Coconut Cream Pie
Escape to the tropics with this heavenly coconut cream pie made with real coconut milk and shredded coconut for a flavorful and authentic coconut taste.
Why you’ll love this recipe:
- Rich & creamy filling – The homemade coconut custard is velvety smooth, packed with real coconut flavor, and perfectly balanced in sweetness.
- Flaky, buttery crust – Whether using a homemade or store-bought crust, the crisp and tender base complements the luscious filling beautifully.
- Light & airy topping – The whipped cream adds a dreamy, cloud-like texture, making each bite indulgent yet light.
If you love coconut desserts, try my Chewy Coconut Oatmeal Cookies, Easy Coconut Macaroons, and No-Bake Cookies with Coconut. If you are in the mood for the ultimate coconut treat, try my Homemade Coconut Cake with Cream Cheese Frosting.
Ingredients you’ll need:
- a single 9″ pie crust (store-bought or homemade)
- granulated sugar
- cornstarch
- full-fat canned coconut milk
- whipping cream
- eggs
- unsalted butter
- vanilla extract
- unsweetened shredded coconut
- powdered sugar
How to make coconut cream pie:
(The full written and printable recipe is further below.)
- Line a 9″ pie plate with a single pie crust and crimp the edges as desired.
- Blind bake at 425F for 15-20 min or until golden brown. Let cool completely.
- In a large saucepan, whisk together the sugar and cornstarch. In a separate mixing bowl, whisk together the coconut milk, cream, and eggs. Slowly add the milk mixture to the saucepan with the sugar and cornstarch mixture while whisking.
- Over medium heat, bring to a boil stirring constantly. Allow to boil for one minute, the custard should be pretty thick at this point. Remove from the heat, stir in the butter and vanilla extract until all the butter has dissolved into the mixture.
- Stir in the coconut.
- Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.
- Remove the plastic wrap, stir the filling, and spoon it into the prepared pie crust. Cover tightly with plastic wrap and refrigerate the pie for 2 hours or until ready to serve.
- When ready to serve, beat the whipping cream, sugar and vanilla until medium peaks. Spread over the custard filling and top with toasted coconut.
🌟 Expert tips:
- Use full-fat coconut milk – The key to this recipe is the coconut milk, the full-fat kind that comes in a can. It’s what gives this pie its real coconut flavor. Without it it’s just a custard pie with shredded coconut.
- Toast the coconut – Lightly toasting the shredded coconut enhances its natural flavor and adds a delicious crunch to the topping.
- Chill for best texture – Let the pie set in the fridge for at least 2 hours (or overnight) for a firmer, sliceable consistency.
Recipe FAQs:
Can I make this coconut cream pie ahead of time?
Yes! You can prepare the pie a day in advance. Just add the whipped topping right before serving for the freshest taste.
How long does this coconut cream pie last?
Store it covered in the refrigerator for up to 3 days. Avoid freezing, as the custard may separate when thawed.
Why is my custard too runny?
This could be due to undercooking. Make sure the custard thickens to a pudding-like consistency before removing it from the heat. It will firm up more as it chills.
Can I make this pie dairy-free?
Yes! Use vegan butter for the filling. For the whipped topping, try coconut whipped cream made from chilled coconut cream.
If you’ve tried this Coconut Cream Pie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Coconut Cream Pie
Escape to the tropics with this heavenly coconut cream pie made with coconut milk and shredded coconut for a flavorful and authentic coconut taste.
Ingredients
Crust
- 1 single 9" pie crust, store-bought or homemade
Filling
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1 can (400ml) full-fat coconut milk
- 1/3 cup (80ml) whipping cream
- 2 large eggs
- 3 Tbsp (45g) unsalted butter, cut into tablespoon-sized pieces
- 1 tsp vanilla extract
- 1 cup (100g) unsweetened shredded coconut
Topping
- 1 cup (240ml) whipping cream
- 1/4 cup (30g) powdered sugar
- 1/4 cup (25g) unsweetened shredded coconut
Instructions
- Preheat oven to 425F.
- Fit the pie crust into a 9" pie plate and finish the edges as desired. Poke the bottom of the crust in several places with the tines of a fork.1 single 9" pie crust
- Bake for 15-20 min or until golden brown. Let cool completely.
- In a large saucepan, whisk together the sugar and cornstarch. Set aside.1/2 cup (100g) granulated sugar, 1/4 cup (30g) cornstarch
- In a separate large mixing bowl, whisk together the coconut milk, cream, and eggs.1 can (400ml) full-fat coconut milk, 1/3 cup (80ml) whipping cream, 2 large eggs
- Slowly add the milk mixture to the saucepan with the sugar and cornstarch mixture while whisking.
