Dessert

Coconut Cream Pie Recipe

ByElena Hart October 11, 2026October 11, 2026

Introduction

Coconut Cream Pie is a classic dessert that combines a creamy, coconut-infused custard with a flaky pie crust and a cloud of whipped cream. Toasted coconut adds a delightful texture and flavor, making this pie a tropical treat perfect for any occasion.

A slice of lemon meringue pie is shown on a white plate with a fork beside it; the pie has three layers: a golden brown crust at the bottom, a smooth and glossy pale yellow lemon filling in the middle, and a thick, fluffy white meringue topping with light brown toasted spots on top; in the background, the rest of the pie sits in a dark pie dish with one slice missing, and another slice is on a second white plate; the setting features a white marbled surface with a soft, striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
5 tablespoons cornstarch

3 cups whole milk
4 large egg yolks

5 tablespoons unsalted butter
1 3/4 teaspoons vanilla extract

1/2 teaspoon salt
2 cups sweetened flaked or shredded coconut (toasted)
1 9-inch pie crust (baked)

2 cups heavy whipping cream
1/2 cup powdered sugar

Instructions

Step 1: In a medium saucepan, whisk together the granulated sugar and cornstarch until combined.

Step 2: In a large bowl, whisk the whole milk and egg yolks together. Gradually add this mixture to the saucepan with the dry ingredients, whisking constantly.
Step 3: Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and almost reaches a boil, about 8 minutes. Remove from heat.
Step 4: Stir in the butter, vanilla extract, salt, and 1 3/4 cups of the toasted coconut until well combined.

Step 5: Pour the custard into the baked pie crust. Cover the surface with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Let cool on a wire rack for about 30 minutes, then refrigerate until fully set.
Step 6: To make the topping, whip the heavy cream at high speed until it becomes foamy. Gradually add the powdered sugar and continue whipping until soft peaks form.
Step 7: Spread or pipe the whipped cream over the chilled pie and sprinkle with the remaining toasted coconut before serving.

Tips & Variations

To toast coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring halfway through to prevent burning.
For extra richness, substitute half of the whole milk with coconut milk.
Use a store-bought pie crust for convenience or make your own for a homemade touch.

For a lighter topping, fold in some cooled whipped coconut cream with the heavy cream.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly but will still taste delicious. Re-whip the cream topping before serving if it starts to lose volume.

How to Serve

A pie with three clear layers is shown on a white marbled surface. The bottom layer is a golden-brown baked crust with a slightly crimped edge. Above it, there is a smooth pale yellow filling, thick and even. The top layer is a generous spread of white whipped cream with soft, fluffy texture, sprinkled with light brown toasted crumbs evenly across the surface. The pie rests in a black pie dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, you can prepare the custard and assemble the pie a day in advance. Keep it covered and refrigerated, then add the whipped cream topping just before serving for the freshest texture.

How do I prevent the pie crust from becoming soggy?

Baking the pie crust in advance and ensuring the custard is thick before pouring it in helps reduce sogginess. Also, covering the custard surface with plastic wrap prevents moisture loss that can affect texture.