Coconut Cream Pie: the decadent, old-fashioned dessert recipe for any occasion

Total time: 55 Min + Refrigerating time
Difficulty: Low
Serves: 8 people
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By Cookist

There's nothing like taking a bite of coconut cream pie. This dreamy, creamy old-fashioned dessert is always a hit with a crowd. Thanks to its tropical flavor, coconut cream pie is a fabulous dessert for hot, sunny days, but its rich, beautiful taste also make it wonderful for special occasions like Thanksgiving and Christmas holidays.

It's a delicious twist on classic coconut cake but has the same beautifully sweet coconut flavor. It's made from creamy coconut custard set in a flaky pie crust and topped with airy whipped cream and crunchy shredded coconut. This coconut cream pie is a must-make for coconut lovers everywhere!

Old-Fashioned Coconut Cream Pie Ingredients

First, use room temperature ingredients to make your coconut cream pie. Egg yolks, butter, and half-and-half give the filling a silky texture and wonderful richness.

Cornstarch helps thicken the pudding.

Coconut milk and shredded coconut are the stars of this tempting dessert, giving the pie its signature coconut flavor.

A dash of vanilla extract lends a subtle vanilla flavor which complements the coconut to perfection.

You'll also need pie dough, either homemade or store-bought, plus ingredients for the whipped cream.

You'll need heavy whipping cream, powdered sugar, and vanilla extract.

Finally, don't forget some extra sweetened shredded coconut to garnish your pie!


How to Make Coconut Cream Pie

Making this luscious coconut cream pie is super easy. Gather up your ingredients, and let's dive in!

Blind-baking the Pie Crust

For best results, make your pie dough in advance. A few hours or overnight is perfect because the dough needs to chill for a while before baking. Roll out your pie dough, then set it in your pie dish. Refrigerate it for about half an hour, then line the crust with parchment paper and fill it with pie weights to help your pie crust bake evenly.

Bake for 25 to 30 minutes, or until the pie crust is fully cooked and golden brown. Take it out of the oven and set it on a rack to cool completely.

Making the Coconut Filling

Now it's time to make the coconut pudding filling. Start by combining the egg yolks and cornstarch in a bowl, then put them to the side. Pour the coconut milk, half-and-half, sugar, and salt into a medium pot, whisking well to combine. Let the mixture come to a boil over medium heat. Boil it for 2 minutes, then turn the heat down to medium-low.

Take ½ cup of the coconut mixture and slowly whisk it into the egg mixture. The most important thing here is to whisk constantly and pour in a slow stream. This way, the eggs are less likely to scramble. Once combined, repeat the process, this time, whisking the egg mixture into the saucepan. Beat the mixture for 90 seconds while cooking over low heat, then the saucepan off the heat. Mix in coconut, butter, and vanilla extract.

Make sure you properly cook the custard. Don't be tempted to pull it off the stovetop too early. Otherwise, your pie will be runny. Cook it until it takes on a thick, pudding-like texture.

Assembling the Coconut Cream Pie

Now it's time to assemble your coconut cream pie! Transfer the filling to your cooled pie crust. Wrap the entire pie with cling film, making sure the plastic touches the top of the filling. This helps prevent a skin from forming on the coconut pudding layer. Place in the fridge for at least 3 hours up to overnight.

To make the whipped cream, beat heavy cream, sugar, and vanilla extract on medium-high using an electric mixer to form medium peaks. Scoop the whipped cream into a piping bag, then decorate your coconut cream pie. Sprinkle with coconut, and serve.


Tips for Making Easy Coconut Cream Pie

To make a no-bake coconut cream pie, purchase a premade pie crust or make a graham cracker crust instead of using dough.

Refrigerate the dough in the fridge before blind-baking the pie crust. This will give you an ultra-flaky crust.

For a stronger coconut flavor, add ½ teaspoon of coconut extract to your pie filling.

It's easy to make vegan coconut cream pie. Use your favorite vegan pie crust. Instead of butter, use vegan butter or coconut oil (either refined or unrefined work) and your preferred plant-based milk instead of half-and-half. For the whipped cream, use full-fat coconut milk instead of heavy whipping cream. The best part of vegan coconut cream pie is its bolder coconut flavor – delicious!

Can You Make Coconut Cream Pie Ahead of Time?

Absolutely! However, for best results, you should prepare the separate components of the pie, then assemble them the day you want to serve it. The pie crust can be baked up to three days in advance. You can make your coconut cream pie up to one day ahead of time.


How to Store Coconut Cream Pie

Lightly wrap your pie in foil and place it in the fridge for up to 4 days.

Can You Freeze Coconut Cream Pie?

Because of the cream, coconut cream pie doesn't freeze well. However, it can still be done if you don't mind sacrificing the quality of the pie. For best results, freeze the crust and filling separately.

Frozen pie crust lasts up to 6 months. The coconut cream filling will also last about six months when stored in an airtight container in the freezer. Thaw in the fridge overnight, then assemble according to the recipe.

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1 cup
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2 tbsp
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The pie crust

Preheat your oven to 375F.

Roll out the store-bought or homemade pie dough and set it in a pie pan. Prick the bottom with the tines of a fork.

Place baking parchment over the dough.

Fill the crust with pie weights.

Bake the pie crust for 25 to 30 minutes until golden brown. Remove from the oven to cool completely.

The filling

In a medium bowl, beat egg yolks and cornstarch.

Pour coconut milk, half-and-half, sugar, and salt into a pot. Whisk to combine. Bring to a boil over medium, stirring occasionally. Boil for 2 minutes, then lower the temperature to medium-low.

Take ½ cup of the coconut mixture and gradually whisk it into the eggs. Make sure to whisk constantly.

Gradually whisk the egg mixture into the saucepan, making sure to whisk constantly while pouring it in. Whisk for 90 seconds while cooking over low heat. Take the pot off the heat.

Add in coconut, butter, and vanilla extract.

Transfer the filling to the pie crust and level it with a spatula.

Wrap with cling film, making sure the plastic touches the top of the filling. Place in the fridge for at least 3 hours up to overnight.

To make the whipped cream, beat heavy cream, sugar, and vanilla extract on medium-high using an electric mixer to form medium peaks. Transfer to a piping bag.

Pipe the whipped cream onto the pie.

Top with shredded coconut and thin coconut slices.

Slice, serve and enjoy.


Use a 9-inch pie dish for baking your pie.

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