There’s something undeniably nostalgic and magical about biting into a freshly chilled Coconut Cream Pie—the kind with a mile-high layer of billowy whipped cream and a dreamy, custardy coconut filling nestled inside a flaky pie crust. This Coconut Cream Pie recipe delivers all the creamy, tropical comfort you crave, perfect for sharing with friends or enjoying solo with a steaming cup of coffee. Every bite brings creamy vanilla notes, toasted coconut sweetness, and irresistible pie shop charm right into your own kitchen.

Ingredients You’ll Need

With just a handful of classic ingredients, Coconut Cream Pie is a surprisingly simple dessert to make, and each component plays a crucial role in building those layers of luscious texture and tropical flavor. Quality ingredients make all the difference in this dessert!

Pre-baked pie crust: A crisp, flaky foundation that holds the luscious coconut filling; homemade or store-bought both work beautifully.
Whole milk: Brings rich creaminess to the custard and helps create that silky pie filling texture.
Granulated sugar: Sweetens the filling perfectly and ensures it’s just right—never cloying.
Salt: A tiny boost that balances the flavors and makes the coconut pop.
Cornstarch: The natural thickener that gives the coconut custard its velvety body.
Large egg yolks: Essential for a rich, custard-like texture with beautiful golden color.
Sweetened shredded coconut: Delivers maximum coconut flavor and adds extra texture to every bite.
Pure vanilla extract: Lends depth and rounds out the flavors of the filling.
Coconut extract (optional): For true coconut lovers, this intensifies the tropical aroma and taste.
Unsalted butter: Adds just the right amount of richness for a silky finish in the filling.
Heavy whipping cream: Whips up fluffy and decadent, ready to crown your pie.
Powdered sugar: Sweetens the whipped cream topping without any graininess.
Toasted coconut flakes: Gorgeous, golden, and crunchy for a picture-perfect garnish.

How to Make Coconut Cream Pie

Step 1: Warm the Milk Mixture

Pour the whole milk, granulated sugar, and salt into a medium saucepan set over medium heat. Stir often until the sugar has fully dissolved and the milk is just beginning to warm. This creates a rich base that will help your custard come together nice and smooth.

Step 2: Thicken with Cornstarch and Egg Yolks

In a small bowl, whisk the cornstarch with a few spoonfuls of your warm milk mixture until you have a paste—no lumps! Add this back into the saucepan and continue whisking to prevent any clumping. Gradually whisk in the lightly beaten egg yolks. Keep stirring constantly as the mixture heats and thickens. You’re aiming for a luscious texture that just starts to bubble—don’t rush!

Step 3: Finish the Filling

When the custard has thickened and you see those first slow bubbles, pull the pan off the heat. Immediately stir in the sweetened shredded coconut, vanilla extract, and coconut extract if you’re using it. Drop in the butter, and mix gently until it’s fully melted and blended in. The filling should look creamy, flecked with coconut, and smell absolutely heavenly.

Step 4: Assemble and Chill

Pour the warm coconut filling into your prepared pre-baked pie crust, smoothing the top into an even layer. For a flawless finish, press a piece of plastic wrap directly onto the surface of the custard—this keeps an unsightly skin from forming. Refrigerate for at least 4 hours until the pie is completely cool, set, and ready to slice.

Step 5: Whip the Cream and Garnish

Once the pie is thoroughly chilled, it’s time for the grand finale! Beat the heavy whipping cream and powdered sugar together until you get those gloriously stiff peaks. Pile the whipped cream high over your Coconut Cream Pie, swirling it to your heart’s content, then shower the top with toasted coconut flakes for a golden, irresistible finish.

How to Serve Coconut Cream Pie

Garnishes

For that classic Coconut Cream Pie look, nothing beats a generous crown of freshly whipped cream and a confetti of toasted coconut flakes. You can even add a few curls of white chocolate or a drizzle of caramel for an extra-special touch. The texture contrast from the crisp coconut flakes truly completes each slice.

