The best Coconut Cream Pie recipe has a delicious and creamy filling and flaky pie crust, topped with a whipped cream frosting. It’s absolutely delicious and a crowd favorite!
Nothing beats a homemade pie recipe! You have to try Lemon Cream Pie, Banana Cream Pie, No-Bake Cheesecake, German Chocolate Pie, Key Lime Pie, or Grasshopper Pie!
The Perfect Old-fashioned Coconut Cream Pie.
The Perfect Old-fashioned Coconut Cream Pie.There’s no dessert I love more than homemade pie. Thanksgiving is like my “superbowl” for pie making, and I always make dozens of my favorites, including this easy coconut cream pie recipe. The filling is creamy and flavorful, and I strongly recommend you use my perfect pie crust recipe, for best quality taste.
Coconut Cream Pie Ingredients:
How to make Coconut Cream Pie:
Toast Coconut (may be done ahead): Add coconut to a large skillet and warm over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don’t want it to burn. Remove from heat and transfer to a bowl to cool completely. Store covered at room temperature for up to several days.
Coconut Cream Filling: Combine egg yolks, cornstarch, and ¼ cup milk in a bowl and set aside. Pour remaining 1 cup milk, coconut milk, salt, and granulated sugar in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally.
Temper Eggs: Slowly pour a ladleful of the hot milk mixture into a bowl with the beaten eggs, mixing constantly. This gradually warms and tempers the eggs so they don’t scramble. Repeat with another spoonful of milk. Add the egg yolk mixture into the saucepan, stirring constantly. Stir vigorously for 2-3 minutes, until thickened.
Finish Filling: Remove from heat and stir in butter, vanilla, and coconut extract. Fold in ¾ cup of the toasted coconut.
Cool: Pour warm filling into cooled, baked pie crust then immediately place a piece of plastic wrap directly on the surface (to prevent a skin from forming). Refrigerate for at least 4 hours, or overnight. Top with whipped cream and remaining toasted coconut.
Make Ahead Instructions:
To Make Ahead: assembled coconut cream pie will keep well covered in the refrigerator for 2-3 days.
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- Blueberry Pie
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Recipe
Coconut Cream Pie
Equipment
Ingredients
- 1 9-inch pre-baked pie crust* (Follow my recipe and blind bake pie crust)
- 1 cup shredded sweetened coconut
- 4 large egg yolks
- 1/3 cup cornstarch
- 1 1/4 cups whole milk , divided
- 14 ounce can unsweetened coconut milk
- 1/2 cup + 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter , room temperature*
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract , to taste
For Topping:
- 1 1/2 cups heavy cream , lightly sweetened
- 3-4 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Toast coconut (can be done ahead): Add coconut to a large skillet. Cook over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don’t want to burn it. Remove from heat then transfer to a bowl to cool completely. Store at room temperature for up to several days.
- Mix egg yolks, cornstarch and ¼ cup of milk in a bowl. Set aside
- In a medium saucepan combine remaining 1 cup milk, canned coconut milk, granulated sugar and salt. Set mixture over medium heat, and bring to a simmer, stirring occasionally.
- Temper eggs: While mixing eggs with a whisk, slowly spoon a ladleful of simmering milk into the bowl with the beaten eggs, mixing well, to temper the eggs (warm them up slowly). Repeat with another spoonful of simmering milk.
- Combine: Pour the egg yolk mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2-3 minutes, until thickened.
- Remove from heat and stir butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in ¾ cup of the toasted coconut (reserve the rest for topping on the finished pie).
- Cool: Pour coconut cream filling into cooled, baked pie crust. Place a piece of plastic wrap or parchment paper directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours, or overnight.
- Whipped cream: Add cream, powdered sugar and vanilla to a bowl then mix with electric whisks until peaks form. Pipe or smooth whipped cream over pie filling. Top with remaining toasted coconut.
Notes
Nutrition
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*I originally shared this recipe November 2014. Updated April 2019 and October 2024.
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Am I missing something? I’m reading the comments and see some people talk about adding cream cheese but I didn’t see it in the recipe so I didn’t add it.
Maybe that’s why mine came out wrong? Idk. It was my first time making this I was excited that my eggs didn’t scramble when I was tempering my eggs. Followed the directions to a T and left it in the fridge overnight covered like it said. I tasted a little bit of the filling this morning and it tasted like coconut sunscreen to me. What did I do wrong???? I was so excited because this is my boyfriend’s favorite type of pie which is why I chose to make it but idk if I should serve it at all. HELP! It was a pretty easy recipe to follow, definitely time consuming so I was hoping it was worth it.
Never made a pie from scratch in my life.
Im 63. And was craving coconut cream pie
My mom made for us as kids.
I made yours today. And oh man. It is friggin delishiousoooo.
Thank you for sharing. It will be my go to treat from now on.
The time is sooo worth the end result.💚👍✨️
TIP for those whose pie is not setting up properly!!! . . . 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.
I can’t find Jello Cook N Serve Coconut Cream Pudding which we used for our T giving pies. With this recipe, we won’t even miss it anymore!! This is amazing and I did it just like Lauren says!! Thank you!!
Followed this recipe exactly, but pie has the consistency of a thick soul even after sitting in the fridge overnight. So disappointed as I had promised to bring it to a work event. Will try to resolve it with the help of other commenters who experienced the same issue.
I’m sorry Leeann, that means the custard portion of the pie did not get cooked long enough. It should be thick before taking it off the heat.
I made this today and my family loved it! I did not pay attention to the times you gave for thickening, I just cooked it until it thickened to my liking. I will make this again!! Thank you
Hi Lauren,
Providing videos for the perfect pie crust and the pie was so helpful.
Everything came together beautifully.
The recipe listed corn starch, divided but I believe adding divided was meant for the milk rather than corn starch and you should omit the word diced after the amount of vanilla!
Thanks for the great recipe!
My family looovvveeessss coconut cream pie, so over the years, I’ve tried many different recipes. This version is my solid go-to. The use of coconut milk and extract add the lift of flavor other recipes do not have. It feels decadent….not anything like the recipes that use pudding mixes and whipped toppings. This is a restaurant-quality pie. I have one cooling now for a friend’s birthday. She requested this pie instead of cake!
Hey yall, I liked this recipe it tastes yummy, but it stayed liquid even after being in the fridge for more than a day so if this happened to you I suggest putting it in the oven at 400 for about 45 minutes and then put it back in the refrigerator. it turned out great after I did this. (any left over makes really tasty popsicles might I add)
The pie did not get thick. After sitting for 6+ hours, it was still liquid. Disappointing and not sure how to fix it.