Name: Homemade Coconut Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: Vegetarian
Ingredients: For the Filling:; 1 cup whole milk; 1 cup coconut milk (unsweetened or full-fat); ¾ cup granulated sugar; ¼ cup cornstarch; ¼ teaspoon salt; 4 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1 cup sweetened shredded coconut; For the Crust:; 1 9-inch pie crust, baked and cooled (store-bought or homemade); For the Topping:; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; ½ teaspoon vanilla extract; ¼ cup toasted shredded coconut (for garnish)

Why You’ll Love This Recipe

Uses simple, everyday ingredients
Creamy, rich coconut custard filling
Perfect balance of sweetness and texture
Flaky pie crust complements the smooth filling
Beautiful presentation with whipped topping and toasted coconut
A crowd-pleasing dessert for any occasion
Easily made ahead of time
Tropical flavors with classic comfort
Great for holidays and special events
Foolproof even for beginner bakers

Ingredients

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

Pie crust, pre-baked
Coconut milk
Whole milk
Granulated sugar
Egg yolks
Cornstarch
Unsalted butter
Vanilla extract
Sweetened shredded coconut
Whipped cream
Toasted coconut flakes (for topping)

Directions

In a medium saucepan, combine coconut milk, whole milk, and sugar. Heat over medium heat until warm.
In a separate bowl, whisk egg yolks and cornstarch together until smooth.
Slowly pour a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
Return the tempered egg mixture to the saucepan and continue cooking over medium heat, stirring constantly, until thickened.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.
Pour the custard into the pre-baked pie crust and spread evenly.
Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until fully set.
Top with whipped cream and toasted coconut before serving.

Servings and timing

This Coconut Cream Pie yields 8 servings.
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 4 hours
Total time: 4 hours 30 minutes

Variations

Use a graham cracker crust instead of traditional pastry for extra crunch and sweetness.
Add a splash of rum or coconut extract to enhance the tropical flavor.
Top with meringue instead of whipped cream for a different twist.
Use unsweetened coconut flakes for a less sweet version.
Fold crushed pineapple into the custard for a fruity addition.

Storage/Reheating

Store leftover Coconut Cream Pie in the refrigerator, covered, for up to 4 days.
Avoid freezing, as the custard texture may become watery upon thawing.
This pie is best served cold and does not require reheating.

FAQs

How do I keep the pie crust from getting soggy?

Blind baking the crust before adding the filling prevents it from becoming soggy. You can also brush it with a thin layer of egg white before baking.

Can I make this pie ahead of time?

Yes, Coconut Cream Pie can be made a day in advance and stored in the fridge until ready to serve.

Can I use canned coconut milk?

Absolutely. Full-fat canned coconut milk works best for a rich, creamy texture.

Can I use a store-bought pie crust?

Yes, a store-bought crust works well and saves time.

What kind of coconut should I use?

Sweetened shredded coconut is traditional, but you can use unsweetened if you prefer a less sweet pie.

Why did my custard turn lumpy?

This usually happens if the custard is cooked too quickly or not stirred constantly. Always cook on medium heat and whisk consistently.

How do I toast coconut flakes?

Spread the flakes on a baking sheet and bake at 350°F (175°C) for 5–10 minutes, stirring occasionally, until golden brown.

Can I freeze Coconut Cream Pie?

Freezing is not recommended as it can affect the texture of the custard once thawed.

What’s the difference between coconut cream and coconut milk?

Coconut cream is thicker and richer, while coconut milk has a higher water content. For this pie, coconut milk provides the right consistency.

Can I use non-dairy milk?

Yes, almond milk or another plant-based milk can be substituted, though it may slightly alter the flavor and texture.

Conclusion

Homemade Coconut Cream Pie is a delightful blend of tropical flavor and creamy texture wrapped in a flaky crust. It’s a dessert that’s both classic and refreshing, perfect for any season or celebration. Whether you’re hosting a gathering or just satisfying a sweet craving, this pie is sure to impress with its ease and elegance.