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 didn’t understand anything. How many times have I watched it, how many times have I read it. You should give step by step instructions in an organized manner. The page is very complicated.
Hi Reyhan, do you see the gray recipe card above this comments section? You can find the full written recipe there. Happy baking!
it is true. Sorry my mistake. additional, what is half-and-half? milk or coconut milk?
Half and half is part whole milk and half cream.
I made this recipe exactly as written. I followed the steps to blind-bake the crust and it came out gorgeous and delicious! The hardest part is having to refrigerate it and not just dig in while it’s still warm! My whole family loved it!
Hi, I didn’t use all of my pie filling – my pie crust was a bit shallow so I didn’t want to overfill it. I have the pie filling stored in a mason jar after it was heated on stove and all ingredients added. How long could the extra filling keep for in the fridge?
Made this pie for Thanksgiving this year after watching the video, and my sister said she wanted it as her last meal (and her birthday cake). It was the first pie to go this Thanksgiving, after years of making so many pies! Thank you!!
This was easily the best coconut cream pie I’ve ever had! It was a big hit for Thanksgiving!
Tasty recipe.
Just right amount of sugar / salt and coconut flavor.
But next time I’m substituting instant clearjel for cornstarch. Too many lumps with cornstarch
First time ever attempting to make a custard type of pie. The recipe steps do not include the instructions to temper the eggs by adding some of the heated coconut mixture. Either write a step by step recipe or don’t publish it (or label it not for beginners).
Obviously it scrambled the eggs and rendered the entire batch useless. This is a crappy way to try to get people to read the blog while searching for recipes. Learned my lesson though and will not try any more from this site.
Hi KC, step 3 includes tempering the egg yolks.
“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.” From step 3. Sorry you didn’t read through it carefully before making/rating it so poorly 🙁 Lovely and luscious recipe, Sally!! Everyone loved!
I have made this recipe so many times and everyone always raves about it. I follow the directions and it turns out perfect every time. Usually at holidays my cheesecake is the winner but this has become my family’s new favorite. Thank you!
I’ve been making this pie for years for Thanksgiving, I live in Hawaii and it’s a big hit, so delicious! A few years ago when I couldn’t find sweetened coconut in the store, I used unsweetened, and have never gone back to sweetened. I think it’s plenty sweet without the sweetened coconut, at least for me, I don’t have a big sweet tooth, and everyone else loves it as well. Just wanted to share in case anyone is looking to cut a little sugar.
I am loving your recipes, wondering why you take the 1/2 cup out while boiling? Am I missing something
Hi Margaret! You whisk it into the egg yolk and cornstarch mixture in step 3: 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.
How would you recommend adjusting the recipe for a meringue topping? Would I put the meringue on right after pouring the filling and then bake it?
Hi Amy, 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!
Hi Sally! I love this recipe and made it today for my partner, as it is his favorite. I left out the coconut in the custard because he doesn’t like the texture, however, I found the filling then became too “runny”. How can I fix this and make the filling a little more sturdy? Perhaps another egg yolk and some extra corn starch? Or I could whip the custard and then fill the pie? Thanks for your help!
Hi Shannon, you could try adding an extra egg yolk and/or an extra Tablespoon of cornstarch like you said, or you could try making the custard recipe from this banana cream pie (which is vanilla flavored), but substitute the canned coconut milk for some of the whole milk in that recipe. Or, you could try using heavy cream instead of half-and-half in the coconut cream pie recipe. Hope one of these suggestions works!
Hi Sally! I’m going to make your coconut cream pie but all I have on hand is unsweetened coconut. Do you think it will make much of a difference or I should up the sugar some to compensate? If so, about how much? Thanks for all your great recipes and advice! Happy Thanksgiving! 🙂
Hi Bella, 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.
Hi! Will the whipped cream hold if I make it ahead of time, or would I need to re-whip it if I made it the night before?
Hi Sarah! We would wait to whip the cream until the day of serving.
Can you freeze the coconut filling ?
Hi Nancy, See recipe notes for Make Ahead & Freezing Instructions. Enjoy!
