Why You’ll Love This Recipe

I love this coconut cream pie because it’s both indulgent and refreshing at the same time. The toasted coconut brings out a nutty, aromatic depth, and the filling is rich without being too heavy. It’s a perfect make-ahead dessert, which makes it stress-free for entertaining. And every time I slice into it, the contrast between the crisp crust, creamy filling, and airy whipped topping just hits all the right notes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pre-made pie crust
1 cup sweetened shredded coconut
2 ½ cups whole milk
½ cup granulated sugar
⅓ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar

Directions

Preheat Oven:
I preheat the oven to 375°F (190°C) and place the pre-made pie crust in a pie dish. I bake it according to the package directions and set it aside to cool.
Toast Coconut:
I spread the shredded coconut on a baking sheet and toast it in the oven for 5–7 minutes until it turns golden and fragrant. I stir once or twice for even color, then set it aside to cool.
Make the Coconut Cream Filling:
I heat the milk in a saucepan over medium heat until it begins to simmer. Meanwhile, I whisk together the sugar, cornstarch, salt, and egg yolks in a bowl until smooth.
I slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs, then return everything to the saucepan.
I cook it over medium heat, stirring constantly, until the mixture thickens and bubbles—about 5–7 minutes.
Once thick, I remove it from heat and stir in the butter, vanilla, and ¾ cup of the toasted coconut.
Assemble and Chill the Pie:
I pour the coconut filling into the cooled pie crust and smooth the top. I press plastic wrap directly on the surface to prevent a skin from forming, then refrigerate for at least 4 hours until fully set.
Whip the Cream:
In a mixing bowl, I whip the heavy cream and powdered sugar until stiff peaks form. I spread the whipped cream over the chilled pie in soft swirls.
Top and Serve:
I sprinkle the remaining toasted coconut over the whipped cream, slice the pie, and serve it chilled.

Servings and timing

This recipe yields 8 slices.

Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 4 hours
Total time: About 4 hours 35 minutes

Variations

Sometimes I stir a bit of coconut extract into the filling for an extra punch of flavor. I’ve also made this pie with a graham cracker crust or a chocolate cookie crust when I want something different from the classic pastry base. For a dairy-free version, I use canned coconut milk and a non-dairy whipped topping—it’s still rich and flavorful.

storage/reheating

I store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. The whipped cream stays fluffy, and the crust holds up well if I store it properly. I never reheat this pie—it’s meant to be served cold, straight from the fridge.

FAQs

Can I make this pie ahead of time?

Yes, I often make it the night before. The flavor and texture improve as it chills, making it perfect for prepping ahead.

Can I use canned coconut milk instead of whole milk?

Yes, full-fat canned coconut milk adds even more coconut flavor and richness. I’ve used it as a substitute with great results.

Do I need to toast the coconut?

Toasting isn’t required, but I always do it because it brings out a deeper flavor and gives the topping a beautiful golden crunch.

Can I use homemade pie crust instead of pre-made?

Absolutely. When I have extra time, I make a buttery homemade crust—it adds a wonderful flaky base to the creamy filling.

What’s the best way to get a smooth filling?

I whisk constantly and pour the hot milk slowly into the egg mixture. This keeps everything silky and prevents lumps or curdling.

Conclusion

Coconut cream pie is a true classic that never goes out of style. From the rich coconut custard to the fluffy whipped topping and the golden toasted flakes, it’s a dessert that delivers every time. Whether I’m celebrating something special or just craving something sweet and creamy, this pie always feels like a little taste of paradise.

Coconut Cream Pie