Dreamy, creamy, and impossibly luscious, Coconut Cream Pie is the kind of dessert that instantly sweeps you away to a tropical paradise with every forkful. This pie features a silky coconut custard nestled inside a flaky pie crust, crowned with billowy whipped cream and a flutter of toasted coconut flakes. Whether you’re making it for a special occasion or just to treat yourself (because you totally deserve it!), Coconut Cream Pie is a showstopper that feels both nostalgic and delightfully fresh. If you’ve never made this classic before, you’re in for a sweet adventure—one that ends with the most irresistible pie cooling in your fridge.

Ingredients You’ll Need

The beauty of Coconut Cream Pie lies in its simplicity—just a handful of classic ingredients come together to create layers of flavor, texture, and pure coconut bliss. Each element plays a starring role, from the rich custard base to that essential sprinkle of toasted coconut on top.

1 pre-baked 9-inch pie crust: Provides a crisp, buttery base that holds up beautifully to the creamy filling.
1 cup sweetened shredded coconut (plus extra for topping): Infuses the pie with real coconut flavor and a lovely chewy texture.
1/2 cup granulated sugar: Sweetens the filling just enough without overpowering the coconut.
1/4 cup cornstarch: The secret to that thick, sliceable custard texture—no runny pies here!
1/4 teaspoon salt: A pinch of salt sharpens all the flavors and balances the sweetness.
2 1/2 cups whole milk: Makes the filling luxuriously creamy and rich.
4 large egg yolks: Adds richness and helps set the custard for a flawless slice.
1 teaspoon vanilla extract: Rounds out the coconut notes with warmth and depth.
1/2 teaspoon coconut extract: For even more coconut punch—don’t skip it if you want that true coconut cream pie flavor!
2 tablespoons unsalted butter: Stirred in at the end for a glossy, decadent finish.
1 1/2 cups whipped topping or homemade whipped cream: Piled high for a dreamy, cloud-like topping.

How to Make Coconut Cream Pie

Step 1: Prepare the Custard Base

Start by grabbing a medium saucepan and whisking together the sugar, cornstarch, and salt. This dry mix ensures you won’t have any lumps later. Gradually pour in the whole milk, whisking until smooth. Place the pan over medium heat and keep stirring—consistency is key here! After about 5 to 7 minutes, the mixture will thicken and start to bubble. This is your cue that the magic is happening.

Step 2: Temper the Egg Yolks

In a separate bowl, whisk those gorgeous egg yolks until smooth. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks, whisking constantly. This step, known as tempering, gently raises the temperature of the eggs so they blend seamlessly into the custard without scrambling. Once combined, pour the egg mixture back into the saucepan.

Step 3: Finish Cooking the Filling

Return your saucepan to the heat and continue stirring for another 2 to 3 minutes. You’ll notice the filling getting thick, creamy, and glossy—just what you want for the perfect Coconut Cream Pie. Once done, remove from heat and immediately stir in the butter, vanilla extract, coconut extract, and sweetened shredded coconut.

Step 4: Assemble and Chill

Pour the hot coconut custard into your pre-baked pie crust, smoothing the top with a spatula. For the silkiest texture and to prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the filling. Pop the pie into the refrigerator for at least 4 hours, or until completely chilled and set. This is the hardest part—waiting!

Step 5: Top and Serve

When you’re ready to serve, remove the plastic wrap and pile on that whipped topping or homemade whipped cream. Finish with an extra sprinkle of toasted coconut for a bit of crunch and a beautiful presentation. Your Coconut Cream Pie is ready to steal the show!

How to Serve Coconut Cream Pie

Garnishes

For the ultimate finishing touch, don’t skip the toasted coconut. It adds both texture and a nutty, caramelized flavor that perfectly contrasts the creamy pie. You can also add a little lime zest or a few fresh berries for color and a pop of brightness.

Side Dishes

Coconut Cream Pie shines on its own, but if you want to round out a dessert spread, try pairing it with a platter of tropical fruit or a light, citrusy sorbet. A cup of strong coffee or tea is a classic companion to balance the pie’s sweetness.

Creative Ways to Present

For a playful twist, try making mini Coconut Cream Pie tartlets in muffin tins—perfect for parties or potlucks. You can also serve slices in fancy glasses, layered with extra whipped cream and coconut for a parfait-style treat. However you present it, this pie will always be the star of the table!

