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There is no shortage of coconut in this Coconut Cream Pie! It is made with a creamy coconut filling mixed with shredded coconut and topped with homemade whipped cream and toasted coconut flakes.
This coconut cream pie has a rich coconut flavor but isn’t overly sweet. The coconut custard filling is scooped into a flakey homemade pie crust and topped with mounds of homemade whipped cream. I know coconut is not for everyone, but if you are a coconut lover, you have found the perfect coconut dessert!
When the coconut bug strikes, it is hard to shake, so here are some fun coconut combinations: try my coconut mango tart, 7 layer bars, German chocolate cupcakes, or my healthy tropical oat bars! And maybe you are in your pie era. We’ve all been there, so next stop, french silk pie, trust me!
Table of Contents
Why You Will Love This Coconut Cream Pie
- Great coconut flavor! This isn’t just vanilla pudding or pudding mix with some coconut folded in! It has a creamy custard made with coconut milk, coconut flakes, and coconut extract.
- Thick and creamy filling. The filling is perfectly thick and sliceable without being too tough. Finishing the custard with butter adds this silky and creamy texture.
- The perfect make-ahead dessert! Make and bake the pie crust ahead of time. You can even freeze the blind bake crust! Make the filling and let it sit in the crust or on a sheet tray for a day or two. Then top with whipped cream and serve on the desired day!
Professional Tips for Making Homemade Coconut Cream Pie
- Let the pie crust cool completely. You want to make sure the pie crust is completely cooled before adding the coconut custard filling. A warm pie crust can cause the custard to stay warm for longer and create a soggy bottom crust.
- Don’t over whip the whipped cream. Over-whipping your cream can be an easy thing to do. Over-whipped cream and then piping or layering the cream on the pie will work the cream more, causing it to have an off texture. If you over whip the cream, add more cold cream and gently fold it in.
- Don’t stop whisking when making the custard filling. To ensure a smooth and creamy custard, be sure to whisk constantly. Make sure your whisk is touching the bottom of the pot and the corner edges to prevent scorching.
Ingredients & Substitutions
- Pie Crust: I recommend using an all-butter pie crust or pate sucree for this coconut cream pie.
- Coconut Milk: Coconut milk adds the flavor to the custard. Unsweetened coconut milk is best for controlling the sweetness.
- All-purpose Flour: The all-purpose flour aids in the thickening of the custard. It can be substituted for cornstarch or tapioca flour.
- Granulated Sugar: Granulated sugar adds sweetness to the custard and helps protect the eggs from the heat of the milk to prevent them from curdling.
- Kosher Salt
- Unsweetened Coconut Flakes: Coconut flakes add flavor to the pie and texture. You may use sweetened coconut flakes, but they will add more sugar to the filling and have a tendency to stick together, so be sure to break them up before stirring them in.
- Egg Yolks
- Butter: Finishing the custard with unsalted butter helps give the filling a silky smooth finish just like lemon curd.
- Vanilla Extract
- Coconut Extract: Coconut extract is optional but will add more coconut flavor to the pie if desired. Choose a high-quality coconut extract.
- Heavy Cream
- Confectioners’ Sugar
See the recipe card for full information on ingredients and quantities.
Variations
- Make it a pina colada pie! Add a layer of pineapple preserves on the bottom of the cooled pie. Then add dark rum to the coconut custard filling for a fun tropical-inspired dessert. You could even top the pie with some bruleed pineapple slices.
- Coconut Cream Pie Trifle. Alternate layering the coconut custard filling, whipped cream, sour cream pound cake or bacardi rum cake (like I did in this epic tropical trifle), and toasted coconut flakes. Bonus points for topping the trifle with pie crust shards baked after brushing with heavy cream and turbinado sugar.
- Change the topping. Swap out the sweetened whipped cream for a meringue topping (use the separated egg whites from the custard!) like this marshmallow fluff or marshmallow frosting. It would also be delightful with lemon curd whipped cream.
- Choose a different crust. You can use any of my pie crust recipes or a store-bought pie crust in this pie but I prefer a flakey all-butter pie crust or pâte sûcrée. Another all-butter option is my vodka pie crust recipe, or you can make an easy Crisco pie crust. To branch out, try a baked graham cracker crust or even the nutter butter crust from this peanut butter ice cream pie!
How to Make this Coconut Cream Pie Recipe
Use these instructions to make a perfect coconut cream pie every time! Further details and measurements can be found in the recipe card below.
Fully blind bake the crust: For more detailed instructions, see my tutorial on how to blind bake pie crust.
Step 1: Preheat the oven to 350°F and roll out one piece of pie dough large enough to fit into your pie pan. For a 9-inch pie dish that would be about 12-inches in diameter.
Step 2: Chill dough for 30 minutes and then line the pie dish, folding to fit it snuggly into the edges. Roll excess pie dough under in a spiral and press lightly onto the pie dish lip. Flute or crimp decoratively.
Step 3: Line with parchment paper and fill with pie weights, beans or rice.
Step 4: Bake in a preheated oven for 12-20 minutes or until the bottom crust begins to brown. Remove parchment and weights and continue baking until the bottom and edges have turned a nice golden brown. Set aside to cool.
Prepare the coconut cream pie filling:
Step 1: In a medium saucepan, whisk together the coconut milk, flour, sugar, and pinch of salt. Cook over medium heat and until the mixture thickens, whisking occasionally.
