Coconut Cream Pie from Scratch!
I’ve heard that people come in two varieties: Cake people and pie people. For most of my life, I’ve considered myself a cake person, usually choosing a fluffy treat with buttercream frosting for my birthday – but not this year!
After making and eating this amazing coconut cream pie, I think I may have been fully converted into a pie person! I hope someone makes this for my birthday, but in case they don’t, I think I will plan on baking this delicious coconut pie for the next few special occasions.
This truly is the perfect dessert for anyone who enjoys coconut. A thick, rich homemade coconut pudding is piled into a flaky crust, then topped with luscious whipped cream! Every single bite is my favorite one.
The process may be new to you, and it involves cooking a custard on the stove, and tempering egg yolks. Don’t worry though! I promise that it’s easy to make this coconut cream pie entirely from scratch.
Key Ingredients In Coconut Cream Pie
Here’s what you need to make this classic coconut dessert:
Complete list of ingredients and amounts can be found in the recipe card below.
- Pie Crust: Use your favorite pie crust here, or make my all-butter pie crust. This crust is blind baked without the pie filling in it, so you’ll want to have a set of pie weights available too.
- Heavy Cream: This is the base of our creamy custard filling, as well as the main ingredient for the whipped cream topping. In all, you will need 2½ cups of cream for this recipe.
- Coconut Milk: Important for the flavor of this pie, be sure to use canned full-fat coconut milk. Coconut milk that comes in a carton is watery and made for drinking, not for baking!
- Egg Yolks: You only need the yolks for this pie recipe. The egg whites can be saved and used to make an omelet or the topping for a lemon meringue pie. Before adding the yolks to the pudding, whisk them with sugar and salt until the mixture is light in color and fluffy.
- Shredded Coconut: Along with some sugar, sweetened shredded coconut makes this pie perfectly sweet, while adding some texture and more coconut flavor.
Great recipe 🤤 and I will be making it again and again Thank you so much 👍
Connie B
Coconut Cream Pie Details
My coconut cream pie recipe is made entirely from scratch because that’s how you make the most delicious and impressive desserts. It has three important and distinct layers.
Layer one is the crust. You can use any single pie crust recipe that you like, but if you don’t already have a recipe, I suggest that you make my easy all-butter homemade pie crust. I use it for ALL of my pies, even the savory ones like chicken pot pie and asparagus quiche.
Layer two is a thick, homemade coconut pudding. Coconut cream pie filling is made in a pan on the stovetop. Like most classic homemade custard recipes, the filling involves tempered egg yolks which help to naturally thicken the filling and give it a silky texture.
Layer three is homemade whipped cream. You can turn a carton of heavy cream into the most amazing fluffy topping for your pie. For the perfect finishing touch, sprinkle the top with toasted coconut too!
Tip!
Read through the recipe steps below! It will be important to have all of your ingredients ready before you start cooking the filling.
All of the instructions, ingredients, and photos illustrating the recipe are in the recipe card at the bottom of the page.
Coconut Cream Pie Recipe Tips
- Avoid making substitutions. It’s important to use heavy cream, canned coconut milk, and real sugar in this recipe to create the best texture and flavor.
- Chill the Crust: Before blind baking the pie crust, place it in the freezer for a bit. Cold pie dough bakes up flaky and perfect.
- Blind baking happens in 2 steps. First, the crust is baked under pie weights to set the shape. Then you will dock the dough with a fork and continue baking without the weights until the crust is fully baked and browned.
- Chill the pie. After adding the coconut pudding to the pre-baked pie shell, and before adding the whipped cream, cover it and put it in the fridge for at least 4 hours to set. You won’t be able to cut into it any sooner than that.
- Cover it tightly. Because the coconut pudding is made with egg yolks, it will form a “skin” on top as it chills. To avoid this, use plastic wrap to cover the pie, and let the plastic touch the surface so that no air can get to it.
- Add more coconut flavor: While the shredded coconut and coconut milk are enough, you can add additional flavor with up to ¼ teaspoon of coconut extract.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Coconut Cream Pie
Equipment
- 9-inch pie plate
- Rolling Pin
- Mixing Bowls
- Medium saucepan
- Electric mixer or hand whisk
- Measuring cups and spoons
- Parchment paper
Ingredients
Pie:
- 1 9-inch pie crust
- 1 cup (240 ml) heavy cream double cream in the UK
- ½ cup (60 g) all-purpose flour
- 1 14 ounce can (400 ml) coconut milk
- 4 large egg yolks
- ¾ cup (150 g) granulated sugar
- ½ teaspoon salt
- 1 cup (85 g) sweetened shredded coconut
- 2 tablespoons (28 g) unsalted butter softened
- 1 teaspoon pure vanilla extract
Topping:
- 1 ½ cups (360 ml) heavy cream double cream in the UK
- ¼ cup (30 g) powdered sugar
- ½ teaspoon (2.5 ml) pure vanilla extract
- 3 tablespoons toasted sweetened shredded coconut
Instructions
Prepare the crust:
- Preheat the oven to 400°F (200°C).