Make Ahead and Storage

Storing Leftovers

Any leftover Coconut Cream Pie can be covered and stored in the refrigerator for up to 3 days. The flavors meld beautifully over time, and the crust stays surprisingly crisp if you keep the pie chilled and well-covered.

Freezing

While Coconut Cream Pie is best enjoyed fresh, you can freeze it if needed. Wrap slices tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Note that the texture of the custard and whipped topping may soften a bit after thawing.

Reheating

Coconut Cream Pie is meant to be served cold, so there’s no need to reheat it. If you’ve frozen your pie, let it thaw completely in the fridge. Serve directly from the refrigerator for the best texture and flavor.

FAQs

Can I use a homemade pie crust instead of store-bought?

Absolutely! A homemade crust, whether it’s classic pastry or a buttery shortbread, adds a wonderful touch. Just make sure to fully bake and cool it before adding the filling for the best Coconut Cream Pie experience.

Is it possible to make Coconut Cream Pie dairy-free?

Yes, you can substitute coconut milk for the whole milk and use dairy-free butter and whipped topping. The result will be just as creamy and delicious, with even more coconut flavor!

Can I make this pie a day in advance?

Coconut Cream Pie is actually even better when made a day ahead! Letting it chill overnight allows the flavors to meld and the custard to set perfectly. Just add the whipped topping and toasted coconut right before serving.

How do I prevent my custard from being lumpy?

Whisking constantly and tempering the egg yolks are key. If you see lumps forming, you can strain the hot custard through a fine-mesh sieve before adding the coconut and butter for a flawlessly smooth filling.

What’s the best way to toast coconut for the topping?

Spread your shredded coconut in an even layer on a baking sheet and bake at 325°F for 5 to 7 minutes, stirring occasionally. Keep a close eye on it—it can go from golden to burnt quickly!

Final Thoughts

If you’re looking for a dessert that delivers creamy comfort and a taste of the tropics, Coconut Cream Pie is truly unbeatable. Trust me—one bite and you’ll be hooked! Gather your ingredients, follow these easy steps, and get ready to wow your friends and family with a classic pie that’s always in style.

Coconut Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 28 reviews

Author: admin
Total Time: 4 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This classic Coconut Cream Pie recipe features a creamy, luscious coconut custard filling nestled in a flaky, pre-baked pie crust, topped with fluffy whipped cream and toasted coconut for a perfect balance of texture and flavor. It’s an easy yet impressive dessert perfect for any occasion.

Ingredients

Scale

Pie Crust

1 pre-baked 9-inch pie crust

Filling

1 cup sweetened shredded coconut (plus extra for topping)
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons unsalted butter

Topping

1 1/2 cups whipped topping or homemade whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Prepare the custard base: In a medium saucepan, whisk together sugar, cornstarch, and salt until combined. Gradually add whole milk, whisking constantly to create a smooth mixture free of lumps.
Cook the mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and just starts to bubble, about 5 to 7 minutes. This prevents lumps and ensures a creamy texture.
Temper the egg yolks: In a separate bowl, whisk the egg yolks thoroughly. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while continuously whisking to slowly bring them to temperature and avoid curdling.
Combine custard and eggs: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Continue cooking over medium heat, stirring constantly, for another 2 to 3 minutes until the custard is thick and smooth.
Finish the filling: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, coconut extract, and sweetened shredded coconut until fully incorporated.
Assemble the pie: Pour the hot custard filling into the pre-baked pie crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
Chill the pie: Refrigerate the pie for at least 4 hours or until the filling is fully chilled and set.
Add topping and serve: Before serving, spread whipped topping or homemade whipped cream evenly over the pie and garnish with a sprinkle of toasted shredded coconut, if desired.

Notes

To toast coconut: spread shredded coconut in an even layer on a baking sheet and bake at 325°F (163°C) for 5–7 minutes, stirring occasionally, until golden brown and fragrant.
For a homemade crust, opt for a buttery shortbread or traditional pastry crust for added flavor and texture.
Pressing plastic wrap directly onto the custard surface prevents a skin from forming while chilling.
This pie requires at least 4 hours of chilling time, so plan ahead.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop, Chilled
Cuisine: American