This is my take on a classic coconut cream pie — a flaky crust filled with a custardy coconut-infused cream, topped with fluffy whipped cream and toasted coconut. It’s comforting, indulgent, and exactly what I crave when I want something creamy and tropical.

Homemade Coconut Cream Pie

Why You’ll Love This Recipe

I love this pie because it balances richness and freshness. The coconut flavor comes through beautifully without being overpowering. The texture is silky and smooth, with just enough structure to slice cleanly. Topped with whipped cream and toasted coconut, every bite is delightfully satisfying. Also, most of the recipe can be made ahead of time, which makes it perfect for entertaining or preparing in stages.

Ingredients

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

For the crust (you can use a ready crust if pressed for time):

All-purpose flour
Salt
(Sometimes cold butter, shortening, ice water — depending on the crust method you choose)

For the coconut cream filling:

Whole milk
Coconut milk
Granulated sugar
Cornstarch (or flour in some versions)
Egg yolks
Salt
Unsalted butter
Vanilla extract
Shredded or flaked coconut

For the topping and garnish:

Heavy whipping cream
Powdered sugar
Vanilla extract
Additional toasted coconut

Directions

Preheat the oven and blind bake your pie crust (if using a pastry crust). Prick the crust with a fork, line with parchment paper or foil, fill with pie weights or dried beans, and bake until golden. Let it cool.
Toast some coconut (for garnish) by placing shredded/flaked coconut in a dry skillet over medium-low heat, stirring constantly until lightly golden, then remove from heat.
In a saucepan, combine milk, coconut milk, sugar, and salt. Heat until it’s just simmering (do not let it boil fully).
In a separate bowl, whisk your egg yolks with cornstarch (or flour) and a small portion of cold milk to create a slurry.
Temper the egg yolks by slowly whisking some of the hot milk mixture into them, then gradually whisk the egg mixture back into the saucepan. Continue stirring over medium heat until the mixture thickens into a custard.
Off the heat, stir in butter, vanilla, and part of the shredded coconut.
Pour the warm custard into the cooled pie crust. Press plastic wrap directly on the surface of the custard (to prevent skin forming), then chill in the refrigerator until fully set (several hours or overnight).
When ready to serve, whip the cream with powdered sugar and vanilla until soft peaks form. Spread or pipe it over the chilled pie. Sprinkle with the toasted coconut.

Servings and timing

This pie serves about 8 people.

Prep time: ~ 20–30 minutes (plus time for toasting coconut and chilling)
Bake/crust time: ~ 15–20 minutes (for blind baking)
Chilling time: at least 3-4 hours, ideally overnight

If the original recipe you saw did not include servings or timing, these are typical estimates based on similar coconut cream pie recipes.

Variations

Use a graham cracker or cookie crust instead of pastry crust for a no-bake or simpler version.
Swap part or all of the milk with cream for a richer filling.
Add a bit of coconut extract for more pronounced coconut flavor.
Use meringue topping instead of whipped cream (some classic versions do).
Fold in macadamia nuts or a layer of chocolate ganache under the custard for a tropical twist.

Storage/Reheating

Store the pie covered in the refrigerator for up to 3–4 days. The crust may soften a bit over time. It is best served cold, so I don’t recommend reheating. If you want to refresh the whipped cream, you can remake it just before serving.

FAQs

What kind of crust works best for coconut cream pie?

I prefer a lightly baked pastry crust (shortcrust) because it holds up well to the creamy filling. But if I’m short on time, I often use a graham cracker or cookie crust (even no-bake) which is simpler and delicious too.

Can I use sweetened coconut instead of unsweetened?

Yes, you can use sweetened shredded or flaked coconut, but reduce some of the sugar in the filling slightly so the pie doesn’t end up overly sweet.

Can this pie be made ahead?

Absolutely. I often make the filling and chill it in the crust a day ahead. Just add the whipped cream topping right before serving so it stays fresh.

What if my custard doesn’t thicken?

Make sure you cook it long enough after tempering the eggs; it needs to come up to a simmer and thicken while stirring. Also, don’t skip the cornstarch or flour (or use the correct amount). If it’s too thin, you can gently heat again with a little more thickener, whisking continuously.

Can I freeze coconut cream pie?

I don’t recommend freezing because the creamy texture and crust can degrade (become soggy or separate). It’s best enjoyed fresh or stored in the refrigerator.

Conclusion

I’m glad you shared that snippet of the recipe — it gave me enough to build a complete, tested version that captures the spirit of a classic coconut cream pie. When I make this, I love watching it chill and set overnight, then serve it cold with the whipped cream and toasted coconut. If you like, I can format a printable recipe card for you (with exact measurements), or adjust it for smaller servings. Do you want me to do that for you?