Name: Coconut Cream Pie Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 homemade pie crust OR 1 store bought refrigerated pie crust (to fit a 9-inch pie plate); ½ cup granulated sugar; ⅓ cup cornstarch; ¼ teaspoon salt; 2 ½ cups full fat coconut milk (from two 15-ounce cans, do not use refrigerated coconut milk nor coconut cream); 3 tablespoons Malibu Rum or Caribbean rum with coconut liqueur; 4 large egg yolks, slightly beaten; 3 tablespoons cold unsalted butter, cut into 1 inch pieces; 1 teaspoon coconut extract; ¾ cup sweetened shredded coconut flakes; ¼ cup sweetened shredded coconut flakes; 2 ½ cups heavy whipping cream, cold; 3 tablespoons confectioners’ sugar; 1 teaspoon coconut extract

Jump to Recipe· 4.1 from 76 reviews

If you’re craving a dessert that’s creamy, tropical, and absolutely irresistible, you have to try this Coconut Cream Pie Recipe. It’s a luscious pie brimming with coconut flavor in every bite thanks to coconut used in four different ways—from the coconut milk and extract to shredded coconut and a splash of coconut rum. Whether you make it for a special occasion or just to treat yourself, this pie delivers a dreamy texture and flavor profile that feels like a vacation in dessert form.

Ingredients You’ll Need

The image shows several small white bowls arranged neatly on a white marbled surface, each holding different baking ingredients. There is a layer of smooth pie dough in a white pie dish with crimped edges at the bottom left. Among the bowls, there are three bright yellow egg yolks in one, white granulated sugar, white shredded coconut, white flour, white powdered sugar, small cubes of yellow butter, and clear liquid likely vanilla extract and another clear ingredient. The bowls' contents create a contrast of white and yellow colors against the clean white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Coconut Cream Pie Recipe is straightforward but crucial to the pie’s rich texture and authentic coconut flavor. Each item plays a key role—from the flaky pie crust forming the perfect base, to the creamy coconut filling, and the airy whipped topping that crowns the pie beautifully.

Pie crust: Use a homemade or store-bought crust that fits a 9-inch pie plate for a buttery, flaky base.
Granulated sugar: Sweetens the coconut filling without overpowering the natural coconut taste.
Cornstarch: Acts as the thickening agent to give the filling its creamy consistency.
Salt: Enhances all the flavors, balancing sweetness and bringing out depth.
Full fat canned coconut milk: The star ingredient that adds richness and authentic coconut flavor — make sure it’s shelf-stable and full fat for best results.
Malibu Rum or Caribbean coconut rum: Adds a subtle tropical note that elevates the pie; feel free to omit if avoiding alcohol.
Egg yolks: Provide structure and help the filling set perfectly after chilling.
Cold unsalted butter: Gives the filling a silky, smooth finish and richness.
Coconut extract: Boosts the coconut flavor to make the pie truly irresistible.
Sweetened shredded coconut flakes: Adds texture and bursts of coconut flavor throughout the filling and topping.
Heavy whipping cream: Whipped to soft peaks to create a fluffy, cloud-like topping.
Confectioners’ sugar: Sweetens the whipped cream gently for a perfect finishing touch.

How to Make Coconut Cream Pie Recipe

Step 1: Prepare and Blind Bake the Crust

Start by preheating your oven to 350°F and spraying a 9-inch glass pie plate with cooking spray. Lay your pie crust into the plate and crimp the edges for a classic look. Cover the crust with foil, making sure you have enough overhang to hold pie weights or dry beans. Blind bake this for 20 minutes to avoid sogginess, then remove the foil to bake an additional 5 minutes until it’s a delicate golden color. Then, set it aside to cool completely while you whip up the tropical filling.

Step 2: Whisk Together the Coconut Filling

In a medium saucepan, combine sugar, cornstarch, and salt before slowly adding the full fat coconut milk and coconut rum. Cook over medium heat, whisking constantly, until the mixture thickens to a luscious custard consistency. Meanwhile, lightly beat the egg yolks in a separate bowl. To avoid scrambling, gradually temper the yolks by slowly whisking in warmed coconut mixture, repeating three times. Return the combined mixture to the pan, continue whisking over medium heat for one more minute, then remove from heat.

Step 3: Enrich the Filling and Add Coconut Flavor

Add the cold butter one tablespoon at a time, whisking as each piece melts into the warm filling, for a decadent creaminess. Stir in the coconut extract and sweetened shredded coconut flakes, folding them in gently to distribute the coconut bursts throughout. Transfer the filling to a bowl, cover with plastic wrap, and refrigerate for at least 20 minutes to let it thicken up and chill completely.

