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.
- 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
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).
How to Make Coconut Cream Pie
Whip up this cool dessert on a hot summer day:
- Bake Crust: Press coconut into the crust and bake according to directions below.
- Make Filling: Combine coconut milk and cream in a measuring cup (per the recipe below). Whisk with eggs, cornstarch, salt & sugar. Cook until thickened.
- Fill Pie Crust: Stir in toasted coconut and fill the prepared pie crust.
- Cover with plastic wrap and refrigerate until set.
- Top with whipped cream and additional coconut and serve.
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.
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
- Easy Banana Cream Pie – fluffy and delicious
- Coconut Banana Cream Pie – tropical variation
- Peanut Butter Banana Refrigerator Pie – easy rich filling
- Pumpkin Pie Recipe – delicious served cold
- Creamy Peach Pie – with streusel topping
Did you make this Coconut Cream Pie? Be sure to leave a rating and a comment below!
Homemade Coconut Cream Pie
Ingredients
- 1 single pie crust homemade or refrigerated/frozen
- ½ cup coconut flakes
- 1 egg white
Coconut Custard
- 2 large eggs
- 1 (13.5 ounce each) can coconut milk
- 1 ⅓ cups half and half or light cream
- ½ cup cornstarch
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- ¾ cup coconut flakes toasted
- 1 teaspoon vanilla extract
Topping
- 2 cups whipped cream or whipped topping
- ¼ cup coconut flakes toasted
Instructions
Crust
- Preheat oven to 450°F. Unroll pie crust (if using pastry type) into a 9" pie plate, & brush with egg white. Sprinkle ½ cup coconut onto the crust and gently press into crust. *
- Poke the bottom of the crust 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.
Coconut Custard
- Heat a pan over medium heat and add coconut flakes. Stir until the coconut is lightly browned and fragrant.
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
My wife made this for my birthday and is still in the fridge, wrapped. It seems a little to jiggly. Is this right, or will it be good when we cut it tomorrow?
It should be okay, Tyler! I hope it turned out delicious for you. Happy Birthday!
Hello! I am having a bit of a hard time understanding the first three steps. In step one you state to brush crust with egg white then add and press into crust the coconut flakes. Then step two is to toast the coconut, followed by step three that says to add the coconut to the pie crust and place in oven. In a later step you say to add the 3/4 cup coconut to the custard filling. According to the recipe as written you give directions to add coconut to the crust two times. Am I reading this wrong? Thank you for your help in advance.
Hi Suzanne, you are reading that correctly. In step one, we gently press ½ cup of flaked coconut into the crust and an additional ¾ cup of flaked coconut is mixed into the filling in step 3 of the coconut custard.
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 again
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.
Yum everything looks great
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.
Winnie, maybe you would like some crock pot recipes?
You can find all of my favorites here:
https://www.spendwithpennies.com/category/recipes/slow-cooker/
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.
Invite me. LOL!! Enjoy Shannon!
This is my 1st time making this im very nervous because im making it for a customer fingers are crossed
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
Eek, the vanilla was showing in the whipped cream and not the pie, sorry!! I’ve updated the recipe!
Fantastic thank you!
So glad you enjoyed it!
How much heavy cream do you use. A bit confused in the durevtions/ingredients
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!
Can I use coconut cream instead of half and half ?
Never mind sorry I read the comments ! I’ll give it a try and see how it turns out hehe
Could one use cream de coconut withe the coconut milk ??
I have only made the recipe as written so I can’t say for sure.
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!
Hi, I want to do this recipe but I want to reduce the amount of sugar, what can I use instead?
Thanks!
I have only made the recipe as written.
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?
I love coconut pie! Thanks for linking up with What’s Cookin’ Wednesday!
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
I love coconut cream pie! I am a cheater and always use coconut pudding, but this coconut milk version sounds fabulous!
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.
Hi Holley! Now that sounds like a delicious pie! Thanks for sharing the recipe! Blessings from Bama!
I saw this on full plate thursday and had to come by and check it out – this sounds fabulous!
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
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.
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.)