Coconut Cream Pie

This coconut cream pie is the kind of dessert that quietly steals the spotlight. It’s creamy without being heavy, sweet but balanced, and filled with that rich coconut flavor that feels both comforting and special. Each slice has a silky filling, a flaky crust, and a soft cloud of whipped topping that makes it hard to stop at just one bite.

What I love most about this coconut dessert is how timeless it feels. Coconut has a way of making desserts taste nostalgic and indulgent at the same time, and this coconut pie delivers that in the best way possible. The smooth custard-like filling paired with toasted coconut on top creates layers of texture and flavor that keep every bite interesting.

Despite how impressive it looks on the table, this is an easy coconut cream pie you don’t need to overthink. It’s the kind of coconut cream dessert that works just as well for a relaxed weekend treat as it does for a special gathering. You can make it ahead, let it chill, and pull it out when you’re ready to serve—no stress, no rushing.

It’s also a perfect Easter dessert, especially if you want something light, creamy, and crowd-pleasing after a big meal. Whether you’re serving it for a holiday, a family dinner, or just because you’re craving coconut, this truly earns its place as the best coconut cream pie to keep in your recipe collection.

Why You’ll Love It

• Rich, Creamy Filling: The custard-like coconut cream is smooth, luscious, and packed with coconut flavor—every bite melts in your mouth.
• Perfect Texture Contrast: Flaky pie crust, silky filling, and a light whipped topping with toasted coconut make every forkful a little adventure.
• Make-Ahead Friendly: You can prepare this pie a day in advance, giving the flavors time to mingle while saving stress on serving day.
• Crowd-Pleaser: Whether it’s a holiday dinner or casual get-together, this coconut dessert disappears fast—guaranteed to impress.
• Versatile for Any Occasion: It’s an easy coconut cream pie that works just as beautifully for Easter as it does for birthdays, brunches, or sweet weekend indulgences.

Ingredient List

For the Crust:

• 1 ¼ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3–4 tablespoons ice water

For the Coconut Cream Filling:

• 1 ¾ cups whole milk
• ¾ cup sweetened shredded coconut
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional, but adds a lovely boost!)

For the Whipped Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• 2 tablespoons toasted coconut, for garnish

Ingredient Notes

• I always use unsalted butter for the crust—it gives a cleaner, richer flavor.
• Don’t skip the coconut extract in the filling! Even a little lifts this coconut dessert to the next level.
• Toasted coconut on top adds crunch and a nutty flavor that makes this the best coconut cream pie.
• For the whipped topping, make sure your cream is very cold—it whips up faster and holds its shape beautifully.
• I like using sweetened shredded coconut in the filling for that classic creamy, tropical taste.

Kitchen Equipment Needed

• 9-inch pie dish – For baking the crust; I love a glass one so you can see the bottom.
• Mixing bowls – For combining ingredients; I always keep a set of medium and large bowls handy.
• Whisk – To smooth out the custard filling; makes it silky every time.
• Saucepan – For cooking the coconut cream filling; nonstick works best.
• Measuring cups & spoons – Accuracy is key, especially for baking.
• Rolling pin – To roll out the pie crust evenly; I like a wooden one with a smooth finish.
• Spatula – For scraping down bowls and folding in ingredients; silicone is my go-to.
• Electric mixer or hand whisk – For whipping cream quickly and to soft peaks.
• Fine-mesh sieve (optional) – To strain the custard for extra smoothness.

Instructions

Step 1: Prepare the Pie Crust

1. In a mixing bowl, combine flour, sugar, and salt.
2. Add cold, cubed butter and use a pastry cutter (or your fingers) to cut it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, just until the dough comes together.
4. Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.

Pro Tip: Chilling the dough keeps it from shrinking in the oven and makes it easier to roll out.

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Step 2: Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to fit your 9-inch pie dish.
3. Transfer the dough to the pie dish, press gently into the edges, and trim any excess.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Bake for 15 minutes, remove weights and parchment, then bake another 10–12 minutes until golden brown.

Pro Tip: Keep an eye on the edges—they can brown faster. Cover with foil if needed.

