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
I’ve made this several times for pot lucks. I skip the pie crust and serve in bowls with graham crackers. It is a requested repeat, and people get into it before dessert time.
Could I use deep dish pie crust with this recipe?
Hi Carol, we haven’t tested it, so we’re unsure how much to tweak the filling if using a deep-dish crust. Let us know if you do any experimenting.
Best coconut cream pie ever. I’m a retiree and my boyfriend wanted a coconut cream pie for his birthday instead of cake. I made this pie and he actually went back for 2nd’s, it was gone by the next evening. He just asked me when can I make it again. Thank you for such a great recipe.
Hi Sally, is there a way to turn this into a chocolate coconut cream pie??
Hi Todd, We have not tested a chocolate version of this pie. If you try anything, let us know!
Hey Todd, saw your question and it got me thinking about how chocolate might be added and I would personally try cocoa powder, more sugar and maybe a bit more half n half. Good luck trying a chocolate version.
Made this recipe twice now and its amazing. Creamy and perfect amount of sweetness
Watch the video. Follow the recipe. Enjoy!! The taste is amazing. A bit time consuming, but most of the time is waiting in between steps.
I will be this recipe but I have a question about the coconut shavings. Will it change the taste if I keep them out?
You can leave them out!
My husband wanted coconut cream pie for his birthday. This turned out excellent. Recipe and video explained everything perfectly. Give it a try!
Followed recipie to the t . After checking my pie the next day my whip cream is all on top melted
Can I “cheat” and buy a pre-made crust? If so any suggestions on what kind? I love all your recipes and looking forward to trying this one for the 4th!
Hi Meagan, you certainly can use a pre-made crust of your choice. Hope it’s a hit!
I made this Tuesday and served it Wednesday. It is awesome! I used heavy whipping cream instead of half and half because I really wanted that creaminess. The tempering of the eggs was much easier than I thought it would be. I will be making this again.
This coconut cream pie turned out fabulous my husband says he would be fine if I some every weekend!
Fist off, it really is helpful to actually watch you make the recipe after I’ve read it through. I made the dough but I didn’t listen and baked it without the weights, it shrunk right up. Thankfully I had two doughs and the 2nd was perfect w/ the weights. Tempering the yolks went off without a hitch. I added the optional coconut flavoring. The end product was delicious!
Easy+the best I’ve ever tasted. I had some filling and whipped cream left over and I put them in little jars and made sort of a banana pudding but with coconut. Phenomenal. Huge hit, no one could keep their forks out of the pie or puddings!
Can I use a Graham cracker pie crust for this?
Hi Isabelle, 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.
I cannot find 100% fat coconut milk? Any suggestions? I want to make coconut cream pie. Thank you
Hi Gayle, Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. I hope that helps you find it!
I did look for and found it in the can but where do I find 100% fat cans. They all say unsweetened. Is there a certain brand? Thank you.
Hi Gayle, it’s usually never sweetened, so a can of full-fat unsweetened coconut milk is exactly what you need. Hope this helps!
My 45 y.o. son told me it was the best pie he’s ever had! It is excellent! First time, I followed recipe exactly. Second time, I cut sugar to 1/2 cup. Just right! Use the coconut extract!!
I made this for my husband’s birthday and it was a hit! I had trouble keeping my pie dough cool enough while rolling out (summer temps in the south!) but it still turned out great. I love your detailed tutorials and learned a lot from the process – I am excited to try more of your recipes!
Sally, You don’t mention making this recipe as tarts. Is it a weird idea? I would prefer tarts to a 9-inch pie because it’s my husband’s favourite dessert, he and I live alone; and we will eat all of that pie, probably in two sittings! I suppose we could have it for breakfast another day!
Hi Nicole! We can’t see why not, though we haven’t tested it ourselves. Let us know what you try!
Do you think I could add a layer of lemon curd before pouring in the pie filling? I’m just wondering if the layers would hold up.. I think either way, it would probably be a delicious experiment, ha!
