Name: Coconut Cream Pie with Cream of Coconut
Prep time: 20 min
Cook time: 10 min
Total time: 210 min
Ingredients: 1 ¼ cups all-purpose flour; ½ tablespoon granulated sugar; ½ teaspoon salt; ½ cup unsalted butter (chilled and cubed); ¼ cup ice water; ½ cup granulated sugar; ¼ cup cornstarch; 15 ounces cream of coconut (well stirred); 1 cup whole milk; 1 cup heavy cream; 4 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; ½ teaspoon coconut extract; 1 cup sweetened shredded coconut (plus more for topping if desired); 1 ½ cups heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract; Toasted shredded coconut (for garnish if desired)

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This coconut cream pie has a rich, creamy filling made with cream of coconut and shredded coconut, all in a flaky baked crust.

Coconut cream pie with whipped topping is shown from above.

I love a coconut cream pie that tastes like coconut all the way through, not just a little bit sprinkled over the top. Some coconut pie recipes use so much milk and sugar that the coconut gets lost, and I don’t love that.

If I’m making coconut cream pie, I want the flavor to be obvious from the first bite. That’s why I like using cream of coconut in this recipe.

It gives the filling a sweeter, more pronounced coconut flavor, while the shredded coconut adds texture. Once it’s topped with homemade whipped cream and toasted coconut, this is the kind of dessert I’d gladly choose over a lot of other cream pie recipes.

This is the kind of filling I want in a pie

For me, the filling is what makes or breaks this recipe. I want it thick enough to hold together when sliced, but still soft once it’s chilled.

The filling gets its texture from egg yolks, cornstarch, whole milk, and heavy cream. The egg yolks give it a custard-like texture, the cornstarch helps it set, and the butter stirred in at the end makes it silky smooth.

A slice of pie is centered on a plate with the whole pie behind it.

Because the filling is made on the stove, the crust needs to be baked completely before anything goes into it. I think that’s one of the easiest ways to keep the finished pie from turning soft underneath.

You can use a homemade crust or a store-bought pie crust. The important part is making sure it’s baked and completely cooled before you add the filling.

I recommend having all of your filling ingredients measured and ready before the saucepan goes on the stove. Once the mixture starts to thicken, it moves pretty quickly.

I also prefer a whisk for the filling. It does a better job keeping the mixture smooth as it cooks and helps prevent lumps around the edges of the pan.

How I make my coconut cream pie

Milk, cream, and cream of coconut are whisked together in a saucepan. — Whisk the sugar and cornstarch together in a medium saucepan. Slowly whisk in the cream of coconut, whole milk, and heavy cream until smooth.

The custard mixture cooks in a saucepan with a whisk. — Add the egg yolks and whisk until fully combined. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue cooking for 30 to 60 seconds, still whisking.

Shredded coconut is stirred into the pie filling. — Remove from the heat and stir in the butter, vanilla, coconut extract (if using), and shredded coconut.

Coconut cream pie filling is spooned into a baked pie crust. — Pour the filling into the cooled crust and smooth the top. Press plastic wrap directly onto the surface and refrigerate until fully set.

A finished coconut cream pie is shown from above. — Beat the topping ingredients to stiff peaks, then spread or pipe over the chilled pie. Garnish with toasted coconut if desired.

My best tips for a successful pie

Don’t rush the chill time. A cream-based pie might look set before it’s fully chilled, but the texture is much better when it has several hours to set.

I also recommend pressing the plastic wrap directly onto the surface of the filling while it chills. That helps keep the top smooth and prevents a skin from forming before you add the whipped cream.

Whipped cream is the finishing touch

I really do think homemade whipped cream makes this pie better. It lightens the finished dessert and gives the top that soft finish a cream pie should have.

You can make a meringue instead if that’s preferred. Just save the egg whites and make sure the topping is fully cooked through.

I prefer whipped cream because it’s simpler to make.

A plated slice is shown in front of the pie dish and a bowl of toasted coconut.

Why didn’t my filling thicken?

Usually it just needs a little more time on the stove. The mixture should thicken and come to a bubble before you pull it off the heat. Once it starts bubbling, I still give it another 30 to 60 seconds while whisking.

How far ahead can I make this pie?

I think making it a day ahead works really well. The filling has plenty of time to set, and that usually makes the pie easier to slice.

Make sure to refrigerate leftovers

Store the pie in the refrigerator, covered, for up to 3 days. This pie doesn’t freeze well, so it’s best to enjoy it straight from the fridge.

Coconut cream pie is garnished with toasted coconut on top.

I usually serve coconut cream pie cold with coffee or after-dinner drinks. If you want something to go with it, my white chocolate mocha or easy iced coffee recipe both pair nicely with the creamy coconut filling.