Creamy coconut cream pie with a buttery crust, rich coconut custard, and fluffy whipped topping—a dreamy tropical dessert for any occasion.
Why You’ll Love This Recipe
A slice of this coconut cream pie is like a bite of paradise. Here’s why it deserves a place on your dessert table:
- Silky-smooth coconut custard with deep flavor
- Buttery, flaky crust holds up to the creamy filling
- Fresh whipped topping balances the richness
- Can be made ahead—perfect for entertaining
- Classic, crowd-pleasing, and nostalgic
Ingredients
For the Crust:
- 1 deep-dish pie crust, blind baked and cooled
For the Coconut Filling:
- 3 large egg yolks, room temperature
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 cup heavy whipping cream
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14 oz) sweetened condensed milk
- ½ teaspoon salt
- 2 teaspoons coconut extract (or vanilla extract)
- 1½ cups sweetened shredded coconut
For the Whipped Topping:
- 2 cups heavy whipping cream, chilled
- 1 cup powdered sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Coconut chips or ½ cup toasted coconut (optional, for garnish)
- White chocolate bar for shavings (optional)
Directions
- Prepare the Filling Base:
In a medium saucepan, whisk together the sugar, flour, heavy cream, coconut milk, sweetened condensed milk, and salt. Cook over medium heat, stirring often, until the mixture begins to thicken and warm through. - Temper the Eggs:
In a separate bowl, whisk the egg yolks. Slowly add ½ cup of the warm mixture into the yolks while whisking constantly to temper them. - Finish the Custard:
Pour the tempered yolks into the saucepan. Stir constantly over medium heat until the mixture bubbles and thickens, about 1–2 minutes. - Strain and Flavor:
Strain the custard through a fine sieve into a large bowl for an ultra-smooth filling. Stir in coconut extract and shredded coconut. - Cool the Filling:
Cover the custard with plastic wrap directly touching the surface to prevent a skin from forming. Let it cool at room temperature for 1 hour. - Assemble the Pie:
Pour the cooled custard into the baked pie crust. Smooth the top, cover, and refrigerate for 2–4 hours until fully set. - Make the Whipped Topping:
Using a mixer, beat chilled heavy cream until soft peaks form. Add powdered sugar, cream of tartar, and vanilla extract. Beat until stiff peaks form. - Top and Garnish:
Spread the whipped cream over the chilled pie. Garnish with toasted coconut and/or white chocolate shavings. - Chill and Serve:
Keep refrigerated until ready to serve. Slice and enjoy!
Servings And Timing
- Servings: 10 slices
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 6 hours 15 minutes (includes cooling and chilling time)
- Calories: Approx. 520 kcal per slice
Variations
- No-Bake Crust: Use a graham cracker or cookie crust for a shortcut.
- Toasted Coconut Filling: Toast half of the shredded coconut before mixing into the custard for deeper flavor.
- Dairy-Free Option: Use coconut cream instead of heavy cream and a dairy-free whipped topping.
- Mini Pies: Make individual pies in mini tart shells or ramekins.
- Chocolate Drizzle: Add melted dark chocolate over the whipped cream for contrast and richness.
Storage/Reheating
Storage:
- Refrigerate covered for up to 4 days.
Freezing:
- Not recommended, as the custard and whipped cream may separate or change texture.
FAQs
Can I use store-bought pie crust?
Yes! Just make sure to blind bake and cool it before adding the filling.
Can I use unsweetened coconut?
You can, but sweetened coconut enhances the flavor and texture. Adjust sugar if needed.
What is the purpose of tempering the eggs?
Tempering prevents the eggs from scrambling when added to the warm filling.
Do I need to strain the filling?
Straining gives you a smoother texture by removing any lumps or cooked egg bits.
How do I toast coconut?
Spread on a baking sheet and bake at 350°F (175°C) for 5–8 minutes, stirring halfway, until golden.
Can I make it ahead of time?
Yes—assemble and refrigerate the pie up to a day ahead. Add whipped cream just before serving for best texture.
Why add cream of tartar to the whipped topping?
It stabilizes the whipped cream, helping it hold shape longer.
Can I use whipped topping instead of homemade?
Yes, but homemade whipped cream offers superior texture and taste.
What’s the difference between coconut milk and coconut cream?
Coconut cream is thicker and richer. For this recipe, full-fat coconut milk is best for balance.
Can I substitute vanilla for coconut extract?
Yes, but coconut extract enhances the tropical flavor. Use both for best results.
Conclusion
This Coconut Cream Pie is everything a dessert should be—creamy, dreamy, and irresistibly delicious. With its silky coconut filling, flaky crust, and cloud-like whipped topping, it’s a recipe worth savoring with every bite. Whether you’re celebrating a special occasion or treating yourself to a slice of the tropics, this pie is sure to impress and delight.
Print
Coconut Cream Pie
- Total Time: 6 hours 15 minutes (includes chilling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Creamy coconut cream pie with a buttery crust, rich coconut custard, and fluffy whipped topping—a dreamy tropical dessert for any occasion.
Ingredients
For the Crust:
1 deep-dish pie crust, blind baked and cooled
For the Coconut Filling:
3 large egg yolks, room temperature
¾ cup granulated sugar
⅓ cup all-purpose flour
1 cup heavy whipping cream
1 can (13.5 oz) full-fat coconut milk
1 can (14 oz) sweetened condensed milk
½ teaspoon salt
2 teaspoons coconut extract (or vanilla extract)
1½ cups sweetened shredded coconut
For the Whipped Topping:
2 cups heavy whipping cream, chilled
1 cup powdered sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
Coconut chips or ½ cup toasted coconut (optional, for garnish)
White chocolate bar for shavings (optional)
Instructions
In a saucepan, whisk sugar, flour, cream, coconut milk, condensed milk, and salt. Heat over medium, stirring, until thickened.
In a bowl, whisk egg yolks. Slowly whisk in ½ cup of the hot mixture to temper, then add yolks to saucepan.
Stir constantly until mixture bubbles and thickens (1–2 min).
Strain into a bowl. Stir in coconut extract and shredded coconut. Cover with plastic wrap directly on the surface; cool 1 hour.
Pour filling into pie crust and refrigerate for 2–4 hours.
Beat cream to soft peaks, then add sugar, cream of tartar, and vanilla. Beat to stiff peaks.
Spread whipped topping over chilled pie. Garnish with toasted coconut or white chocolate shavings.
Keep refrigerated until ready to serve.
Notes
Toasted coconut adds a nice crunch and extra flavor—toast in a dry skillet over low heat until golden.
For added decadence, drizzle with melted white chocolate before serving.
Can be made 1 day in advance and stored covered in the fridge.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American