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
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 (30g) 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 | Medium Saucepan | 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.
I have made this filling 3 times now, it’s the best! I used brown sugar once since I was out of regular, it works but reminds me of oatmeal
We love this recipe!!! Best coconut pie EVER!!!
I want to use the filling to fill cupcakes (coconut cream cupcakes)… I am thinking that I’ll put the warm filling in a container and refrigerate it overnight then pipe it into cupcakes the next day so that it is properly set. Any other suggestions? (I plan on using it with your vanilla cupcake recipe and your Swiss meringue buttercream on top) Thanks!
Hi Chelsea, we haven’t tested this filling in cupcakes so are unsure of the results. We think it could potentially work, as long as you keep the filled cupcakes refrigerated. If you try it, please report back!
Oh boy! I did it- I filled your yellow cupcakes with the coconut cream filling and topped it with the Swiss Meringue Buttercream and it was incredible. I made the filling the day before so it was properly set and everything came together just fine… I don’t think (unless it’s mid summer) you would need to refrigerate these, they’re holding up great. I use so many of your recipes and have yet to find a fault in any of them! Thank you!
The flavor is amazing! I did have an issue with the butter not fully emulsifying in, though, and I’m thinking I should have whisked it in a tiny bit as a time instead of all at once (it was cut into pieces but I didn’t whisk after each piece as I later remembered doing for other custards in the past). The custard ended up looking oily, with visible melted butter around the surface. Has this happened to anyone else? Is it just my poor whisking technique?
Hi Sally! You’re my #1 go to for recipes & I look to you for tutorial / educational tips as well. I love this recipe. I have a friend who’d like me to make this, but they want meringue. Can this recipe be altered to accommodate such? I’d have to use my oven as I do not have a kitchen torch. TY!
Hi Sheila, 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!
Best coconut pie ever! I’ve made it many times. Question: what adjustment should I make if I want to use salted butter?
Hi Laurie! The butter in this filling is minimal, so won’t make a difference for taste if you use salted butter. If you want to use salted butter in the crust, you can reduce your added salt in that recipe to 1/2 teaspoon.
Loved this recipe. Everyone asks for the recipe.
Wondering if you’ve tried including pineapple? Hoping to make a pina colada vibe!
Hi Kai, we haven’t tested the recipe with the addition of pineapple. We fear it may be too wet and the filling won’t set properly. How about drizzling pineapple curd over individual slices? Let us know if you try anything!
Would it hurt the custard at all to set it outside on a 20° Vermont winter day so it would cool faster and I would be able to put the whipped topping on in less than three hours?
Hi Lisa, you can certainly try that.
This recipe was wonderful! Thank you! This recipe sounded good after a wide search and it will go to my favorites. I will definitely make again and won’t change a thing. I appreciated all the tips along the way.
This absolutely the best coconut pie ever! Made it several times and never any leftovers!!!
I accidentally bought coconut cream vs milk but it turned out beautifully! Thank you!
Tasty filling. Nice and coconuty. I really don’t believe that I overworked the crust, but it was vey tough. I’ll use my old recipe for the crust next time.
I haven’t tasted it this time, (it’s in the refrigerator), but I made it last year and it was delicious! It looked great and I wanted to tell you, that being a baker also, I read many Google articles and recipes about “tempering eggs.” I did NOT, and it looked the same. I whisked it all in a cold pan, then continually whisked over medium heat until thick! Worked fabulously. We’ll see how it tastes tomorrow!
I’ve made this many time it a
Hit. Great recipe Sally!
My daughter made this and it turned out great! We are wondering what the nutrition values are now since a “granny” has expressed interest in having one made for her and she has to be careful with some ingredients.
Hi Frances, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Thanks for this amazing recipe! Just one question… Can I freeze the pie, including the whipped topping? I’m making this as a gift and would like to cut pieces and put in individual containers for the freezer. Thank you!
Hi Darlene! Homemade whipped cream does not freeze well. Perhaps you could use cool whip instead.
This recipe is delish! I will say, I had trouble with the pudding thickening and it was very soupy. But I realized it was bc I was using organic coconut milk. When I changed it to regular coconut milk it worked great!
Can you put toasted coconuts on the inside (not just on the top) or should the inside be untoasted shredded coconut?
Hi Lea, we prefer the texture of un-toasted coconut in the pie (toasted it harder). But toasting some for garnish adds lovely flavor!