Hi Chrissy! We haven’t tested it, but fear the lemon curd wouldn’t set up properly. Let us know if you try!
So I’ve been trying to make this recipe forever! Well I finally bought the stuff and just realized I bought coconut cream instead of milk!! Can I just say it out?
Hi Lindy, If you’re using coconut cream, you could try replacing BOTH the coconut milk and the half and half with the cream, but we haven’t tested it. Let us know what you try!
Hi Sally,
If it stays in the fridge longer than 24 hours, say like 28/30 before serving. Is that okay ?
Hi Alex, that should be okay.
Hi Sally, I know for the filling you use coconut milk AND half-and-half cream. To make this pie dairy free would it be possible to substitute the half-and-half cream for the same amount of coconut cream, or would it be better to just leave out the cream altogether? I have seen other recipes that make their coconut cream pie using only coconut milk and not adding any form of cream, but I am worried that it would not be thick enough.
Thanks,
Jackson.
Hi Jackson, If you’d like to use coconut cream, you could try replacing BOTH the coconut milk and the half and half with the cream, but we haven’t tested it. Let us know what you try!
Question, I’m making this pie but when mixing the egg yolks and cornstarch what exactly is the consistency supposed to be? Mine is quite thick so I’m not sure if I should add another egg yolk?
Hi Brynn, the video tutorial above should give you a good idea of what to look for!
I love this pie… but my FIL wants a meringue top. Will this recipe work if I swap out the top?
Hi Debby, Baking meringue on top of this pie isn’t ideal since the pie’s filling should not be baked. But you can top the coconut cream pie with Homemade Marshmallow Creme (Meringue Frosting). It does not have to bake and it’s delicious!
How long can you keep the coconut cream filling in the fridge for?
Hi Shyla, the pie can be refrigerated for up to 1 day.
Can you use stabilized whip cream so it could last longer than 1 day ? Any recommendations ?
Hi Susan, we find this whipped cream to be stable enough, although it will start to lose shape after a few days. You can certainly use a different whipped cream recipe if you prefer.
Two more questions…. Do you think Sally’s Graham Cracker Almond Crust would be good with the Coconut Cream Pie? And, my Wal-Marts did not have sweetened shredded coconut but it had sweetened coconut flakes; can I use the flakes same as the shredded?
Thanks for your advice,
Gail
Hi Gail, you could absolutely use a graham cracker almond crust. 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. You can also use the coconut flakes without any other changes. Hope you enjoy the pie!
If I make the coconut cream pie a day ahead and put in refrigerator, will the whipped cream topping keep until the next day when I’m taking it to a dinner at another person’s house? Should I whip the cream the day of and then spread it on the pie just before serving it? Thanks for any advice you can give,
Gail
Hi Gail, the whipped cream should be fine for a day, but if it’s an option to wait until just before serving, we’d recommend that for best presentation!
I have followed this recipe exactly 2 times and my pie filling never firms up in the refrigerator … what am I missing?
Hi Cassy, we’re happy to help troubleshoot. Did the pudding bubble and thicken on the stove? Did the pie set in the fridge for at least 3 hours? Also make sure to use full fat canned coconut milk, other types of coconut milk will not be thick enough to set properly.
Made this for Mother’s Day, turned out perfect and everyone raved about iy
This was my first time making coconut cream pie and it was fantastic! Can’t wait to make it again. This will be a staple for me. Thank you!
I used this recipe as a guide to cooking the ingredients I had on my recipe card , but I used regular milk and I egg and 1 egg yolk…turned out amazing
hey i had a question! if i wanted to make this and add chocolate to it so it would be a chocolate coconut cream pie what would be your suggestion?? melted chocolate and heavy cream? any and all help is appreciated!
Hi Mona! We haven’t tested a chocolate version of this pie. An Oreo crust would be great with this pie – and even a layer of chocolate ganache under the whipped cream as well. Let us know what you try!