Would you like to save this?
We'll email this post to you, so you can come back to it later!
Coconut Cream Pie Recipe
This luscious Coconut Cream Pie Recipe combines creamy custard, toasted coconut flakes, and a buttery pie crust for an easy, no-bake dessert that’s perfect year-round.
Full Recipe Introduction
There’s something about a classic Coconut Cream Pie that whisks me back to summer cookouts and cozy holiday tables all at once. Picture a golden, flaky pie crust—homemade or store-bought—filled with a silky, sweet coconut custard and crowned with billowy whipped cream and a shower of toasted coconut flakes. What makes this recipe special is its balance: not too sweet, just enough coconut kick, and a dreamy creamy texture that melts in your mouth. I first adapted it for a family reunion five years ago when my niece declared it the “best dessert ever,” and since then it’s become my go-to for potlucks, birthdays, and Sunday dinners. Plus, you can lighten it up with part-skim milk or coconut milk for a dairy-free twist. Ready in under two hours, it’s as approachable as it is show-stopping.
Why You’ll Love This Coconut Cream Pie Recipe
• No oven needed for the custard—just a gentle stovetop whisk.
• Rich tropical flavor from real coconut flakes and coconut extract.
• Make-ahead friendly: one evening’s prep, next day’s applause.
• Crowd-pleaser at BBQs, holidays, or midweek treats.
• Customizable topping: toasted, dark-chocolate drizzle, or fresh fruit.
• Kid-approved: soft bite, sweet but not cloying.
• Dairy-free variation swaps milk for coconut milk and arrowroot starch.
• Relies on pantry staples—no exotic shopping list required.
Ingredients
• 1 (9-inch) pie crust, prebaked and cooled (graham cracker or traditional)
• 2 cups whole milk (or unsweetened coconut milk for a dairy-free option)
• 1 cup heavy cream (for whipping; or full-fat coconut cream)
• 3/4 cup sweetened shredded coconut, plus 1/4 cup for garnish
• 4 large egg yolks, room temperature (tip: separate cold eggs over a fine mesh to avoid whites)
• 2/3 cup granulated sugar (reduce to 1/2 cup for less sweetness)
• 1/4 cup cornstarch (I love Bob’s Red Mill for consistent results)
• 1/8 teaspoon fine sea salt
• 1 tablespoon unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract (optional, for extra zing)
• 1 cup whipped cream (homemade or store-bought Cool Whip)
Tips on Prep
– Use large eggs at room temperature to help thicken the custard more evenly.
– If you’re gluten-free, swap the crust for an almond-flour base.
– For a lighter spin, replace heavy cream with whole milk in the filling, and skip coconut extract.
Directions
1. In a medium saucepan, whisk together sugar, cornstarch, and salt until no lumps remain.
2. Gradually pour in the milk while whisking—keep it smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and just starts to bubble at the edges (about 5–7 minutes).
4. Remove from heat. In a small bowl, beat egg yolks, then whisk in one ladleful of hot custard to temper. Return the yolk mixture to the pan, whisking vigorously.
5. Place back on low heat, stirring until custard is glossy and thick enough to coat the back of a spoon. Take off heat and whisk in butter, vanilla, and coconut extract.
6. Stir in 3/4 cup shredded coconut for extra texture, then pour filling into the cooled pie crust. Smooth the top with a spatula.
7. Cover pie surface with plastic wrap (touching the custard to prevent a skin) and chill in the fridge for at least 2 hours (overnight is best for that silky texture).
8. Before serving, whip the heavy cream to soft peaks with a stand mixer or handheld whisk, sweeten lightly if desired, and spread over the pie. Sprinkle the remaining 1/4 cup of shredded coconut (lightly toasted if you like a nutty note).
9. Slice with a hot knife (dip in warm water, wipe clean) for neat pieces.
Servings & Timing
Yield: 8 generous slices
Prep Time: 20 minutes
Chill Time: 2 hours (or overnight for best texture)
Total Time: Approximately 2 hours 20 minutes (or next-day reward!)
Variations
• Chocolate Lover’s Twist: Melt dark chocolate over the filling before chilling.
• Tropical Pineapple: Fold in ½ cup finely diced canned pineapple.
• Mini Tartlets: Divide the custard into six 4-inch tart pans for individual servings.
• Vegan Swap: Use coconut milk and arrowroot starch instead of eggs and dairy.
• Spiced Kick: Add a pinch of cinnamon and nutmeg for a warm fall dessert.
Storage & Reheating
Store leftover slices in an airtight container in the fridge for up to 3 days—custard and whipped cream hold up nicely. For longer stashes, freeze un-topped slices for up to 1 month; thaw overnight in the fridge, then add fresh whipped cream. No microwaving needed—this pie shines cold and creamy. Make-ahead tip: Bake or prepare the crust a day early to shave off prep time.
Notes
– When testing, I found adding coconut flakes into the filling gives a delightful chew, but feel free to reserve them for garnish if you prefer a smoother bite.
– Be patient whisking the custard—slow and steady heat helps it thicken without curdling.
– For a subtly sweet balance, a pinch of sea salt sprinkled over the whipped cream can heighten the flavors.
– My KitchenAid stand mixer handles whipped cream like a charm, but hand-whisking works too if you’ve got the elbow grease.
FAQs
Q: Can I use a store-bought pie crust?
A: Absolutely—just blind-bake as per package instructions to keep the bottom crisp.
Q: My custard is runny—what went wrong?
A: Likely undercooked or too much liquid; ensure it thickens to coat your spoon before removing from heat.
Q: How do I prevent a skin from forming on top?
A: Press plastic wrap directly onto the custard surface before chilling.
Q: Can I make this dairy-free?
A: Swap milk for coconut milk, heavy cream for chilled coconut cream, and cornstarch for arrowroot if you need gluten-free.
Q: Will it keep in the freezer?
A: Yes—freeze without whipped topping, then thaw overnight and add fresh cream.
Q: How much coconut flavor is too much?
A: Start with ½ teaspoon of extract; taste the custard, and add up to 1 teaspoon if you crave extra coconut punch.
Conclusion
This Coconut Cream Pie Recipe delivers that dreamy, tropical taste in an easy, no-fuss package—perfect for backyard gatherings or cozy nights in. Give it a whirl, and let me know how your family raves in the comments below. If you loved this, you might also enjoy my Lemon Blueberry Tart or Classic Banana Pudding recipes. Happy baking and thanks for stopping by!
Coconut Cream Pie
Ingredients
- 1 9-inch pie crust prebaked and cooled (graham cracker or traditional)
- 2 cups whole milk (or unsweetened coconut milk for a dairy-free option)
- 1 cup heavy cream (for whipping; or full-fat coconut cream)
- 3/4 cup sweetened shredded coconut plus 1/4 cup for garnish
- 4 large egg yolks room temperature
- 2/3 cup granulated sugar (reduce to 1/2 cup for less sweetness)
- 1/4 cup cornstarch (I love Bob’s Red Mill for consistent results)
- 1/8 teaspoon fine sea salt
- 1 tablespoon unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional, for extra zing)
- 1 cup whipped cream (homemade or store-bought Cool Whip)
Instructions
- Whisk together sugar, cornstarch, and salt in a saucepan. Gradually pour in milk and cook until thickened.
- Temper egg yolks, then add to custard along with butter, vanilla, and coconut extract. Stir in shredded coconut.
- Pour custard filling into prebaked pie crust and chill for at least 2 hours.
- Whip heavy cream and spread over the pie. Garnish with toasted coconut.
- Slice and serve the Coconut Cream Pie chilled.
