Coconut Cream Pie
Hello friends! This Coconut Cream Pie is rich, creamy, and packed with coconut flavor. The silky custard filling is made with real coconut cream, whole milk, and shredded coconut, then baked until golden in a buttery tart crust. Topped with fluffy whipped cream and toasted coconut, every bite is a tropical dream and full of sweetness! It’s an easy make-ahead dessert perfect for spring, summer, or any time you’re craving something light, cool, and delicious.
The Best Coconut Cream Pie Recipe
This recipe uses real coconut cream for maximum flavor and richness—don’t confuse it with coconut milk! The custard is smooth and not too sweet, balanced by the tastes of buttery crust and airy whipped cream topping. You can use either a tart crust or pie dough for the base, and the pie is completely make-ahead friendly. It one of the best desserts to prep the day before you plan to serve it.
Full step-by-step instructions, total time estimates, and ingredient amounts can be found at the bottom of this post!
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Preparing the Crust
Start with a 9-inch tart, tart shell or pie crust—you can use store-bought or homemade (my tart crust recipe is linked here). Place it in a tart pan or pie dish and crimp the edges if desired.
Blind bake at 375°F (190°C) for 15 minutes with pie weights or dried beans. Remove the weights and bake for an additional 5–7 minutes until lightly golden. Let the crust cool while you prepare the filling.
Making the Coconut Custard
In a large bowl, whisk together 3 large eggs. Scoop out the thick, creamy part of the coconut cream (about 1 cup) and add it to the eggs. Whisk until smooth. Stir in the whole milk, sugar, salt, vanilla, and nutmeg (if using), and mix well until fully combined.
In a separate small bowl, toss 1 cup of shredded coconut with 1 tablespoon of flour to help it stay suspended in the custard as it bakes. Fold the coconut mixture into the custard.
Pour the filling into your cooled crust and sprinkle the top with the remaining 1/4 cup of shredded coconut, gently pressing it into the surface.
Baking the Coconut Cream Pie
Lower the oven temperature to 350°F (175°C). Bake the pie for 40–50 minutes, or until the edges are set and the center is slightly jiggly when nudged. If the top coconut browns too quickly, loosely tent the pie with foil partway through baking.
Once baked, let the pie cool at room temperature for about 1 hour, then place in the refrigerator for at least 3 hours (or overnight) until fully set.
Whipped Cream Topping & Toasted Coconut
In a mixing bowl, beat heavy whipping cream (or chilled coconut cream) with powdered sugar and vanilla extract until stiff peaks form—about 2–3 minutes with a hand or stand mixer. You can add a little coconut extract for extra flavor if desired.
Transfer the whipped cream to a piping bag fitted with a decorative tip (I used a 4B) and pipe around the edges of the chilled pie.
To toast shredded coconut in the oven, preheat your oven to 325°F (160°C) and spread the coconut in a thin, even layer on a baking sheet. Bake for 5–10 minutes, stirring every 2–3 minutes to ensure it browns evenly. Keep a close eye on it during the last few minutes, as coconut can go from golden to burnt quickly. Once it’s evenly toasted and fragrant, remove the baking sheet from the oven and let the coconut cool completely before using.
Finish the pie with a sprinkle of toasted coconut on top for texture and visual appeal.
Serving & Storage
- Serving: Serve chilled straight from the fridge.
- Storage: Keep the pie covered with a piece of plastic wrap in the fridge for up to 3–4 days or in an airtight container.
- Make Ahead: This pie is best when made the day before—just wait to top with whipped cream until shortly before serving.
Recipe Notes & Tips
- Coconut Cream: Use canned coconut cream—not coconut milk. It should be labeled as “cream” and contain a thick layer of solids.
- Whipped Cream Options: You can use heavy cream or chilled coconut cream. For coconut cream, refrigerate the can overnight to separate the cream from the liquid.
- Crust Choice: Both tart crust and pie crust work well for this recipe—choose your favorite!
- Toasted Coconut: Or you can toast the topping coconut in a dry skillet over medium heat on the stove for a few minutes, stirring frequently until golden brown.
Coconut Cream Pie Variations
Coconut Raspberry Swirl: Add 3–4 tablespoons of raspberry jam or puree to the custard before baking. Use a knife to gently swirl it through the filling for a marbled effect, then bake as directed and top with fresh raspberries.
Toasted Almond Coconut Pie: Fold in 1/3 cup sliced and toasted almonds to the custard and sprinkle more on top with the shredded coconut. It adds crunch and a nutty flavor that pairs beautifully with the creamy filling.
Chocolate Coconut Cream Pie: Add 2 tablespoons of cocoa powder** to the custard for a subtle chocolate flavor, or top the chilled pie with a drizzle of melted dark chocolate and a pinch of salt before serving.
Tropical Fruit Topping: Top the chilled pie with a mix of diced pineapple, mango, and kiwi for a colorful, tropical finish.
Mini Coconut Cream Pies: Bake the filling in mini tart shells using about 2–3 tablespoons of custard per tart. These are great for parties or individual servings.
If You Love Coconut, Try These Next!
This Coconut Cream Pie is cool, creamy, and full of tropical flavor—an easy, elegant dessert that’s sure to please! If you make it, I’d love to see your slice. Tag me on Instagram with your bakes and give it a five star rating!
Coconut Cream Pie
Ingredients
- 1 unbaked 9-inch tart crust store-bought or homemade recipe
- 3 large eggs
- 1 cup canned coconut cream unsweetened (creamy part from a 15 oz. can)
- 1 cup whole milk
- 1⅓ cup sugar
- ¼ tsp salt
- 1 tsp pure vanilla extract
- ¼ tsp ground nutmeg optional
- 1¼ cup unsweetened shredded coconut divided (1 cup for filling, ¼ cup for topping)
- 1 tbsp all-purpose flour
Topping
- 1 cup whipping cream or chilled coconut cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ tsp coconut extract if desired
- ⅓ cup toasted coconut optional
Instructions
Tart Crust
- Preheat the oven to 375°F (190°C). Follow instructions to make the tart crust here if making from scratch.
- Place the tart or pie crust in a 9-inch pie dish and crimp the edges if desired. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for about 15 minutes, then remove the weights and parchment and bake for another 5–7 minutes until lightly golden. Let cool before filling.
Coconut Custard
- Add the eggs to a large bowl, whisk until combined. Scoop the creamy white part of a coconut can (about 1 cup) and add to the bowl. You can discard the liquid or use it to make smoothies.
- Whisk the eggs and the coconut cream together.
- Add the milk to the bowl and whisk.
- Add the sugar, salt, vanilla, nutmeg, if using, and whisk until combined.
- Place 1 cup of the shredded coconut on a bowl. Add the flour and mix until coated.
- Add the coconut plus flour mixture to the custard and fold to combine.
- Pour the filling into the cooled tart or pie crust. Top with the remaining 1/4 cup of coconut. Press down gently on the coconut on top.
- Bake at 350°F (175°C) for 40 to 50 minutes, or until the edges are set and the center jiggles slightly when nudged. If the top coconut begins to brown too quickly, loosely tent with foil halfway through baking.
- Let the tart cool at room temperature for about an hour, then refrigerate for at least 3 hours (or overnight) to fully set before slicing and serving.
Whipped Cream
- Using a hand mixer or stand mixer with the whisk attachment, beat the cream (coconut or heavy cream) with the powdered sugar on medium-high speed until it becomes light and fluffy, about 2–3 minutes, until stiff peaks form.
- Place on a piping bag lined with the tip of your choice. I used 4B.
- Pipe around the edges of the pie once it’s been chilled through.
- Sprinkle toasted coconut on top.
