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.

Coconut cream pie

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

Fully Blind Bake Pie Crust

Some cream pie recipes call for fully baked crust and some 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 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

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.

Egg yolks for coconut cream pie

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

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 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!

Coconut cream pie

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
Coconut cream pie

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 coconut milk. 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

89 Comments

  1. I would love to make this for my brother in law who has Chrones’. Any idea if you can substitute the dairy with some other kind of “milk”for the pudding part?

    1. You can certainly try to use more of the canned coconut milk instead of half and half but it may not set up as thick. Let me know if you try it!

    2. I’ve not used it yet, but have seen evaporated almond milk along side the regular evaporated milk in grocery stores. It was in a cardboard carton—not a can.

  2. This recipe is FANTASTIC! I was a little nervous because I don’t have great luck tempering eggs. I watched the video and had everything prepped and ready to make the filling. It was easy to make and delicious! I could probably eat it with a spoon! This recipe is definitely a keeper!

  3. I made it with graham cracker crust (using your keylime crust recipe and cashews I had on hand). The coconut filling is so YUMMY, I can’t wait until mother’s day tomorrow to actually eat it!

  4. Hi Sally! I have loved every recipe I’ve tried of yours. One question about adding the one cup of coconut- it isn’t mentioned in the directions. Is this all garnish or is this to be mixed in the pudding and use extra for garnish? I’m making my own Mother’s Day dessert so hopefully I hear back from you soon! Thanks for the great recipes!

      1. Thanks Sally! I don’t know how I missed that! And the pie was AMAZING! My husband said it was the best pie ever (coming from a guy who never wants birthday CAKE but requests a birthday PIE every year); I consider this quite the compliment. Thanks for making me look good Sally! 😉

  5. Flavor and texture was really good. The filling however was still just soup after chilling 4 hours. I even used more starch than the recipe called for.

    1. Hey Sam! Sorry you had trouble with the consistency of the pie filling. What kind of coconut milk did you use?

  6. Growing up, I was never fond of coconut’s flavor or texture, but lately it’s growing on me. I made this pie for my grandpa’s big 80th birthday this weekend, as he absolutely loves coconut cream pie. He loved this pie, as did everyone else. Everything about it was super easy, it was my first time blind baking a pie crust and tempering eggs, and everything came out perfectly! I may even make this for myself sometime. Loved it!

  7. I just made this and it was amazing. I tried another coconut cream pie recently from a popular bakery in Boston started by a well known pastry chef and I have to say that Sally’s is better!

  8. Hi Sally– I have been making your recipes for years and have all your cookbooks, but never comment! I wanted to share how I modified this recipe to make a trifle. I layered crushed vanilla wafers, the pudding from this recipe, toasted coconut, and a cream cheese whipped cream, then repeated. It turned out phenomenal, thanks to your recipe!

  9. Oops I forgot the butter. Will it make a difference? It is so yummy that I could eat it right out of the mixing bowl.

  10. First time making this, it’s a winner, came out JUST like it looks. My Husband was so impressed with it, and he is Soooo fussy!
    Thank you for this recipe.

  11. Hi. I just finished this pie for my sons birthday. He wanted a homemade coconut cream pie. Turned out great. I blind baked the pie crust with the extra collar of dough and worked like a charm. I used large red kidney beans for pie weights. I doubled the filling because I wanted a full pie up to the top of the crust and I only had about 1 cup of filling left. Will make a nice little extra tasty treat. I also added the coconut extract. Can’t wait to try it after dinner tonight with whipped cream. Thanks so much for the recipe.

  12. I don’t even like pie, but this is one of the yummiest desserts I’ve ever eaten, no lie. My husband requested it for his birthday, so I had some time to prepare and start ahead of time- and thank goodness I did because this recipe took me two days to finish with all the chilling in between steps! It was worth the work, but you do have to follow every step exactly right and it takes quite a bit of time. Again though, so delish- goodness!

    1. And thank you for the blind baking tips!! I made 1.5 portions of my recipe of my 10” crust recipe, and it was just the right amount for a perfect fluted crust on top in a deep dish pan. Crumpling the parchment paper helped as well, and I filled it almost to the top with dried beans- perfect! The video helped for tempering the eggs too. And I loved the idea of piling the whipped creme. It was such a beautiful and delicious dessert! Thank you!

  13. This was the first coconut cream pie I ever made or tasted. Everyone raved about it and I felt so proud of how it turned out! I will definitely be making it again for special occasions! Thanks for all the great tips and demonstrations.

  14. I just made this and followed the directions….it is beyond fantastic. Very important to let the “pudding” set in the fridge for at least 3 hours. Mine took 5 to really set. This is the most delicious coconut cream pie I have ever eaten; and I have travelled all over the Caribbean where this is a popular dessert for tourists. Wonderful!!!

  15. This pie has ruined every other coconut cream pie for me. I’ve given up even trying any others, because they always disappoint. THANK YOU for this delicious recipe!

    Confession: sometimes I just make the filling because I just can’t wait…

  16. Fantastic! Everyone was quite impressed by this homemade pie and it turned out SO good! I doubled it because it’s not much extra work to just make two and have more to share.

  17. Not sure how this will turn out, it was my grandpas favorite food and we’re honoring him tomorrow, hopefully it tastes good!

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