Homemade Coconut Cream Pie

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This Coconut Cream Pie is a take on a favorite restaurant version that has a triple dose of coconut.

A flaky coconut crust is filled with a creamy coconut filling and a whipped cream topping. It’s all topped off with toasted coconut before serving.

Piece of Ultimate Coconut Cream Pie on a white plate

  • We love this coconut cream pie because it is packed with flavor in every bite.
  • The filling has coconut milk added for extra flavor
  • Coconut is added to every layer for extra goodness in every bite.
  • Use a store-bought crust to save time.

ingredients for coconut cream pie

Ingredients

THE CRUST: Use a store-bought crust to save time or make any single pie crust recipe. A graham cracker crust or even an oreo crust will also work well. Sprinkle coconut onto the crust and press it in before baking.

THE FILLING: This filling is easy to make with just sugar, coconut milk, eggs, and cream. The filling is thickened with cornstarch (similar to how I make homemade pudding).

Adding toasted coconut to the filling is optional. We love the extra boost of flavor it gives but of course it changes the texture. If you prefer a smoother filling you can skip this addition.

THE TOPPING: Add whipped cream and toasted coconut as a final touch to this decadent dessert recipe.

How to Toast Coconut

Stovetop (preferred method): Heat a pan over medium heat and add coconut flakes. Stir until the coconut is lightly browned and fragrant.

Oven: Spread coconut onto a parchment lined pan and bake at 325°F for 6-8 minutes. Stir after 3 minutes.

Microwave: Spread coconut on a plate and microwave in 30 second increments until lightly browned (this method is a less consistent method).

crust for Ultimate Coconut Cream Pie

How to Make Coconut Cream Pie

Whip up this cool dessert on a hot summer day:

  1. Bake Crust: Press coconut into the crust and bake according to directions below.
  2. Make Filling: Combine coconut milk and cream in a measuring cup (per the recipe below). Whisk with eggs, cornstarch, salt & sugar. Cook until thickened.
  3. Fill Pie Crust: Stir in toasted coconut and fill the prepared pie crust.

process showing how to make Ultimate Coconut Cream Pie

  1. Cover with plastic wrap and refrigerate until set.
  2. Top with whipped cream and additional coconut and serve.

Ultimate Coconut Cream Pie with plastic wrap over top

Tips for Perfection

  • When baking a pie crust, poke with a fork, cover with parchment paper, add the pie weights and then cook.
  • Make sure that the crust has cooled before adding the filling.
  • Don’t add the topping until the pie is set and chilled, plus ready to be served.

piece of Ultimate Coconut Cream Pie on a plate

How to Store

Because of the milk content in this pie, it is best to always keep it in the refrigerator. Loosely cover it and it will keep refrigerated for 5 days.

Unfortunately, these pies do not freeze well. The good news is that you may just need to eat it all within 5 days!

Creamy & Delicious Pies

Did you make this Coconut Cream Pie? Be sure to leave a rating and a comment below!

Ultimate Coconut Cream Pie in a pie dish
4.67 from 15 votes
Review Recipe

Ultimate Coconut Cream Pie

Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 8 servings
Author Holly Nilsson
This simple recipe for coconut cream pie has a creamy coconut custard filling and an easy crust! 

Ingredients

  • 1 single pie crust homemade or refrigerated/frozen
  • ½ cup flaked coconut
  • 1 egg white
Coconut Custard
  • 2 eggs
  • 13.5 oz coconut milk
  • 1 ⅓ cups light cream or half & half
  • ½ cup cornstarch
  • ¾ cup white sugar
  • teaspoon pinch of salt
  • ¾ cup flaked coconut toasted
  • 1 teaspoon vanilla
Topping
  • 2 cups whipped cream or whipped topping approx. 2 cups
  • ¼ cup flaked coconut toasted

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Instructions

  • Preheat oven to 450°F. Unroll pie crust (if using pastry type), & brush with egg white. Sprinkle ½ cup coconut onto the crust and gently press into crust. *
  • Heat a pan over medium heat and add coconut flakes. Stir until the coconut is lightly browned and fragrant.
  • Place in 9" pie pan and poke the bottom with a fork. Cover with parchment paper and fill it with beans or pie weights. Bake 10-12 minutes or until lightly browned.
  • Remove parchment and weights and bake for another 10 minutes. Let cool completely.
  • Pour coconut milk into a large measuring cup and add light cream (you should have about 3 cups liquid).
  • In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar & salt. Whisk over medium-low heat until thick & bubbly. Remove from heat and stir in vanilla and ¾ cup coconut.
  • Immediately pour into cooled pie crust & cover with plastic wrap touching the filling. Refrigerate 4 hours or overnight.
  • Remove plastic wrap and top with whipped cream or whipped topping & remaining coconut.

Recipe Notes

If using graham crust, bake according to package directions.
Adding toasted coconut to the filling is optional. We love the extra boost of flavor it gives but of course it changes the texture. If you prefer a smoother filling you can skip this addition.
When baking a pie crust, poke with a fork, cover with parchment paper, add the pie weights and then cook.
Make sure that the crust has cooled before adding the filling.
Don’t add the topping until the pie is set and chilled, and ready to be served.

