Dessert

Coconut Cream Pie Recipe

ByClara Bennett October 10, 2026October 10, 2026

Introduction

Coconut Cream Pie is a classic dessert that combines a rich, creamy custard with the tropical flavor of toasted coconut. This luscious pie is perfect for any occasion and sure to impress your family and friends with its smooth texture and delightful crunch.

A slice of pie sits on a white plate with a silver fork beside it. The pie has three visible layers: a light golden-brown crust at the bottom with a slightly thick and crumbly texture, a smooth, pale yellow filling in the middle, and a thick, fluffy white topping with light brown toasted spots on the surface. In the background, there is the rest of the pie in a black pan with one slice missing, and another white plate with a small piece of pie on it. The surface is a white marbled texture with some scattered toasted crumbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
5 tablespoons cornstarch
3 cups whole milk
4 large egg yolks
5 tablespoons unsalted butter
1 3/4 teaspoons vanilla extract
1/2 teaspoon salt
2 cups sweetened flaked or shredded coconut (toasted)
1 9-inch pie crust (baked)
2 cups heavy whipping cream
1/2 cup powdered sugar

Instructions

Step 1: In a medium-size heavy saucepan, whisk together the sugar and cornstarch until combined.
Step 2: In a large bowl, whisk the milk and egg yolks together. Gradually pour this mixture into the saucepan with the dry ingredients, whisking constantly to combine.
Step 3: Cook the mixture over medium heat, whisking continuously, until it thickens and comes almost to a boil, about 8 minutes. Remove from heat once thickened.
Step 4: Stir in the butter, vanilla extract, salt, and 1 3/4 cups of toasted coconut until smooth and well combined.
Step 5: Pour the custard into the baked pie crust. Cover the surface with plastic wrap directly touching the custard to prevent a skin from forming. Let cool on a wire rack for about 30 minutes, then refrigerate until fully set.
Step 6: While the pie chills, whip the heavy cream at high speed until it begins to foam. Gradually add the powdered sugar and continue whipping until soft peaks form.
Step 7: Spread or pipe the whipped cream over the set custard. Sprinkle the remaining toasted coconut on top to decorate.

Tips & Variations

For extra coconut flavor, toast the coconut yourself in a dry skillet over medium heat until golden and fragrant.
You can substitute part of the milk with coconut milk for a richer, more intense coconut taste.
To add texture, fold some chopped macadamia nuts into the whipped cream topping.
Make the pie crust from scratch or use a store-bought one to save time.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep the pie chilled until ready to serve to maintain the custard’s firmness. Leftover slices can be reheated gently at room temperature for a few minutes but avoid microwaving as it may affect the texture.

How to Serve

A pie with three visible layers is shown on a round white plate. The bottom layer is a golden-brown crust, thick with a crimped edge texture. Above it is a smooth, pale yellow custard filling that covers the whole crust. The top layer is a fluffy white whipped cream spread unevenly over the custard, sprinkled with small brown toasted flakes. The plate is on a table with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie in advance?

Yes, this pie benefits from some resting time. Prepare and refrigerate it a few hours or overnight ahead of serving for the best texture and flavor.

How do I prevent the custard from curdling?

Whisk the milk and egg yolks together thoroughly before adding to the heated mixture and cook over medium heat while whisking continuously. Removing from heat as soon as it thickens will help prevent curdling.