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
Hello, wondering if a pre-made pie crust would be ok for this recipe? Thanks!
Definitely.
Hi Sally, by mistake I missed the recipe called for just egg yolks and I put the whole egg in. Will it be ok?
Hi Karen, using only egg yolks is key for the pie to set and take on the correct texture. You can certainly still enjoy your pie, but keep in mind that the outcome will be a bit different than intended.
The filling was great but the pie crust was unfortunately a dud 🙁 my mom and I made this and she is a baker, so we definitely didn’t overwork the dough. We don’t know what went wrong. It was oddly stretchy right from the beginning and when baking, it shrunk even with pie weights. Quite disappointing as we have both used your recipes for many years and had a lot of luck! 🙁
Hi Darcierain, we’re glad to hear you enjoyed the filling! And we’re happy to help troubleshoot the pie crust. Our first tip is to avoid over-working the pie dough. Dough should only be mixed until the ingredients come together. Let it rest for at least 2 hours in the fridge– and if you can let it rest longer, awesome. Better yet, make the pie dough discs a few days in advance so they can rest during that time. Likewise, use gentle force when rolling out pie dough. Roll out very slowly and take your time. Keep the ingredients as cold as possible. You can even freeze the crust for 20-60 minutes before blind baking. That always always helps! When you used the pie weights, were there enough to fill it to the top of the pie? That will also be key for preventing any shrinking. We have lots more tips in this par-baking pie crust post. Hope this helps and thank you again for giving this recipe a try!
you’re the best love it
Made this for Easter and it was absolutely perfect. Directions were excellent as always. Never made this before! Very good!
Wow!!! Just poured the coconut filling into my pie crust and had a taste as I was cleaning the saucepan. Absolutely delicious!!!
I covered it with parchment paper instead of plastic wrap as I didn’t want plastic particles melting into the filling. Hope this will work okay.
Your recipes are the best and most reliable online! Thank you!
My grandson’s favourite pie. I have never made one from scratch. This is out of this world good and I will never buy another. His Easter gift today is pie.
This recipe actually made two pies for me. Thanks so much making everyone happy.
Hi there. Semi-rookie here. Have made apple pies before, but nothing like this. Followed the directions for the crust, the blind baking and pudding, which has a great taste and consistency. Can’t wait to add the whipped cream and have for desert. The only issue I had is for the blind bake, when I removed the parchment paper and weights, the crust was pretty moist underneath. I poked the holes, but when I finished the baking, the top stayed in place but the bottom edge shrunk and pulled away leaving a small gap (could see it through the glass). Not a big deal, just curious how to not get this next time. Did it need a little longer with the weights?
I love graham cracker crusts. Do you think I could make this with a graham cracker crust?
Hi Victoria, You could absolutely use a graham cracker crust.
This pie was a disaster for me as the filling was thick and not a smooth pudding. I’ve made lots of pies, I ran a bakery for years, but this recipe stumped me. I have no idea what I did wrong. Any thoughts?
Hi Kathy! If the filling was too thick, it could have been cooked for too long. Did the filling look like it does in the video tutorial above?
Hi Sally, I’m about to start making this pie for Easter this Sunday, but I just realized that the recipe calls for shredded sweetened coconut, and I only have unsweetened. We are a family that likes things less sweet anyway, but I’m concerned about the unsweetened shreds changing the texture. Could I soak it in sweetened condensed milk? Thoughts?
Hi Katie! 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!
Awesome. That is what I was hoping you’d say lol. Thank you!
Hello! I was wondering if I could make this in a 9×13 for a crowd. Concerned about the crust. Thanks
Hi Christine! We aren’t sure about converting this recipe for a 9×13. We would recommend making multiple pies instead!
Hi, I would like to try this for a non-dairy family member. Is there a non-dairy substitute for the half and half in the filling that I could use? I have non-dairy alternatives that I use for the whipped topping. Thank you.
Hi Debbie, we haven’t tested this pie with a nondairy sub for half-and-half, but a few readers have reported success. You may want to peruse the comments for their suggestions of what worked for them! If you try something, please report back!
You don’t say how much coconut milk to use. I believe a whole can of coconut milk in addition to three cups of half and half is way too much liquid. Maybe I’m wrong you also say in your ingredient list two large eggs beaten. You don’t say anywhere in the recipe that I see that it says to beat egg yolks only it says two large eggs but then later on in the recipe it says egg yolks so that’s confusing anyway sorry to be so grumpy but I’m in a hurry and I don’t want to have to decipher your recipe to make it work.
Hi Carolyn, the recipe calls for “1 (14 ounce) can full fat coconut milk”. So, yes, the full can. The ingredients list says “4 large egg yolks”, where do you see two large eggs listed? You use the egg yolks in step 3.
This website is my one stop shopping baking site! Every recipe is delicious and results are consistent! Love it!
This sounds wonderful. I prefer a meringue topping to whipped cream. It’s the way my mom always made it, but she never used coconut milk. Can I top with meringue and put the pie in the oven for about 10 minutes to brown the meringue? Or would you recommend a using one ofvthose mini blow torches like you use for creme Brule?
Hi LaVonne, 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 have yet to make this recipe, but all of my local stores only carry flake coconut, not shredded. I’m reading that flake coconut is drier? Will it make a big difference if I use flake coconut in the filling? Thanks, I can’t wait to try this recipe!
Hi Rebecca, you can use coconut flakes here without any other changes. Let us know how you like the pie!
I have sweetened coconut milk & unsweetened. I have 1 cup of whole milk, condensed milk and sweetened condensed milk but I don’t have HALF AND HALF.
Use condensed milk instead?
Suggestions welcome!!!!
Hi Melissa, You can try to use more of the canned coconut milk instead of half and half but it may not set up as thick.
Hi Sally! I’m so excited for this recipe. I was wondering if you have a substitution for cornstarch. I have a corn sensitivity so cornstarch is usually a big no for me.
Hi Yazmin, We have only successfully made this cream pie filling with cornstarch, using flour would require some testing. Let us know if you try!
Hi Sally! Can I use heavy cream instead of half and half git the custard?
Hi AJ, you can try heavy cream for a very thick custard.
Hi Sally! I’m considering making this for my husband for his birthday. I’m not a skilled baker but I usually do okay so I’m going to try it. Would it still be as good if I make it one day and then travel 3 1/2 hours with it the next day before serving?
Hi Ann, can you travel with the pie in a cooler? If so, that should be just fine. Hope it’s a hit!
I can travel with it in a cooler. Was thinking of making the pie part only and then making the whipped topping fresh once we get to our destination. Is that a good idea?
Hi Ann, if you can wait to top with the whipped cream once you arrive, that would be ideal!
Hi Sally, Coconut cream is my & my husband’s favorite pie. I tried this last weekend and followed your recipe exactly. The taste was amazing! However the custard didn’t set, even after being in the refrigerator for about 5 hours. Not quite sure what I did wrong here. Any tips to prevent that from happening next time? I’m determined to get this right!
Hi Tracy, the coconut filling likely just needs longer to thicken on the stove. We would give it a little longer in step 4. Did it seem to thicken for you? So glad you still enjoyed it! We hope you’ll give it another try and report back 🙂
Hi! Could I add banana at some point to make it a banana coconut cream pie?
Hi Francesca, We have not tested this recipe with banana. We would not recommend adding mashed banana to the filling as it would likely not set properly, but you could try layering slices of banana like we do in this banana cream pie.
How many of these recipes would I make if instead of using a pie pan we use a 12x18x2 rectangle cake pan? Thanks!!
Hi Kylene, we haven’t tested a pie that size so are unsure. Let us know if you try!
This recipe is so good! My husband said it was the best pie I’ve ever made and I’ve been making some very good pies for 37 years!
This coconut cream pie is simply amazing. I reduced the sugar a bit and it is actual perfection. Thanks for another winner!
I always enjoy your recipes and would like to try this one! Can you use Cream of Cocunut instead of cocunut milk in this recipe?
Hi Sandy, One 14 ounce can of cream of coconut will work here. The pudding layer will be nice and thick.
Incredible recipe, pie is spectacular. Crust is crisp, filling is creamy, whipped cream is, well, it’s whipped cream! Everyone loved it. Could sub bananas and have a banana cream pie.
Perfectly delicious! Once I understood all of the steps and planned ahead, it was very easy. Next time, I’ll invest in some pie shell weights, as mine definitely slumped, but it still tasted fantastic.
Hello would a pre made pie crust be alright for this recipe?
That would be fine, Sheri.
I made this pie for a special friend‘s birthday. I’m not a sweet person, but this was delicious!
My husband requested a coconut cream pie for his birthday, so I made your recipe. We absolutely loved it and both think it is the best coconut cream pie we have ever tasted. We both think that using pure Mexican vanilla, and also going lightly on the coconut extract made a world of difference. This pie is fabulous!