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My coconut cream pie recipe features a buttery crust, creamy coconut filling, and delicate whipped topping. It’s light, refreshing, and deceptively easy to make!
Ready for more fun pie recipes? Try my banoffee pie, chocolate tart, and chocolate pudding pie next!
This may not surprise you, but I adore coconut—well, everything, but especially when it comes to my pies.
The texture of the cream filling is silky smooth, and the balance of coconut flavor is refreshing and subtle. Of course, it’s the whipped topping that ties it all together.
Table of Contents
Why I love this recipe
- Truly made from scratch. From the crust to the topping, everything is homemade. Trust me, people will be able to taste the difference.
- It’s so easy to make. I break it down so anyone (yes, even you!) can make this pie recipe.
- Make it in advance. The cream filling needs to sit overnight, so you can easily make it up to three days ahead.
- You can make it convenient. I know I just said that this pie is entirely homemade, but you can, in fact, use a store-bought crust and whipped cream to drastically cut down on the prep time (I do this all the time!).
★★★★★ REVIEW
“the best coconut cream pie recipe I’ve ever made.” – Melanie
Ingredients needed
- Pie crust. All-purpose flour, salt, sugar, chilled butter, and ice water. For the latter, it MUST be cold! As mentioned earlier, a store-bought crust is perfectly fine to use.
- Sugar. I tested a few options and preferred the texture and color of white sugar.
- Cornstarch. To thicken the cream filling.
- Coconut milk. To add texture and coconut flavor.
- Heavy cream. Also known as thickened cream, be sure your brand has no added sugar.
- Egg yolks. For richness.
- Coconut extract. Gives extra coconut flavor.
- Vanilla extract. To add some subtle vanilla flavor.
- Homemade whipped cream. I use a combination of whipping cream, powdered sugar, and top it with some toasted coconut flakes for decoration.
How to make coconut cream pie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blind bake pie crust. Prep the pie crust then bake it for 20 minutes, then let it cool to room temperature.
Step 2- Make the filling. Whisk sugar and cornstarch in a saucepan. Add the coconut milk, heavy cream, and egg yolks until smooth. Set the pan over medium-low heat and simmer until thickened.
Step 3- Assemble and chill. Pour the filling mixture into the cooled pie shell. Cover the filling with plastic wrap and chill for at least two hours or overnight.
Step 4- Add the whip topping. Beat together the whipping cream and powdered sugar until stiff peaks form. Spoon over the pie and top with shredded coconut.
Arman’s recipe tips
- Use a food processor to make the crust. When I’m short on time, I find using a food processor cuts the prep time in half! Alternatively, opt for store-bought crusts.
- Chill the pie before serving. Let the pie chill in the fridge for at least two hours before serving. This gives time for the filling to set and the flavors to meld together.
- If you make this ahead of time, hold off on making the whipped topping until right before you’re ready to serve.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered. It will keep fresh for up to 2 weeks.
To freeze: Place the pie in a shallow container and store it in the freezer for up to 6 months.
Frequently asked questions
To prevent your pie from becoming too watery, you should add cornstarch to the filling. This will thicken the filling and make it smooth and creamy. So please do not omit it!
Yes, you can make coconut cream pie gluten-free by using a gluten-free pie crust.
More coconut desserts you’ll enjoy
Coconut Cream Pie Recipe
Video
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter chilled and cubed
- 3 tablespoons ice water
Filling
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cups coconut milk full fat
- 1 1/4 cups heavy cream
- 4 egg yolks
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
Topping
- 1 1/4 cups whipping cream
- 2 tablespoons confectioners' sugar
- 1/2 cup coconut flakes
Instructions
- Mix flour, salt, sugar, and butter until a coarse consistency. Add ice water and form a dough. Cover the bowl then chill the dough for 30 minutes.
- Preheat the oven to 180C/350F.
- Once chilled, roll out the dough and transfer to a 9-inch pie dish.
- Blind bake the pie crust for 20 minutes, then let it cool to room temperature.
- Make the filling. Whisk sugar and cornstarch in a saucepan. Add the coconut milk, heavy cream, and egg yolks. Whisk until smooth. Place the saucepan over medium heat and allow it to simmer until it thickens.
- Strain the custard through a fine mesh sieve and stir in coconut and vanilla extracts.
- Pour the filling into the cooled pie shell. Cover the filling with plastic wrap. Chill the pie for at least two hours or overnight.
- Make the topping by beating the whipping cream and powdered sugar in a bowl until stiff peaks form. Spoon over the chilled pie and top with shredded coconut flakes.
Notes
Nutrition
Originally updated April 2023, updated and republished July 2024
Amazing, it should really taste “coconuty”. Coconut flour, coconut milk. Great. I can even put flavour drops coconut flavour!
Can I maybe use coconut flour instead of “normal” flour?
This is my 68 year old husbands favorite pie ! He is a Novembers child , I know he’s going to love this for his birthday! Thank you 😊
😀 You are welcome, Juliet. Happy birthday to him!!
Hi Arman,
Do you have a keto version of this coconut cream pie? Would love to make this for my husbands birthday as it’s his favourite. Thanks!
I don’t sorry- but you could adapt it using my keto crust.
the best coconut cream pie recipe I’ve ever made.
Hi, did there used to be a version of this recipe but dairy free posted on this website too? I see the comment about egg substitutes at the bottom but I have a partial screen shot of a dairy free version that I screen shot in November 2022…. I am just silly and missed part of the recipe. Thank you!
I made your orange cake today for my friend. Used navel oranges. She said it’s the best ever she had tasted. Also the cheesy biscuit scones. Amazing. Can I make a cream cheese topping for half of the cake.
Do I have to use the whipped cream? Thanks
It really enhances the dessert
Where are the directions for the crust. Do you just stir the ingredients together and press it into the pan?
In my, my daughters’, and my mom’s opinion the best coconut cream pie we’ve ever had!
How much vanilla??
Currently at the add vanilla step and the amount is missing 😳
Hi! 1/2 teaspoon!