Step 4: Assemble and Chill the Pie

Once chilled, pour the creamy coconut filling into the cooled pie crust. Smooth the top with a spatula, cover with plastic wrap, and refrigerate for at least one hour to allow the filling to set firmly. This step is essential to make sure your Coconut Cream Pie Recipe holds its shape beautifully when sliced.

Step 5: Prepare the Whipped Cream Topping

Set your oven broiler to high (about 500°F), and spread shredded coconut on a sheet pan. Toast it under the broiler for 2 to 3 minutes, stirring after the first minute to ensure even browning—watch carefully since coconut can burn quickly! In a chilled mixing bowl, whip the cold heavy cream with confectioners’ sugar until soft peaks form. Beat in the coconut extract for a fragrant, tropical finish.

Step 6: Top and Chill Again

Spoon the whipped coconut cream over the set filling, spreading it gently but generously. Refrigerate the pie for at least one more hour to let the topping firm up nicely. Just before serving, sprinkle the cooled toasted coconut on top to add crunch and enhanced coconut aroma that will captivate every sweet tooth.

How to Serve Coconut Cream Pie Recipe

A round pie on a clear glass plate shows three visible layers: the bottom layer is a crimped golden-brown crust with a rough texture, the middle layer is a smooth bright yellow custard, and the top layer has large, soft dollops of white whipped cream arranged evenly across the surface. The pie sits on a white marbled surface, next to a white plate with a fork on the left and a yellow and white patterned cloth on the top right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Coconut Cream Pie Recipe even more inviting, garnish with a dusting of toasted shredded coconut for a toasty crunch. You can also add a few fresh pineapple slices or a sprinkle of finely chopped macadamia nuts to add a complementary tropical flair and texture.

Side Dishes

This pie pairs wonderfully with a simple scoop of vanilla ice cream or a fresh fruit salad featuring mango and papaya. The lightness of fresh fruit balances the creamy richness of the pie, creating a perfect dessert harmony.

Creative Ways to Present

For a festive look, serve individual pie slices in petite clear glasses layered with toasted coconut and a drizzle of caramel sauce. Or place a dollop of whipped cream alongside each slice topped with a mini paper umbrella to amplify that island vibe.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which can be rare!), tightly cover the pie with plastic wrap or store it in an airtight container to protect it from absorbing other fridge odors. Keep refrigerated for up to three days, ensuring the crust stays crisp and the filling maintains its creamy texture.

Freezing

You can freeze the Coconut Cream Pie Recipe but only up to the point of filling the crust—do not freeze it with the whipped cream topping. Wrap the pie tightly in plastic wrap and foil to prevent freezer burn and keep it fresh for up to three months. Thaw overnight in the refrigerator before adding fresh whipped cream and toasted coconut.

Reheating

This pie is best enjoyed chilled and does not require reheating. If you prefer room temperature, simply set a slice out for 15-20 minutes before serving to let the flavors bloom.

FAQs

Can I use regular milk instead of coconut milk?

While regular milk can work in a pinch, full fat canned coconut milk is crucial for that authentic coconut flavor and creamy texture in this Coconut Cream Pie Recipe. Using coconut milk really makes the pie stand out and delivers a delightful tropical taste.

Is coconut rum necessary for the pie?

Coconut rum adds a lovely layer of flavor, but it’s entirely optional. If you prefer to avoid alcohol, simply omit it and increase the coconut extract slightly to keep that delicious coconut aroma intact.

Can I use an unsweetened pie crust?

Yes, any flaky pie crust works well, whether store-bought or homemade. Since the filling and topping are sweetened, an unsweetened crust provides a nice balance. Just make sure to blind bake it properly to avoid sogginess.

How long should I chill the pie before serving?

Chilling is key for setting the filling and topping. Refrigerate the filled pie for at least one hour before adding the whipped topping, then chill again for at least another hour. This ensures the creamy layers hold together beautifully when sliced.

What can I substitute for coconut extract?

If you don’t have coconut extract, vanilla extract is a fine substitute, but keep in mind your pie will have a milder coconut flavor. Coconut extract is what really punches up the tropical notes in this Coconut Cream Pie Recipe.

Final Thoughts

Making this Coconut Cream Pie Recipe is like gifting yourself a slice of tropical heaven. It’s creamy, decadent, and filled with layers of coconut flavor that make every forkful a little celebration. Whether you’re baking for a special occasion or simply craving a sweet escape, give this recipe a try—you’ll soon understand why it’s a beloved family favorite!