Homemade Classic Coconut Cream Pie (Easy Recipe)

You’re about to try the best Coconut Cream Pie recipe out there! Imagine the perfect mix of toasted coconut, smooth custard, and fluffy whipped cream all in one easy-to-make dessert. Whether you’re celebrating a big event or just want a sweet ending to your day, this pie hits the spot every time.

Introduction

Hey there! You’re just steps away from making a Coconut Cream Pie that’s creamy, bursting with coconut goodness, and super doable. This recipe brings together a buttery, crisp crust with silky coconut custard, a pillow of homemade whipped cream, and plenty of golden toasted coconut for that perfect crunch. Whether it’s a holiday dessert, a weeknight treat, or a casual hangout, this pie will wow your family and friends — all without complicated steps.

Keep reading for everything you need: a ready-to-print recipe card with US and metric measurements, step-by-step photos, plus simple instructions for important parts like blind-baking the crust, toasting coconut just right, getting the custard smooth and thick, and whipping cream to fluffy perfection. Plus, find handy notes, storage advice, and serving tips so your pie turns out just right every time.

• Make the filling and topping from scratch—no instant pudding or frozen whipped stuff here.
• Pressed for time? A store-bought crust is a great shortcut and still tastes wonderful.
• Give your pie at least an hour to chill (overnight is even better) so flavors meld and slices cut clean.

When you’re ready to bake, scroll down to the recipe card. Don’t worry, each step is explained clearly so all skill levels can bake this creamy coconut pie with confidence and ease.

Why you will love making this Coconut Cream Pie Recipe

• This pie is packed with toasted coconut crunch, silken custard, and fluffy whipped topping. The rich coconut milk paired with real vanilla gives every bite deep, comforting flavor on a crisp, buttery crust—it really is a dream for coconut lovers.
• We keep things real by making both the filling and the topping from scratch. No shortcuts with boxed pudding or frozen whipped cream here—just homemade goodness.
• Worried that making pie might be tricky? Don’t be! Our step-by-step guide has your back. You can make this pretty pie no matter your baking experience. And if you’re in a hurry, a store-bought crust steps in perfectly.
• This pie is versatile: elegant enough for special celebrations and homey enough for casual get-togethers.
• It’s not just tasty—it’s about those moments shared over a slice. Whether it’s a quiet sunset snack or a surprise treat, this pie brings warmth and joy to any gathering.

Ingredients You’ll Need

Here’s everything you’ll want to have on hand for this delicious coconut cream pie, just like in the photo below.

How to Make Coconut Cream Pie with Step-by-Step Instructions

You’ll find a full, printable recipe with both US and metric measurements down in the recipe card below.

Blind Baking the Pie Crust

First off, let’s blind bake your pie crust. This step is key for a crispy, sturdy base that holds the creamy coconut filling perfectly.

Place your pie crust in a pie plate and blind bake it.

You can use your favorite homemade pie crust recipe for extra flakiness or a store-bought crust for convenience. Just remember: pie weights are your best friend here—they keep the crust from puffing up and help it bake evenly.

Toasting the Coconut

For toasty coconut, heat your oven to 350°F (175°C). Spread the flaked coconut out on a rimmed baking sheet in a single layer.

Keep an eye on it—after 7 to 9 minutes, the edges should turn a lovely golden brown. This step amps up the coconut flavor and adds that much-loved crunch.

Creamy Pie Filling

Grab a medium bowl and whisk together the coconut milk and half-and-half. Add in the egg yolks and stir until smooth (if you’re wondering, those egg whites would make amazing meringues!). This creamy mix forms the luscious base for your pie filling.

Mix coconut milk, half and half, and egg yolk until smooth, then set aside.

Next up, heat sugar and cornstarch in a medium saucepan over low to medium heat. Slowly whisk in your coconut milk and egg yolk mixture, stirring constantly. Patience here is key—keep whisking until everything comes together smoothly.

Once the custard starts to boil, keep it on the heat for one more minute. Then take the pan off the burner and stir in the butter, toasted coconut, vanilla extract, and just a pinch of salt to bring everything to life.

Let it boil for a minute, remove from the heat, and stir in butter, coconut, vanilla, and a hint of salt.

Pour the creamy coconut filling into your pie shell and let it settle, then chill.

Pour your creamy coconut custard into the baked pie shell. Let it sit for a few minutes to settle, then pop it into the fridge to chill. It needs at least an hour in there, but overnight chilling really makes the flavors shine.

Whipping Up the Cream

Time to whip up that homemade cream topping! Grab a hand or stand mixer fitted with a whisk attachment and beat the heavy whipping cream with sugar and vanilla extract until soft to medium peaks form.

These peaks hold their shape nicely while still feeling soft and creamy. Spread the whipped cream over the cooled custard, then shower the top with toasted coconut for that final crunchy touch. Now, your pie is ready for sharing and savoring!

