Homemade Coconut Cream Pie

This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Blind bake the pie crust first, then chill the pie filling until thick and lush.

slice of coconut cream pie on a plate

Coconut. You either love it or hate it.

Considering my adoration for coconut cake, you know I fall in the first category. And if you’re reading this, I assume you do too. Obviously this is what you need to make next!!

If you’re not in the coconut gang, you should probably skip this one. But coconut cream pie isn’t *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought!) whipped cream has to offer, you’ll enjoy each forkful.

Coconut cream pie

I’m hosting Easter Sunday this year and have my heart set on coconut cream pie for Easter dessert. I worked HARD on this recipe, taking what I learned from butterscotch pudding and banana cream pie, then incorporating both into a coconut variation. Let’s dive in.

Video Tutorial: Coconut Cream Pie

Let’s watch how to make coconut cream pie in a quick video tutorial. I walk you through each part of the recipe, including blind baking the pie crust.

3 Parts to Coconut Cream Pie

This pie is made completely from scratch!

  1. Pie Crust – Pie crust shell must be fully blind baked. Don’t worry, I teach you how.
  2. Creamy Coconut Filling – We’ll make this on the stove.
  3. Whipped Cream – Very simple. You can add toasted coconut on top, too.

 

Coconut cream pie slice on a plate

Fully Blind Bake Pie Crust

Some pie recipes call for fully baked crust and some recipes need a partially baked crust. Lemon meringue pie requires a partially baked pie crust because it will continue to bake with the filling. Coconut cream pie, like French silk pie for example, is a no-bake pie– the filling does not go in the oven. We obviously don’t want to eat raw pie dough, so we need a fully blind baked pie crust.

I published an entire tutorial about blind baking pie crust. I repeat *some* information here, but I encourage you to review the tutorial prior to beginning this coconut cream pie recipe.

  1. Make pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
  2. Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges.
  3. Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.
  4. Fill with pie weights. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans. (Note: 2 packs of these pie weights is needed!)
  5. Bake until the edges are lightly brown, about 15 minutes.
  6. Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom.
  7. Return to oven until the entire pie shell is golden brown.
  8. Cool pie shell completely. You can do this up to 3 days ahead of time!

This baked pie crust “shell” is crispy, flaky, and ready for a creamy coconut filling.

Blind baked pie crust in glass pie dish

Can of coconut milk

Coconut Cream Pie Filling Ingredients

Most of the time, coconut cream pie is nothing more than vanilla pudding with some coconut thrown on top. Let’s make a REAL coconut filling using thick coconut milk. Since coconut milk doesn’t have a very strong flavor, we’ll add sweetened shredded coconut and a splash of coconut extract. Don’t have coconut extract? Leave it out. The sweetened shredded coconut adds plenty of flavor. Here is a run-down of the ingredients:

  1. Egg Yolks & Cornstarch: Egg yolks and cornstarch thicken the pie filling. Combine the two first, then temper into the cooking mixture.
  2. Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Do not use refrigerated carton coconut milk because the two are very different.
  3. Half-and-Half: I found heavy cream to be too thick, while whole milk was too thin. Half-and-half proved to be the best choice for this coconut cream pie recipe.
  4. Sugar: Use 2/3 cup to sweeten the filling. The sweetened coconut also helps!
  5. Salt: A bit of salt adds flavor.
  6. Sweetened Shredded Coconut: Sweetened shredded coconut is soft, moist, and sweet, so you won’t find dry crunchy chunks inside the creamy filling.
  7. Butter: Add 2 Tablespoons of softened butter for a soft, buttery consistency.
  8. Vanilla Extract & Coconut Extract: Both add phenomenal flavor.

2 images of egg yolks for coconut cream pie in glass measuring cup

How to Make Coconut Cream Pie Filling

Like most homemade pudding, the coconut filling is made on the stove.

Bring the coconut milk, half-and-half, sugar, and salt to a boil. Whisk the egg yolks & cornstarch together and have them ready for tempering. To temper, add *some* of the boiling coconut mixture into the egg yolks, then add it all back into the pot. This *slowly* raises the egg yolk’s temperature. The purpose of tempering is to prevent scrambling them. You can watch me temper the egg yolks in the video above.

