When I was a kid, my grandmother used to keep a pie tin of creamy coconut pie tucked away in the fridge just for me. The first bite of that cool, rich coconut cream filling with its flaky crust was enough to make my whole day.

I still remember the way it melted in my mouth, the light crunch of toasted coconut on top, and how she always served it with a smile. That memory stuck with me, and now I make this Coconut Cream Pie Recipe for my own family.

It’s simple, full of coconut flavor, and always a hit. If you’re a fan of creamy desserts and classic pie recipes, you’re going to love this one.

What Is A Coconut Cream Pie?

A Coconut Cream Pie is a cold-set pie filled with a thick, velvety coconut cream filling poured into a baked pie crust and topped with whipped cream frosting and toasted coconut.

Unlike coconut custard pie that’s baked with eggs in the oven, Coconut Cream Pie is cooked on the stove, chilled, and served cold.

It’s the kind of pie you want to bring out after dinner on a warm day—or any time you’re craving something rich and cool with big coconut flavor.

How To Make The Best Coconut Cream Pie Recipe

This Coconut Cream Pie Recipe is everything a good dessert should be—cool, creamy, and packed with coconut flavor. It’s made with a pre-baked pie crust, filled with a rich coconut cream filling, and topped with freshly whipped cream frosting and toasted coconut.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 15 minutes

Chill Time: 4 hours
Total Time: 4 hours 40 minutes
Cuisine: American

Course: Dessert
Difficulty: Easy
Yield: 8 slices

Calories: Approx. 420 per serving

What Ingredients Are In Coconut Cream Pie?

Here’s what you’ll need to make this Creamy Coconut Pie Recipe right at home:

For The Coconut Cream Filling:

1 pre-baked 9-inch pie crust (homemade or store-bought)

¾ cup granulated sugar
¼ cup cornstarch
½ teaspoon salt

2 large egg yolks
1 ½ cups whole milk
1 cup unsweetened coconut milk

1 cup shredded sweetened coconut
2 tablespoons unsalted butter
1 teaspoon vanilla extract

½ teaspoon coconut extract (optional, for stronger coconut flavor)

For The Whipped Cream Frosting:

1 cup heavy cream
2 tablespoons powdered sugar

½ teaspoon vanilla extract

For Garnish:

2 tablespoons sweetened shredded coconut, toasted

Ingredient Notes:

Pie crust: A flaky homemade crust is great, but store-bought works too. Just make sure it’s fully baked and cooled before filling.

Coconut milk: Use canned unsweetened coconut milk, not the beverage kind.
Cornstarch: Helps thicken the coconut cream pie filling.
Egg yolks: Gives the filling richness and helps bind it together.

How To Make Coconut Cream Pie

Let’s walk through the steps together. Don’t worry—this Coconut Pie recipe is friendly for beginners, and I’ll guide you all the way through.

Step-By-Step Instructions:

Step 1: Pre-Bake The Pie Crust

If using a store-bought crust, bake it as per the package instructions. Let it cool completely.

Step 2: Make The Coconut Cream Filling

Combine sugar, cornstarch, and salt in a medium-size saucepan and mix them together.

In a separate bowl, whisk the egg yolks. Slowly whisk in the whole milk and coconut milk.
Pour the wet mixture into the saucepan and whisk everything together.
Cook over medium heat, stirring constantly. The mixture will begin to thicken over a course of 5–7 minutes. Keep stirring to avoid lumps.

Once thick and bubbling, remove from heat.To this, add butter, vanilla extract, coconut extract, if possible, and shredded coconut.
Give the wash a rest for 10–15 minutes, occasionally stirring to prevent skin formation.

Step 3: Fill The Pie

Pour the warm Coconut Cream Filling into your cooled pie crust. Smooth the top with a spatula. Cover with plastic wrap directly touching the surface to prevent a skin.

Step 4: Chill The Pie

Refrigerate for at least 4 hours, or overnight. It needs time to fully set.

Step 5: Make The Whipped Cream

Mix the vanilla essence, powdered sugar, and heavy cream until stiff peaks form.

Step 6: Top And Serve

Spread or pipe the whipped cream over the chilled pie. Sprinkle with toasted coconut on top. Slice, serve, and enjoy!

How To Thicken Up Coconut Cream Pie Filling?

The trick to getting that thick, silky coconut cream pie filling is using the right amount of cornstarch and letting the mixture simmer just long enough. It should be thick enough to coat the back of a spoon before you take it off the heat.

If your filling is too thin, it likely didn’t cook long enough or didn’t cool down properly before chilling. Always give it enough time in the fridge to firm up.

Why Did My Coconut Cream Pie Not Set Up?

There are a couple of reasons your Coconut Cream Pie might not set up:

The filling wasn’t cooked long enough. It needs to simmer and bubble to activate the thickening power of the cornstarch.
It wasn’t chilled long enough. This pie needs at least 4 hours to set in the fridge.
Too much liquid or not enough cornstarch. Double-check your measurements next time.

Pairing & Serving Suggestions

I love serving this Coconut Cream Pie after a light meal like grilled chicken or a fresh salad. It’s especially good with an iced coffee or a glass of cold milk.

For garnish, a little extra toasted coconut or even some dark chocolate shavings give a nice contrast. If you’re feeling playful, try a drizzle of caramel sauce.

Tips For The Perfect Coconut Cream Pie

Stir constantly: While cooking the filling, don’t stop stirring or you risk lumps or scorching.

Use full-fat coconut milk: It gives the pie its signature flavor and creamy texture.
Chill thoroughly: The longer it chills, the better the texture will be.
Toast the topping: Toasted coconut brings out even more coconut flavor and adds a little crunch.

Frequently Asked Questions

Can I Use Coconut Cream Instead Of Coconut Milk?

You can, but it will make the filling much richer. Use a mix of coconut cream and milk if you want a thicker filling.

Can I Freeze Coconut Cream Pie?

I don’t recommend it. The filling can become watery when thawed. It’s best eaten fresh and stored in the fridge for up to 3 days.

Is This Pie Gluten-Free?

Only if you use a gluten-free pie crust. The filling itself is naturally gluten-free.

Can I Make This Pie Ahead Of Time?

Yes! You can make it a day in advance and store it covered in the fridge.

How Do I Toast Shredded Coconut?

Spread it in a thin layer on a baking sheet and bake at 325°F for 5–7 minutes, stirring once. Watch closely—it browns fast.

If you’ve never made a Coconut Cream Pie Recipe before, I hope this gives you the confidence to give it a go. It’s a pie that’s full of comfort, flavor, and a little nostalgia. Whether it’s for a holiday, a weekend treat, or just a sweet ending to dinner, this pie always delivers.

Let me know in the comments if you try it—I’d love to hear how it turns out for you. And if you’re looking for more cozy dessert ideas, check out my other pie recipes on Naznin’s Kitchen. Happy baking!

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Naznin Aktar

Author & Recipe Developer at Naznin's Kitchen

Hello! I'm Naznin Aktar, a home chef and recipe creator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.