Silky coconut custard in a flaky crust topped with whipped cream
Coconut Cream Pie
Prep Time
20 min
Cook Time
20 min
Total Time
4 hr 40 min
Servings
8
1 nine-inch pie
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
A flaky pie crust filled with rich, silky coconut custard and crowned with whipped cream and toasted coconut flakes.
Cuisine: American
Category: Dessert
Difficulty: Medium
Cost: $$
Dietary: Vegetarian
Quick Summary
280 min total time|8 servings|Medium difficulty
A flaky pie crust filled with rich, silky coconut custard and crowned with whipped cream and toasted coconut flakes.
AmericanVegetarian
Sarah Chen
(Updated )
Coconut cream pie is a retro diner classic that deserves a permanent spot in your dessert repertoire. A blind-baked flaky crust holds a thick, silky coconut custard that is loaded with coconut flavor from both coconut milk and shredded coconut. Topped with a mountain of whipped cream and a shower of toasted coconut, it is tropical comfort food at its finest.
The custard is made on the stovetop and is ready in about 10 minutes. It is poured into the pre-baked crust, chilled until set, and then topped with cream. The toasted coconut on top adds crunch and intensifies the coconut flavor.
This is the kind of pie that transports you to a beachside diner with every bite.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 4 large egg yolks
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/2 cups heavy whipping cream (topping)
- 2 tablespoons powdered sugar (topping)
- 1/2 cup sweetened coconut flakes, toasted (garnish)
Instructions
- 1
Whisk coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt in a saucepan until smooth.
- 2
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 7-10 minutes.
- 3
Remove from heat. Stir in shredded coconut, butter, vanilla, and coconut extract.
- 4
Pour into the pre-baked pie crust. Press plastic wrap directly on the surface to prevent a skin.
- 5
Refrigerate for at least 4 hours until fully set.
- 6
Before serving, whip cream with powdered sugar to stiff peaks. Pile on top of the chilled pie.
- 7
Sprinkle with toasted coconut flakes.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Full-fat coconut milkHeavy cream (for a less coconutty version)
Use 2 cups heavy cream total in the custard
Coconut extractAdditional vanilla extract
Coconut extract adds authentic flavor but is optional
Pie crustGraham cracker crust
A graham crust pairs beautifully with the coconut custard
Tips & Storage
Pro Tips
Stir the custard constantly while cooking to prevent lumps and scorching.
Toast coconut flakes in a dry skillet, stirring constantly, until golden. They burn quickly.
For the most intense coconut flavor, use both coconut milk in the custard and coconut extract.
Pressing plastic wrap directly on the custard surface prevents a skin from forming.
Storage
Refrigerate covered for up to 3 days. Add whipped cream just before serving.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 slice (1/8 pie)) · 8 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates44g
Fat26g
Fiber2g
Sugar32g
Sodium160mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use light coconut milk?
- Full-fat coconut milk is strongly recommended for the richest flavor and creamiest texture.
- How do I blind-bake a pie crust?
- Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, remove weights, and bake 5-10 more minutes until golden.
- Can I use fresh coconut?
- Yes, freshly grated coconut is wonderful in the custard. Toast extra for the topping.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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