Pour the tempered egg mixture back into the saucepan and cook, whisking constantly, for 1 minute and 30 seconds until thickened.
- Remove from heat and stir in coconut, butter, vanilla, and coconut extract if using.
- Pour the warm coconut filling into the cooled pie crust. Cover with plastic wrap directly on the surface to avoid a skin.
- Refrigerate the pie for at least 3 hours or overnight to set and chill.
- For the whipped cream, whip heavy cream, sugar, and vanilla extract until medium peaks form.
- Spread or pipe the whipped cream on top of the chilled pie.
- Garnish with coconut as desired, then chill the pie uncovered for a few more hours before serving.
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