Irresistible Coconut Cream Pie Recipe in 4 Simple Steps

There’s nothing quite like the first bite of a perfect coconut cream pie, that silky custard filling with its subtle tropical sweetness, all cradled in a buttery, flaky crust. I’ve been making this classic dessert for years, and it never fails to bring back memories of beach vacations and summer picnics. What I love most about this recipe is how simple ingredients transform into something truly special. Just milk, eggs, sugar, and of course, plenty of coconut come together to create magic. Trust me, once you try this version with its toasted coconut topping and cloud-like whipped cream, you’ll understand why it’s been my go-to dessert for every family gathering.

Why You’ll Love This Coconut Cream Pie

This isn’t just any coconut cream pie, it’s the one you’ll crave after the first bite. Here’s why it’s special:

• Creamy dreamy texture: The custard sets up perfectly, thick enough to slice neatly but melts on your tongue
• Toasted coconut magic: That golden crunch on top contrasts beautifully with the smooth filling
• Foolproof method: I’ve simplified the steps so even first-time pie makers get perfect results
• Always a hit: From potlucks to dinner parties, this pie disappears faster than you can say “seconds please!”

Seriously, this recipe turns basic pantry items into pure dessert heaven. Your spoon will keep diving back in for just one more taste.

Ingredients for Coconut Cream Pie

Gathering the right ingredients makes all the difference between a good pie and an unforgettable one. Here’s what you’ll need, broken down by component:

For the Crust

• 1 9-inch pie crust, baked and cooled (homemade or store-bought, no judgment here!)

For the Filling

• 1 cup sweetened shredded coconut (pack it lightly in the measuring cup)
• 3 cups whole milk (trust me, the extra fat makes the filling luxuriously creamy)
• 3/4 cup granulated sugar
• 1/3 cup cornstarch (this is our thickening hero)
• 4 large egg yolks (save the whites for meringues!)
• 2 tbsp unsalted butter, cubed and at room temperature
• 1 tsp pure vanilla extract

For the Topping

• 1 cup heavy whipping cream, chilled
• 2 tbsp powdered sugar
• 1/2 cup toasted coconut flakes (we’ll make these golden and fragrant)

Equipment Needed for Coconut Cream Pie

You don’t need fancy gadgets to make this pie shine, just a few trusty kitchen tools. Grab your 9-inch pie dish (glass or ceramic works great), a medium saucepan for the custard, and a good whisk to prevent lumps. A rubber spatula helps scrape every last bit of that dreamy filling into the crust. That’s it! See? I told you this was simple.

How to Make Coconut Cream Pie

Now comes the fun part, turning these simple ingredients into coconut heaven! Follow these steps carefully, and you’ll have a pie that’ll make everyone think you trained at a fancy bakery. The key is taking your time and enjoying the process, good things come to those who wait (especially when there’s pie involved).

Step 1: Toast the Coconut

First things first, that coconut needs toasting! Spread your shredded coconut in an even layer on a baking sheet. Pop it in a 350°F oven for 5-7 minutes, but, and this is important, stay close! Coconut goes from golden perfection to charcoal briquettes in seconds. Give the pan a shake halfway through for even color. When it’s lightly golden and smells like a tropical vacation, pull it out immediately.

Step 2: Prepare the Filling

Here’s where the magic happens. Heat your milk in a saucepan until it’s steaming but not boiling, little bubbles around the edge are your cue. While that warms, whisk together sugar, cornstarch, salt, and egg yolks in a bowl until smooth. Now the critical part: slowly whisk about half the hot milk into the egg mixture (this is called tempering and keeps your eggs from scrambling). Then pour everything back into the saucepan. Cook over medium heat, stirring constantly with your trusty whisk, until it thickens to pudding consistency, about 5-7 minutes. Don’t walk away! This stuff sticks faster than you’d think. For more baking tips, check out recipesloop.com.

Step 3: Assemble and Chill

Off the heat, stir in the butter, vanilla, and most of your toasted coconut (save some for garnish!). Pour this dreamy filling into your waiting crust and smooth the top. Here’s my pro tip: press plastic wrap directly onto the surface to prevent that annoying skin from forming. Now comes the hard part, waiting! Chill for at least 4 hours, though overnight is even better. The filling needs this time to set up properly.

Step 4: Add the Topping

Right before serving, whip that chilled heavy cream with powdered sugar until stiff peaks form. Spread it over your now-perfectly-set filling, then sprinkle with the reserved toasted coconut. That first slice revealing all those creamy layers? Pure bliss. Take a bow, pie master!

