The Ultimate Coconut Cream Pie Recipe

If you’ve ever dreamed of a creamy, dreamy dessert that tastes like a tropical vacation, then this coconut cream pie recipe is for you. With its buttery crust, luscious coconut custard, fluffy whipped topping, and golden toasted coconut, every bite is pure comfort and joy.

Whether you’re preparing this pie for a family dinner, a special occasion, or just a treat for yourself, it’s guaranteed to impress. We’ll walk you through each step of this homemade coconut cream pie, from crust to topping, so even beginner bakers can master it.

In this guide, you’ll also learn tips and variations—including how to make a coconut pie recipe with cream of coconut, shortcuts to make your coconut cream pie recipe easy, and the secret behind the best coconut cream pie recipe ever baked.

So let’s get started—you’re just a few steps away from the most delicious pie you’ve ever made.

Why You’ll Love This Coconut Cream Pie Recipe

• Packed with REAL coconut flavor
• Buttery pie crust + creamy filling = dessert heaven
• Beginner-friendly with detailed instructions
• Easy to make ahead for holidays or parties
• It’s a tropical twist on a classic comfort dessert

This is more than just a recipe for coconut cream pie—it’s a full-on baking experience. And best of all? You get to eat it afterward.

Ingredients for the Best Coconut Cream Pie

Before diving into the steps, gather your ingredients. You probably have most of them in your kitchen already! For the richest flavor, always choose real, full-fat dairy and quality coconut products.

💡 Looking for a healthier twist? Read more about the benefits of coconut and its nutrition on Healthline.

Equipment You’ll Need

• Medium saucepan
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups & spoons
• 9-inch pie dish
• Plastic wrap
• Hand or stand mixer (for whipped cream)

Step-by-Step Instructions for Making Coconut Cream Pie

Let’s break this coconut cream pie recipe into simple, detailed steps so you can follow along with ease.

Step 1: Bake the Pie Crust

If you’re using store-bought crust, follow the instructions on the package to pre-bake it. For homemade crust, roll out your dough, place it in a 9-inch pie plate, and trim the edges.

Then blind bake the crust:

• Line the crust with parchment paper or foil
• Add pie weights or dried beans
• Bake at 375°F for 15–20 minutes
• Remove weights and bake 5–7 more minutes until golden

Let it cool completely before adding the filling.

Step 2: Make the Coconut Custard Filling

Now the magic begins. This creamy custard is the heart of any coconut cream pie recipe.

1. Combine dry ingredients:
   In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt.
2. Add milk and cream:
   Slowly whisk in the milk and heavy cream until smooth.
3. Heat it up:
   Place the pan over medium heat and cook, whisking constantly, until the mixture starts to bubble and thicken (about 6–8 minutes). Don’t stop stirring!
4. Temper the egg yolks:
   In a small bowl, beat the egg yolks. Slowly whisk in about ½ cup of the hot milk mixture into the yolks—this keeps them from scrambling. Then pour the yolk mixture back into the pan, whisking the whole time.
5. Cook to thicken:
   Continue to cook until the custard is thick and pudding-like. Remove from heat.
6. Add the good stuff:
   Stir in butter, vanilla extract, shredded coconut, and cream of coconut. The cream of coconut gives this filling the sweet, tropical punch that makes it unforgettable.

Step 3: Cool the Custard

Pour the custard into a bowl and press plastic wrap directly onto its surface—this prevents a skin from forming. Cool at room temperature for 30 minutes, then chill in the fridge for at least 1 hour (2 is better!).

Patience here is key for the best coconut cream pie recipe results.

Step 4: Assemble the Pie

Once the crust is cooled and the filling is chilled:

• Spoon the custard into the crust
• Smooth it out with a spatula
• Refrigerate again for at least 2 hours to fully set

This step ensures your slices hold their shape when served.

Step 5: Make the Whipped Cream

You can use store-bought whipped cream, but homemade is easy and extra fluffy:

• 1 cup cold heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Whip until soft peaks form. Then spread generously over the chilled custard.

Step 6: Toast the Coconut Garnish

Add extra flavor and crunch with toasted coconut flakes:

• Place ½ cup sweetened shredded coconut in a dry skillet
• Cook over medium heat, stirring constantly
• In about 3–5 minutes, it will turn golden brown

Sprinkle over the whipped cream for a showstopping finish.

Step 7: Chill, Slice, and Serve

Chill the finished pie for another hour or two (overnight is best). When you’re ready to serve:

• Use a sharp knife dipped in warm water for clean cuts
• Wipe the blade between slices
• Serve cold and store leftovers in the fridge for up to 3 days

Recipe Recap & Keyword Quick Hits

Here’s why this is the ultimate coconut cream pie recipe:

• Easy for beginners—perfect for your first homemade pie
• Uses pantry-friendly ingredients and simple tools
• Can be made ahead (hello, stress-free holiday prep!)
• Doubles as a coconut pie recipe with cream of coconut, so you get max flavor
• Sweet, creamy, toasty, crunchy—all in one bite

Whether you’re searching for a coconut pie recipe, a recipe for coconut cream pie, or just want the best coconut cream pie recipe your guests will rave about—you’ve found it.

Variations to Try

Love this homemade coconut cream pie? Try these twists:

• Use a graham cracker crust for a slightly sweeter base
• Add a thin layer of melted dark chocolate before the filling
• Make it dairy-free using almond milk and coconut cream
• Try a no-bake crust with crushed shortbread cookies

Coconut Cream Pie FAQs

Q: Can I freeze coconut cream pie?
A: It’s not recommended. The custard can become watery when thawed.

Q: Can I make this pie in advance?
A: Yes! The pie can be made 1–2 days ahead. Add whipped cream just before serving.

Q: Is cream of coconut the same as coconut cream?
A: No. Cream of coconut is sweetened and used in desserts. Coconut cream is unsweetened and thicker. For this pie, use the sweet one!

Final Thoughts

There’s something magical about the first bite of a chilled, creamy slice of coconut cream pie. The sweet custard, the crisp crust, the whipped topping, and that toasted coconut crunch—it all comes together perfectly.

Whether this is your first time baking or your fiftieth, this coconut cream pie recipe easy enough for beginners will make you feel like a pie master.

So grab a whisk, turn up your favorite tunes, and get ready to make the best coconut cream pie recipe of your life.

And don’t forget to save a slice for yourself—this pie disappears fast!