Off-heat, stir in the coconut, butter, vanilla, and coconut extracts. Next, pour the warm pudding into cooled crust, then cover and chill until thickened.

Coconut cream pie filling in saucepan

Perfect Make-Ahead Dessert!

The coconut filling must “set” inside the baked pie crust shell. This usually takes about 3 hours, though it keeps in the refrigerator for up to 1 full day… as long as you keep hungry eyes away from it!! This pie is way too tempting, even without whipped cream on top.

Whipped cream in glass bowl

Homemade Whipped Cream

Obviously we must add decoration and this pie’s favorite accessory is whipped cream. It’s simply… a must! You can go heavy or light on the whipped cream. I love a big mountain of the stuff, especially paired with the thick coconut filling and crispy pie crust. You need heavy cream, sugar, and vanilla extract. Add a splash of coconut extract too, if desired. Beat the ingredients together until medium peaks form. When you lift the mixer out of the bowl, a slightly sturdy peak should form. It won’t be liquid-y, nor will it be curdled. Keep your eye on it and don’t be afraid to stop the mixer and check the consistency as you whip.

You can pipe or spread the whipped cream on top. I used Ateco 849 piping tip and you can watch me pipe swirls in the video above. Don’t forget to top with more coconut! I actually used coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them, too!

Chill the pie for a few hours or you can serve it immediately.

Want to make coconut cream pie with meringue topping instead? Meringue is a convenient way to use up the egg whites. I recommend this meringue topping. You can toast it with a kitchen torch if desired. It tastes like marshmallows!

top of coconut cream pie zoomed in

Coconut cream pie slice

Coconut Cream Pie Success Tips

  1. Follow the recipe closely including using canned coconut milk, half-and-half, and tempering the egg yolks.
  2. Chill the pie crust inside the pie dish before blind baking. Pie dough must be cold.
  3. Thoroughly chill the pie filling before serving. Otherwise the pie will completely fall apart… and no one appreciates warm coconut pudding.

And if you dig creamy pie recipes…

Print
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Coconut cream pie slice on a plate

Homemade Coconut Cream Pie

  • Author: Sally
  • Prep Time: 6 hours
  • Cook Time: 35 minutes
  • Total Time: 6 hours, 35 minutes
  • Yield: one 9-inch pie
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American

Description

This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.


Ingredients

  • 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1 (14 ounce) can full fat coconut milk*
  • 1 cup (240ml) half-and-half
  • 2/3 cup (130g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (80g) sweetened shredded coconut
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 teaspoon coconut extract

Whipped Cream

  • 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (20g) confectioners’ sugar or granulated sugar*
  • 3/4 teaspoon pure vanilla extract
  • optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

Instructions

  1. Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  2. Preheat oven to 400°F (204°C). Fully blind bake your pie crust. (Follow blind baking instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  3. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  4. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
  5. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
  6. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  7. Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
  8. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 5, and end of step 7. You can freeze the pie after step 5. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months. Thaw in the refrigerator or on the counter prior to topping with whipped cream.
  2. Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
  3. Coconut Milk: You need one 13-14 ounce can of full fat unsweetened coconut milk. (It’s usually never sweetened.) Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Shake it up before using. Do not use refrigerated carton coconut milk.
  4. Sugar in Whipped Cream: Some swear by granulated sugar in whipped cream, while others swear by confectioners’ sugar. If you’re only working with a few Tablespoons of sugar, it doesn’t really make a difference. Use whichever.
  5. Coconut Topping: I used unsweetened coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.

Keywords: coconut cream pie, pie

314 Comments

  1. I’m making this for Easter. Have you had any trouble doubling the recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Angie, we haven’t tried it ourselves, but you can certainly give it a go. Let us know how it works for you!

  2. I made this pie for Easter and it came out perfectly! The best coconut cream pie I’ve ever had. There is only one problem … it looked so good that we had to try it tonight and there might not be any left for Easter dinner.

  3. Tastes great but did not firm up at all. Had pudding. Followed steps exactly.

  4. Hi. I need some advice regarding the coconut cream part as mine didn’t set and it’s very watery and runny. What did I do wrong and what to improve on ?
    Any suggestions

    1. Lexi @ Sally's Baking Addiction says:

      Hi M, did you make any ingredient substitutions? The egg yolks, full fat canned coconut milk, and 1/4 cup cornstarch should thicken things up considerably! If you wish you try it again you can try replacing the half-and-half with heavy cream for a thicker filling.