Side Dishes

This pie truly shines on its own, but if you want to round out your dessert table, try pairing it with a tropical fruit salad or a pitcher of cold-brew coffee. Light, fresh fruit balances the richness of the pie and makes for a refreshing finish to any meal.

Creative Ways to Present

Don’t be afraid to play with presentation! Serve individual slices in wide coupe glasses with a sprinkle of extra toasted coconut, or cut the Coconut Cream Pie into adorable mini tartlets for parties and showers. Swirling a jammy raspberry or mango sauce onto the plate before adding the pie slice adds color and a pop of tangy flavor.

Make Ahead and Storage

Storing Leftovers

To keep your Coconut Cream Pie tasting its best, store any leftovers covered in the refrigerator. A layer of plastic wrap pressed directly against the exposed custard and cream will prevent it from drying out or picking up fridge odors. Enjoy within three days for maximum freshness.

Freezing

While you can freeze Coconut Cream Pie, it’s best to do so before adding the whipped cream topping. Tightly wrap the cooled, filled pie (without whipped cream) in plastic and tin foil. When you’re ready to serve, thaw overnight in the fridge, then whip fresh cream to dollop on top before garnishing and enjoying.

Reheating

Coconut Cream Pie is designed to be served chilled, not warm, so reheating isn’t typically needed (or recommended). If you’ve frozen your pie, allow it to thaw thoroughly in the refrigerator before topping and serving to maintain that dreamy, silky texture.

FAQs

Can I use a store-bought pie crust for Coconut Cream Pie?

Absolutely! A high-quality store-bought pie crust works just fine if you’re short on time. Just make sure it’s fully baked and cooled before you add the filling to avoid a soggy bottom.

Is coconut extract necessary?

Not at all—it’s totally optional. The pie is delicious with just vanilla, but coconut extract can give a lovely extra punch of tropical flavor for avid coconut fans.

How do I prevent lumps in my pie filling?

The key is whisking the cornstarch with a little warm milk separately, then whisking constantly as you add it and the egg yolks to your saucepan. Keeping the mixture moving helps ensure a smooth, lump-free custard.

Can I make Coconut Cream Pie the day before serving?

Yes, and it’s actually ideal! Letting the pie chill and set overnight gives you the cleanest slices and the fullest coconut flavor. Simply add fresh whipped cream and toasted coconut just before serving.

What’s the best way to toast coconut flakes?

Spread the coconut in an even layer on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, stirring every couple of minutes for even browning. Keep an eye on it—a golden color means rich, buttery flavor, but it can burn quickly!

Final Thoughts

This Coconut Cream Pie is a true dessert classic—easy enough for weeknights, impressive enough for special occasions, and guaranteed to win over anyone who loves creamy, dreamy sweets. Treat yourself and your loved ones to a slice or two, and don’t be surprised if it becomes a dessert tradition in your home!

Coconut Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

Author: Emma
Total Time: 4 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the tropical flavors of this luscious Coconut Cream Pie. A creamy, coconut-infused custard filling nestled in a buttery pie crust and topped with fluffy whipped cream and toasted coconut flakes, this pie is a delightful dessert for any occasion.

Ingredients

Scale

Pie Crust:

1 9-inch pre-baked pie crust

Coconut Custard Filling:

3 cups whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup cornstarch
5 large egg yolks, lightly beaten
1 cup sweetened shredded coconut
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract (optional)
2 tablespoons unsalted butter

Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar

Garnish:

1/4 cup toasted coconut flakes for garnish

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Instructions

In a medium saucepan over medium heat, combine the milk, sugar, and salt until warm.

Whisk cornstarch with a bit of warm milk, then add back to the saucepan. Slowly whisk in beaten egg yolks. Cook, stirring constantly, until thickened. Remove from heat, add coconut, vanilla, coconut extract, and butter. Pour into pie crust and chill.

Chill in the refrigerator for at least 4 hours.
Whip heavy cream and sugar until stiff peaks form. Spread over pie and sprinkle with toasted coconut.