Recipe Notes and Expert Tips

• Shredded coconut: We like to use sweetened shredded coconut here, but unsweetened works just fine if you want less sweetness. Just be sure it’s fresh and hasn’t passed its expiration date—that freshness really boosts flavor!
• Pie crust: Homemade is wonderful for that extra-special touch, but a refrigerated pie crust saves time and tastes great too. Feeling creative? Try a graham cracker crust for a fun twist.
• Gluten-free option: Simply swap in your favorite gluten-free pie crust—it’s that easy to adapt this recipe.
• Custard consistency: Take your time cooking the custard. Rushing can lead to it not setting well or getting too thick. The goal is smooth and silky.
• Mix it up: Want to punch up the coconut flavor? Add a splash of coconut extract. Or switch out the whipped cream for a meringue topping for a different texture. And a bit of shaved chocolate on top never hurts!

Variations — Simple swaps and tasty twists

If you’re up for experimenting, try one of these easy ways to change the pie while keeping it simple and delicious. No complicated moves here, just tweaks that bring a fresh spin.

• Crust swaps: Go for graham cracker or crushed shortbread for a sweeter, crumbly crunch, or mix in nuts like almonds or macadamias for extra texture. Store-bought crusts save time and still taste great.
• Chocolate layer: Before you pour in the custard, spread a thin layer of melted bittersweet chocolate or chocolate ganache on the cooled crust. Coconut and chocolate together? Yes, please!
• Fruit add-ins: Toss in thin banana slices or some crushed pineapple right into the chilled filling, or top the pie with fresh fruit. A sprinkle of lime or lemon zest brightens it up too.
• Boost the coconut: Stir 2 to 3 tablespoons of toasted shredded coconut into the warm custard before chilling, then heap extra toasted coconut on top.
• Spirited version: For grown-up gatherings, add 1-2 tablespoons of rum or coconut rum right after you take the custard off the heat. It adds a lovely, subtle kick.
• Topping alternatives: Swap whipped cream for meringue (see notes) or whip up coconut cream from chilled full-fat coconut milk for a dairy-free option.
• Texture add-ins: Sprinkle chopped toasted nuts or more toasted coconut over the filling before adding the topping for some satisfying crunch.
• Make it mini: Downscale this recipe for individual mini pies or parfaits—it’s perfect for parties or portion control.
• Less sweet / lighter: Use unsweetened coconut and swap half-and-half for whole or lighter milk if you want a creamier but lighter custard.

Try one or two of these variations at a time—you’ll love seeing how little tweaks can bring new life to this classic recipe.

How to Store Leftover Pie

After everyone’s enjoyed a slice, you’ll want to store any leftovers properly to keep the pie tasting fresh.

Cover your pie with plastic wrap or put it in an airtight container, then store it in the fridge. This keeps the filling fresh and the crust from getting soggy.

Your homemade coconut cream pie will stay at its best for 3-4 days refrigerated.

Freezing is possible but not ideal, as it can change the creamy texture of the custard. If you do freeze it, chill the pie first, wrap it tightly in plastic wrap plus aluminum foil, and thaw it in the fridge overnight before serving.

Frequently Asked Questions

Can I use a store-bought pie crust?

Absolutely! A refrigerated pie crust is a great time-saver. Just follow the blind-baking step with pie weights to keep it nice and firm under the custard.

Should I use sweetened or unsweetened shredded coconut?

Both work well. We usually use sweetened coconut for extra flavor, but unsweetened is great if you want less sweetness. Just make sure it’s fresh!

How do I toast coconut without burning it?

Spread coconut in an even layer on a baking sheet and toast at 350°F (175°C), watching closely. Usually, it takes 7-9 minutes, and it’s ready when the edges are lightly golden.

How long should I chill the pie before serving?

At least an hour is needed for the custard to set, but overnight chilling makes the texture and flavor even better.

How long do I cook the custard?

Bring it to a boil and cook for one minute more, then remove from heat. Stir in butter, coconut, vanilla, and salt at the end.

What about the egg whites—can I use them?

Definitely! Save them to make meringues if you want to top the pie differently than whipped cream.

How should I whip the topping?

Use a hand or stand mixer with a whisk attachment. Whip together heavy cream, sugar, and vanilla until you get medium-stiff peaks—firm but smooth and creamy.

How do I store leftovers, and how long will they keep?

Keep leftovers covered or in an airtight container in the fridge, and they’ll stay fresh for 3–4 days.

Can I freeze the pie?

Freezing can affect the custard texture, but if you want to, chill first, wrap tightly in plastic and foil, and thaw in the fridge overnight before eating.

Can I make this pie gluten-free?

Yep! Just use a gluten-free crust and follow the same recipe steps.

What to Serve with this Coconut Pie Recipe

This coconut cream pie stands on its own beautifully, but pairing it with the right extras can make dessert even more special.

Drink Pairings

A cool glass of milk or a soothing cup of hot tea pairs wonderfully with the rich coconut flavors.

Light Sides for Balance

Coconut cream pie is rich, so lighter, fruity sides like a fresh fruit salad or a scoop of tart raspberry sorbet add a refreshing contrast.

Chocolaty Complements

For chocolate lovers, drizzle a bit of chocolate sauce on your slice. The bittersweet chocolate highlights the sweet coconut perfectly.

Serving for Special Occasions

If you’re serving this pie at a party or dinner, mix it with other sweet treats for variety. Think lemon pie, white chocolate mousse, or rich cheesecake—it’s a dessert buffet with flavors for every tastebud!