This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Blind bake the pie crust first, then chill the pie filling until thick and lush. It may be helpful to review my tutorial on how to blind bake pie crust before getting started.
Coconut. You either love it or hate it.
Considering my adoration for coconut cake, you know I fall in the first category. And if you’re reading this, I assume you do too. Obviously this is what you need to make next!!
If you’re not in the coconut gang, you should probably skip this one. But coconut cream pie isn’t *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought!) whipped cream has to offer, you’ll enjoy each forkful.
I worked HARD on this recipe, taking what I learned from butterscotch pudding, dirt pudding, and banana cream pie, then incorporating both into a coconut variation. Let’s dive in.
Video Tutorial: Coconut Cream Pie
Let’s watch how to make coconut cream pie in a quick video tutorial. I walk you through each part of the recipe, including blind baking the pie crust.
3 Parts to Coconut Cream Pie
This pie is made completely from scratch!
- Pie Crust – Pie crust shell must be fully blind baked. Don’t worry, I teach you how.
- Creamy Coconut Filling – We’ll make this on the stove.
- Whipped Cream – Have you made my homemade whipped cream before? It’s very simple. You can add toasted coconut on top, too.
Fully Blind Bake Pie Crust
Some pie recipes call for fully baked crust and some recipes need a partially baked crust. Lemon meringue pie requires a partially baked pie crust because it will continue to bake with the filling. Coconut cream pie, like French silk pie for example, is a no-bake pie—the filling does not go in the oven. We obviously don’t want to eat raw pie dough, so we need a fully blind baked pie crust.
I published an entire tutorial about how to blind bake pie crust. I repeat *some* information here, but I encourage you to review the tutorial prior to beginning this coconut cream pie recipe.
- Make pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
- Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges. Here’s a full tutorial on how to crimp and flute pie crust.
- Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.
- Fill with pie weights. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans. (Note: 2 packs of these pie weights are needed!)
- Bake until the edges are lightly brown, about 15 minutes.
- Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom.
- Return to oven until the entire pie shell is golden brown.
- Cool pie shell completely. You can do this up to 3 days ahead of time!
This baked pie crust “shell” is crispy, flaky, and ready for a creamy coconut filling.
Coconut Cream Pie Filling Ingredients
Most of the time, coconut cream pie is nothing more than vanilla pudding with some coconut thrown on top. Let’s make a REAL coconut filling using thick coconut milk. Since coconut milk doesn’t have a very strong flavor, we’ll add sweetened shredded coconut and a splash of coconut extract. Don’t have coconut extract? Leave it out. The sweetened shredded coconut adds plenty of flavor. Here is a run-down of the ingredients:
- Egg Yolks & Cornstarch: Egg yolks and cornstarch thicken the pie filling. Combine the two first, then temper into the cooking mixture.
- Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Do not use refrigerated carton coconut milk because the two are very different.
- Half-and-Half: I found heavy cream to be too thick, while whole milk was too thin. Half-and-half proved to be the best choice for this coconut cream pie recipe.
- Sugar: Use 2/3 cup to sweeten the filling. The sweetened coconut also helps!
- Salt: A bit of salt adds flavor.
- Sweetened Shredded Coconut: Sweetened shredded coconut is soft, moist, and sweet, so you won’t find dry crunchy chunks inside the creamy filling.
- Butter: Add 2 Tablespoons of softened butter for a soft, buttery consistency.
- Vanilla Extract & Coconut Extract: Both add phenomenal flavor.
How to Make Coconut Cream Pie Filling
Like most homemade pudding, the coconut filling is made on the stove.
Bring the coconut milk, half-and-half, sugar, and salt to a boil. Whisk the egg yolks & cornstarch together and have them ready for tempering. To temper, add *some* of the boiling coconut mixture into the egg yolks, then add it all back into the pot. This *slowly* raises the egg yolk’s temperature. The purpose of tempering is to prevent scrambling them. You can watch me temper the egg yolks in the video above.
Off-heat, stir in the coconut, butter, vanilla, and coconut extracts. Next, pour the warm pudding into cooled crust, then cover and chill until thickened.
Perfect Make-Ahead Dessert!
