Name: Coconut Cream Pie Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 8 tablespoons (113ml) unsalted butter, melted; 2 cups graham cracker crumbs; 1/3 cup (132g) granulated sugar; 1/8 teaspoon salt; 1 7 ounce bag sweetened shredded coconut, toasted and divided; 5 large egg yolks, room temperature; 1 13.5 ounce can coconut milk; 1 cup (227ml) whole milk; 1/2 cup (113ml) heavy cream; 3/4 cup (149g) granulated sugar; 1/4 cup (53g) light brown sugar, packed; 1/3 cup cornstarch; 1/2 teaspoon salt; 1 tablespoon vanilla extract; 2 cups heavy whipping cream; 3 tablespoons confectioners’ sugar; 1/4 teaspoon vanilla extract

Jump to Recipe

If you’ve never experienced the pure joy of homemade Coconut Cream Pie, your dessert world is about to get a whole lot richer. This classic pie is a dreamy combination of crunchy graham cracker crust, lush coconut custard filling, and pillows of homemade whipped cream, all crowned with golden, toasted coconut. Every bite brings creamy, crunchy, and coconutty perfection—both comforting and dazzling enough to impress any guest. That magic is what makes Coconut Cream Pie an absolute must-bake for coconut lovers and dessert enthusiasts alike!

Ingredients You’ll Need

What makes Coconut Cream Pie shine isn’t a laundry list of complicated ingredients, but the way every simple addition adds its own little touch—crunch, silkiness, sweetness, or that unmistakable coconut aroma. Here’s what you’ll need, plus a quick tip on why each ingredient matters:

Unsalted butter: Creates a rich, deeply flavorful base for the crumbly graham crust.
Graham cracker crumbs: Lends a familiar, golden crunch that complements the creamy filling.
Granulated sugar: Balances out the toasty flavors in both the crust and filling.
Salt: Just a pinch brings out the pie’s sweetness and cocoa-nutty undertones.
Sweetened shredded coconut: When toasted, it adds irresistible texture inside and on top of the pie.
Large egg yolks: Enrich the custard, giving it unbelievable silkiness and color.
Coconut milk: Delivers the key coconut flavor—use a full-fat can for extra creaminess.
Whole milk: Rounds out the custard and keeps the texture lusciously soft.
Heavy cream: Adds extra decadence to both the filling and the whipped topping.
Light brown sugar: Deepens the sweetness and gives a hint of caramel flavor in the custard.
Cornstarch: Essential to thicken the coconut filling so each slice stands tall.
Vanilla extract: Brings home that comforting, bakery-style aroma and flavor to both filling and topping.
Confectioners’ sugar: Sweetens the whipped cream with a soft, melt-in-your-mouth finish.

How to Make Coconut Cream Pie

Step 1: Prepare and Bake the Graham Cracker Crust

Start with your oven preheated to 350 degrees F. Melt the unsalted butter, then mix it together with graham cracker crumbs, granulated sugar, and a pinch of salt. Press this mixture firmly into a lightly greased 9-inch pie pan so you get that even layer of sweet crunch all the way up the sides. Bake the crust for about 10 minutes until it’s just golden and fragrant, then let it cool completely. This gives the perfect sturdy foundation for all that luscious coconut cream pie filling to come.

Step 2: Toast the Coconut

With the oven dialed down to 325 degrees F, spread the shredded coconut in a thin, even layer on a baking sheet. Bake for 8 to 10 minutes, stirring every few minutes so you get even, beautiful toasting. You’ll want your kitchen to fill up with that signature coconut aroma! Let the toasted coconut cool—you’ll stir some into the filling, and save the rest for sprinkling over the pie before serving.

Step 3: Whisk Together the Coconut Custard

Grab a large saucepan and whisk together the egg yolks, coconut milk, whole milk, heavy cream, both the granulated and brown sugar, cornstarch, and salt. Whisk it all well—no lumps! Set the pan over medium heat and keep whisking as the mixture comes to a gentle boil. At this point, keep whisking for another two minutes as it bubbles and thickens to a gorgeously smooth custard. Remove from heat, stir in the vanilla extract and about half of your toasted coconut. Pour the silky mixture into your cooled crust while it’s still hot and easy to smooth.

Step 4: Chill and Set

Smooth the top with a spatula, then carefully press a piece of plastic wrap directly onto the surface. This keeps your Coconut Cream Pie filling from forming a skin. Chill in the fridge for at least 4 hours—this is the hard part, waiting! The longer it sets, the better the filling holds when sliced.

Step 5: Make the Whipped Topping

Once your pie has cooled and set, make the billowy whipped topping. Use a stand mixer or handheld beater to whip the heavy cream until soft peaks form. Add the confectioners’ sugar and vanilla, then continue just until you get lovely, cloud-like peaks. Spread (or pipe, if you fancy) the whipped cream generously over the chilled pie, then sprinkle with the remaining toasted coconut for that irresistible bakery finish.

