Having a Coconut Cream Pie recipe to be able to make a classic, dreamy dessert is important so you can WOW guests at any gathering. A creamy homemade custard filling is topped with fresh, sweet whipped cream and toasted coconut flakes. This is the perfect light dessert to enjoy any time!
Original recipe posted: April 2019 | Recipe updated: December 2019
How do you feel about coconut desserts? Love ‘em or hate ‘em? Because it seems like people are in one camp or the other. I enjoy a delicious coconut dessert but I don’t make enough of them. This needs to change, people, this needs to change. You need a solid coconut cream pie recipe in your recipe cards.
I threw together this creamy, dreamy coconut cream pie for Easter and it kinda blew my mind. It was ridiculously easy to prepare and it was sooo yummy. I hadn’t known this before he took a bite, but apparently my father-in-law is a huge fan of coconut cream pie. He declared my version to be “really good.” <<— AMAZING COCONUT CREAM PIE RECIPE ENDORSEMENT!
If you love coconut, you’ve gotta try this recipe! It turned out perfectly for us and I hope it does for you, as well!
HOW TO MAKE THE BEST COCONUT CREAM PIE
Follow these simple steps to make a deliciously creamy coconut pie, made on your own!
STEP 1 – TOAST COCONUT & BLIND BAKE THE PIE CRUST
Preheat oven to 350 degrees F. Place 3 cups of coconut flakes in an even layer on a baking sheet and bake for 4 minutes, stirring occasionally. Bake for an additional 4 minutes or until golden brown. Remove from oven and let cool.
Buy a pre-made pie shell or press a store-bought refrigerated deep dish pie crust into a 9-inch pie plate. Bake according to package directions.
STEP 2 – MAKE THE FILLING
In a medium saucepan, combine coconut milk, heavy cream, eggs, granulated sugar, cornstarch and salt. Bring to a boil over medium heat, stirring and whisking constantly. Remove from heat and whisk until the mixture is totally smooth.
STEP 3 – STIR IN COCONUT
Stir in half of the toasted coconut, as well as the vanilla extract and coconut extract (using this extract gives the pie such a boost in coconut flavor!).
STEP 4 – POUR INTO CRUST
Pour the mixture into the prepared pie crust. Cover with plastic wrap the custard once its settled into the pie crust to avoid the topping getting a film over the creamy texture. Refrigerate the pie for a minimum of 2 hours.
STEP 5 – MAKE WHIPPED TOPPING
Just before serving, place a metal mixing bowl and beaters in the freezer for a minimum of 20 minutes. Remove and immediately add 3 cups of heavy whipping cream to the bowl, along with 3/4 cups powdered sugar and 1 teaspoon coconut extract to the bowl. Beat on high speed for 4 minutes, or until the whipped topping is firm.
STEP 6 – ASSEMBLE PIE
Spread whipped cream on top in an even layer and top with the remaining toasted coconut flakes.
The pie crust should be blind baked and completely cooled for about 2 hours before adding the coconut custard into the crust.
While bringing the filling to a boil on the stove top, make sure you whisk constantly to avoid making scrambled eggs.
Coconut Cream Pie is the perfect Easter dessert, but don’t limit it to just Easter! It is perfect for summer gatherings, Thanksgiving, Christmas or an any-day dessert!
Promise me that you will not skip out on toasting the coconut flakes. This step is vital and EASY and transforms this pie into something amazing.
I highly recommend making your own whipped cream, as opposed to buying the frozen version. It is so creamy and delicious when made from scratch!
HOW LONG DOES THIS PIE LAST
This pie is best served fresh, within a day of making it. If you share it, it won’t last long!
WHAT IS BLIND BAKING
Blind baking, otherwise known as pre-baking the crust, is necessary when the filling of the pie will be made apart from the crust and not baking together. The custard in this recipe comes together on the stovetop and does not go into the oven. So it is important that the crust is completely cooked and cooled before the custard is added.
WATCH THIS VIDEO TUTORIAL TO SEE HOW EASY IT IS TO MAKE HOMEMADE WHIPPED CREAM!
OTHER DELICIOUS PIE RECIPES TO TRY
BEST DESSERT RECIPES TO MAKE IN AN INSTANT POT
Consider making one of these dessert recipes in your pressure cooker, as well!
Instant Pot Cake, made with a BOX MIX, is super moist and flavorful and much less porous than its oven-baked counterpart. Use any box cake variety of your choice! Nobody has to know this delicious cake was not made completely from scratch.
Avoid cracking and hassle by making creamy, flavorful cheesecake in your Instant Pot! Cooks perfectly every time and tastes delicious served solo or with fruit, chocolate or caramel as a topping. This is a great easy dessert to make for any type of gathering!
Make Cherry Dump Cake in your Instant Pot using only THREE ingredients! There is not a dessert in the world that is easier than this one. Throw everything into a single pan and let the pressure cooker work its magic.
This Berry Crisp recipe will BLOW YOUR MIND when you pull it out of the magical Instant Pot. Pressure cook your next fruit crisp for a ridiculously simple, easy and delicious little dessert recipe! Use blueberries, raspberries, strawberries, blackberries or a combination of any of the above.
Make creamy, fudgy chocolate pudding effortlessly and PERFECTLY in your Instant Pot! This rich, decadent treat will bring you back to childhood. Skip the box mix! Pudding is so much better homemade.
If you make this recipe, be sure to snap a photo and tag it @pipandebby + hashtag it #PIPANDEBBY I’d love to see what you create!
Coconut Cream Pie
- 3 cups sweetened flaked coconut divided
- 9 inch deep dish refrigerated pie crust
- 13.5 oz can coconut milk
- 1 cup heavy whipping cream
- 3 eggs, beaten
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 cups heavy whipping cream
- 3/4 cup confectioner's sugar
- 1 tsp coconut extract
MAKE THE PIE
- Preheat oven to 350 degrees F. Place the coconut in an even layer on a baking sheet and bake for 4 minutes and stir. Bake for an additional 4 minutes. Remove from oven and let cool.
- Press pie crust into a 9-inch pie plate. Bake according to package directions.
- In a medium saucepan, combine coconut milk, heavy cream, eggs, sugar, cornstarch and salt. Bring to a boil over medium heat, whisking constantly. Remove from heat and whisk until mixture is totally smooth. Stir in half of the toasted coconut, vanilla extract and coconut extract.
- Pour mixture into the prepared pie crust and refrigerate for a minimum of 2 hours.
MAKE THE TOPPING
- When ready to serve, place metal bowl and beaters in the freezer for a minimum of 20 minutes. Remove and immediately add the 3 cups whipping cream, confectioner’s sugar and coconut extract to the bowl. Beat on high speed for 4 minutes, or until whipped cream is firm. Spread in an even layer over the pie filling and top with the remaining toasted coconut flakes.