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 been making your coconut cream pie recipe for Christmas for years, the family loves it! This year I want to make minis for a work potluck, maybe with a muffin tin and using cupcake liners to separate the crust from the weights when blind baking. Do you think this is possible? My only concern is that the crust to filling ratio may be off. Any tips?
Hi Michelle, 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, or how much filling you’ll need. Let us know what you try!
Can I put the pudding into a warm pie crust instead of waiting for the crust to cool?
Hi Tiffany, it’s best to wait for the crust to cool completely before adding the filling.
This pie is 1 Million times better than that nasty dish soap box preservative taste stuff!
I used Sallys grahm cracker crust, and doubled the pie filling. I used a can of coconut milk, a can of coconut cream, and unsweetened coconut soaked in whole milk(as per another commenters suggestion). Instead of half n half I used whole raw milk, and to then make it thicker I used 11 egg yolks(i 2xsd the recipie).
Made whipped cream and topped it off with toasted unsweetened shredded coconut. It was the first pie gone, and everyone loved it! I will most definitely be making this pie over and over, I might even want it instead of a cake for my birthday lol.
Eager to try this but all I have is a carton of coconut milk. I can’t use that?
Hi Sandy, we don’t recommend it. That is very different from the canned coconut milk.
I am always so scared to make cooked filling, so I have a question about the boiling. In step 3, when bringing the coconut milk, half-and-half, granulated sugar, and salt to a boil, am I looking for one bubble to pop on the surface or is it supposed to be a rolling boil before I start timing it to boil for 2 minutes?
Hi Rachel, it will start to boil fast after that first bubble! We would start the timer then.
What is half and half I’m not sure if you combine two ingredients or it’s something you buy
Hi Sally, it’s an ingredient you buy, but you could also make your own. It’s a mixture of milk and cream.
This pie is excellent! Better than one I got from s local bakery recently. Will make again. Thank you for the receipe!
This turned out amazing, even for a beginner like me!
I was saving part of the pie for my parents, and the next day the whip cream was runny (so I made a half batch and redid it) I was wondering if that’s normal or if I did something wrong? Ordinarily the pie would all be eaten the same day
Hi Sue! It may have been slightly under-whipped, but whipped cream will deflate over time – a day is normal!
I find that whip cream deflates in the fridge, to stabilize whip cream just add a tbsp of instant vanilla pudding to keep it from deflating.
I can’t wait to try this recipe. All I could find is 13.5 oz cans of coconut milk. Do I add another half ounce of whipping cream or half and half or just use the 13.5 oz?
Hi Sarah! You can use your can of coconut milk without any other changes.
Thanks for the quick reply!
Good to know, thank you!
Has anyone made this using a graham crust? I’m thinking of trying it by doubling it over a 9×13 pan with a graham crust for a larger crowd.
Hi Beth, you can certainly use a graham cracker crust if you prefer.
Hey Sally- A dear friend keeps asking me for a COCONUT CUSTARD PIE.
Do you happen to have a good recipe (like all your others) so I can make one for him? Thank you.
Hi Susan! The filling of this pie is coconut custard. Hope it’s a hit!
Can I use Coconut CREAM instead of C. milk? I know it is much thicker, possibly sweeter?, but I already have a can on the shelf. If so, how would I alter the remaining ingredients, such as the sugar and cornstarch?
Hi Shelly, 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!
Outstanding and easy to follow instructions
Quick question Sally and Team, can Clear Gel be used instead of cornstarch? If yes, how much in relation to this recipe? Making for an 80th birthday party this weekend 🙂
Hi Chris, we haven’t tested this particular recipe with Clear Gel, so we’re unsure what modifications would be needed for its use. For best results, it may be better to use a recipe that specifically calls for Clear Gel to thicken. Let us know if you do give anything a try!
Super easy and perfect every time! This pie always goes FAST when I make it. Thanks, Sally!
Hi Sally
I made the coconut cream pie but was not sure on what the ingredient “1 cup (240ml) half-and-half” is?
