Name: Homemade Coconut Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 9-inch pie crust, baked and cooled; 1 can (13.5 oz) full-fat coconut milk; 1 cup unsweetened shredded coconut; 2 cups whole milk (or any milk of choice); 1/2 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 4 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract (optional); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; Toasted coconut flakes, for garnish

Jump to Recipe·Print Recipe

Homemade Coconut Cream Pie a luscious and velvety coconut cream pie layered with a buttery, flaky crust, a smooth tropical custard filling, and a cloud of freshly whipped cream—this dessert brings a taste of paradise to any occasion. Whether I’m prepping for the holidays, a weekend family gathering, or just craving something sweet and nostalgic, this coconut cream pie is always a showstopper.

Homemade Coconut Cream Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 9-inch pie crust, baked and cooled

1 can (13.5 oz) full-fat coconut milk

1 cup unsweetened shredded coconut

2 cups whole milk (or any milk of choice)

½ cup granulated sugar

¼ cup cornstarch

¼ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

½ teaspoon coconut extract (optional, for stronger flavor)

1 cup heavy whipping cream

2 tablespoons powdered sugar

Toasted coconut flakes, for garnish

Directions

I start by whisking together the sugar, cornstarch, and salt in a medium saucepan.

Then I gradually add the coconut milk and whole milk, whisking until smooth.

In a separate bowl, I lightly beat the egg yolks.

I heat the milk mixture over medium heat, stirring constantly, until it thickens and begins to bubble.

Slowly, I whisk a small amount of the hot milk mixture into the egg yolks to temper them.

I return the egg yolk mixture to the saucepan and keep whisking until it becomes thick like pudding.

Once thickened, I remove it from the heat and stir in the butter, vanilla, coconut extract (if using), and shredded coconut.

I pour the custard into the cooled pie crust and smooth out the top.

To prevent a skin from forming, I press plastic wrap directly onto the surface and refrigerate the pie for at least 4 hours until fully set.

When ready to serve, I whip the heavy cream with powdered sugar until stiff peaks form.

I spread the whipped cream over the chilled pie and top it with toasted coconut flakes.

Servings and timing

Servings: 8 slices

Prep Time: 20 minutes

Cooking Time: 10 minutes

Chilling Time: 4 hours

Total Time: 4 hours 30 minutes

Calories per serving: 370 kcal

Variations

Chocolate Coconut Cream Pie: I like adding a layer of melted chocolate at the bottom of the crust before pouring in the filling for a decadent twist.

Dairy-Free Option: I swap out the whole milk for almond or oat milk, and use coconut whipped cream on top.

Graham Cracker Crust: Instead of traditional pastry, I sometimes use a graham cracker crust for added texture and flavor.

Tropical Toppings: I top the pie with slices of fresh mango or pineapple for an extra island vibe.

Mini Coconut Pies: I divide the filling into mini tart shells for individual servings—perfect for parties.

Storage/Reheating

I store the pie covered in the refrigerator for up to 4 days. For best texture, I keep the whipped cream topping separate until ready to serve. I don’t recommend freezing the pie, as the custard texture can break down. Reheating isn’t necessary—this pie is best served chilled.

FAQs

How do I keep the coconut cream pie from getting watery?

I make sure to cook the filling until it's thick like pudding, and I let it chill completely before slicing. Also, tempering the eggs properly helps prevent a runny custard.

Can I make coconut cream pie ahead of time?

Yes, I often make it a day ahead and keep it refrigerated. I wait to add the whipped cream topping until just before serving.

What can I use instead of coconut milk?

If I’m out of coconut milk, I use all whole milk and add extra coconut extract for flavor, though the taste won’t be as rich or tropical.

Do I have to use toasted coconut on top?

Not at all. I like the crunch and color it adds, but plain shredded coconut or even chocolate shavings work great too.

Why does my pie filling taste eggy?

This usually happens if the eggs aren’t tempered properly or if the heat is too high. I always keep the heat medium and whisk constantly to avoid scrambling the eggs.

Conclusion

This homemade coconut cream pie is my go-to when I want something comforting yet special. With its silky texture, tropical flavor, and impressive presentation, it’s a dessert that never fails to please. Whether I’m baking for a crowd or treating myself, this pie brings joy in every bite.

Recipe:

Homemade Coconut Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 4 hours 30 minutes
Yield: 8 slices
Diet: Vegetarian

Print Recipe

Description

A luscious and velvety coconut cream pie with a flaky crust, rich coconut custard filling, and fluffy whipped cream topping—perfect for holidays, family gatherings, or indulgent treats.

Instructions

Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan.
Gradually add the coconut milk and whole milk, whisking until smooth.
In a separate bowl, lightly beat the egg yolks.
Heat the milk mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them.
Return the egg yolk mixture to the saucepan, whisking continuously until the custard thickens to a pudding-like consistency.
Remove from heat and stir in butter, vanilla extract, coconut extract (if using), and shredded coconut.
Pour the custard into the cooled pie crust and smooth the top.
Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours until set.
Before serving, whip the heavy cream with powdered sugar until stiff peaks form.
Spread the whipped cream over the chilled pie and garnish with toasted coconut flakes.