Coconut Cream Pie Recipe
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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!
It may not surprise you, but I adore anything coconut, especially when it comes to pies.
Now, I know pies can feel a little intimidating, and coconut cream pie is no exception. A runny filling or lumpy custard can completely ruin it. That’s exactly why I tested this recipe several times and even had my partner make it himself following my instructions. If he can make it successfully, anyone can (seriously).
The filling is silky smooth, the coconut flavor is subtle and refreshing, and the whipped cream topping ties everything together perfectly.
Table of Contents
Why I love this recipe
- Truly made from scratch. From the flaky crust to the silky coconut filling and whipped topping, every layer is homemade- and you can absolutely taste the difference.
- Easier than it looks. I break it down so anyone can make this.
- Perfect for making ahead. The filling needs time to chill and set, which makes this an ideal dessert to prepare a day or two in advance.
- Easy to shortcut if needed. While I love making every component from scratch, I’ll happily use a store-bought pie crust or whipped cream when I want to save time.
★★★★★ REVIEW
“The best coconut cream pie recipe I’ve ever made.” – Melanie
Key Ingredients
Here’s what goes into this coconut cream pie recipe, along with my kitchen notes. Full measurements are in the recipe card below.
- Pie crust. I’m using my tried-and-true simple crust: all-purpose flour, salt, sugar, chilled butter, and ice water. The water must stay cold for the flakiest crust possible. That said, a store-bought crust works perfectly well. too.
- Sugar. I tested a few options and preferred white sugar for the smoothest texture and cleanest flavor. Brown sugar also made it a little too dark and overpowering in flavor.
- Cornstarch. To thicken the cream filling. Be careful when measuring it out, as even a little extra can make the custard lumpy.
- Coconut milk. Full-fat coconut milk from a can yields the silkiest texture and a balanced coconut flavor. I actually first experimented with light coconut milk, and the filling never set, so stick to full-fat.
- Heavy cream. European/Australian readers, look for thickened cream.
- Egg yolks. For that rich custard filling. I like using room temperature yolks so they incorporate more smoothly into the warm milk mixture without scrambling.
- Coconut extract. Optional, but if you want a strong coconut flavor, I recommend adding half a teaspoon of extract.
- Vanilla extract. Balances the custard’s richness and pairs well with the coconut flavor.
- Homemade whipped cream. I use a combination of whipping cream and powdered sugar, and top it with some toasted coconut flakes for decoration.
How to make coconut cream pie
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
- Don’t rush the chilling time. The pie needs at least a few hours in the fridge for the filling to fully set and slice cleanly. I actually prefer making it the day before serving- I do think the flavors meld better too.
- Strain the custard if needed. If your filling has any small lumps after cooking, pour it through a fine mesh sieve before adding it to the crust. This guarantees a silky smooth texture.
- Wait to add the whipped cream. If making the pie ahead of time, hold off on adding the whipped topping until just before serving so it stays light and fluffy.
- 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.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered. It will keep fresh for up to 5 days. The whipped topping will naturally deflate, so if you know there’ll be considerable leftovers, I would wait to add the topping until just before enjoying.
To freeze: Place the pie in a shallow container and freeze for up to 6 months. Let it thaw overnight in the fridge, then let it sit at room temperature for 15-20 minutes before enjoying.
Frequently asked questions
Cornstarch helps stabilize and thicken the filling so it sets properly once chilled. It’s also important to cook the custard long enough for the cornstarch to fully activate. If the filling is undercooked, the pie is much more likely to turn watery after chilling. The filling should resemble a thick, silky pudding before it goes into the pie crust.
Yes, simply use your favorite gluten-free pie crust. The coconut filling itself is naturally gluten-free.
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 room temperature
- 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 until just combined. 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 until lightly golden around the edges, 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- it should be thick enough to coat the back of a spoon.
- 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
More pie recipes
Originally updated April 2023
Question: why do you begin cooking the custard with the egg yolks from the start and not trmper them in midway…? Just curious. Excellent recipe. I used a Lorann 4x coconut flavoring and used about 1/3 t. Yum!!
Hi Rochelle, great question! You can certainly temper the egg yolks in a more traditional way if you’d like but I’ve found that at a gentle simmer and when there’s cornstarch used to buffer the eggs, they shouldn’t overheat or scramble. It just keeps the recipe nice and easy 🙂 So glad you liked it!
Soooo good! I added loads of toasted finely shredded coconut to the filling, as well as on top. I also sprinkled the top with chopped toasted macadamia nuts and white chocolate chips. Will make again for sure!
Sounds incredible! So glad you liked this recipe Shannon! White chocolate chips sound amazing for this, thanks so much for sharing your additions.