Coconut Cream Pie (Creamy, Classic, and Perfect for Any Occasion)

If you love creamy desserts with a rich tropical flavor, Coconut Cream Pie is one of those timeless recipes you’ll want to make again and again. It’s made with a baked pie crust, filled with a smooth coconut custard, then topped with whipped cream and toasted coconut for the prettiest (and tastiest) finish.

This version is beginner-friendly, but it tastes like a bakery-style dessert.

Why You’ll Love This Coconut Cream Pie

• Ultra creamy filling with real coconut flavor
• Perfect texture: thick, sliceable, not runny
• Make-ahead friendly (great for gatherings)
• Simple ingredients you can find easily

Ingredients You’ll Need

For the pie crust

• 1 9-inch pie crust, baked and fully cooled (homemade or store-bought)

For the coconut custard filling

• 1 can full-fat coconut milk (about 13–14 oz / 400 ml)
• 1 cup whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• ¼ teaspoon salt
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract
• 1 to 1½ cups sweetened shredded coconut (or unsweetened if you prefer)

For topping (optional but recommended)

• Whipped cream (homemade or store-bought)
• ½ cup shredded coconut, toasted for garnish

Step-by-Step Instructions

Step 1: Bake and cool the crust

1. Bake your pie crust until fully cooked and lightly golden (follow the crust package or your recipe).
2. Let it cool completely before adding the filling.
   Tip: If the crust is warm, it can make the filling too soft.

Step 2: Mix your thickening base

1. In a medium bowl, whisk together:
   • sugar
   • cornstarch
   • salt
2. Add the egg yolks and whisk until smooth.
3. Set aside.

Step 3: Heat the milks and cream

1. In a medium saucepan, combine:
   • coconut milk
   • whole milk
   • heavy cream
2. Heat over medium heat until it’s hot and steaming (but not boiling).
   You’ll see small bubbles around the edges.

Step 4: Temper the egg yolks (important!)

This prevents scrambled eggs.

1. Slowly pour about ½ cup of the hot milk mixture into the egg yolk mixture while whisking constantly.
2. Then pour another ½ cup in, still whisking.
3. Now pour the warmed egg mixture back into the saucepan, whisking the whole time.

Step 5: Cook the custard until thick

1. Keep the saucepan on medium heat.
2. Whisk constantly until the custard thickens (usually 5–8 minutes).
3. Once it starts bubbling gently, keep whisking for 1–2 minutes more so it fully sets.

You want: a thick pudding-like texture that coats the back of a spoon.

Step 6: Finish the flavor and texture

1. Remove the pan from heat.
2. Stir in:
   • butter
   • vanilla extract
3. Optional but recommended: strain the custard through a fine mesh sieve into a bowl for an extra silky filling.
4. Stir in the shredded coconut.

Step 7: Fill the pie crust

1. Pour the coconut filling into the cooled pie crust.
2. Smooth the top with a spatula.

Step 8: Chill until fully set

1. Cover the pie gently (plastic wrap can touch the surface to prevent a skin).
2. Refrigerate for at least 4 hours, ideally overnight.

This chilling time is what makes the pie slice cleanly.

Step 9: Toast coconut for garnish (optional but beautiful)

1. Add shredded coconut to a dry skillet.
2. Toast over medium-low heat, stirring often, until golden.
3. Remove immediately (it burns quickly).

Step 10: Top and serve

1. Spread or pipe whipped cream over the chilled pie.
2. Sprinkle with toasted coconut.
3. Slice and enjoy!

Tips for the Best Coconut Cream Pie

• Use full-fat coconut milk for the richest flavor.
• Whisk constantly while cooking the custard to avoid lumps.
• Don’t rush the chill time—this is what makes it firm.
• For a stronger coconut flavor, add an extra ¼–½ cup shredded coconut.

Storage

• Keep the pie covered in the refrigerator for up to 3–4 days.
• Best served within the first 1–2 days for the freshest whipped topping.
• Freezing isn’t ideal because custard can change texture after thawing.