Coconut Cream Pie

Blend of creamy coconut custard, buttery crust, and pillowy whipped topping with this classic Coconut Cream Pie. Made with rich coconut milk and real shredded coconut, every bite delivers velvety smooth texture and a burst of tropical flavor. The filling sets beautifully for clean slices, while the toasted coconut garnish adds the perfect hint of crunch. Whether you’re celebrating a special occasion or simply craving something sweet, this Coconut Cream Pie brings sunshine to your table—comforting, nostalgic, and irresistibly delicious.

Coconut Cream Pie

Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 7 minutes
Servings: 8 people
Calories: 344kcal

Ingredients

For the Crust

  • see the app for the recipe

For the coconut filing

  • 1 cup coconut milk full-fat canned
  • 1 1/2 cups whole milk
  • 3/4 cup sugar or your favorite sugar substitute
  • 1/2 cup shredded coconut unsweetened
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1/4 tsp salt
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract optional

For the Whipped topping

  • 1 cup heavy cream
  • 2 tbsp sugar powered
  • 1/2 tsp vanilla
  • toasted coconut for garnish - optional

Instructions

  • Check the website or the app for pie crust recipe

Make coconut filling

  • In a saucepan, whisk together:
    coconut milk
    whole milk
    sugar
    shredded coconut
  • Heat until steaming (don’t boil).
  • In a separate bowl, whisk egg yolks, cornstarch, and salt until smooth.
  • Slowly pour 1 cup of the hot mixture into the yolks while whisking (to temper).
  • Pour everything back into the saucepan.
  • Stir continuously over medium heat until thick and pudding-like (3–5 minutes).
  • Remove from heat and stir in butter, vanilla, and coconut extract.
  • Pour into the cooled crust.
  • Press plastic wrap directly on the surface to prevent skin.
  • Chill for at least 4 hours, preferably overnight.

Whipped topping:

  • Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Spread over chilled pie.
    Sprinkle toasted coconut on top.

Nutrition

Calories: 344kcal | Carbohydrates: 32g | Protein: 5g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 131mg | Sodium: 125mg | Potassium: 194mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg