This old-fashioned Coconut Cream Pie recipe is full of creamy coconut custard set in a flaky homemade pie crust and topped with fresh whipped cream and toasted coconut. It’s a must-try for any coconut lover.
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Homemade Coconut Cream Pie Recipe
This recipe makes the ultimate no-nonsense old-fashioned Coconut Cream Pie. The creamy coconut custard is flavored with a touch of coconut extra and plenty of shredded coconut. It’s piled high in a flaky pie crust, then left to chill and firm up in the fridge. To finish, we top with fluffy homemade whipped cream and even more toasted coconut. Huzzah!
Another thing to love is that this is a great dessert to either make-ahead or even freeze. We’ve given you step-by-step directions on all of this and more so keep reading and let us know what you think.
Ingredients in Coconut Cream Pie
Homemade Pie Crust
- Flour - you can use all-purpose flour for this recipe.
- Salt - any kind of sea salt or finely ground salt will work.
- Crisco - crisco works great because it doesn’t melt as easily as butter. But, you can absolutely substitute cold butter if you’d prefer.
- Water - use super cold water to keep the dough as cool as possible. You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
- Egg Wash and Sugar - applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp. You don’t need much - just an egg and a tablespoon of water. We like to finish off with a sprinkle of sugar, too.
Coconut Cream Pie Filling
- Sugar - this recipe calls for regular granulated sugar.
- Cornstarch - this helps to thicken the custard filling.
- Salt
- Milk - use either whole milk or 2% milk for this recipe.
- Egg Yolks - for best results, use fresh eggs rather than the yolks from the carton and save the whites for another use.
- Butter - this will melt best if you cut it into chunks.
- Vanilla Extract - pure vanilla extract tastes best.
- Coconut Extract - you should be able to find coconut extract near the vanilla extract at the store, or you easily find it online.
- Shredded Coconut - either unsweetened or sweetened shredded coconut will work - it depends on how sweet you want the finished pie to be. Be sure and toast any coconut that you use for garnish, or even that you add to the filling, for the best flavor.
Homemade Whipped Cream
- Heavy Whipping Cream - for the sturdiest whipped cream, make sure your heavy cream is super cold before trying to whip.
- Powdered Sugar - any kind of powdered sugar will work.
- Vanilla Extract - pure vanilla extract tastes best.
How to Make Homemade Coconut Cream Pie
- Make the pie dough. See our post on Homemade Flaky Pie Crust for detailed instructions on how to mix, roll and shape your own dough.
- Line the pie dish. Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart.
- Blind bake the crust. Line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans. Bake the prepared pie crust in a preheated 425 degree oven for about 12 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
- Make the coconut cream filling. In a large pot, combine the sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth. Cook over medium low heat, stirring constantly while the milk mixture comes to a boil. Continue to stir at a boil for 1 minute, or until the filling is thick and bubbly then remove from heat and add the butter, coconut extract and vanilla extract, stirring until the butter has melted. Add the shredded coconut and stir again.
- Fill the pie shell. Transfer the pie filling to the prepared pie crust, smoothing the top of the pie with a knife or off-set spatula.
- Chill then serve. Lay a sheet of plastic wrap on top of the pie and let it come to room temperature before transferring to the fridge to cool for up to 24 hours. Top or serve with homemade whipped cream and toasted shredded coconut, and enjoy!
How to Blind Bake A Pie Crust
You need to blind bake, or pre-bake, this pie crust since the filling does not need to be baked. Here’s how:
- Make your pie dough, line the pie plate and chill for at least 10 minutes.
- Preheat the oven to 425 degrees.
- Cut a piece of foil or parchment paper into a circle or square that is slightly larger than your pie plate, then carefully press it down into the chilled and formed pie shell, making sure to press it into the edges and corners.
- Fill the lined shell with your pie weights, beans or rice and bake on a baking sheet in a preheated oven just until the edges start to turn golden, or about 12-15 minutes.
- Remove the pie crust from the oven and remove the pie weights by carefully lifting out the foil or parchment.
- Put the pie crust back into the oven for another 5-8 minutes, or until the bottom of the crust no longer looks wet (Note: this step is not completely necessary, but does help to ensure that the bottom crust is baked).
- Remove from the oven and finish the pie as directed.
Tips and Tricks
- Toast your coconut before adding it into your pie filling, and especially before using it to garnish the top. It has so much more flavor after being toasted.
- Do not try and slice your pie too soon. No one wants to eat a warm coconut custard pie! Plus, it will be a soggy mess.