Step 2: In a large mixing bowl, whisk the egg yolks until lightened slightly.
Step 3: Using a ladle or measuring cup, pour the hot milk mixture into the whisked yolks ½ cup at a time and whisk to combine.
Placing a kitchen towel under the bowl will help keep the bowl in place while whisking and ladling.
Step 4: Once all the hot milk mixture has been added to the yolks, pour it back into the saucepan.
Step 5: Return the pot to the stove and cook over low heat to pudding consistency. It will coat the back of a wooden spoon and hold a line when you draw your finger through it, just like crème anglaise.
During this cooking process, have your spoon, spatula, or whisk touching the bottom of the pot to keep the mixture from curdling.
Step 6: Whisk in the butter, vanilla extract, and optional coconut extract, followed by shredded coconut. Pour into the cooled pie crust, place a piece of plastic wrap directly on the surface, and chill completely in the refrigerator. This will take several hours, but overnight (12 hours) is best.
If your pie crust hasn’t cooled or been baked yet, you can cool the filling on a plastic-lined sheet tray.
Prepare the whipped cream:
Step 7: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer or whisk, whisk together heavy cream, confectioners’ sugar, and vanilla extract.
Start with 2 tablespoons of confectioners’ sugar and then add more to your taste.
Step 8: Whisk or whip on medium speed until stiff peaks just begin to form.
Step 9: Remove the plastic wrap from the top of the coconut custard filling. Pipe or mound whipped cream on top of cooled custard.
Step 10: Sprinkle cooled, toasted flaked coconut on top. Chill briefly before serving for the best slices.
Chef Lindsey’s Recipe Tip
Cool the filling before placing it in the crust for the best flakey crust possible. Cool on a plastic-lined sheet tray. Once cooled, recondition the filling slightly by hand, then place it in the pie and let it sit for a few hours before serving to allow the filling to reset.
Frequently Asked Questions
This pie is best served the day of. To store leftovers, lightly wrap the pie and store it in the refrigerator for up to 4 days.
I would not recommend freezing the pie. Whipped cream does not freeze and defrost well, and custard fillings tend to start separating during the defrosting process.
Absolutely. You may toast the coconut flakes before adding them to the filling. Just be aware that they will lose their crunch, but you will still have the toasted coconut flavor in the filling.
No, you don’t need to dock your pie when blind baking. This filling is thick enough that if you dock your pie, it will be fine!
This pie is a full dessert on its own, but if you would like to dress it up, try a creme anglaise infused with toasted coconut or drizzle chocolate or caramel sauce before serving.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Coconut Cream Pie
Ingredients
For the coconut custard
- 1 single pie crust all-butter pie crust or pâte sûcrée
- 14 oz unsweetened coconut milk not cream, or dairy milk
- 3 tablespoons all-purpose flour
- ⅓ cup granulated sugar
- pinch kosher salt
- ⅔ cup shredded unsweetened coconut
- 2 egg yolks from large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional
For the whipped cream topping
- 1 ½ cups heavy cream
- 2 ½ tablespoons confectioners' sugar
- ½ teaspoon vanilla extract
- ½ cup unsweetened flaked coconut or shredded coconut, toasted
Instructions
Fully blind bake the crust:
- Preheat the oven to 350°F and roll out one piece of pie dough large enough to fit into your pie pan. For a 9-inch pie dish that would be about 12-inches in diameter.
- Chill dough for 30 minutes and then line the pie dish, folding to fit it snuggly into the edges. Roll excess pie dough under in a spiral and press lightly onto the pie dish lip. Flute or crimp decoratively.
- Line with parchment paper and fill with pie weights, beans or rice.
- Bake in a preheated oven for 12-20 minutes or until the bottom crust begins to brown. Remove parchment and weights and continue baking until the bottom and edges have turned a nice golden brown. Set aside to cool.
Prepare the coconut cream pie filling:
- In a medium saucepan, whisk together the coconut milk, flour, sugar, and pinch of salt. Cook over medium heat and until the mixture thickens, whisking occasionally.
- In a large mixing bowl, whisk the egg yolks until lightened slightly.
- Using a ladle or measuring cup, pour the hot milk mixture into the whisked yolks ½ cup at a time and whisk to combine.
- Once all the hot milk mixture has been added to the yolks, pour it back into the saucepan.
- Return the pot to the stove and cook over low heat to pudding consistency. It will coat the back of a wooden spoon and hold a line when you draw your finger through it, just like crème anglaise.
- Whisk in the butter, vanilla extract, and optional coconut extract, followed by shredded coconut. Pour into the cooled pie crust, place a piece of plastic wrap directly on the surface, and chill completely in the refrigerator. This will take several hours, but overnight (12 hours) is best.
Prepare the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer or whisk, whisk together heavy cream, confectioners’ sugar, and vanilla extract.
- Whisk or whip on medium speed until stiff peaks just begin to form.
- Remove the plastic wrap from the top of the coconut custard filling. Pipe or mound whipped cream on top of cooled custard.
- Sprinkle cooled, toasted flaked coconut on top. Chill briefly before serving for the best slices.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef created recipe. You will also love my fluffy, dairy-free coconut cupcakes! Check out our other delicious, chef-developed custard recipes, including banana cream pie, lemon meringue pie and this easy chocolate pie! You might also want to look at all our pies and tart recipes!
