Coconut Cream Pie – Best Ever Easy Creamy Pie with Toasted Coconut

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coconut cream pie slice with whipped topping and toasted coconut

A chilled coconut cream pie with a flaky crust, thick coconut custard, and a big layer of whipped topping covered in toasted coconut.

Coconut cream pie is creamy, cool, and filled with cozy coconut flavor.
You get a buttery crust, a thick coconut custard that sets up beautifully, and fluffy whipped topping on top.
This coconut cream pie is a make-ahead dream, so it’s perfect for holidays and gatherings.
And that toasted coconut on top? It adds the best nutty crunch and makes it look bakery-worthy.

The key is cooking the custard until it’s truly thick.
That way it slices clean instead of sliding out.
If you’re nervous about custard, don’t be—I’m giving you simple cues so you’ll know exactly when it’s ready.

Why You’ll Love This Coconut Cream Pie

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  • Creamy and dreamy: Thick coconut custard with a smooth, silky texture.
  • Better than bakery: Real coconut flavor and a fluffy homemade topping.
  • Make-ahead friendly: Chill overnight for perfect slices.
  • Party favorite: Toasted coconut makes it look extra special.
  • Beginner-friendly: Clear steps and easy visual cues.

Ingredients for Coconut Cream Pie

ingredients for coconut cream pie including coconut milk egg yolks sugar cornstarch and shredded coconut
Coconut milk, custard basics, and whipped topping

Crust

  • Baked 9-inch pie crust (1) – flaky pie crust or graham crust both work; use your favorite.

Tip: If using flaky crust, blind bake it so it stays crisp under the custard.

Coconut Custard Filling

  • Canned coconut milk (1 can, 13.5 ounces) – big coconut flavor; full-fat is best.
  • Whole milk (1 1/2 cups) – creamy base; 2% works but less rich.
  • Granulated sugar (2/3 cup) – sweetness.
  • Cornstarch (1/4 cup) – thickens for clean slices.
  • Salt (1/4 teaspoon) – balances sweetness.
  • Egg yolks (4) – richness and structure.
  • Unsalted butter (2 tablespoons) – silky finish.
  • Vanilla extract (2 teaspoons) – rounds out flavor.
  • Sweetened shredded coconut (1 cup) – texture and extra coconut flavor; unsweetened also works.

Whipped Topping

  • Heavy cream (1 1/4 cups, cold) – whips fluffy.
  • Powdered sugar (2 tablespoons) – stabilizes topping.
  • Toasted shredded coconut (1/2 cup) – garnish crunch.

Coconut Cream Pie Recipe Step-by-Step

four panel collage showing steps to make coconut cream pie
Toast coconut, cook custard, chill, top, and slice
  • 1. Toast: Toast shredded coconut in a dry skillet over medium heat, stirring often, 3–6 minutes until golden. Remove to cool.
  • 2. Whisk: In a saucepan (off heat), whisk sugar, cornstarch, and salt. Whisk in coconut milk and whole milk until smooth.
  • 3. Temper: Whisk yolks in a bowl. Slowly whisk in a ladle of warm milk mixture, then pour yolks back into the saucepan.
  • 4. Cook: Cook over medium heat, whisking constantly, 6–10 minutes until thick and gently bubbling. It should coat the back of a spoon.
  • 5. Finish: Remove from heat. Stir in butter, vanilla, and shredded coconut. For extra smooth custard, strain first, then stir coconut in.
  • 6. Fill: Pour custard into baked crust. Press plastic wrap directly on the surface to prevent a skin.
  • 7. Chill: Chill at least 4 hours (overnight is best).
  • 8. Top: Whip cream and powdered sugar to medium peaks. Spread on pie and sprinkle toasted coconut. Slice cold.

Tips for Perfect Coconut Cream Pie

  • Whisk constantly to prevent lumps.
  • Cook until thick—if it’s thin on the stove, it won’t set later.
  • Press wrap onto custard to stop a skin.
  • Chill overnight for the cleanest slices.
  • Use full-fat coconut milk for the best flavor.

Variations & Substitutions

  • Chocolate coconut: Add a thin chocolate layer in the crust.
  • Extra coconut: Stir in 1/2 teaspoon coconut extract.
  • Lighter version: Use half-and-half instead of whole milk (still creamy).
  • Mini pies: Make individual jars for parties.
  • Toasted nuts: Add toasted almonds on top for crunch.

Make-Ahead & Freezing

Fridge: 3–4 days.
Freeze: Not ideal (custard can weep). If freezing, freeze without whipped topping and add fresh topping after thawing.
Make-ahead: Custard can be cooked 1 day ahead and poured into crust to chill.

Serving Suggestions & Pairings

  • Fresh pineapple or berries
  • Coffee or iced coffee
  • Chocolate drizzle for extra flair

Recipe Card

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 4 hours 50 minutes
Yield: 8 slices
Category: Dessert
Method: Stovetop + Chill
Cuisine: American
Diet: Vegetarian

Reader Review: The custard set perfectly and tasted like real coconut. The toasted topping made everyone think it came from a bakery.

If you make this coconut cream pie, leave a rating and tell me—extra toasted coconut or extra whipped topping?

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