      1. Hello. I followed the recipient to the T so not sure why it’s still runny

  5. Dawn F Saunders says:

    Made this yesterday for Easter. Used a coconut oil pie crust recipe. Added a layer of bananas to the bottom of the fully cooked coconut cream, it was the best banana coconut cream pie I have made in my old life of 66 yrs. The use of coconut milk really came through adding an additional depth. I also used unsweetened coconut which worked beautifully. I only wished I knew a trick to keep the bananas from turning brown, oh well.

    1. Patty Emert says:

      I made the coconut cream pie for Easter and it was fabulous! My husband loved it and also a close friend ❤️. I tweaked it a little bit, I added a little bit extra coconut milk and scraped off the solid top of coconut milk from a second can adding a 1/2 cup of the coconut cream on top to the whipping cream, I added an extra 1/2 cup of the coconut milk to the custard, it turned it out wonderfully. I am next going to use your recipe with the coconut custard and add sliced bananas, topped with the whipping cream with the coconut cream on top of the can and decorate with toasted coconut on top. You are a wonderful baker and thank you for this wonderful recipe ⭐️⭐️⭐️⭐️⭐️❤️

  6. Marilee Marsh says:

    I have made pies for more than 50 years and this one is in the top 5. It was so delicious. I used coconut extract and sweetened coconut. I trust Sally’s Baking Addiction so I changed from my tried and true pie crust and used her recipe. Flavorful, flaky and easy to work with. I did find in a bit skimpy and will probably increase all ingredients by 50% to make sure I have plenty of this yummy goodness. Everyone at Easter Dinner raved about it. I doubled the recipe with no problems.

  7. Delicious! I chose to buy my pie crust but followed the pie filling and whipped topping recipe without and adjustments. Will make this again!!!

  8. This is the best coconut cream pie recipe ever. I’ve made it about a dozen times as it’s always requested when we go over to my boyfriends dads house. He said it’s better than baker square! I also make it with Nilla wafer cookie pie crust. It’s absolutely amazing together. Thank you for this recipe!

  9. I made this using 5 yolks but they were on the but they were on the small side. I had no coconut flavor so I added a touch of almond along with the vanilla. I also only had unsweetened coconut flakes so I upped the sugar a tiny bit. The end result was to die for. Thank you so much for a fabulous recipe. I will make this again. And again.

  10. Geneva Kubal says:

    This is my first time making a coconut cream pie. I chose this recipe even though it was a bit more effort required. I highly recommend this for even a novice pie maker. It was absolutely delicious.

  11. FYI recipes that did not set up (after following the directions) and had a runny, not thick, filling may not have cooked long enough or at a high enough heat to thicken. And sometimes it has to cool in the refrigerator to help it thicken up, too.

    It is a juggling act to find the right combination of time and heat to get the right consistency of filling. Coconut Meringue (not cream) is my favorite cream pie. I make it almost every year for my birthday in April.

    Keep trying. Maybe try making JUST the filling when there is no pressure to make a pie. The good news is that most times we can eat and enjoy our mistakes. A win-win. You may figure out the right combination to get a thick filling (win) and even if it doesn’t turn out it can be a soft pudding (win).

    Good luck

  12. Can i subsitute the Half n Half for a nut milk or coconut cream?

    1. Trina @ Sally's Baking Addiction says:

      Hi Tee, You can try to use more of the canned coconut milk instead of half and half but it may not set up as thick. Or you could use the coconut cream to replace BOTH the coconut milk and the half and half but we haven’t tested it. Let us know how it turns out!

  13. Hi! I’m 9. I was wondering why you don’t make the filling be chocolate. When I watch Master Chef Junior the professional chefs say there is chocolate pastry cream in their coconut cream pies. But when I look for coconut cream pie recipes, there aren’t. I am going to make this this weekend!

    1. Trina @ Sally's Baking Addiction says:

      Hi Karissa! There are definitely some great recipes for chocolate coconut cream pie out there if you prefer! This is a simple homemade coconut pie recipe with a creamy coconut filling. Let us know if you give it a try

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