I’ve use this recipe several times and I double it each time and give one pie to family or friend.
I also add some coconut extract to the whip cream to give it a light coconut flavor as well
I would absolutely love a “sugar cream pie” recipe from Sally in the future! I guess it’s sort of a Midwest thing? I like eating it but there is no recipe I would trust more than Sally and I’d love to make one from scratch. ❤️
Can you make the pudding night before, chill it separately and add to pie crust the next day? Thanks
That would be fine, though it may not stick as nicely to the bottom crust.
This was fabulous! I added shaved white chocolate on the top of the pie, and when I served it, I put some swirls of chocolate sauce on the bottom of each plate. I was trying to copy an iconic coconut cream pie desert served at one of our favourite restaurants—and it worked really well. Thanks Sally!
Does that 1 cup of coconut go on top for garnish…it wasn’t clear what to do with that cup of coconut
The sweetened shredded coconut goes in the pudding – see step 4!
I made this as a whole pie and got rave reviews! Thinking about making mini pies in a standard muffin tin for Thanksgiving and wondering what might need to change. Would the crust still need to blind bake? What would you suggest for baking time?
Hi Lorna, you can certainly make mini pies with this recipe. We haven’t tested this size so we’re unsure of the exact bake time for your crust, but it will be less (same oven temperature). Enjoy!
Can you make coconut cream pie in a 9 by 13 glass pan with pie crust or Graham cracker crust?
Hi Holly, we haven’t tested it that way, so we’re unsure of the exact ratios you’ll need. You can certainly use a graham cracker crust if you prefer. Let us know if you try anything.
This was a great recipe. Everyone loved the pie! My daughter suggested that next time I make it with a graham cracker crust. I will try that next time.
This recipe was excellent. The custard and whipped cream topping were delicious, not too sweet. The custard set up beautifully and had a lovely consistency. A tip I learned elsewhere: add maybe 1/4 c sour cream to whipped cream, and it stabilizes it for a few days so it doesn’t break down, but without changing the taste. I would make this again. Thank you!
Can you use a cookie crust I don’t remember that
Hi Kathryn, absolutely, you could use a graham cracker crust or cookie crust here. Make sure the crust its completely baked and cooled. The pie may be a little more difficult to cut. Enjoy!
I made this pie- the best coconut cream pie ever- and brought it to a party today. Everyone LOVED it! They said it was a masterpiece!
Can I use lactose free milk instead of half and half?
Hi Judi, 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!
How long do I have to wait to pipe the whipped cream on top of the coconut cream pie? I want yo bring it to a party complete but don’t have time to wait 3 hours before piping it. It will cool in the hosts fridge for the full amount of time
Hi Cait! If you pipe whipped cream on a warm pie, the whipped cream will melt. It may talk slightly less time – if the pie feels cool you can go ahead and pipe the whipped cream.
I made this for the first time and it turned out amazing! Followed all instructions and it went very well and tasted great. I used pastry flour for crust and next time I’ll use all purpose flour. I found the pastry flour very so fine and delicate to work with. it was just too fussy to use routinely but it did turn out a beautiful crust. It is truly about keeping everything very cold.
Another Winning Pie recipe from Sally! I entered this beautiful Coconut Cream Pie at my local county fair this summer and WON a BLUE RIBBON BEST COCONUT CREAM PIE!!! I used your pie crust recipe that is half butter/half shortening. This pie is SOOO Good! Thank you Sally!
I made this as an experiment to see how much coconut I could fit into one pie. I made the crust from coconut cookies (250 grams plus 5 tbsp melted buter) with a ration I found for Sally’s oreo crust. I also used 1 tsp of coconut extract in the whipped cream and sprinkled toasted coconut and a few of the cookie crumbs on top of the pie and further garnished with macaroons I made with the extra egg whites (also from Sally’s page). Sally sure makes me look like a genius in the kitchen.
What size is. pastry bag you used for the piping the whip cream.
Hi Lenice, we usually like to use a 16-inch piping bag.
Hi. Have you doubled this recipe just by doubling the ingredients? Thanks