The coconut filling must “set” inside the baked pie crust shell. This usually takes about 3 hours, though it keeps in the refrigerator for up to 1 full day… as long as you keep hungry eyes away from it!! This pie is way too tempting, even without whipped cream on top.
If you’re looking for Easter dessert ideas, this make-ahead pie should be at the top of your list!
Homemade Whipped Cream
Obviously we must add decoration and this pie’s favorite accessory is whipped cream. It’s simply… a must! You can go heavy or light on the whipped cream. I love a big mountain of the stuff, especially paired with the thick coconut filling and crispy pie crust. You need heavy cream, sugar, and vanilla extract. Add a splash of coconut extract too, if desired. Beat the ingredients together until medium peaks form. When you lift the mixer out of the bowl, a slightly sturdy peak should form. It won’t be liquid-y, nor will it be curdled. Keep your eye on it and don’t be afraid to stop the mixer and check the consistency as you whip.
You can pipe or spread the whipped cream on top. I used Ateco 849 piping tip and you can watch me pipe swirls in the video above. Don’t forget to top with more coconut! I actually used coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them, too!
Chill the pie for a few hours or you can serve it immediately.
Want to make coconut cream pie with meringue topping instead? Meringue is a convenient way to use up the egg whites. I recommend the meringue topping from my s’mores brownie cupcakes. You can toast it with a kitchen torch if desired. It tastes like marshmallows!
Coconut Cream Pie Success Tips
- Follow the recipe closely including using canned coconut milk, half-and-half, and tempering the egg yolks.
- Chill the pie crust inside the pie dish before blind baking. Pie dough must be cold.
- Thoroughly chill the pie filling before serving. Otherwise the pie will completely fall apart… and no one appreciates warm coconut pudding.
And if you dig creamy pie recipes…
- Key Lime Pie
- Banoffee Pie
- Lemon Meringue Pie
- Mocha Chocolate Pudding Pie
- Pumpkin Pie
- Chocolate Mousse Pie
- Butterscotch Pie
Homemade Coconut Cream Pie
- Prep Time: 6 hours
- Cook Time: 35 minutes
- Total Time: 6 hours, 35 minutes
- Yield: one 9-inch pie
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.
Ingredients
- 1 unbaked flaky Pie Crust (what I used) or All Butter Pie Crust*
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 1 (14 ounce) can full fat coconut milk*
- 1 cup (240ml) half-and-half
- 2/3 cup (130g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (80g) sweetened shredded coconut
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- optional: 1/2 teaspoon coconut extract
Whipped Cream
- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (20g) confectioners’ sugar or granulated sugar*
- 3/4 teaspoon pure vanilla extract
- optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 9. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges. Crimp or flute the pie crust edges before baking.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
- Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
- Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
- For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
- Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
- Cover leftovers and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 5, and end of step 7. You can freeze the pie after step 5. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months. Thaw in the refrigerator or on the counter prior to topping with whipped cream.
- Special Tools (affiliate links): 9-inch Pie Dish | Pie Weights | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bag (Disposable or Reusable) | Ateco 849 Piping Tip
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
- Coconut Milk: You need one 13-14 ounce can of full fat unsweetened coconut milk. (It’s usually never sweetened.) Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Shake it up before using. Do not use refrigerated carton coconut milk.
- Sugar in Whipped Cream: Some swear by granulated sugar in whipped cream, while others swear by confectioners’ sugar. If you’re only working with a few Tablespoons of sugar, it doesn’t really make a difference. Use whichever.
- Coconut Topping: I used unsweetened coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.
Reader Comments and Reviews
Made this recipe with a vanilla wafer crust and added the zest of one lime to the crust… delicious!!
Sounds absolutely delicious!
I can’t find any sweetend coconut shreds at our stores. Only unsweetened? Are there any remedies for this?
Hi Larissa, The pie is sweet enough already that unsweetened coconut won’t make much of a difference. Use the same amount without any other changes to the recipe. Enjoy!
Can I substitute two cups of half and half for the coconut milk?
Hi Elizabeth, You can try to use more of the canned coconut milk instead of half and half but it may not set up as thick. Or you could use the coconut cream to replace BOTH the coconut milk and the half and half but we haven’t tested it. Let us know how it turns out!