Tips for the Perfect Coconut Cream Pie

After making countless coconut cream pies (and eating even more), I’ve picked up some foolproof tricks that guarantee perfection every time:

• Chill overnight if you can, The filling sets up firmer and the flavors meld beautifully
• Whole milk is non-negotiable, Skim milk makes a sad, watery filling that won’t slice cleanly
• Toast extra coconut, You’ll want to snack on it, and having backup ensures your topping stays generous
• Room temp butter blends better, Cold butter chunks in your filling? No thank you!
• Whisk like your pie depends on it, Constant stirring prevents lumps and ensures silky texture

Follow these simple tips, and you’ll have a pie worthy of any bakery case, but made with love in your own kitchen! If you are looking for other creamy desserts, you might enjoy our Million Dollar Dessert.

Ingredient Substitutions for Coconut Cream Pie

Life happens, and sometimes you need to swap ingredients, I get it! Here are my tested substitutions that still deliver great results:

• Dairy-free? Use full-fat coconut milk instead of whole milk for an extra tropical punch (the filling will be slightly richer)
• Short on time? A store-bought graham cracker crust works in a pinch, though the texture will be crumblier
• No sweetened coconut? Unsweetened works fine, just add an extra tablespoon of sugar to the filling
• Egg concerns? You can use 2 whole eggs instead of 4 yolks, but the custard won’t be quite as velvety

Remember, every swap changes the final pie a bit, but it’ll still be delicious! For more dessert ideas, check out our Desserts category.

Serving and Storing Coconut Cream Pie

This pie shines when served chilled, I like to pull it from the fridge about 10 minutes before slicing so the flavors wake up. Use a sharp knife dipped in hot water for clean cuts. Leftovers? Just cover loosely with plastic wrap and refrigerate for 3-4 days (if it lasts that long!). The whipped cream topping might soften a bit, but the flavor only gets better as the coconut infuses through the custard.

Nutritional Information for Coconut Cream Pie

Let’s be real, nobody eats coconut cream pie for its health benefits! But for those curious (or counting), here’s the scoop per slice: roughly 420 calories, 25g fat (16g saturated), and 45g carbs. These are estimates though, your actual numbers may vary based on ingredients and brands. Worth every delicious bite if you ask me!

Frequently Asked Questions About Coconut Cream Pie

I’ve gotten so many great questions about this recipe over the years, here are the ones that pop up most often:

Can I use frozen coconut instead of shredded? Absolutely! Just thaw it completely and pat dry with paper towels first. Frozen coconut tends to be wetter, so you might need to toast it a minute longer.

Help! My filling is runny, what went wrong? Don’t panic! This usually means the custard didn’t cook long enough. Pop the pie back in the fridge for another hour or two, it’ll often firm up as it chills.

Can I make this pie ahead of time? You bet! In fact, I recommend it. The flavors develop beautifully overnight. Just add the whipped cream topping right before serving.

Is there a way to make this without cornstarch? You can use flour instead (about 1/2 cup), but the texture won’t be quite as smooth. It’ll still taste delicious though!

Share Your Coconut Cream Pie Experience

Did you make this pie? I’d love to hear how it turned out! Leave a comment below or snap a photo of your masterpiece, nothing makes me happier than seeing your coconut creations.

Coconut Cream Pie

A classic dessert with a creamy coconut filling and flaky crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Crust

• 1 9-inch pie crust, baked

For the Filling

• 1 cup sweetened shredded coconut
• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the Topping

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup toasted coconut flakes

Equipment

• 9-inch pie dish
• mixing bowl
• whisk
• Saucepan

Method

 

1. Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes until lightly golden. Set aside.
2. In a saucepan, heat milk over medium heat until steaming but not boiling. In a bowl, whisk sugar, cornstarch, salt, and egg yolks until smooth.
3. Gradually whisk half the hot milk into the egg mixture, then pour back into the saucepan. Cook over medium heat, stirring constantly, until thickened.
4. Remove from heat and stir in butter, vanilla, and toasted coconut. Pour filling into the baked pie crust and smooth the top.
5. Cover with plastic wrap, pressing directly onto the surface, and chill for at least 4 hours.
6. Before serving, whip heavy cream and powdered sugar until stiff peaks form. Spread over the pie and sprinkle with toasted coconut flakes.

Notes

For best results, chill the pie overnight. Store leftovers in the refrigerator.