Homemade Coconut Cream Pie Recipe

Easy Coconut Cream Pie — A homemade coconut cream pie that will quickly become a family favorite. It features a luscious coconut filling, a silky whipped topping, and bold coconut flavor from using coconut in several forms. For a shortcut, use a store-bought crust.

Easy Coconut Cream Pie Recipe

This coconut cream pie is rich, creamy, and full of coconut flavor. It brings back memories for many of us who grew up enjoying coconut pies, and it’s a great dessert to serve when you want something classic but simple. The filling combines full-fat canned coconut milk, shredded coconut, coconut extract, and a touch of coconut rum to amplify the tropical notes.

The crust is blind-baked, but the filling itself is a no-bake custard that sets in the refrigerator, making this an approachable recipe even if you prefer a store-bought crust.

Ingredients in Homemade Coconut Cream Pie

Below are the ingredients you’ll need. Most are pantry staples; the key is using canned, full-fat coconut milk for the best texture and flavor.

Pie crust – 1 homemade crust or 1 store-bought refrigerated crust to fit a 9-inch pie plate
Granulated sugar – ½ cup
Cornstarch – ⅓ cup
Salt – ¼ teaspoon
Full-fat canned coconut milk – 2½ cups (from two 15-ounce cans)
Coconut rum – 3 tablespoons (optional; adds flavor)
Egg yolks – 4 large, slightly beaten
Cold unsalted butter – 3 tablespoons, cut into pieces
Coconut extract – 1 teaspoon
Sweetened shredded coconut – ¾ cup (plus ¼ cup for topping)
Heavy whipping cream – 2½ cups, cold
Confectioners’ sugar – 3 tablespoons

How to Make Coconut Cream Pie

This recipe is straightforward and forgiving. If you want to save time, use a ready-made crust. The steps below summarize the process; follow them carefully for the best texture.

Blind bake the crust: Preheat the oven to 350°F. Fit the crust into a 9-inch glass pie plate and crimp the edges. Cover the crust with foil and fill the center with pie weights or dry beans. Bake covered for 20 minutes, then remove the foil and bake 5 more minutes until lightly golden. Cool completely.
Make the filling: In a medium saucepan whisk together the sugar, cornstarch, and salt. Gradually whisk in the canned coconut milk and the coconut rum. Cook over medium heat, whisking constantly, until the mixture thickens.
Temper the yolks: Remove the saucepan from the heat. In a separate bowl, lightly beat the egg yolks. Add one tablespoon of the hot coconut mixture to the yolks while whisking constantly to warm them (this prevents scrambling). Repeat two more times. Then pour the tempered yolks back into the saucepan and cook for about one minute over medium heat, whisking constantly. Remove from heat.
Finish the filling: Add the butter in three additions, stirring until melted and smooth after each. Stir in the coconut extract, then fold in the shredded coconut. Transfer the filling to a bowl, cover, and chill in the refrigerator for at least 20 minutes.
Assemble and chill: Pour the cooled filling into the baked, cooled crust and smooth the top. Cover the pie with plastic wrap and refrigerate for at least 1 hour to help the filling set.
Make the topping: Toast ¼ cup shredded coconut under the broiler for 2–3 minutes, stirring after the first minute and watching closely to avoid burning. In a chilled bowl, whip the heavy cream until soft peaks form, then add the confectioners’ sugar and coconut extract and whip until firm peaks form. Spread or pipe the whipped cream over the chilled pie.
Final chill and serve: Refrigerate the completed pie for at least one more hour. Just before serving, sprinkle the cooled toasted coconut on top.

How to Store Leftovers

Store leftover pie covered in the refrigerator for up to three days. Wrap gently with plastic wrap or keep in an airtight container to protect the whipped cream and to keep the crust from drying out.

Can You Freeze Coconut Cream Pie?

Yes. Freeze the pie after you have filled the crust but before adding the whipped topping. Do not freeze with whipped cream on top. Thaw in the refrigerator, then add fresh whipped cream before serving. Frozen pie will keep for up to three months.

Do I Have to Make Homemade Pie Crust?

No. A store-bought refrigerated crust works well and saves time. If you prefer homemade, a flaky all-butter crust is delicious with this filling.

Can the Coconut Extract Be Omitted?

Coconut extract intensifies the coconut flavor, so it’s recommended. If you prefer not to use it, you can substitute vanilla extract, but the coconut flavor will be milder. If omitting the coconut rum as well, consider a small increase in extract for a bolder flavor.

What Type of Coconut Milk Should I Buy?

Use canned full-fat coconut milk (not refrigerated coconut beverage and not coconut cream or sweetened cream). Full-fat canned milk gives a richer filling and helps it set properly. If you must substitute, use whole cow’s milk (at least 2% fat), but the coconut flavor and texture will be different.

Is Coconut Rum Necessary?

Coconut rum is optional. It adds a subtle additional coconut note; the alcohol cooks off during the cooking process. Omit it if you prefer a non-alcoholic pie.

Tips for the Best Coconut Cream Pie

Observe the chilling steps: chill the filling before adding it to the crust, chill the pie after assembling, and chill again after topping with whipped cream. These steps help the filling set.
Toast shredded coconut carefully under the broiler—watch it closely because it can burn quickly. Allow it to cool fully before sprinkling on the whipped cream.
For a quick shortcut, use store-bought whipped topping instead of fresh whipped cream.
If you don’t want to buy a full bottle of coconut rum, a mini bottle or omitting it and increasing extract slightly are both fine options.

Recipe Details

Servings: 10 | Prep Time: 20 minutes | Cook Time: 25 minutes | Chill Time: about 2 hours | Total Time: ~2 hours 45 minutes

Ingredients (Quick Reference)

1 pie crust (9-inch)
½ cup granulated sugar
⅓ cup cornstarch
¼ teaspoon salt
2½ cups full-fat canned coconut milk
3 tablespoons coconut rum (optional)
4 large egg yolks, slightly beaten
3 tablespoons cold unsalted butter
1 teaspoon coconut extract
¾ cup sweetened shredded coconut (plus ¼ cup for topping)
2½ cups heavy whipping cream, cold
3 tablespoons confectioners’ sugar

Instructions (Quick Reference)

Blind bake crust at 350°F: 20 minutes covered with foil and weights, then 5 minutes uncovered; cool.
Whisk sugar, cornstarch, and salt in a saucepan. Add coconut milk and rum; cook until thickened.
Temper egg yolks with hot mixture, return to saucepan, cook 1 minute while whisking.
Stir in butter, extract, and shredded coconut. Chill 20 minutes.
Pour into crust, chill 1 hour.
Toast remaining coconut, whip cream with confectioners’ sugar and extract, top pie, chill another hour, then sprinkle toasted coconut and serve.

Nutrition (Approximate, per serving)

Calories: 710 cal; Carbohydrates: 48 g; Protein: 8 g; Fat: 54 g; Saturated Fat: 35 g; Cholesterol: 172 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 23 g. Nutrition information is an approximation.

More Coconut Dessert Ideas

If you love coconut, try other coconut-forward desserts such as coconut custard pie, Samoa-style cookie pies, or coconut bars. These recipes celebrate coconut in different textures and combinations for more tropical-inspired treats.