Where does the 2 tsp butter come in???
Hi Kym, the butter is in step 4: stir in the coconut, butter, vanilla, and coconut extract.
I have made the pie for tomorrow and it’s in the fridge now. Filling looks and tastes great. Should I wait til tomorrow morning to make whipped cream or would it be okay to make and add the night before? Wondering if it will “deflate”?
Hi Ann, You can stop after step 5 and make the whipped cream in the morning. We hope you love it!
Best pie I have ever had! Everyone that had it said the same
Made for Easter. Everyone said best coconut pie ever! Thank you!!
My parents are from New Jersey, and they say this is an amazing “diner” pie. I also won my work Pi Day contest with this pie. It is a fan favorite!
So glad this pie was a hit for you, Jen!
Look no further for a recipe for coconut cream pie. You will not find a better one. I have now made this many times and always to rave reviews I discarded all my other recipes for this pie.
Sooooo good.
I love this recipe! Always a hit
I followed the recipe exactly, but my filling was more like soft pudding and didn’t firm up, even after refrigerating overnight. Dang… ☹️
Almost like the custard needed one more egg yolk. The pie didn’t slice, but it tasted great!
Do you have a recipe for coconut custard pie? Seems everyone does creme
Hi Sally, We don’t but let us know if you try a good one!
For coconut custard pie, make a custard pie and before putting into a pie shell stir in coconut. I’ve done it many times. Makes a great pie. Hope it helps.
I have always used the coconut cream pie recipe in my old (really old, as it belonged to my mother-in-law and I’m 69!) Betty Crocker cookbook. This time, I decided to look at recipes online. Boy, am I glad I did! My husband and son said this was the best coconut cream pie ever! The addition of the coconut milk made such a difference — really upped the coconut flavor and made a difference in the creaminess of the filling. Hard for me to believe that a filling this creamy holds together to make such a beautiful slice of pie! The slices looked just like Sally’s photo! Thanks for the slightly new take on coconut cream pie. Btw, I followed the recipe exactly — couldn’t have turned out better!
So glad you enjoyed this version, Mary Beth!
This made the best cream pie. I sub the half and half with whole for I didn’t have any half and half. It was smooth and creamy with an excellent flavor. Thank you.
Would this work okay with your graham cracker crust recipe?
Hi Kathleen, absolutely! Make sure the graham cracker crust is completely baked and cooled. Bake for about 12-15 minutes at 300°F The pie may be a little more difficult to cut.
If in case while making the pudding, a little bit of the eggs get scrambled, can I still pour the mixture through a fine-mesh sieve into a bowl in an ice water bath?
Absolutely. That’s what I usually do if that happens when making any pudding.
It turned out great ! All except MY whip topping lol. I didn’t have heavy whipping so I tried half and half BIG MISTAKE!! So I had to use cool whip but the pie itself was perfect thank so much
I made this with a short bread crust and everyone loved it! Followed the rest of the recipe to a tee and it was so simple!
Tasty, beautifully masterful recipe. Works great and tastes amazing! I have made this pie a couple of times and it comes out wonderful. Thank you.
Big success! The crust was flaky and delicious, and the creme pat and whipped cream sublime. Thanks!
To fully blind bake a pie crust, how can I tell if it’s completely cooked through for this pie? Would it work to bake it on the lowest position in the oven?
Hi Allison! Here’s our guide to blind baking pie crust – follow these steps through step 9 for to full line bake.
Thank you for a perfect Coconut Cream Pie recipe! Finally an internet cream pie recipe that came out perfect in every way! Also totally appreciated your great crust baking tips. I will Def follow these from now on. I made this for my boyfriend and he loved it and actually complimented me on the crust as well as the pie. I’ve tried many other Coconut Cream Pies and this one turned out ore professional then the others. Only change was I cooked the cream mixture a little less long because it thickened quickly. The cream filling was Sweet but not too sweet and for once actually set up nicely over night. Thank you tons for your well put together recipe!