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Step 3: Make the Coconut Cream Filling

1. In a medium saucepan, combine milk and shredded coconut over medium heat. Heat until it’s just simmering, stirring occasionally.
2. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
3. Slowly pour about ½ cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Pour the egg mixture back into the saucepan with the remaining milk.
5. Cook over medium heat, whisking continuously until thickened and bubbling.
6. Remove from heat and stir in butter, vanilla, and coconut extract.

Pro Tip: Whisk continuously while cooking the custard to prevent lumps and keep it silky smooth.

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Step 4: Assemble the Pie

1. Pour the warm coconut cream filling into the baked pie crust.
2. Smooth the top with a spatula and cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
3. Chill in the refrigerator for at least 4 hours or overnight for the best texture.

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Step 5: Prepare the Whipped Topping

1. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Spread or pipe the whipped cream over the chilled pie filling.
3. Sprinkle with toasted coconut for garnish.

Pro Tip: Keep your cream very cold—it whips faster and holds its shape longer.

Tips and Tricks for Success

• Chill everything: Keep your crust dough and cream very cold for smoother filling and a flakier crust.
• Toast the coconut: A few minutes under the broiler or in a dry pan adds flavor and crunch—don’t skip it!
• Whisk continuously: When cooking the custard, constant whisking prevents lumps and keeps it silky.
• Cover while chilling: Press plastic wrap directly onto the filling to avoid a skin forming on top.
• Slice with a hot knife: Run your knife under hot water and wipe dry for clean, perfect slices every time.

Ingredient Substitutions and Variations

• Milk: Swap whole milk for half-and-half or coconut milk for extra coconut flavor.
• Butter: Use margarine or coconut oil in the crust if needed, though butter gives the best flavor.
• Sugar: Light brown sugar adds a subtle caramel note to the filling.
• Whipped topping: Use store-bought whipped cream or coconut whipped cream for a dairy-free version.
• Coconut extract: Leave it out or use almond extract for a slightly different but tasty twist.

Serving Suggestions

• Serve chilled with a sprinkle of toasted coconut on top for extra crunch—I love adding a few chocolate shavings too for a little indulgence.
• Pair with a fresh berry salad to balance the creamy richness—it adds a refreshing, fruity note.
• Cut into small squares for a party platter; these little bites disappear fast at gatherings.
• Enjoy a slice with a cup of hot coffee or tea—perfect for a cozy afternoon treat.
• Add a dollop of coconut whipped cream and a drizzle of caramel for a decadent twist I personally adore.

Storage and Reheating Instructions

• Refrigerate: Store leftover pie covered with plastic wrap for up to 3–4 days.
• Freeze: You can freeze the pie (without whipped topping) for up to 1 month; thaw in the fridge overnight.
• Whipped topping: If using, add fresh before serving, as it doesn’t freeze well.
• Slices: Keep individual slices in airtight containers for easy grab-and-go treats.
• Serve chilled: This pie is always best cold—no need to reheat; the custard is perfect straight from the fridge.

Frequently Asked Questions

Can I make this pie ahead of time?

Absolutely! This coconut cream pie actually tastes better after chilling for a few hours or overnight—the flavors have time to meld beautifully.

Can I use a store-bought pie crust?

Yes! A pre-made crust works perfectly if you’re short on time. Just bake it according to the package instructions before adding the filling.

Can I make it dairy-free?

You can swap the milk for coconut milk and the butter for coconut oil. Use coconut whipped cream for topping, and you’ll have a delicious dairy-free coconut dessert.

Why is my custard lumpy?

Lumps usually happen if the eggs aren’t tempered properly or the mixture isn’t whisked continuously. Pouring a little hot milk into the eggs first and whisking constantly prevents this.

Can I freeze the pie?

Yes, freeze the pie without the whipped topping for up to a month. Thaw overnight in the fridge and add fresh whipped cream before serving.

How do I make it extra creamy?

Using whole milk and a bit of butter in the filling helps make the custard rich and smooth. Adding a touch of coconut extract also enhances the creamy coconut flavor.

Did you try this recipe? I’d love to hear how your coconut cream pie turned out—drop a comment and let me know!