Coconut Cream Pie (Rich, Creamy & Made from Scratch)

If you love creamy, old-fashioned pies, this Coconut Cream Pie will win your heart. It’s smooth, rich, and filled with coconut flavor — the perfect blend of tropical sweetness and homemade comfort.

It’s a dessert that feels fancy but tastes like home. The flaky pie crust, velvety coconut filling, and fluffy whipped cream come together for the perfect bite — sweet, cool, and utterly satisfying.

Whether you serve it for Sunday dinner, Easter, or a summer get-together, this pie always steals the show. This creamy pie pairs perfectly with classic carrot cake or a rich chocolate cake, and it fits right into any spread with classic hummingbird cake.

Recipe Card

Servings: 8 Prep Time: 20 minutes Cook Time: 15 minutes Chill Time: 2 hours Total Time: 2 hours 35 minutes

Ingredients

For the Pie Crust:

• 1 pre-baked 9-inch pie shell (homemade or store-bought)

For the Coconut Filling:

• 1 can (13.5 oz) coconut milk

• 1 ½ cups whole milk

• ½ cup granulated sugar

• ⅓ cup cornstarch

• ¼ teaspoon salt

• 4 large egg yolks

• 1 cup sweetened shredded coconut

• 2 tablespoons butter

• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

• ¼ cup toasted coconut flakes (for garnish)

Instructions

1. Prepare the Crust: Pre-bake your pie crust according to package or recipe directions. Let it cool completely before adding the filling.

2. Make the Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in coconut milk and whole milk until smooth.

3. Cook Until Thickened: Place the saucepan over medium heat, whisking constantly, until the mixture begins to thicken and bubble (about 5–7 minutes).

4. Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Slowly pour in about ½ cup of the hot milk mixture while whisking constantly. Then pour the tempered yolks back into the saucepan.

5. Finish the Filling: Continue cooking for 2–3 more minutes, stirring until thick. Remove from heat and stir in butter, vanilla, and shredded coconut.

6. Cool and Chill: Pour the filling into the cooled pie crust. Smooth the top and press plastic wrap directly on the surface to prevent a skin from forming. Chill for at least 2 hours, or until firm.

7. Whip the Topping: In a bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled pie and garnish with toasted coconut.

Tips for the Perfect Coconut Cream Pie

• Use full-fat coconut milk for the creamiest texture.

• Toast your coconut in a dry skillet until golden for extra flavor.

• Make it ahead! The filling can be made up to 2 days in advance.

• For extra coconut flavor, stir ½ teaspoon coconut extract into the filling.

• Chill thoroughly — this pie tastes best cold and set.

Final Thoughts

This Coconut Cream Pie is a slice of pure comfort — rich, tropical, and impossibly creamy. It’s easy to make, beautiful to serve, and always leaves everyone asking for seconds.

Serve it chilled with coffee or tea, and you’ve got the perfect ending to any meal.

FAQ

Q: Should I use sweetened or unsweetened coconut? Sweetened shredded coconut gives classic flavor and texture.

Q: Can I use coconut milk in the filling? Yes — coconut milk adds rich coconut flavor and enhances creaminess.

Q: How do I keep coconut pie from being too watery? Thicken the custard with cornstarch and bake until the center is just set.

Q: Can I toast the coconut? Definitely — toasted coconut adds incredible flavor and makes a beautiful garnish.

Q: How long does coconut pie last? Refrigerate for 3–4 days.