Coconut Cream Pie

There is nothing more delicious than a Coconut Cream Pie covered with a homemade whipped cream topping and toasted coconut flakes. The creamy custard filling is flavored with coconut milk and coconut extract with sweetened shredded coconut flakes stirred into the pudding for the ultimate in coconut pie flavor!

Cream pies are my family's favorite type of pie recipe. This coconut cream pie is right at the top of the list and often requested for birthday's over cake! We also love this Strawberry Cream Pie for special occasions!

Ingredients

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• Coconut milk (use coconut milk from a can)
• 2% milk
• Granulated sugar
• Cornstarch
• Large eggs
• Coconut flakes
• Salted butter
• Coconut extract

See recipe card for quantities.

How to Make Coconut Cream Pie

You can make this coconut cream pie in just 6 easy steps! While it does need time to chill, you can make this ahead of time and have it cold and ready for dessert in just a few hours.

1. Step 1: Whisk together cornstarch, granulated sugar, milk, and coconut milk in a large saucepan.

2. Step 2: Add the egg yolks and whisk. Cook over medium heat until pudding begins to thicken.

3. Step 3: Add the butter and coconut extract and whisk together until creamy.

4. Step 4: Stir in the coconut until well incorporated.

5. Step 5: Pour into prepared pie crust and cool completely.

6. Step 6: Top with whipped cream.

1. In a large sauce pan, whisk together the sugar, cornstarch, coconut milk, and milk until smooth.
2. Whisk in the egg yolks until fully incorporated into the milk mixture. Cook pudding mixture in a heavy bottomed pan over medium heat until mixture begins to boil. Boil for 1 minute, whisking constantly.
3. Remove from heat and add the butter and coconut extract. Stirring until well combined.
4. Stir in the sweetened coconut flakes.
5. Pour coconut cream pudding into prepared pie crust. Cover and cool completely. Chill at least 2 hours before serving.
6. To serve, top with homemade whipped topping and toasted coconut flakes.

Hint: Pre-bake the pie ahead of time giving it enough time to cool completely before adding the pie filling.

Substitutions

This coconut cream pie is very forgiving, if you find yourself in a pinch and need to make substitutions, check out the suggestions below:

• Make it vegan - feel free to use all coconut milk or almond milk in place of the cow's milk and use vegan butter in place of the butter and coconut whipped cream for the topping.
• Flavored extract - pure vanilla extract can be substituted for the coconut extract.
• Graham cracker crust - substitute a graham cracker crust for the pie pastry.

Variations

Sometimes a little variety adds more pizazz to your pie, check out the suggestions below for some different ways to make your coconut cream pie.

• Toasted Coconut - stir toasted coconut into the pudding for more crispy and toasty texture.
• Coconut-Pineapple Cream Pie - stir in 1 cup well drained crushed pineapple with the coconut. Garnish whipped topping with maraschino cherries.
• Kid friendly - add crushed potato chips (ketchup chips!)

Storage

Store coconut cream pie in an airtight pie container (affiliate link) up to 3 days.

Freezer storage is not recommended.

Top tip

• Place saran wrap over the top of the pie filling to prevent skin from forming. Cool and refrigerate.

More Pie Recipes

Looking for more pie recipes like this? Try these:

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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📖 Recipe

Coconut Cream Pie

Shelby Law Ruttan

Experience sweet indulgence with this homemade coconut cream pie recipe. Full of coconut flavor and sweetened coconut shreds, this pie is topped with whipped cream and garnished with toasted coconut for the ultimate in comfort food!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Desserts

Cuisine American

Servings 8

Calories 354 kcal

Equipment

• Hand whisk
• rubber spatula
• Large saucepan

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Ingredients

  

1x2x3x

• 1 pre-baked pie crust shell
• ½ cup granulated sugar
• ¼ cup cornstarch
• 1 cup 2% milk
• 1 cup coconut milk
• 4 large egg yolks , well beaten
• 3 tablespoons butter
• 1 teaspoon coconut extract
• 1 cup shredded coconut

Instructions

 

• In a large sauce pan, whisk together the sugar, cornstarch, coconut milk, and milk until smooth.
• Whisk in the egg yolks until fully incorporated into the milk mixture. Cook pudding mixture in a heavy bottomed pan over medium heat until mixture begins to boil. Boil for 1 minute, whisking constantly.
• Remove from heat and add the butter and coconut extract. Stirring until well combined.
• Stir in the sweetened coconut flakes.
• Pour coconut cream pudding into prepared pie crust. Cover and cool completely.
• Before serving, top with homemade whipped topping and toasted coconut flakes.

Nutrition

Calories: 354kcalCarbohydrates: 34gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 105mgSodium: 172mgPotassium: 174mgFiber: 1gSugar: 19gVitamin A: 284IUVitamin C: 0.4mgCalcium: 59mgIron: 2mgNet Carbohydrates: 33g

Keyword Coconut Cream Pie

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