Also I made the pastry and was a little disappoined as one of the sides caved it. Any tips to avoid that?
Cheers Cinzia.
Hi Cinzia, half-and-half is a liquid made of half whole milk and half cream. Did you use pie weights when blind baking the crust? Here is our full tutorial on how to blind bake pie crust, which will help for ensuring a sturdy crust for the pie. Hope this helps!
This recipe is great. I made with your graham cracker crust. I was disappointed to see that prepackaged shredded coconut at my store has propylene glycol in it to preserve it (we should not be eating that stuff!). So I bought coconut cream and soaked my own unsweetened coconut shreds in that and added it to the filling mixture. Also added a few more tablespoons of sugar to the filling when bringing to a boil. I think I will sub coconut cream in more and reduce the half and half and see how that turns out. Thanks!
Did you try making this with the coconut cream (reducing the 1/2-1/2? I just asked Sally that question.
Hello, I made the coconut pie but it is not setting up. What is the reason?
Hi Lori, did you make any ingredient substitutions? The egg yolks, full fat canned coconut milk, and 1/4 cup cornstarch should thicken things up considerably! If you wish you try it again you can try replacing the half-and-half with heavy cream for a thicker filling, or you can try cooking the coconut filling on the stove for longer.
My family loved this pie!
This pie was a hit at a birthday for some friends. It came together quickly and worked exactly as the directions stated.
Can you make this with a homemade graham Cracker crust?
Hi Jeff, you can certainly use a graham cracker crust if you prefer.
Filling was very good, but it takes considerably longer than 90 seconds for the filling to take on the smooth custard consistency.
From a previous, that coconut cream pie huge hit! Made a new batch if your pie crust recipe today. Onto strawberry rhubarb tomorrow.
I am amidst making your coconut cream pie recipe for my son in law’s birthday. Love him to death so making his favorite. Now while I can’t say about the filling yet, all your recipes that I do, do, turn out awesome. I followed your pastry recipe & looks like the best crust I’ve ever made & a keeper! Never make another recipe! It’s a thing of beauty!
I LOVE coconut cream pie! I’ve only had it out, never made my own. Let me tell you this recipe is DELICIOUS! 1000 thumbs up! I appreciated the detailed steps as I’m a better cook than baker. My family and friends raved about this pie! Make it, is all I can say.
Made this for father’s day because coconut cream pie is one of my stepdad’s favourite pies. He said it was one of the best pies he’s ever had, potentially better than the pies at our local truck stop. And that’s literally like the highest praise, because that truck stop is known to have the best pie in the city.
Delicious! I want to make this again but with a graham cracker crust (the one from your key lime pie recipe). Since the coconut filling doesn’t bake in the oven, how long would I bake the graham cracker crust for in the oven before putting the coconut filling in and refrigerating it?
Hi Lyndsey, you can certainly use a graham cracker crust if you prefer. All the instructions, including bake time, can be found in that post!
Absolutely delish! I didn’t use coconut extract but used Traders Bourbon Vanilla Extract and Almond Extract. Of course fresh whipped cream made with powdered sugar. Then I toasted Coconut and almond slices to sprinkle on top. I had some extra pie filling I froze it snd ate it as ice cream with the WC and Nut mix. So yummy!
Could you use all coconut milk and skip the dairy. Have a lot of coconut milk as my granddaughter has FPIES and cannot tolerate dairy products.
Hi Henry, 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!
Hi Sally, I just love your website! Besides such wonderful recipes, your tips are so very helpful. I will be making your pistachio cake today and as you know there will be five egg yolks not used in the recipe. I was wondering if I could use them to make the filling for this coconut cream pie and just freeze the filling to make the pie at a later date? Thanks for the help.
Hi Susan, 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.
Hi, can I use Heavy cream instead of 1/2 & 1/2? This is what I have on hand, thanks
Hi Kathie, you can try heavy cream for a very thick custard.
Can I top this with meringue instead of whipped cream?
Hi Jennifer, 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!