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A close-up of a slice of coconut cream pie on a white plate, with a golden, flaky crust, creamy coconut filling, and piped whipped cream topped with toasted coconut.
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Coconut Cream Pie

This Coconut Cream Pie is made with rich coconut cream, a buttery crust, and fluffy whipped topping—perfectly sweet, creamy, and easy to make ahead for any occasion.
Course Dessert
Cuisine American
Keyword coconut cream pie
Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 3 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 450kcal
Author Camila Hurst

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.

Notes

Crust: you can use a tart dough or pie dough for this pie.
Coconut Cream: you want to use coconut cream, not coconut milk for this recipe. Make sure the can says cream. I like Thai Kitchen brand. If using coconut cream to make the whipped cream, make sure to chill the coconut first. Place the can of coconut cream in the fridge overnight. This helps the cream separate from the liquid.

Nutrition

Serving: 1slice | Calories: 450kcal