Would almond milk work for this recipe in place of half and half since my daughter has a milk allergy? Thank you
Hi Susan, almond milk is too thin to replace the half and half. You can try to use more of the canned coconut milk instead of half and half but it may not set up as thick. I think your best bet is probably to try using canned coconut cream, but we haven’t tested it so can’t say for sure how it will turn out. If you try it, please let us know!
This was absolutely delicious! Perfect texture made as written for the crust and filling. Coconut Meringue is my partner’s favorite, so I decided to tackle it with a meringue topping.
I wanted a meringue like in lemon meringue, but seeing as Sally recommends not put this in the oven to brown a French meringue, I made her Meringue Frosting instead. It tasted just like marshmallow fluff. It was delicious, even though it wasn’t what I had been looking for. I want a fluffier and less sweet meringue. I think I will try this in the oven like for a lemon meringue and see if it works. Anyone else try this, please let us know the results!
Thank you again Sally for the best recipes ever!
Coconut yogurt- Normally I don’t change recipes but my grocery was out of coconut milk and I didn’t want to go to another store so I substituted toasted coconut yogurt for the coconut milk – I did NOT have high hopes.. boy was I wrong!! It was fabulous! I couldn’t tell I had used yogurt at all! I wouldn’t hesitate to do it again!! A+++ Who knew??
The flavour was incredible! I had problems with it not setting but I have had a lot of success with Sally’s recipes so I’m thinking I either didn’t cook the custard long enough or hot enough. Either that or I noticed that not all canned coconut milks are created equally. I think the one I used has a few less grams of fat. But idk if that would be enough of a difference to matter. Anyways we had to eat it from a bowl but the flavour was 10/10.
I was requested to bring a Coconut Cream Pie to Thanksgiving dinner. Sally, you saved my reputation – I made a test pie the Saturday before and discovered I hadn’t read all your directions in detail. Today I made the pie again, being careful to read the entire recipe before beginning and it’s turned out perfectly.
Have only tried the pudding from pan after I poured into pie shell (we did Oreo crust from another recipe you have, I love chocolate and coconut together!) and it’s so creamy and dreamy. We skipped the coconut inside (hubby and I both think it distracts pudding texture) and did use the extract. We will top with lots of whip cream and then the coconut flakes. This is to be for Thanksgiving. Thank you, from the bottom of my heart for this miracle pie. PS I also made your Dutch peach and it looks phenomenal!
Let me just start by saying the flavor on this pie is phenomenal so good but I’m having a little issue it’s been in the refrigerator for at least 5 hours now I planned on leaving it overnight I go and I check it and it’s still really thin like it hasn’t thickened up at all is there anything I can do to save this and was there something done on my part wrong I’m thinking it didn’t get hot enough during boiling but it definitely boiled so I’m not sure any suggestions would be great!!
Hi Karissa, how did the pie turn out? (I’m just seeing your question now, it got buried last week!) I hope it thickened nicely after more time in the refrigerator. If not, boiling it for another minute could help for next time.
The flavor was phenomenal. But I also couldn’t get mine to thicken. Even after cooking a little longer than instructed. And then chilled overnight. We then also tried adding another egg and cooking longer. No luck….it was just soupy.
Not specific to this recipe, but I’d love to know—when you say “large eggs” do you use Costco eggs? They seem to be bigger than grocery store eggs.
And second, what is your opinion on Mexican vanilla extract? I find it a little bit stronger and I just very little. But I’d love to hear your perspective.
Hi Rosalyn, some of our team does use Costco eggs in baking. Egg weights can vary but usually large eggs in the shell are about 57g, and 50g out of the shell. A yolk weighs about 18g and a white 30g. Mexican vanilla extract is fantastic, and we often use Mexican vanilla beans to make our own vanilla extract!
Not happy with this recipe 🙁 it tasted eggy not coconuty.
Can u use a bought frozen pie crust for this recipe.
Hi Courtney, yes. You can thaw and fully blind bake the crust as directed in the post.
I made this pie tonight (Sunday) for Thursday. Is it okay to leave it wrapped as you described in the refrigerator until then? No whipped cream on top yet) I saw that you said you must use it in one day but then I saw a comment where you said leftovers are good in the fridge for 5 days. Thanks!
Hi Lana! Leftovers can be kept for up to 5 days, but the texture will deteriorate in that time. We recommend freezing the pie as described in the recipe notes!