Coconut Cream Pie is a from-scratch dessert with a buttery homemade crust and thick coconut custard filling, finished with whipped cream and toasted coconut. Perfect for spring or Easter dessert!
Craving more coconut desserts? Try my Coconut Date Pudding Cake, Coconut Bread with Cream Cheese Glaze, and Pineapple Coconut Cake!
Coconut Cream Pie is the dessert I start craving as soon as spring shows up! It tastes sunny and tropical in a way that chocolate desserts just don’t.
This one is super easy to make at home! You’ll bake a simple buttery crust, then whisk a coconut custard on the stove until it turns thick and silky.
The filling is super easy too because everything gets whisked together cold (no tempering eggs, no extra bowls). Strain it for the smoothest custard, chill until it’s firm, then finish with whipped cream and toasted coconut right before serving!
What others are saying:
“Loved this recipe! So much easier than the typical custard and it turned out nice and smooth. Coconut cream is my favourite and I like the actually coconut in the pie so added some shredded coconut to the filling. Will definitely be using this as my go to recipe!” Christine
Coconut Cream Pie ingredients:
- Cold butter: I like to use unsalted butter so I can control the salt!
- Coconut milk: Canned, higher-fat coconut milk gives the best texture and coconut flavor.
- Coconut extract: If you’re using regular whole milk instead of coconut milk, bump this up!
- Vanilla extract: I like it in there because it makes the coconut taste more like a classic cream pie.
- Whipped cream: Homemade whipped cream or store-bought, both work!
- Toasted coconut: I like it on top, even when I skip it in the filling, so everyone knows what they’re getting.
How to make Coconut Cream Pie:
This Coconut Cream Pie is homemade crust plus a thick, silky coconut custard that sets up into clean slices! Scroll down to the recipe card for complete instructions.
- Add the filling ingredients to a saucepan.
- Cook and whisk until the custard is very thick.
- Strain the custard.
- Pour the filling into the baked crust.
Tips for the best Coconut Cream Pie:
- Chill the crust dough: Cold dough is easier to roll and helps the crust bake up flaky.
- Be patient with the custard: Keep the heat moderate and whisk often so it thickens smoothly and doesn’t scorch.
- Cover the surface to prevent a skin: Press parchment directly onto the custard before chilling.
How to store Coconut Cream Pie:
Store Coconut Cream Pie covered in the fridge for up to 2 days for the best texture. The crust softens the longer it sits, so I like to add whipped cream and toasted coconut right before serving.
Freezing isn’t a great fit for this one since custard can separate, and the crust can turn soggy!
Coconut Cream Pie
written by Ashley Fehr
Ingredients
Pie crust:
- 1¼ cups all purpose flour, (156g)
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup cold butter cut into cubes
- 3-4 tablespoons cold water
Filling:
- 2 cups coconut milk *, (higher fat, canned milk will give the best flavor and texture)
- ½ cup granulated sugar
- 3 large eggs
- 3 tablespoons corn starch
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
Instructions
Pie crust:
- In a medium bowl, stir together the flour, sugar and salt.
- Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
- Gradually add in cold water, stirring each time until you can press it together.
- Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
- Preheat oven to 425℉.
- Roll out a couple of inches larger than a 9" pie plate.
- Press into the pie plate and trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork, line with a piece of parchment paper and fill with pie weights or dried beans to help prevent shrinking.
- Bake for 10-15 minutes until edges are light golden brown. Remove the pie weights and bake about 8-10 more minutes until the bottom is light golden brown. Set aside to cool while you make the filling.
Filling:
- Combine coconut milk, sugar, eggs, corn starch, vanilla and coconut extract in a large saucepan. Whisk thoroughly until combined.
- Cook over medium heat, whisking frequently, until very thick. This can take up to 10 or 15 minutes — be patient! You don't want to increase the heat too much and risk a lumpy filling.
- Strain through a fine mesh sieve into a large bowl.
- Pour into cooled pie crust and press a piece of parchment paper on to the top. Refrigerate until well chilled, or overnight.
- Garnish with whipped cream and toasted coconut as desired and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Extra coconut texture: Add shredded coconut to the filling if you like coconut throughout each slice!
- Gluten-free: Use a gluten-free pie crust you trust, then make the filling as written.
- Toasted topping: Toast coconut for the garnish to add crunch and a deeper coconut flavor!
Anne LeMar says
Ashley, you say that we can substitute milk and coconut extract for the coconut milk, but you left out how many teaspoons of the extract! Ack! 😂
Help, please!!
Ashley Fehr says
Increase the extract to 2 teaspoons
Candice says
Where does it include the coconut and vanilla extract ?
The Recipe Rebel says
Hi Candice! Sorry that is a typo, you’ll add it in Step 1 of the filling instructions. ENJOY!
Michele says
I love coconut cream pie! I decided to try to make one, this was my first try, serve it for Easter dinner. Everybody including myself loved it, it was delicious! Thank you so much Ashley for sharing your recipe!
The Recipe Rebel says
Hi Michele! So glad you enjoyed the recipe! Thank you for this kind review!
Bina says
What kind of coconut milk do I use? Canned coconut milk or boxed one?
Ashley Fehr says
Canned would work best
Christine says
Loved this recipe! So much easier than the typical custard and it turned out nice and smooth. Coconut cream is my favourite and I like the actually coconut in the pie so added some shredded coconut to the filling. Will definitely be using this as my go to recipe!
Ashley Fehr says
Thanks Christine! I’m so happy to hear that!
Varisha says
Hi,
How much is a cup? (Of the coconut milk and granulated sugar) Would love to make this!
Ashley Fehr says
250 ml liquid and 200g sugar
Cynthia says
This recipe for the filling is exactly the way my mom always makes her coconut cream pie. I also use a shortcut – I microwave the ingredients and whisk about every 1-2 min until it’s thick. Mom adds the vanilla and a pat of butter at the end. I’ve never had any lumps and it tastes creamy and delicious. I am going to try your dough recipe tomorrow because it looks like a good one.
Thanks for the recipe!
Ashley Fehr says
Thanks Cynthia! I love the idea of making it in the microwave!