This Coconut Cream Pie happens to be one of Lo’s all-time favorite pies!!
It’s a creamy, old-fashioned dessert made with homemade coconut pudding, fluffy whipped cream, and toasted coconut on top. It’s smooth, sweet, full of coconut flavor in every bite and happens to be a holiday favorite.
We love to make this pie for Sunday dinners, Easter, Thanksgiving, potlucks, and family gatherings because it feels special but uses simple ingredients. It’s definitely a pie we like to keep as a regular because everyone loves it.
For more of Lo’s favorite cream pies, check out our: Chocolate Cream Pie, Banana Cream Pie and Sugar Cream Pie.
Why you’ll love it + Why it works:
- Classic Favorite: Creamy coconut pudding, fluffy whipped cream, and toasted coconut give this pie the familiar flavor everyone loves.
- Simple Ingredients: This homemade pie uses everyday ingredients and a few easy steps to create a special dessert.
- Make Ahead: The pudding needs several hours to chill, making this a great dessert to prepare ahead of a meal or gathering.
- Toasted Coconut: Toasting the coconut brings out its flavor and adds a little golden color and texture to every slice.
Coconut Cream Pie Recipe Ingredients
Coconut Pudding
- Whole Milk (2⅔ cups): Creates the creamy base for the homemade coconut pudding. Whole milk gives the filling a richer texture, but 2% milk can work if that is what you have.
- Egg (1): Gives the pudding richness and structure as it cooks.
- Sugar (⅔ cup): Sweetens the pudding and brings out the coconut flavor.
- Cornstarch (¼ cup): Thickens the pudding so it sets into a creamy, sliceable filling.
- Salt (¼ teaspoon): Enhances the sweetness and keeps the coconut flavor from tasting flat.
- Vanilla Extract (1 teaspoon): Adds warm vanilla flavor that pairs so well with coconut.
- Sweetened Flake Coconut (1⅓ cups): Adds the main coconut flavor and gives the creamy pudding a little texture. Sweetened flaked coconut works best here.
- 9-inch baked pie crust: Use homemade or store-bought pie crust.
Whipped Topping
- Heavy Whipping Cream (1 cup): Creates the light and fluffy homemade whipped topping.
- Sugar (2 tablespoons): Sweetens the whipped cream without overpowering the coconut pudding.
- Vanilla Extract (½ teaspoon): Adds another little layer of flavor to the whipped topping.
- Coconut (1 cup): Gets toasted until lightly golden, adding extra coconut flavor and a little crunch to the top of the pie.
How to Make Coconut Cream Pie
FILLING. In a medium saucepan, whisk 2⅔ cups milk and 1 egg until completely incorporated. Add ⅔ cup sugar, ¼ cup cornstarch, and ¼ teaspoon salt. Cook over medium heat, whisk frequently until thickened.
Remove the saucepan from heat and stir in 1 teaspoon vanilla then the coconut. Pour the creamy custard filling into the baked and cooled crust (store-bought or homemade).
Place in refrigerator until chilled, a few hours.
TOPPINGS. Whip 1 cup heavy cream, 2 tablespoons sugar, and ½ teaspoon vanilla extract until light and fluffy. Spread on top of chilled pie.
To toast coconut, spread 1 cup coconut on a cookie sheet or pan. Toast at 350°F for about 2-4 minutes, until lightly golden. Sprinkle on top!
Kristyn’s Recipe Tips
- Keep whisking the pudding as it cooks so the cornstarch incorporates smoothly and the bottom does not scorch.
- Make sure the pudding is completely chilled before adding the whipped topping so the cream stays light and fluffy.
- Coconut can go from golden to burnt quickly, so keep a close eye on it during the 2 to 4 minutes of toasting.
- The custard should thicken as it cooks. If, after 5-7 minutes, it isn’t thickening at all, add 1 tablespoon of cornstarch to a separate bowl and stir in 1 tablespoon of cold water, then mix it into the coconut custard and simmer. Allow several hours for the pie to cool and set.
- Add a barrier between the crust and the filling. Brush lightly beaten egg whites on the crust before baking, or sprinkle graham crackers or cornflake crumbs over the crust before adding the filling.
Coconut Cream Pie Recipe
Video
Ingredients
Coconut Pudding
- 2⅔ cups whole milk
- 1 egg
- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1⅓ cup sweetened flake coconut
Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 cup coconut
Instructions
Pudding
- In a medium saucepan, whisk milk and egg until completely incorporated. Add sugar, cornstarch, and salt. Cook over medium heat, whisking frequently until thickened.
- Remove the saucepan from heat and stir in vanilla then the coconut. Pour into a baked and cooled crust (we used Marie Calendar's store-bought crust that you bake, but you can also make your own).
- Place in refrigerator until chilled, a few hours.
Whipped Topping
- Whip cream, sugar, and vanilla until light and fluffy. Spread on top of chilled pie.
- Spread your coconut on a cookie sheet or pan. Toast at 350°F for about 2-4 minutes, until lightly golden. Sprinkle on top of your pie and eat up!
Notes
- Keep whisking the pudding as it cooks so the cornstarch incorporates smoothly and the bottom does not scorch.
- Make sure the pudding is completely chilled before adding the whipped topping so the cream stays light and fluffy.
- Coconut can go from golden to burnt quickly, so keep a close eye on it during the 2 to 4 minutes of toasting.
- A baked store-bought crust makes this pie especially easy when you are short on time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Allow to cool at room temperature for about an hour, cover loosely with aluminum foil or plastic wrap, and refrigerate for 3-4 days.
Allow to cool and wrap tightly with plastic wrap and again with foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
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This recipe was originally published October 2017.
What if your pie comes out too thin? can you add more cornstarch?
You can add a cornstarch slurry. Since cornstarch needs heat to activate you will need to scoop the filling back into a saucepan. In a separate small bowl, mix 1-2 tablespoons of cornstarch with a few tablespoons of cold water. Heat the pudding over medium heat, whisking constantly. Add the slurry and bring the mixture to a boil and cook for 1-2 minutes, whisking constantly, until it reaches the desired thickness. Let it cool slightly, then pour it back into the pie crust and chill.
Absolutely delicious! We are very selective with coconut cream pie and this was unsurpassed in taste. My new favorite!
Yay! Love that! Thank you so much!
Best pie EVER! The only thing I changed I made a graham cracker crust.. absolutely delicious
Perfect! Love graham cracker crust with it! Thank you!