- If you want to make coconut whipped cream, try adding a few tablespoons of coconut milk, or even a few drops of coconut extract.
- If you want to make this a no-bake pie, try using our Nilla Wafer Pie Crust, Graham Cracker Pie Crust or Gingersnap Pie Crust as a base.
Frequently Asked Questions
We recommend letting it chill for a minimum of 4 hours and up to 24 hours before serving. If you don’t let it chill long enough, you will never be able to slice it without it running all over the place.
Sure can. Try adding this coconut cream filling to any of our no-bake pie crusts, including Nilla Wafer Pie Crust, Graham Cracker Pie Crust and this Gingersnap Pie Crust. Let it set in the fridge as directed and then garnish with whipped cream.
Yes! Just like Banana Cream Pie, Coconut Cream Pie is a great make-ahead dessert. You have a few different options if you want to make this pie ahead of time. First, you can always pre-make and bake the pie crust and store at room temperature overnight or even in the freezer for up to 2 months.
You can also make the filling the day before and keep it in an airtight container in the fridge. The next day, give it a good whisk before pouring into your pre-baked pie shell.
Personally, we like to toast coconut over the stovetop. It’s faster and gives you much more control than toasting in the oven. All you need to do is place a thin layer into a large skillet and heat of medium low heat while stirring frequently.
Once it’s brown and smells absolutely delicious, it’s done. Remove from the heat and let it cool in a bowl or on a sheet pan before using or storing.
Storing and Freezing
- Refrigerator: You can store any leftover Coconut Cream Pie for up to 4 days in the fridge, making sure to cover it loosely with plastic wrap.
- Freezer: The best way to freeze this pie is after you have added the filling to the pie crust and before topping with whipped cream. Be sure and wrap well with plastic wrap, then freeze for up to 2 months. To thaw, transfer to the refrigerator overnight and then top with whipped cream just before serving.
Coconut Cream Pie Recipe
Ingredients
Single Pie Crust Recipe
- 1 ¼ cups All-Purpose Flour
- ½ teaspoon Salt
- 4 oz Crisco or butter
- ¼ cup Water cold
Coconut Cream Pie Filling
- ¾ cup Sugar
- 4 Tablespoons Cornstarch
- ½ teaspoon Salt
- 2 cups Milk
- 3 large Egg Yolks
- 3 Tablespoons Butter
- 1 teaspoon Coconut Extract
- 1 teaspoon Vanilla Extract
- 1 cup Shredded Coconut toasted (plus extra for topping)
Homemade Whipped Cream
- 1 ½ Cups Heavy Whipping Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Basic Double Pie Crust
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine the four and salt.
- Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
- Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Form the dough into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick round circle large enough for the dough to hang over your pie plate at least ½".
- Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
- Bake the prepared pie crust in a preheated 425 degree oven for about 12 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
Coconut Cream Pie Filling
- In a large pot, combine the sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth.
- Turn heat on to medium high and whisk while the milk mixture comes to a boil. Continue to stir at a boil for 1 minute, or until the filling is thick and bubbly then remove from heat and add the butter, coconut extract and vanilla extract, stirring until the butter has melted. Add the shredded coconut and stir again.
- Transfer the pie filling to the prepared pie crust, smoothing the top of the pie with a knife or off-set spatula. Lay a sheet of plastic wrap on top of the pie and let it come to room temperature before transferring to the fridge to cool for up to 24 hours.
- Top or serve with homemade whipped cream and toasted shredded coconut, and enjoy!
Homemade Whipped Cream
- In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until stiff peaks form.
- Use immediately, or cover with plastic wrap and chill for up to 24 hours. Enjoy!
Nutrition
Here are more coconut recipes that we love!
- Coconut Rice
- Coconut Caramel Magic Bars
- White Chocolate and Coconut Cookies
- Coconut Filled Chocolate Bundt Cake
- Coconut Peanut Butter No-Bake Cookies
- Easy Coconut French Toast Bake
- Coconut Pound Cake
- More Best Dessert Recipes
More Best Pie Recipes
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This Coconut Cream Pie is a must-try for any coconut lover. It's full of creamy coconut custard piled high in a flaky homemade pie crust and topped with fresh whipped cream and toasted coconut.
Liz
Ohhh coconut cream pie is my dad's favorite!! I'm going to save this recipe for this birthday. Thank you!
Britni
I used sweetened coconut and this turned out perfect, thanks!