Best Coconut Cream Pie (Old-Fashioned & Easy Recipe)

Why This is the Best Coconut Cream Pie You’ll Ever Make

Let’s be honest—there’s coconut cream pie… and then there’s this coconut cream pie. The kind that takes you straight back to your grandma’s kitchen, where the scent of toasted coconut floats through the air and someone’s always sneaking a fingerful of custard from the pot. This isn’t just another cream pie; it’s the kind of dessert that shows up at holidays, lingers at birthdays, and never makes it to leftovers.

This coconut cream pie combines old-fashioned comfort with an easy, no-fuss preparation process. Think thick, homemade custard (none of that instant pudding shortcut), swirls of real whipped cream, and a flurry of toasted coconut on top for crunch and character. Whether you’re baking for family, impressing guests, or just feeding your own sweet tooth, this recipe nails the balance of rich coconut flavor and creamy texture.

And yes—there’s room for shortcuts if you need them. We’re not about perfection here; we’re about taste. You can grab a store-bought crust or swap in Cool Whip if that’s what your Tuesday demands. But if you’ve got 20 minutes and a bit of butter, this pie will make you the kind of dessert hero people don’t forget.

Coconut Cream Pie Ingredients List (Filling + Topping)

What makes this coconut cream pie irresistible is the harmony of simple ingredients working magic together. Every component — from the silky custard to the toasted coconut flakes — plays its part in building a dessert that’s both nostalgic and unforgettable.

Below is a complete list of what you’ll need to craft this old-fashioned delight, whether you’re going fully homemade or using a few shortcuts.

For the Custard Filling:

• 2¼ cups whole milk, divided (creamier than 2%, richer texture)
• ½ cup granulated sugar – for subtle sweetness
• ¼ teaspoon salt – enhances flavor depth
• 2 tablespoons cornstarch – for silky thickness
• 3 tablespoons all-purpose flour – teams up with cornstarch to firm up the custard
• 3 large egg yolks – richness and stability
• 1 tablespoon salted butter – smooth finish and mouthfeel
• 1 teaspoon coconut flavoring – intensifies the coconut punch
• 1 cup shredded coconut – for chewy texture and authentic flavor

For the Crust:

• 1 pre-baked 9-inch pie crust
  Choose between:
  • Classic flaky pie crust (homemade or store-bought)
  • Graham cracker crust (for a no-bake base)

For the Whipped Cream Topping:

• 1 cup heavy whipping cream, chilled
• 2–3 tablespoons powdered sugar – adjust sweetness to taste
• ½ teaspoon coconut flavoring – ties the topping to the filling

Garnish:

• ⅓ cup shredded coconut, toasted until golden

Can I use light coconut milk or dairy-free alternatives?

Yes, you can replace some or all of the whole milk. Use light coconut milk or almond milk instead. Keep in mind that the texture may be slightly thinner, so add an extra teaspoon of cornstarch to ensure the custard is firm.

How to Make Coconut Cream Pie with Homemade Custard

Making a coconut cream pie from scratch sounds intimidating — but it’s surprisingly therapeutic. There’s something almost meditative about stirring a custard until it thickens, like you’re slowly coaxing comfort into existence.

Here’s how to build this dessert layer by layer — no guesswork, no scrambling.

Step 1: Make the Coconut Custard Filling

Start by warming 1¾ cups of whole milk in a heavy-bottomed saucepan over medium heat. Stir often — you want it warm, not scalding (think baby bath water).

Meanwhile, whisk together ½ cup sugar, ¼ tsp salt, 2 tbsp cornstarch, and 3 tbsp flour in a bowl. Add the remaining ½ cup of milk and stir until smooth.

Now, slowly drizzle this mixture into the warmed milk, whisking constantly. This gradual addition prevents clumping and helps build a pudding-like base. Let it cook until it starts to bubble and thicken — then reduce the heat to low, cover, and cook another 5 minutes, stirring occasionally.