- Over medium heat, bring to a boil stirring constantly. Allow to boil for one minute, the custard should be pretty thick at this point. Remove from the heat, stir in the butter and vanilla extract until all the butter has dissolved into the mixture. Stir in the coconut.3 Tbsp (45g) unsalted butter, 1 tsp vanilla extract, 1 cup (100g) unsweetened shredded coconut
- Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.
- In the meantime, toast the remaining coconut in a small frying pan over medium heat until lightly browned. Set aside to cool completely.1/4 cup (25g) unsweetened shredded coconut
- Remove the plastic wrap, stir the filling, and spoon it into the prepared pie crust. Cover tightly with plastic wrap and refrigerate the pie for 2 hours or until ready to serve.
- When ready to serve, beat the whipping cream, powdered sugar, and vanilla until medium peaks. Spread over the custard filling and top with toasted coconut. Slice and serve.1 cup (240ml) whipping cream, 1/4 cup (30g) powdered sugar
Notes
Leftover pie can be stored in the fridge covered tightly in plastic wrap for up to 3 days.
Calories: 367kcal, Carbohydrates: 21g, Protein: 4g, Fat: 31g, Saturated Fat: 24g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 78mg, Sodium: 32mg, Potassium: 192mg, Fiber: 2g, Sugar: 15g, Vitamin A: 619IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 2mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.
Coconut custard filling adapted from Live Well Bake Often.
Hi Lily,
My grocery store only had the sweetened shredded coconut. Will that be a problem? Can’t wait to try this pie!
Not at all. It will just be a bit sweeter. Enjoy the pie!
Is that a can of sweetened coconut milk, and how many ounces?
good question, unsweetened actually, and 400ml is 13.5oz. I hope you enjoy the pie!
Hi. I’ve made different cream pies before but never coconut, and am planning to try this. I’ve always made my cream pies with either a sauce (generally chocolate ganache or caramel) on top or leave it plain. When I leave it plain on top, I put a dollop of whipped cream on every slice. I’ve never topped my cream pies with whipped cream because it’s unstable and I’m afraid it would soften and get liquid-like unless the whole pie is consumed right away. Is this not your experience with this recipe since you said the pie can last up to 2-3 days — and I assume with the whipped topping still intact?
The whipped cream does melt a bit, but it will keep until day 3. If you are concerned about storage, then only top the individual slices when served. I hope that helps and I hope you enjoy the pie!
Nerissa, just add a packet of Whipit for every cup of heavy cream. It is an excellent stabilizer for whipping cream.
This looks so tasty! Can’t wait to try it. Can this be frozen and then thawed and served?
Hi Sarah,
Thank you. This pie will last 3-4 days in the fridge. As for freezing, I don’t recommend it because when the custard thaws it will make the crust soggy. If you must freeze it, I recommend freezing the baked crust and cooked filling separately. Thaw overnight and assemble when ready to serve. I hope that helps!
I have yet another confession to make! I have never had a Coconut Cream Pie! But yours looks so incredibly tempting! So creamy but light. I’m off to pin it right now. Thankyou for bringing it to #FiestaFriday
You’re very welcome, and thank you for co-hosting!
I haven’t had coconut cream pie since I was a child! I have kind of forgotten all about it – until I saw this! It’s just lovely!
Mollie
Thanks Mollie! Was it your grandma that used to make it for you?
I’ve never made a crust with oil before. How does it differ from all butter crusts?
When I make coconut pie, the custard is never firm enough. I do make sure to stir until thickened, and I am using full fat coconut milk, similar amount of eggs and cornstarch. I also make sure it’s chilled overnight. Any ideas?
Hi Ann,
I find this crust crispier, and has a light smokey flavor in comparison to an all-butter pie crust. This coconut custard is definitely firm enough to easily slice as you can see in the pictures. I cook the custard until it’s thick like a pudding consistency. Once you stir in the coconut and let it stand for 30 minutes, it’s even thicker, almost like mash potatoes. Perhaps cook it on the stovetop for a few minutes longer?
I’ve never made coconut cream pie with coconut milk before and you are right. The coconut milk makes it so much better. Thank you for my new go-to coconut cream pie recipe!
You’re very welcome, Anna! Thank you for your kind words. Enjoy and have a great day!
Hi Lily! xoxo
This is my 86 year old papa’s favorite dessert of all time, and his birthday is next Wednesday. I’m going to make your recipe for him!! I cannot wait to try this…it looks so delicious. He will be tickled!! xoxo
Love, Prudy
Aww, thank you Prudy! I hope your papa enjoys this coconut cream pie, and wish him a big happy birthday for me. Btw I made your creamy corn casserole and it was amazing! I cut the recipe in half for an 8×8 pan. I’m not going to lie, I had it for breakfast as well:)