This easy Coconut Cream Pie is mouthwatering, rich in flavor, and fun to taste. The coconut creamy custard paired with flaky pie crust is the perfect contrast to bite into!
What’s in this Coconut Cream Pie Recipe?
Coconut lovers are going to love this easy coconut cream pie recipe. It’s a delicious mix of creamy coconut custard pie filling, flaky pie crust, and fun coconut flakes.
- Coconut Milk: Makes this pie creamy and coconutty. Use full-fat coconut milk for the richest pie.
- Whole Milk: Makes this pie creamy.
- Heavy Cream: Adds richness and fattiness to the filling.
- Granulated Sugar: Sweetens the filling.
- Cornstarch: Thickens the filling.
- Eggs: Gives the filling structure.
- Kosher Salt: Balances the sweetness of the pie.
- Vanilla Extract: Adds a sweet, warm vanilla flavor.
- Sweetened Flaked Coconut: Adds a bit of texture and extra coconut flavor.
- Pie Crust: The perfect base for our rich filling. You’ll want to bake and cool this completely before adding the filling.
- Whipped Cream: A light and fluffy topping that’s perfect for this rich pie.
- Toasted Coconut: Adds a bit of toasty flavor!
Pro Tip: Shake the coconut milk well before using!
Variations on Easy Coconut Cream Pie
- For a dairy free pie, swap the whole milk for more coconut milk, the heavy cream for coconut creamer, and the whipped cream for coconut whipped topping.
- You can use sweetened or unsweetened coconut milk; it’s up to personal preference.
- Instead of a traditional pie crust, you can add the filling to a crust made from graham crackers, golden Oreos, or Biscoff cookies!
- You can top this pie with Cool Whip instead of whipped cream.
These two pies are very similar; however, the filling for coconut custard pie is baked, while the filling for coconut cream pie is cooked on the stovetop and left to set in the refrigerator.
Yes, it does! Coconut cream pie is made using coconut milk, whole milk, and heavy cream, so it is not dairy free. You could substitute the milk for more coconut milk and the heavy cream for coconut creamer, if you wish, then top the pie with coconut whipped topping to make it dairy free.
A runny custard is usually an under- or overcooked custard. If your custard fails to thicken after being simmered, stir in a mixture of 1 tablespoon of cornstarch and 1 tablespoon of water, whisk it into the custard, and stir until thickened. Be careful not to overcook the custard; otherwise, it will break down and begin to separate.
Yes! Straining the custard helps to remove any cooked egg pieces and ensures that your custard will be as smooth as possible.
Yes! This is a custard pie, so it needs to be stored in the refrigerator. Do not leave this pie out of refrigeration for more than 2 hours.
How to Make Ahead
The pie crust can be baked in advance and stored tightly wrapped in plastic wrap in the refrigerator for up to 2 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before filling.
The fully-assembled coconut cream pie can be made up to 2 days in advance and stored covered loosely with aluminum foil or plastic wrap until ready to serve.
How to Store and Freeze
Store leftover coconut cream pie loosely covered with aluminum foil or plastic wrap for up to 3 days.
If you plan to freeze coconut cream pie, leave off the whipped cream topping. Tightly wrap the pie in 2 layers or plastic wrap (pressed into the filling to create a seal) and 1 layer of aluminum foil and freeze for up to 3 months. Let thaw overnight in the refrigerator before serving. Note that the filling may change texture once thawed.
Coconut cream pie is perfect served with a scoop of vanilla or cheesecake ice cream. For a tropical taste, pair it with a Dole whip or pineapple smoothie. A drizzle of caramel sauce would really take it to the next level!
More Cream Pie Recipes We Love
Coconut Cream Pie Recipe
- 14 ounces full-fat coconut milk 396 grams (1 can)
- 1 cup whole milk 227 grams
- ¼ cup heavy cream 57 grams, divided
- ⅔ cup granulated sugar 133 grams
- ⅓ cup cornstarch 37 grams
- 2 large eggs 100 grams, beaten
- ¼ teaspoon kosher salt
- 1½ teaspoons pure vanilla extract 6 grams
- 1 cup sweetened flaked coconut 60 grams
- 1 9-inch refrigerated pie crust 213 grams, pre-baked and cooled
- 2 cups whipped cream 120 grams, for garnish
- ½ cup toasted coconut 30 grams, for garnish
- In a medium saucepan set over medium-low heat, whisk the coconut milk, milk, heavy cream, sugar, cornstarch, eggs, and salt together. Bring the mixture to a bare simmer, stirring constantly, for 15-20 minutes, or until thickened.14 ounces full-fat coconut milk, 1 cup whole milk, ¼ cup heavy cream, ⅔ cup granulated sugar, ⅓ cup cornstarch, 2 large eggs, ¼ teaspoon kosher salt
- Remove the pan from the heat and stir in the vanilla.1½ teaspoons pure vanilla extract
- Set a fine mesh strainer over a clean mixing bowl, then pour the custard through it. Use a rubber spatula to press out any clumps.
- Stir the flaked coconut into the warm custard in the bowl.1 cup sweetened flaked coconut
- Transfer the finished custard into the baked pie shell. Press a piece of plastic wrap directly to the surface of the pie and chill until firm, about 4 hours, up to 1 day.1 9-inch refrigerated pie crust
- Top the pie with the whipped cream, then sprinkle toasted coconut over the whole pie.2 cups whipped cream, ½ cup toasted coconut
- Make sure the pie crust is fully cooled before adding the filling. I recommend baking the pie crust the day before.
- Shake the coconut milk well before using!
- Cook the custard over medium-low heat, stirring constantly. You don’t want to overcook the custard, or else you may end up with scrambled eggs!
- Straining the custard filling will help to ensure you have the silkiest pie.
- If you don’t plan to serve this pie on the day it is made, I recommend leaving off the whipped cream until you’re ready to serve it and instead covering the filling with plastic wrap pressed into the surface to prevent a skin from forming.
- To toast coconut flakes for the topping, spread them out on a rimmed baking sheet and bake in a 300°F oven until golden brown, about 6-8 minutes.