Step 2: Temper the Egg Yolks

In a small bowl, whisk your 3 egg yolks. Slowly whisk ¼ cup of hot custard into the yolks. This is tempering — you’re bringing the eggs up to temperature so they don’t scramble in the pot.

Now slowly drizzle the tempered egg mixture back into the saucepan, stirring the entire time. Keep cooking (and whisking!) for 2–3 more minutes until it thickens fully. You’re aiming for a firm pudding consistency.

Remove from heat and stir in:

• 1 tablespoon butter
• 1 teaspoon coconut flavoring
• 1 cup shredded coconut

Let the custard cool for 10 minutes.

Step 3: Fill and Chill the Pie Crust

Pour the warm custard into your prebaked pie crust, smoothing the top as you go. Cover loosely with plastic wrap (press it directly on the custard surface to avoid skin forming). Chill in the fridge for at least 3 hours until fully set.

Step 4: Top with Whipped Cream and Toasted Coconut

Using a stand or hand mixer, whip together:

• 1 cup cold heavy cream
• 2–3 tbsp powdered sugar
• ½ tsp coconut flavoring

Beat until stiff peaks form — then spread generously over the chilled custard. Sprinkle with toasted coconut for crunch and color.

What if my custard isn’t thickening?

This usually means the mixture didn’t simmer long enough. Keep it on medium heat, whisking constantly until you see visible thickening. Don’t skip the flour and cornstarch — both are essential thickeners.

Tips for the Perfect Coconut Cream Pie Every Time

A flawless coconut cream pie isn’t about fancy techniques — it’s about a few small habits that make a big difference. Whether it’s your first custard or your hundredth, these tips will help you sidestep the usual pie pitfalls and deliver a dessert that’s restaurant-worthy… or at least mother-in-law approved.

Don’t Rush the Custard

Custard is a slow-cooker’s game. If you crank the heat or skip the constant stirring, you risk lumps, curdling, or worse — scorched bottoms. Medium heat, patience, and whisking are your best friends.

Pro Tip: If you’re worried about lumps, strain your custard through a fine-mesh sieve before pouring it into the crust.

Temper Those Eggs Like You Mean It

Tempering egg yolks is the difference between creamy custard and sweet scrambled eggs. When adding hot milk to the yolks, whisk continuously — and pour slowly. Don’t skip this. Ever.

Chill Time Matters

The pie needs to be refrigerated for at least three hours to set. It might look firm earlier, but the middle will be too soft to slice cleanly. It’s even better overnight — and honestly, worth the wait.

Use Toasted Coconut for Depth

Toasting coconut isn’t just about looks. It adds caramelized flavor, a little crunch, and a golden finish that makes your pie look pro-level. Bake it at 325°F for 7–8 minutes, tossing halfway.

What if my whipped cream melts or weeps?

If your whipped cream loses its shape, it likely wasn’t whipped to stiff peaks or was added before the custard fully cooled. For extra stability, you can add 1 tablespoon of instant vanilla pudding mix or use a stabilized whipped cream recipe.

Variations & Substitutions for Coconut Custard Pie

Classic coconut cream pie is a hard dessert to beat — but sometimes you’ve got dietary needs, limited pantry stock, or a craving for a twist. These variations give you flexibility without sacrificing flavor.

Dairy-Free or Vegan Coconut Cream Pie

• Milk Alternatives: Use full-fat canned coconut milk or almond milk instead of whole milk. Go full coconut if you want a richer flavor.
• Butter Swap: Use vegan butter or coconut oil.
• Egg Replacement: For each egg yolk, try 1 tablespoon of cornstarch plus 2 tablespoons of plant-based milk.
• Whipped Cream: Coconut whipped topping or aquafaba-based whipped cream works beautifully.

Note: If you go full dairy-free, your custard may be a touch looser. Add an extra teaspoon of cornstarch for firmness.

Coconut Cream Pie with Chocolate Crust

Swap the regular crust for an Oreo or chocolate graham cracker crust. That bittersweet bite pairs beautifully with the sweet coconut cream filling.

