Old-Fashioned Coconut Cream Pie

Why This Recipe Works

There's just something special about a homemade coconut cream pie that will take you back to Grandma's house in a flash! The combination of coconut milk and heavy cream makes the filling smooth and creamy, with the perfect balance of sweetness and coconut flavor.

When testing this recipe, I found that toasting the coconut makes a big difference in taste. It's easy to do on a sheet pan, but you need to watch the coconut flakes carefully to keep them from scorching. It's also important to use canned coconut milk and not the type you drink. The canned version is very thick and usually comes unsweetened.

Key Ingredients

Here are the key ingredients you'll need to make this easy coconut cream pie recipe. For more ingredients, see the printable recipe card below.

• Pie Crust: You can use a premade pie crust or a store-bought pie crust to save time. Blind bake it first so it holds up under the filling.
• Sweetened Coconut Flakes: Toasting them brings out a nutty aroma and gives a golden color that looks beautiful on top of the pie.
• Egg Yolks: Add richness and help create that smooth, pastry cream texture.
• Heavy Cream: Makes the filling rich and velvety. You'll also use it again later for the whipped cream topping.
• Coconut Milk: Use canned coconut milk for baking (not the beverage) for the best flavor and creamy texture.

How to Make Coconut Cream Pie

Before you begin making this recipe, toast the coconut by sprinkling it onto a sheet pan in a single layer. Bake it at 375ºF until the coconut becomes golden brown, about 3-4 minutes. Watch it carefully so it won't scorch.

1. Preheat the oven to 375°F. Place the pie crust into a 9-inch pie plate. Poke holes in the bottom of the dough using a fork. Place a sheet of parchment paper on top of the dough and fill the pie crust with dried beans or pie weights. Bake for 15-18 minutes until the crust is golden brown.
2. Whisk together the sugar, cornstarch, egg yolks, and salt in a large heat-safe mixing bowl. Set the mixture aside.
3. In a medium pot, bring heavy cream and coconut milk to a simmer over medium heat. Slowly whisk the warmed milk into the sugar mixture. Once all of the milk is incorporated, transfer the mixture into the pot. Bring it up to a boil, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon, about 5 to 10 minutes. Stir in the vanilla extract and ¾ cup of the toasted coconut.
4. Pour the custard into the prepared pie crust. Cover the custard with a sheet of plastic wrap and refrigerate for a minimum of 6 hours.
5. In the bowl of a mixer, combine the heavy cream, powdered sugar, and vanilla. Whip the mixture on medium speed until medium peaks are achieved. Place the whipped cream into a piping bag with a large star tip in it. Pipe the whipped cream onto the pie.
6. Sprinkle the whipped cream with the remainder of the toasted coconut.

Favorite Pairings

• Hot Beverages: The rich coconut flavor in this old-fashioned dessert tastes even better with a cup of pumpkin spice hot cocoa, a mug of crockpot wassail, or a gingerbread latte with maple foam.
• Fresh Berries: Serve this fresh fruit platter with slices of this coconut cream pie recipe at a bridal shower or birthday party.
• Chocolate Drizzle: A little melted chocolate drizzled over the top of the pie makes each bite extra special. Or, try this recipe for chocolate coconut cream pie that has ganache on the bottom!
• More Desserts: Create a themed dessert bar and serve coconut rum cake, pumpkin spice coconut bark, and coconut mojitos with this homemade pie.

Variations

• Toasted Almond Topping: Sprinkle sliced almonds over the whipped cream for extra crunch and flavor.
• Cool Whip Shortcut: If you're short on time, use Cool Whip instead of homemade whipped cream.
• Coconut Extract Boost: Add ½ teaspoon of coconut extract to the custard for even more coconut flavor.

Recipe FAQ

Storage Guide

• Leftovers: Cover the pie loosely with plastic wrap or foil and refrigerate for 3-4 days. Because it contains cream and eggs, avoid leaving it out for more than 2 hours.
• Freeze: To freeze the pie, do so before adding the whipped cream topping. Wrap the pie in a layer of plastic wrap followed by a layer of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

More Favorite Desserts

• Caramel Apple Eclair Cake
• Lemon Olive Oil Cake
• Homemade Chocolate Marshmallows
• Heart Shaped Cookies
• Chocolate Peanut Clusters