Best coconut cream pie recipe with 5 steps
You know that feeling when you take your first bite of a dessert and time just… pauses? That smooth, creamy filling, the gentle crunch of the flaky crust, and the sweet nutty kiss of toasted coconut? That, my friend, is exactly what you get with the best coconut cream pie recipe.
If you’ve been searching high and low for the ultimate comfort dessert that’s both easy to make and ridiculously satisfying, stop scrolling. You’ve landed in the right place. Whether you’re whipping this up for Sunday dinner, a backyard get-together, or just because you deserve a slice of creamy joy on a regular Tuesday, this homemade coconut cream pie is a winner.
So let me walk you through how to make the best coconut cream pie from scratch, just like grandma used to—only with a few modern twists and personal tricks I’ve learned along the way.
Why This Recipe is Perfect for Coconut Lovers and Dessert Cravers
This recipe is for the home bakers who want something special without the stress. Maybe you’re someone who loves coconut, or you’re just craving a classic dessert that feels like a warm hug. This pie is it.
Coconut cream pie hits that sweet spot between light and indulgent. It’s rich, but not heavy. Sweet, but balanced. And when it’s done right—with a golden flaky crust, velvety coconut custard, and a snowy cloud of whipped cream on top—it’s straight-up magical.
Quick Overview of the Recipe and Its Benefits
- Creamy, custard-like filling with real coconut milk
- Flaky homemade or store-bought pie crust
- Topped with whipped cream and toasted coconut flakes
- Easy to follow and make-ahead friendly
- Can be made gluten-free or vegan with simple swaps
- Perfect for holidays, celebrations, or everyday indulgence
Ingredients
Let’s keep it real. Quality ingredients make a massive difference in this pie. Here’s what you’ll need.
Essential Ingredients for Coconut Cream Pie
| Ingredient | Amount | Notes |
|---|---|---|
| Pie crust | 1 | Homemade or store-bought |
| Coconut milk | 1 can (13.5 oz) | Full fat, unsweetened |
| Whole milk | 1 cup | For richness and texture |
| Egg yolks | 4 large | Helps thicken the custard |
| Sugar | Three fourths cup | Adjust to taste |
| Cornstarch | One fourth cup | Thickening agent |
| Butter | 2 tablespoons | Adds silkiness |
| Sweetened shredded coconut | 1 cup | Folded into the custard |
| Vanilla extract | 1 teaspoon | For flavor depth |
| Salt | One fourth teaspoon | Balances the sweetness |
| Whipped cream | 2 cups | For topping |
| Toasted coconut flakes | One third cup | Garnish |
Substitutes for Key Ingredients
- Dairy-free: Swap whole milk for almond or oat milk, and use coconut cream instead of heavy cream in the topping
- Vegan: Use a plant-based butter, skip egg yolks and thicken with more cornstarch and a touch of agar-agar
- Sugar alternatives: Try maple syrup or coconut sugar for a more natural sweetener
Equipment Needed
You don’t need a fancy kitchen to pull this off. But a few trusty tools will help you nail it.
Essential Tools for Making Coconut Cream Pie
- Saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Pie dish
- Oven or stovetop
Optional Equipment for Enhanced Results
- Pastry blender for homemade crust
- Fine mesh strainer for silky custard
- Stand mixer or hand mixer for whipped cream
- Silicone spatula for even mixing
What to Look for in a Good Pie Pan
Look for a ceramic or glass pie dish for even baking and a classic look. Metal pans heat faster but can brown crusts quickly.
Step-by-Step Instructions
Making the best coconut cream pie from scratch might sound like a project, but trust me, it’s simpler than you think.
Step one blind bake the crust
If using a homemade crust, roll it out, fit it into the pie dish, and prick it with a fork. Line with parchment and fill with weights or beans. Bake at three seventy five degrees until golden. Cool completely.
Step two make the coconut custard filling
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add coconut milk and whole milk, whisking until smooth.