Coconut Pudding Shortcut Version

Pressed for time? Here’s how to cheat it deliciously:

• Use 2 small boxes of coconut instant pudding.
• Cut the milk by half to keep it firm.
• Stir in ½ cup shredded coconut.
• Let set, then pour into a pre-baked crust and top with whipped cream.

It’s not traditional, but it’s still delicious.

Add a Tropical Twist

Stir in crushed pineapple or mango purée to the custard for a summery coconut cream dessert. Or add a splash of rum extract for piña colada vibes.

Can I use coconut milk instead of regular milk?

Yes, especially if you want a stronger coconut flavor. Just stick with full-fat canned coconut milk, not the drinkable kind in cartons. If using only coconut milk, increase your thickening agents slightly for the best custard texture.

Chef Luca

Coconut Cream Pie

This old-fashioned Coconut Cream Pie features a velvety homemade custard, a flaky or crumbly crust, and a fluffy whipped topping showered with toasted coconut. Whether you're aiming for classic comfort or casual elegance, this pie delivers timeless flavor with modern ease.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

chill time 3 hours hrs

Total Time 3 hours hrs 35 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 306

Ingredients Equipment Method Notes

Equipment

• Medium heavy-bottomed saucepan
• Whisk
• Mixing bowls
• Measuring cups & spoons
• Rubber spatula
• Electric mixer (hand or stand)
• 9-inch pie plate
• Oven (for toasting coconut)

Ingredients

  

For the Custard Filling:

• 2¼ cups whole milk divided
• ½ cup granulated sugar
• ¼ tsp salt
• 2 tbsp cornstarch
• 3 tbsp all-purpose flour
• 3 large egg yolks beaten
• 1 tbsp salted butter
• 1 tsp coconut flavoring
• 1 cup shredded coconut

For the Crust:

• 1 9- inch pre-baked pie crust homemade or store-bought
• For the Whipped Cream Topping:
• 1 cup heavy whipping cream chilled
• 2 –3 tbsp powdered sugar
• ½ tsp coconut flavoring

Garnish:

• ⅓ cup shredded coconut toasted

Method

 

1. Instructions
2. Toast the Coconut:
3. Spread ⅓ cup shredded coconut on a baking sheet and toast at 325ºF for 7–8 minutes. Stir once and watch carefully.
4. Warm Milk:
5. Heat 1¾ cups milk in a saucepan over medium heat until warm, stirring frequently.
6. Mix Dry Ingredients:
7. In a bowl, whisk sugar, salt, cornstarch, and flour. Add remaining ½ cup milk and stir to make a slurry.
8. Thicken the Custard:
9. Slowly whisk the slurry into the warm milk. Stir constantly until thickened. Reduce heat, cover, and cook 5 minutes more, stirring occasionally.
10. Temper Eggs:
11. In a small bowl, whisk egg yolks. Slowly add ¼ cup hot custard to yolks, whisking constantly. Then slowly pour yolk mixture back into the custard, whisking the whole time.
12. Finish Custard:
13. Cook 2 more minutes until very thick. Remove from heat, stir in butter, coconut flavoring, and shredded coconut. Let cool for 10 minutes.
14. Assemble Pie:
15. Pour custard into pre-baked pie crust. Cover surface with plastic wrap. Chill for at least 3 hours.
16. Make Whipped Cream:
17. Beat cream, sugar, and coconut flavoring to stiff peaks. Spread over chilled pie.
18. Garnish & Serve:
19. Sprinkle toasted coconut on top. Chill until ready to serve.

Notes

• For extra coconut flavor, use full-fat canned coconut milk in place of whole milk.
• Chill overnight for the best slicing texture.
• For a shortcut, replace custard with coconut instant pudding (reduce milk) and fold in coconut before setting.
• Store leftovers refrigerated for up to 4 days.

Coconut Cream Pie FAQ (Old-Fashioned Answers to Common Questions)