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Coconut Cream Pie

Coconut Cream Pie is a classic, dreamy dessert that 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!
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Course: Dessert
Cuisine: American
Keyword: how to make coconut cream pie recipe
Prep Time: 2 hours 20 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 422.23kcal



  • 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



  • 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.


  • 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.


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 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!


Calories: 422.23kcal | Carbohydrates: 45.99g | Protein: 4.36g | Fat: 25.72g | Saturated Fat: 18.42g | Cholesterol: 71.72mg | Sodium: 237.94mg | Fiber: 2.58g | Sugar: 32.56g