Place over medium heat and cook, stirring constantly, until the mixture thickens. This should take about ten minutes.
In a separate bowl, whisk egg yolks. Slowly add a bit of the hot milk mixture to temper them. Then return it all to the pot, stirring constantly.
Remove from heat. Stir in butter, vanilla, and shredded coconut. Let the mixture cool slightly.
Step three assemble the pie
Pour the custard into your cooled crust. Smooth the top. Press plastic wrap directly onto the surface to prevent skin forming.
Chill in the fridge for at least four hours or overnight.
Step four top with whipped cream
Before serving, whip your cream until soft peaks form. Sweeten lightly if desired.
Top the chilled pie with whipped cream and sprinkle with toasted coconut flakes for that perfect crunch.
Tips and Tricks for Success
Cooking time and patience
Don’t rush the thickening process for the custard. If you cut corners, you’ll end up with a runny mess instead of that dreamy firm texture.
How to make it even better
Use freshly grated coconut if you can. It adds natural sweetness and a unique texture you can’t get from the bagged stuff.
Common mistakes to avoid
- Skipping the egg tempering step. This prevents curdled eggs.
- Not chilling long enough. The pie needs time to set properly.
- Overcooking the custard. Once it starts bubbling, it’s done.
Time-saving tips
Make the pie crust and custard the night before. That way, all you have to do the next day is top and serve.
Variations and Substitutes
Want to make it your own? I got you covered.
Coconut cream pie for different diets
- Vegan: Use plant-based milk, coconut cream, and cornstarch
- Gluten-free: Use a gluten-free crust or make a coconut and almond base
- Low sugar: Reduce sugar or sub with monk fruit sweetener
Creative twists to try
- Add a layer of dark chocolate ganache to the crust before adding the filling
- Mix in a bit of lime zest for tropical flavor
- Use a graham cracker crust for a crunchier bite
How to Serve Coconut Cream Pie
This pie deserves a place at every table.
Best side dishes to pair
- Fresh fruit salad
- Light coffee or tea
- Lemon sorbet for a tangy contrast
Serving suggestions
Serve it chilled with extra whipped cream on the side. Great for birthdays, brunches, baby showers, or just whenever the craving strikes.
Nutritional Information
Want to know what you’re really eating?
| Nutrient | Per Slice (Estimated) |
|---|---|
| Calories | 420 |
| Fat | 25 grams |
| Carbohydrates | 40 grams |
| Sugar | 25 grams |
| Protein | 5 grams |
| Fiber | 2 grams |
Make it healthier
- Use less sugar
- Add chia seeds for fiber
- Use a whole wheat crust or almond flour crust for added nutrition
Conclusion
So why will you love this coconut cream pie? Because it’s everything a dessert should be. Creamy. Dreamy. Sweet but balanced. And full of coconut flavor from the first bite to the last.
Whether you’re an old pro or brand new in the kitchen, this recipe will guide you every step of the way. And once you make it, you’ll see just how rewarding it is to bring something homemade to the table.
Tried this pie? I want to hear from you. Drop a comment below and let me know how it turned out. Did you add your own twist? Any tips of your own?
Share this recipe with your fellow dessert lovers. And don’t forget to follow us on social for more delicious recipes coming your way.
Frequently Asked Questions
What is the difference between coconut cream pie and coconut custard pie
Coconut cream pie uses a chilled, pudding-like filling while coconut custard pie is baked and has a firmer texture.
Can I make coconut cream pie ahead of time
Absolutely. Make it a day in advance and top with whipped cream just before serving.
How do I prevent my coconut cream pie from being runny
Cook the custard until thick and let the pie chill at least four hours.
Can I use canned coconut milk for the filling
Yes. Use full fat canned coconut milk for the richest flavor.
What is the best crust for coconut cream pie
A classic pie crust or graham cracker crust both work well. It depends on your texture preference.