Nutrition Information

Calories: 566, Carbohydrates: 46g, Protein: 6g, Fat: 41g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 171mg, Potassium: 312mg, Fiber: 4g, Sugar: 23g, Vitamin A: 466IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best coconut cream pie, coconut cream pie, easy coconut cream pie, simple coconut cream pie recipe
Course Dessert
Cuisine American
Ultimate Coconut Cream Pie on a plate with text
piece of Ultimate Coconut Cream Pie with text
piece of Ultimate Coconut Cream Pie on a plate with text
piece of Ultimate Coconut Cream Pie on a plate and ingredients with text
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. There is far to much cornstarch at half a cup the filling sets like rubber horrible most other recipes say quaternary of a cup
    I won’t be making this again2 stars

    1. Sorry that you didn’t enjoy the pie as much as we do David. We have found it to be the right amount for a nice texture.

  2. I need recipes I can make in a hurry. I am semi handicapped. Can’t stand more then 30 minutes, sometimes less. I like recipes that are one dish types. Hope you can help me out.

  3. Holly, Apparently you and I should be the best of friends. I never thought I would find anyone who loves Coconut as much as I do. I was so happy to find this recipe for Coconut Cream Pie. I can’t wait to try it for myself. I need to invite people over to help me eat this.

  4. On doing this recipe on making the custard, after cooking it says to take it off the heat & add the vanilla & coconut. BUT vanilla is not listed in the ingredients. Right now I’m not adding adding any vanilla. Thinking just a mix up but thought you should be aware of. Thank you

    1. Eek, the vanilla was showing in the whipped cream and not the pie, sorry!! I’ve updated the recipe!

    1. Your coconut milk and light cream together should equal 3 cups. Measure the coconut milk, and add enough light cream so that it is 3 cups total (note it is not heavy cream). Enjoy!

    1. I made it with Coco Lopez (cream de coconut) and reduced sugar to 1/2 cup since the coco Lopez is sweet and coconut milk is not and it turned out delicious and not too sweet!

  5. When I first made this pie, I had put Creme Of Coconut (Coco Lopez) on my grocery list instead of coconut milk. I was making the pie the other night and realized for the first time, the recipe said coconut milk. Ooops…….oh well. I have used the Creme Of Coconut every time I have made this pie and the pie is wonderful! I’m going to keep on using it:)
    I was wondering if you or anybody else had ever made it using the Creme of Coconut instead of the coconut milk?

  6. We would just love your Coconut Cream Pie, it is one of our favorite pies. Thank you so much for sharing with Full Plate Thursday today, it is great to have you at the party. Hope you have a very special week and come back soon!
    Miz Helen

  7. I love coconut cream pie! I am a cheater and always use coconut pudding, but this coconut milk version sounds fabulous!

  8. Coconut is my all time favorite pie, and I love the thought of using coconut milk in the base. This will be on the table as soon as I run to the store for the milk.

  9. I have been living with AIDS for 25 years. Wondering if you had some home cooked, easy recipes for one or to make bulk and freeze.? Living on 189 in Food stamps and really need to make it go farther, I only get to the store once a month. Can you give me some suggestions? Please, and fruits and vegetables are more expensive.
    Thanks so much for listening if you do?

    Dustin L Cooper

    1. Hi Dustin,

      Some of the easier meals that freeze well are:

      Dr. Pepper pulled pork. It cooks up in the slow cooker and makes lots of portions which can be frozen. Any inexpensive piece of pork will work and it can go a long way.
      http://www.spendwithpennies.com/dr-pepper-pulled-pork-slow-cooker-recipe/

      Slow Cooker Broccoli Cheddar Potatoes are super easy. You could also add in some chicken with this recipe. Either way, this is a totally effortless way to cook potatoes and top them with any other topping you like.
      https://www.spendwithpennies.com/slow-cooker-broccoli-cheddar-baked-potatoes/

      These meatballs are always a hit. They taste great (almost like sweet and sour) and this recipe can be made with packaged meatballs too. Serve these on rice for an inexpensive meal.
      https://www.spendwithpennies.com/amazing-cocktail-meatballs-these-are-always-a-hit/

      Cheeseburger Macaroni tastes 10x better than the boxed kind and is easy to make. I haven’t tried freezing this one.
      https://www.spendwithpennies.com/cheeseburger-macaroni-stove-top-youll-never-buy-the-boxed-kind-again/

      This is a very simple casserole and while I haven’t frozen it, it does not contain meat and can last a little longer in the fridge.
      https://www.spendwithpennies.com/creamy-tomato-pasta-casserole/

      I will continue to add more to this list but hopefully you find something here to get you started.

    2. Hi Dustin……there are many recipes out there for people on a budget, including some above that are listed.

      I have found that FRESH fruits and veggies are not all that expensive. There are ALWAYS sales going on it seems.. I purchase groceries within our budget which is $75/week for 3 people. It can be done! And we eat very well, just avoid the expensive meats and be creative.

      We almost never eat beef any more because of the cost. How about spaghetti with a few meatballs/or sausage, or French toast/omelettes, and soups are great to make and there are so many recipes (bean soup, chicken soup, vegetable soup, etc.)