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This homemade coconut cream pie stands out with its luxuriously smooth and creamy coconut filling nestled inside a crisp, flaky crust.
The addition of real coconut milk and shredded coconut gives it a naturally rich flavor and a pleasant texture contrast, while the lightly sweetened whipped cream topping adds a cloud-like finish.
Beyond indulgence, this pie offers a dose of healthy fats from coconut milk and butter, providing medium-chain triglycerides (MCTs) that are easier to digest and may support metabolism.
The recipe also balances sweetness without overwhelming sugars, making it a satisfying dessert option.
Its make-ahead nature and straightforward steps make it perfect for everyday cooking or entertaining, as you can prepare components in advance and assemble with ease.

Whether for a family treat or special occasion, this pie delivers comfort and sophistication with simple, wholesome ingredients.
Must-Have Tools for Perfect Results
9-Inch Pie Dish
Essential for shaping and baking the crust evenly. Its sturdy construction ensures uniform heat distribution, giving you a perfectly golden, flaky base every time—ideal for pies, quiches, and tarts.
Medium Saucepan
Used to gently heat and thicken the coconut filling. A good-quality saucepan with a thick bottom prevents scorching and promotes even cooking, a kitchen staple for sauces, custards, and soups.
Whisk
Critical for blending egg yolks and starch smoothly into the hot coconut mixture without scrambling. A flexible whisk also helps incorporate air into your whipped cream for that perfect fluffy texture.
Stand Mixer with Whisk Attachment
Provides effortless whipping of heavy cream to medium peaks. This versatile tool saves time and ensures consistent results for creams, meringues, and batters.
Plastic Wrap
Used to cover the pudding directly on its surface to prevent skin formation during chilling. This simple kitchen essential keeps your custard silky smooth and fresh.

Tropical Coconut Cream Pie for Any Occasion
Equipment
- 1 Pie Dish, 9-inch
- 1 Medium saucepan
- 1 Whisk
- 1 Stand mixer with whisk attachment
- Plastic Wrap
Ingredients
- 1 unbaked flaky pie crust 9-inch
- 4 large egg yolks
- ¼ cup 30 g cornstarch
- 1 14 oz can full-fat coconut milk
- 1 cup 240 ml half-and-half
- ⅔ cup 130 g granulated sugar
- ¼ tsp salt
- 1 cup 80 g sweetened shredded coconut
- 2 tbsp 28 g unsalted butter, softened
- 1 tsp pure vanilla extract
- ½ tsp coconut extract optional
Whipped Cream:
- 1 ½ cups 360 ml cold heavy cream
- 3 tbsp 20 g confectioners’ or granulated sugar
- ¾ tsp pure vanilla extract
- Coconut shavings or chips for garnish optional
Instructions
- Prepare the Pie Dough in Advance: To ensure a perfectly flaky and tender pie crust, it’s best to prepare your pie dough at least a day before assembling the pie. After mixing your dough, wrap it tightly in plastic wrap and refrigerate for a minimum of 2 hours or overnight. This chilling period allows the gluten in the dough to relax and the butter to firm up, which prevents shrinkage and promotes flakiness when baked.
- Blind Bake the Pie Crust for a Crisp Base: Preheat your oven to 375°F (190°C). Take the chilled pie dough and roll it out evenly on a lightly floured surface until it fits your 9-inch pie dish comfortably with some overhang. Transfer the dough to the pie dish, pressing gently to line the edges. Trim excess dough, then crimp or flute the edges to create a decorative border. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans to prevent bubbling during baking. Bake the crust for about 20 minutes until the edges begin to turn golden. Carefully remove the weights and lining, then bake for an additional 10-15 minutes until the crust is fully cooked and crisp. Remove from the oven and let it cool completely on a wire rack. You can cover the cooled crust tightly and refrigerate it for up to 3 days before filling.
- Whisk Together Egg Yolks and Cornstarch: While the crust is cooling, prepare the filling by starting with the egg yolks and cornstarch. In a medium bowl, vigorously whisk 4 large egg yolks with 1/4 cup (30 grams) of cornstarch until the mixture is smooth and free of lumps. This step is critical because the cornstarch acts as a thickening agent for the custard, and combining it with the yolks beforehand helps to prevent clumping later on.
- Heat the Coconut Milk Mixture Gently: In a medium saucepan, combine 1 (14-ounce) can of full-fat coconut milk, 1 cup (240 ml) half-and-half, 2/3 cup (130 grams) granulated sugar, and 1/4 teaspoon salt. Place the pan over medium heat and whisk occasionally to dissolve the sugar and prevent the mixture from sticking. Slowly bring the liquid to a gentle boil, allowing it to bubble for about 2 minutes. This step infuses the base with sweetness and the rich coconut flavor while ensuring the sugar is fully dissolved.
- Temper the Egg Yolks to Prevent Scrambling: To avoid curdling the egg yolks when combining them with the hot coconut milk, it’s essential to temper them first. Remove about 1/2 cup of the hot coconut milk mixture and, while continuously whisking the yolk and cornstarch blend, slowly drizzle the hot liquid into the egg mixture. This gradual temperature increase warms the yolks gently, preventing them from scrambling when returned to the saucepan.
- Thicken the Coconut Filling with Care: Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture in a slow, steady stream while whisking constantly.Immediately, you’ll notice the mixture begin to bubble and thicken—this is the custard setting up. Be cautious during this step as the bubbling can be vigorous. Continue whisking and cook for about 1 minute and 30 seconds until the pudding reaches a thick, silky consistency. The cornstarch and egg yolks work together to create this luscious texture.