How to Serve Coconut Cream Pie

Garnishes

No Coconut Cream Pie is complete without its signature toppings! Sprinkle the reserved toasted coconut generously over the whipped cream—the combination of creamy and crunchy is out-of-this-world good. For a playful twist, add white chocolate curls, a sprinkle of finely chopped macadamia nuts, or even a few fresh berries for color contrast.

Side Dishes

Coconut Cream Pie is a star in its own right, but it pairs beautifully with light and refreshing accompaniments. Try serving it with a bowl of tropical fruit salad, a scoop of mango or lime sorbet, or a dainty cup of espresso to balance the creaminess. These simple sides let your pie shine while adding a splash of variety to your dessert table.

Creative Ways to Present

If you want to switch it up, bake your Coconut Cream Pie as individual tartlets or serve in shot glasses for party-perfect parfaits. Stack slices with layers of extra whipped topping and coconut shavings for an impressive plated dessert, or drizzle with a little caramel sauce for a sweet spin. No matter how you present it, Coconut Cream Pie brings a taste of tropical celebration to every gathering.

Make Ahead and Storage

Storing Leftovers

Coconut Cream Pie keeps beautifully in the refrigerator, making it a dream for planning ahead. Simply cover any leftovers (or the entire pie) with plastic wrap or place in an airtight container. The pie will stay fresh, creamy, and delicious for up to 3 days, although the coconut may soften slightly with time—still totally irresistible!

Freezing

If you’d like to freeze Coconut Cream Pie, it’s best to do so before adding the whipped topping. Wrap the cooled, fully set pie (minus cream) tightly in plastic wrap and foil. It can be frozen for up to 1 month. When you’re ready to serve, defrost in the fridge overnight, then whip up fresh topping and toasted coconut for a just-made look and taste.

Reheating

This lovely pie is served chilled, so reheating isn’t usually necessary. However, if you want to gently soften the custard straight from the fridge, simply leave the pie out at room temperature for 20 to 30 minutes before slicing. Avoid microwaving, as it can compromise that dreamy, silky texture.

FAQs

Can I use a different crust for Coconut Cream Pie?

Absolutely! While the classic graham cracker crust adds delightful crunch, a traditional pastry pie crust or even a chocolate cookie crust can work beautifully for Coconut Cream Pie. Just be sure the crust is fully baked and cooled before adding the coconut custard filling.

Can I make Coconut Cream Pie dairy free?

With a few swap outs, you can enjoy a dairy-free version! Substitute full-fat coconut milk or a creamy non-dairy milk for the whole milk and heavy cream, and use a vegan butter in the crust. For the whipped topping, whipped coconut cream makes a perfect stand-in for heavy cream.

Why did my coconut custard turn out lumpy?

Lumps can happen if the custard isn’t whisked constantly while heating, or if the cornstarch isn’t fully dissolved before cooking. Next time, whisk thoroughly before heating, keep the mixture moving as it thickens, and strain the custard if needed before pouring into the crust.

Can I use unsweetened coconut instead of sweetened?

Yes, but the pie will be slightly less sweet and the texture a bit different. If you go with unsweetened, you might want to add a touch more sugar to your filling and topping, and keep an eye on the coconut as it toasts so it doesn’t burn quickly.

How do I get perfectly toasted coconut?

Spread shredded coconut in a thin, even layer on a baking sheet and watch closely while toasting at 325 degrees F. Stir every few minutes for uniform color, and pull it out as soon as it turns golden and smells fragrant—those few extra seconds make all the difference!

Final Thoughts

If you’re looking for a show-stopping dessert that always earns rave reviews, Coconut Cream Pie absolutely delivers. Every layer bursts with coconut flavor, rich creaminess, and old-fashioned comfort. Treat yourself and your loved ones by baking this pie from scratch—once you do, it’ll earn a permanent spot on your favorite dessert list!

Coconut Cream Pie Recipe

★★★★★

5.2 from 29 reviews

Author: Sophie
Total Time: 4 hours 50 minutes
Yield: 1 9-inch pie 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the luscious goodness of this Coconut Cream Pie, a delightful dessert that combines a buttery graham cracker crust, creamy coconut filling, and a fluffy whipped topping for a perfect balance of flavors and textures.

Instructions

For the Graham Cracker Crust: Preheat oven to 350°F. Melt butter, then mix with graham cracker crumbs, granulated sugar, and salt. Press into a pie pan and bake for 10 minutes. Cool on a rack.
For the Coconut Cream Pie: Preheat oven to 325°F. Toast coconut. In a saucepan, combine egg yolks, coconut milk, whole milk, heavy cream, sugars, cornstarch, and salt. Boil, then simmer; add vanilla and coconut. Pour into crust and chill.
For the Whipped Topping: Beat cream until thick, add sugar and vanilla, then spread over the pie. Sprinkle with toasted coconut.