This recipe did not work out for me, which is strange because normally I am a huge fan of Sally’s recipes. I followed everything to the dot and the filling absolutely refuses to set. I don’t understand how so many people got this pie right on the first try, claiming it is super easy, so I want to know where I might have gone wrong.
I dumped the disastrous slurry that was supposed to be the filling back out of the shell to re-cook over the stove top and threw a ton of cornstarch and agar for it to just make it set. I ended up overcorrecting it but even the overcorrected pie still tasted good. While I did not end up with the fluffy, airy coconut cream pie texture the way it’s supposed to be, the dense mudpie I ended up with still turned out way more edible than the slurry that sat in the fridge.
If I were to make this again, I would make extreme corrections just to make it set. I’d quadruple the cornstarch, double the egg yolks, use heavy cream instead of half-and-half, and add a packet of agar.
I am not giving two stars to be mean, just my honest feedback as someone whose attempt at this recipe was not a successful one. Given so many successful reviews I’m sure this is still a great recipe for many people. But among these hundreds of reviews, surely some share similar problems with me and I’d like to learn what to do differently for a successful attempt.
I am wondering if being in the hot and humid tropics affects custard recipes like it does with bread recipes–i.e. if you live in the tropics you will use more flour and less water to get the same results for bread recipes written in temperate climates, so does the same apply to custards such as this pie filling?
Hi Caro, it can be difficult when recipes don’t turn out as expected. Weather and humidity can absolutely affect our baked goods, even puddings and custards (some that aren’t even baked!). There’s moisture in the air, and so it may take longer for fillings and such to thicken properly. In addition to the changes you want to make, you can try cooking the filling longer on the stove. Let me know if the changes help. I’m glad to read you enjoyed the flavor, and I hope you can try this recipe again. Thank you for the feedback!
Just made a double batch, and after chilling for 12 hours, the filling has not set, in fact it is looser than when I placed the hot filling into the cooled crusts. I did substitute potato starch for cornstarch at a 1:1 ratio, which has always worked in other recipes. Perhaps that was my downfall
I have a question. To put the half-and-half, and the coconut milk, and sugar over medium heat, is it better to put everything a saucepan, then turn on the stove, or is it better to heat the empty saucepan on the stove without the ingredients, and then add the ingredients once the pan is heated?
I usually turn on the heat after they are in the saucepan.
Thank you for the information. How can I tell if my blind-baked pie crust is cooked thoroughly for this pie? I’ve made a maple-pumpkin pie, a braided mixed berry pie, and a date and walmut pie (the crust used coconut oil, and the pie used unrefined coconut oil and pure maple syrup instead). I am about to bake my 4th pie (my 1st one with a gluten-free flour crust!), yet I’ve not ever made a homemade coconut cream no-bake pie before because of my anxiety about tempering eggs. Any advice for that as well?
My family loved this pie. First time making custard and it came out perfectly. My husband said it looked like a pie from a bakery.
This pie is easy to make and so delicious! Definitely worth the effort.
Is it possible to have the pie filling chill and set overnight in the fridge and then only place it in the cooled, cooked pie shell just before serving, or will doing so cause issues?
Hi Peter, we don’t recommend that, because the filling will have set and won’t smooth evenly into the pie crust.
Hi,
Just a question please. What brand do you use for sweetened coconut flakes. I like to use organic but can’t find anywhere.
Hi Stacy! We usually use Baker’s brand, but any store brand should work just fine.
I friend requested this for his 92nd birthday. He is a cook, has a cooking show as well as several cookbooks, and is very fussy, so getting a rave review from him on this pie was fabulous. Thank you so much for the recipe and the video.
This is delicious! Made exactly by recipe and it is definitely not the last time. Everyone loved it. Mixing egg yolks with cornstarch method is brilliant. Thank you! Do you think one could do a cocoa based chocolate pie with same method.
Heating sugar, cocoa half and half, then tempering in egg yolk and cornstarch and stirring in butter and vanilla at end?
Hi Wanda, I haven’t tested it, but I’m sure any homemade chocolate pudding would work very nicely.
Hello. I was wondering why there is butter listed in the ingredients but no mention of using it in the recipe?
Hi Kate, you add the butter in step 4: Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).