- Stir in Coconut, Butter, and Flavorings: Remove the saucepan from heat and immediately fold in 1 cup (80 grams) sweetened shredded coconut, 2 tablespoons (28 grams) softened unsalted butter, 1 teaspoon pure vanilla extract, and if desired, 1/2 teaspoon coconut extract. Stir thoroughly until the butter melts completely and all ingredients are well combined. This step enriches the filling with extra coconut texture, smoothness, and aromatic flavor.
- Fill the Pie Crust and Prevent Skin Formation: Pour the warm coconut filling carefully into the cooled, blind-baked pie crust, spreading it evenly with a spatula if needed.To maintain a perfectly smooth surface and prevent a skin from forming on the custard, press a piece of plastic wrap directly onto the surface of the filling, ensuring no air pockets remain. Refrigerate the pie for at least 3 hours, preferably overnight, until the filling is fully chilled and set.
- Whip the Cream to Medium Peaks: Before serving, prepare the whipped cream topping. Using a stand mixer fitted with a whisk attachment or a handheld electric mixer, beat 1 1/2 cups (360 ml) cold heavy cream, 3 tablespoons (20 grams) confectioners’ sugar (or granulated sugar), and 3/4 teaspoon pure vanilla extract. Begin mixing on medium speed, gradually increasing to medium-high, and whip until the cream forms medium peaks. Medium peaks are achieved when the whipped cream holds its shape softly but still has a slight droop, perfect for piping or spreading on desserts.
- Decorate and Serve the Coconut Cream Pie: Remove the plastic wrap from the pie and either pipe or spread the whipped cream evenly over the coconut filling. For a decorative touch, use a piping bag fitted with a star tip to create elegant swirls, or simply spread it with an offset spatula for a rustic look. Garnish with additional coconut shavings, toasted coconut chips, or sweetened shredded coconut to enhance flavor and presentation. Serve the pie immediately for the freshest texture, or chill uncovered for up to a few hours before serving.
- Store Leftovers Properly: If you have leftovers, cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator. The pie will maintain its best texture and flavor for up to 5 days. For optimal enjoyment, bring slices to room temperature for about 10-15 minutes before serving.
Notes
- Use a high-quality pie €for the best flaky texture, whether homemade or store-bought.
- Be patient when blind baking; a fully crisp crust is key to avoid sogginess.
- Tempering the egg yolks is essential to prevent scrambling and ensure a silky filling.
- Press plastic wrap directly on the custard surface to avoid skin formation during chilling.
- Whip cream just to medium peaks for the ideal spreadable texture—overwhipping can cause stiffness.
- Toasted coconut flakes add a lovely crunch and deepen the coconut flavor in garnish.
- The pie can be made up to one day ahead for convenience without sacrificing quality.
Chef’s Secrets to Creamy Perfection
Achieving the perfect coconut cream pie requires attention to a few subtle details.
First, chilling your pie dough well before rolling helps create a tender, flaky crust. Blind baking with pie weights ensures the crust stays crisp and prevents sogginess from the filling.
When preparing the custard, tempering the egg yolks by slowly adding hot coconut milk keeps the eggs from scrambling and maintains a smooth texture.
Cooking the filling just long enough to thicken avoids curdling and creates that luxurious creaminess.
Finally, pressing plastic wrap directly on the custard while chilling prevents an unappealing skin from forming, giving you a perfectly silky pie every time.
Serving Suggestions for Every Occasion
This coconut cream pie shines as a tropical-inspired dessert that pairs wonderfully with a variety of accompaniments.
Serve slices chilled on their own for a refreshing treat, or add fresh fruit like sliced mango, pineapple, or berries to brighten the plate.
A drizzle of toasted coconut syrup or a sprinkle of cinnamon can complement the flavors beautifully.
For festive occasions, garnish with edible flowers or a dusting of powdered sugar to elevate presentation.
This pie also pairs well with a hot cup of coffee or a tropical cocktail, making it versatile for casual family dinners or elegant dinner parties alike.
Storage Tips to Maintain Freshness
Store your coconut cream pie carefully to preserve its delicate textures.
Always cover the pie with plastic wrap or place it in an airtight container to prevent it from absorbing refrigerator odors or drying out.
Because the filling contains dairy and eggs, refrigerate it promptly and consume within five days for optimal safety and flavor.
Avoid freezing the pie, as the custard filling and whipped cream topping may separate or become watery upon thawing.
If you want to prepare parts ahead, bake and freeze the crust separately, then fill the pie fresh before serving.
Frequently Asked Questions About Pie
1. Can I use a store-bought pie crust?
Yes! A good-quality refrigerated or frozen pie crust works perfectly and saves time. Just follow the blind baking instructions to ensure a crisp crust.
2. What can I substitute for coconut milk?
For a less intense coconut flavor, use whole milk or a combination of milk and cream, though the tropical richness will be reduced.
3. How do I know when the custard is thick enough?
The filling should coat the back of a spoon and hold its shape when stirred. After cooling, it will firm up further.
4. Can I make this pie vegan?
This recipe relies on eggs and dairy for texture and flavor, but you could experiment with plant-based substitutes like coconut cream, agar-agar, and vegan pie crusts.
5. How long can I keep the pie before serving?
You can refrigerate the assembled pie for up to 5 days. It’s best eaten within 1-2 days for maximum freshness.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.