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.
Can I top this with meringue? Will it hurt the filling if I bake it in the oven to cook the meringue?
Hi Kathie, 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! Or you can lightly toast it with a kitchen torch.
Just right!
Can I make the filling for this and chill it in a bowl and then put it in the baked pie shell later?
Hi Joe, the filling will set in that shape, so we don’t recommend it.
I want to make this for an egg free group. Do you think that adding extra cornstarch would do the trick?
Hi Fran, egg yolks are a pretty big component of this pie, so I don’t think the pie would turn out well without them. We do have a category of egg-free baking recipes you can peruse, and see if another recipe sounds good to you!
I made this pie the other day and it was fantastic. The only thing I did different was use a graham cracker crust. Followed the recipe for the coconut cream filling exactly and it came out perfect. I would difffently make this again.
Wonderful recipe, I also add a couple of TBSP of coconut rum, really bumps up the flavour. 🙂
Sorry for couple more questions. If I double the pie filling would I need to cook it longer. Thinking I would. Also, would the whipped cream hold up over night? Want to make it the day before and then serve.
Hi Karen, for best results, and so the filling cooks properly, I recommend making the filling twice separately, and then combining them. It’s simply a lot of volume to cook and thicken properly all together in 1 pan.
Was wondering if you could make the Coconut Cream Pie with a graham crcker crust?
Hi Karen, absolutely! Make sure the graham cracker crust is completely baked and cooled. Bake for about 12-15 minutes at 300°F The pie may be a little more difficult to cut.
Can i substitute cream of coconut for the coconut milk?
Hi Nancy, One 14 ounce can of cream of coconut will work here. The pudding layer will be nice and thick.
I love coconut and this cream pie is amazing
I followed this recipe to a T & it came out looking great. The only thing I might wish for next time is to double the filling as it seemed rather skimpy when I used it to fill a 9” pie shell. I like loads of filling (especially in a blind baked single crust pie. Thank you for sharing this recipe.
How many mini pies do you think this recipe would make?
Hi Jennifer, you can certainly make mini pies with this recipe. We haven’t tested a smaller version, but yield would really depend on the size of your mini pies. Let us know if you give it a try!
I’ve been baking for 50 years and this is the best coconut cream pie I have ever encountered. It has become our favorite dessert!
So happy to hear this, Glenda!
This recipe makes the most amazing pie! It’s rich and creamy beyond belief. A must try !!!!
Wondering if you have any ideas for combining the banana cream pie with the coconut?
Hi Emma! What a delicious idea. We would try adding a layer of sliced bananas under the coconut filling in this coconut cream pie. Other readers have reported doing this and loving it. Let us know if you give it a try!
Sounds fun I’ll update if I try!
This pie was a big hit and the recipe is perfect
I will definitely make this recipe again. I had so many compliments. I haven’t had a coconut cream so tasty in a long time.
Won 1st prize at the county fair with this one! Thank you.
I was surprised by how well this turned out. it was gone in 4 days! One bite was never enough. Delicious and packed with coconutty flavor! It was a real treat and I can’t wait to try more recipes!
Flavor was excellent, however mine did not set up though I followed directions to a tee!
Help! I do live in a high altitude place.
Hi Renee, Did you make any substitutes? Make sure to use full fat coconut milk from a can – it’s very thick. Using any other kind of coconut milk would cause the filling to not set.
Can I brown the meringue in the oven – will it affect the coconut custard filling
Hi Betty, for meringue, we prefer to use a kitchen torch to lightly toast.
Would it be ok to put assembled coconut meringue pie in oven to brown top without melting filling
Hi Sally
I’m looking for a sour cream lemon pie that’s also cooked on the stove with the sour cream added as it cools. Do you have any such recipe in your repertoire? Thank you.
Hi Jane, we don’t have a lemon pie made with sour cream, but you might enjoy our recipe for creamy lemon pie instead. Let us know if you try it!
Made this yesterday and it’s scrumptious! Hands down…the most flavorful and best consistency coconut cream pie we’ve ever eaten. Thank you for sharing these delicious recipes!
My picky daughters loved this! “ Don’t adjust it, don’t change a thing, DONT try another recipe”!
Fantastic!!!!
What can I say that hasn’t already been said. Just positively delicious.
My pudding was thick but not very creamy. Maybe cooked too long? It tasted good but motor like pastry cream. I will try this recipe again.
I appreciate the great detail provided in your recipes. The reasoning for each ingredient, shopping list, how to do it and storage time. I’m going to make this pie soon. I made the Chess Pie today and will make the baked oatmeal tomorrow after work for breakfast this week. All recipes should be this detailed, I’m so glad I found this site
Any chance a almond + coconut creamer (unsweetened) would work as a dairy free substitute for the half and half?
Hi Jenna, we haven’t tried the creamer as a substitute, but let us know how it turns out if you do! You can try to use more of the canned coconut milk instead of half and half but it may not set up as thick. Or you could use the coconut cream to replace BOTH the coconut milk and the half and half but we haven’t tested it.