Coconut Cream Pie Recipe – cozy, creamy comfort in every forkful

Introduction

The warm, toasty smell of coconut and vanilla always fills my kitchen when I make Coconut Cream Pie. I remember my grandmother stirring a pot while the kids ran around the yard. This always takes me back to Sunday dinners. If you love coconut desserts, you might also enjoy my take on a lighter layer cake for special occasions: Coconut Cream Cake.

Why You’ll Love This

• Classic, nostalgic flavor with real shredded coconut.
• Silky, stable filling that sets well for make-ahead plans.
• Easy steps; no temperamental custard tricks.
• Kid-approved and great for potlucks.

Quick Recipe Snapshot

• Servings: 8
• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 2 hours (including chilling)
• Skill level: Easy
• Taste: sweet + coconut-forward, creamy
  Warm and steady: follow the steps and you’ll have a confident, sliceable Coconut Cream Pie.

Ingredients You’ll Need

• 1 cup sweetened shredded coconut
• 1 cup whole milk
• 1 cup half and half
• 1 cup heavy cream
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 4 egg yolks
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional but recommended)
• 1 pre-baked pie crust (homemade or store-bought)
• 2 cups whipped cream
• 1/2 cup toasted coconut flakes

Chef notes:

• Use unsalted butter to control salt.
• Freshly toast coconut for best crunch.
• Pre-bake crust for a crisp bottom.

How to Make It

1. First, combine the shredded coconut, whole milk, half and half, heavy cream, sugar, cornstarch, and salt in a medium saucepan. Whisk until smooth.
2. Then, set the pan over medium heat. Stir constantly with a wooden spoon or heatproof spatula. You’ll hear gentle bubbling and smell the coconut as it warms.
3. Next, the mixture will thicken and cling to the spoon. When it just begins to bubble and look glossy, remove a ladleful for the eggs.
4. Meanwhile, whisk the egg yolks in a small bowl. Slowly add a few tablespoons of the hot custard to the yolks while whisking. This tempers the yolks so they don’t scramble.
5. After tempering, pour the yolk mixture back into the saucepan. Return to medium heat and cook for 2 more minutes while stirring; the custard should be thick and velvety.
6. Finally, remove from heat. Stir in the butter, vanilla, and coconut extract. Taste and adjust; it should be sweet and coconut-forward. Pour the filling into the pre-baked pie crust. Let cool at room temperature for 30 minutes.
7. Then, cover and refrigerate 2–4 hours until firmly set. Before serving, spread whipped cream over the top and sprinkle with toasted coconut flakes for texture and aroma.

Kitchen Tips (From My Kitchen)

1. Time-saver: Toast coconut in a single layer on a sheet pan for 5–7 minutes at 350°F. Watch closely.
2. Common mistake: Adding eggs straight to hot liquid will scramble them; always temper slowly.
3. Simple variation: Stir in a tablespoon of rum or lime zest for a bright twist.

Serving Ideas

• Weeknight dessert: Serve one slice with coffee for a cozy finish.
• Brunch: Offer alongside fresh berries and iced tea.
• Holiday table: Cut into neat wedges and top with extra toasted coconut.
• Potluck: Make ahead and bring chilled; the pie travels well.
• Garnish ideas: Lime zest, toasted macadamia nuts, or a drizzle of caramel.

(For another coconut custard-style pie, check my old-school spin here: Coconut Custard Pie.)

Storing & Leftovers

• Fridge: Keep covered for 3–4 days.
• Freezer: Freeze slices wrapped tightly up to 1 month; thaw in fridge.
• Reheat: Let slices warm slightly at room temp; avoid microwave to keep texture.
  Leftover idea: Chop into pieces and fold into yogurt for a quick parfait.

FAQs

Q: Can I make this ahead?
A: Yes. Make the pie the day before, cover, and chill. It actually slices neater after a few hours.

Q: Can I substitute milk types?
A: You can use lower-fat milk, but the filling will be less rich; whole milk and cream give best texture.

Q: How do I know it’s done?
A: The custard should coat your spoon and hold a line when you drag a finger across the back. If it jiggles like gelatin, it’s ready. This Coconut Cream Pie will set firm in the fridge.

Q: Can I freeze it?
A: You can freeze the filling inside the crust, but whipped cream topping doesn’t freeze well; add fresh whipped cream after thawing.

(If you enjoy cream pies, you might like a citrus contrast in this creamier option: Cream Cheese Lemonade Pie.)

Final Thoughts

I love how simple ingredients turn into something that tastes like a warm memory. Try this in small steps, and don’t be afraid to tweak the extract or garnish to match your family’s taste. Share slices, and enjoy the comfort of a homemade Coconut Cream Pie.

Conclusion

For another trusted method, I sometimes compare notes with Sally’s Baking Addiction Coconut Cream Pie when I want a slightly different custard technique. For an old-fashioned take, this version helped me refine texture: Allrecipes Old-Fashioned Coconut Cream Pie.

Coconut Cream Pie

Experience the warm, toasty flavor of coconut in this nostalgic Coconut Cream Pie with a creamy filling and a crisp crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American, Homemade

Calories: 400

Ingredients Method Notes

Ingredients

  

Filling Ingredients

• 1 cup sweetened shredded coconut
• 1 cup whole milk
• 1 cup half and half
• 1 cup heavy cream
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/4 tsp salt Use unsalted butter to control salt.
• 4 large egg yolks
• 2 tbsp butter Use unsalted butter.
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional but recommended)

Crust and Topping

• 1 pre-baked pie crust homemade or store-bought
• 2 cups whipped cream
• 1/2 cup toasted coconut flakes Freshly toast coconut for best crunch.

Method

 

Preparation

1. Combine the shredded coconut, whole milk, half and half, heavy cream, sugar, cornstarch, and salt in a medium saucepan. Whisk until smooth.
2. Set the pan over medium heat. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens and clings to the spoon.
3. Once the mixture begins to bubble and look glossy, remove a ladleful for tempering the eggs.
4. Whisk the egg yolks in a small bowl. Slowly add a few tablespoons of the hot custard to the yolks while whisking to temper them.
5. After tempering, pour the yolk mixture back into the saucepan and return to medium heat. Cook for 2 more minutes while stirring; the custard should be thick and velvety.

Assembly

1. Remove from heat and stir in the butter, vanilla, and coconut extract. Taste and adjust sweetness.
2. Pour the filling into the pre-baked pie crust. Let cool at room temperature for 30 minutes.
3. Cover and refrigerate for 2–4 hours until firmly set.
4. Before serving, spread whipped cream over the top and sprinkle with toasted coconut flakes.

Notes

Chill the pie for a neater slice. Options for garnishing include lime zest, toasted macadamia nuts, or a drizzle of caramel. Toast coconut in a single layer on a sheet pan for 5–7 minutes at 350°F, watching closely.