- Roll out the pie dough into a 13-inch circle and transfer it to a 9-inch pie plate. Fold the edges under and crimp as desired.
- Place the pie plate in the freezer for 20 minutes.
- Line the crust with parchment paper and fill with pie weights. Bake for 15-18 minutes or until the edges are lightly golden.
- Remove the weights and parchment. Prick the bottom and sides with a fork.
- Return to the oven and bake for another 5 minutes, or until the surface looks dry and lightly golden. Cool completely on a wire rack.
Make the filling:
- In a medium saucepan, whisk the heavy cream and flour until smooth. Add the coconut milk and whisk to combine. Heat over medium heat, whisking frequently, until steaming.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until light and fluffy.
- Slowly whisk 1 cup of the hot cream mixture into the egg mixture to temper.
- Pour the tempered mixture back into the saucepan and cook over medium heat, stirring constantly, until thick and bubbling.
- Remove from heat and whisk in the shredded coconut, unsalted butter, and vanilla extract.
- Pour the filling into the cooled pie crust. Press plastic wrap directly onto the surface of the filling.
- Let the pie cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, or until fully set.
Whip the topping:
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Spread the whipped cream over the chilled pie and sprinkle with toasted coconut. Slice and serve.
Notes:
- To store: Leftovers can be stored covered and in the refrigerator for up to 3 days.
- To toast coconut: Spread on a baking sheet and bake at 350°F (180°C) for 5-8 minutes, stirring once, until golden. But watch it closely so that it doesn’t burn.
- More coconut flavor: Mix in ¼ teaspoon coconut extract to the filling
- Make ahead option: The crust can be prepared and blind baked one day ahead of time. Keep it covered at room temperature until you’re ready to fill it.
- UK coconut note: In the UK, sweetened shredded coconut is not widely available. You can substitute with desiccated coconut, which is finer and unsweetened. To replicate the sweetness and texture, soak it in 1–2 tablespoons of coconut milk or water, and add 1–2 teaspoons of sugar to the filling.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Cream Pie Storing Tips
In the Fridge: Store coconut cream pie covered and in the refrigerator. It will stay fresh for up to 3 days.
In the Freezer: For longer storage, coconut cream pie can be frozen for up to 3 months! Freeze the pie before adding the whipped cream, wrapped very tightly. Thaw overnight in the fridge and top with freshly whipped cream before serving.
Coconut Cream Pie Variations
Like any good old-fashioned recipe, there are some great variations out there to make it just a little bit different. I haven’t tested any of these fully, but feel free to experiment!
- Meringue Topping: Some prefer their coconut pie to have a fluffy egg white meringue on top. Check out my lemon meringue pie recipe for details on making that type of topping.
- Graham Cracker Crust: Instead of using a standard pastry crust, add your cooled coconut filling to a crispy and buttery baked graham cracker crust.
- Decorations: Add the whipped cream to the pie using a piping bag and a large star tip to add texture and finesse!
More Creamy Dessert Recipes
Recipe FAQs
What is the difference between coconut cream pie and coconut custard pie?
Technically speaking, this coconut cream pie is filled with a homemade creamy custard filling, but it wouldn’t normally be called a custard pie. Usually, a custard pie is one where the custard mixture is baked into the pie rather than cooked on the stove and then chilled.
How do I blind bake pie crust?
This type of cream pie with a no-bake filling requires the bottom crust to be fully baked before the filling is added. To do this, you simply bake the crust without the filling! For the first 15 minutes, bake the crust with weights (pie weights or dry beans) in it so that the pastry doesn’t puff up. Then for another 5 minutes or so, bake the crust without the weights so that the whole thing can cook through and become golden brown.
Plan ahead to let your blind baked pie crust cool down completely before adding the creamy coconut filling.
How do I toast coconut?
It’s quick and easy! Spread the shredded coconut flakes out on a baking pan. Preheat the oven to 350°F (180°C), then bake the coconut for 5-8 minutes, stirring once, until it’s golden brown. Watch closely during the last few minutes so that it doesn’t burn.
A decadent dessert for coconut fans, this classic coconut cream pie will be the star of your next dessert spread. Pin it for later!
Lorna says
For years, my son-in-law has raved about the coconut cream pie his brother’s wife brings to family dinners. Imagine my delight when he, my daughter and our 3 grandchildren said this was the best they’ve ever tasted! It was intensely coconutty, creamy and so, so delicious! We all loved it.
Diana says
That’s such a lovely story, Lorna! I’m thrilled to hear it was such a hit with your whole family, especially after all the coconut cream pie hype! Thanks so much for sharing!
Connie Bronzovich says
Great recipe 🤤 and I will be making it again and again Thank you so much 👍 ConnieB
Little Sunny Kitchen says
Thanks Connie! I’m glad you enjoyed.
Ricky, grandma to 35. says
this pie is our favorite. don’ t try to make it fat free. this is a glorious dessert
Little Sunny Kitchen says
That’s a great tip! I’m so glad you enjoyed the pie!