This is the best coconut cream pie recipe you’ll ever taste and you will 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: December 2019 | Recipe updated: June 2021
Why This Recipe Works
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. Everyone needs a solid coconut cream pie recipe in their recipe archives.
I made this creamy, dreamy coconut cream pie for Easter this year and it kinda blew my mind. It is so ridiculously easy to prepare and it’s insanely 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!
Recipe Ingredients
Coconut flakes – 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.
Pie crust – The pie crust should be blind baked and completely cooled for about 2 hours before adding the coconut custard into the crust.
Heavy whipping cream – For both the pie base and topping, do not replace the heavy cream with any other variety of milk.
Whipped topping – 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!
Check Out The Web Story On Cream Pie
This coconut cream pie is made with a store bought crust, a delicious homemade custard and topped with toasted coconut and homemade whipped cream to wow your guests.
How To Make The Best Coconut Cream Pie Recipe
Toast Coconut and 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.
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.
Stir In The 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!).
Pour Into The 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.
Make The 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.
Assemble The Pie
Spread whipped cream on top in an even layer and top with the remaining toasted coconut flakes.
What is Blind Baking
Blind baking, otherwise known as pre-baking the crust, is necessary when the pie filling will be made separately from the crust and not baked 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.
Recipe Notes
- 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!
FAQ About Coconut Cream Pie
The cream in coconut cream pie will separate after thawing, so freezing is not recommended.
Coconut cream can safely sit out at room temperature for up to 2 hours. Bacteria can grow rapidly at that point, so be sure to refrigerate it in order to extend the shelf life.
Coconut cream pie is best served fresh, within a day of making it. When stored properly, it will stay fresh in the fridge for up to 4 days.
Coconut cream pie has a buttery pie crust. Its filling has a creamy texture with a distinct coconut flavor and it is topped with a light and fluffy whipped cream and toasted coconut flakes. The magic lies in the fact that the pie is not overly sweet.
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Best Coconut Cream Pie Recipe
Ingredients
PIE
- 3 cups sweetened flaked coconut divided
- 9 inch deep dish refrigerated pie crust
- 13.5 oz 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
WHIPPED TOPPPING
- 3 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 tsp coconut extract
Instructions
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, powdered 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.
Notes
- 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!
Is there anything you can replace the heavy whipping cream with???? My gallbladder is not a fan of whipping cream! The pie looks delicious!!!!!
That’s a really good question. I’m sorry that I haven’t tried any to suggest. Here’s an article that provides some ideas for you. If you do try one, please let us know how it turns out!
https://www.goodhousekeeping.com/food-recipes/cooking/a34731338/best-heavy-cream-substitutes/