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Coconut Cream Pie
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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.
Course Dessert
Cuisine American
Keyword Coconut Cream Pie, Coconut Crème Pie Recipe, Coconut Dessert Recipes, Perfect Pies
Prep Time 20 minutes
Cook Time 15 minutes
chill time 3 hours
Total Time 3 hours 35 minutes
Servings 8 slices
Calories 306kcal
Author Chef Luca
Cost ~$8–$12

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

Instructions

  • Instructions
  • Toast the Coconut:
  • Spread ⅓ cup shredded coconut on a baking sheet and toast at 325ºF for 7–8 minutes. Stir once and watch carefully.
  • Warm Milk:
  • Heat 1¾ cups milk in a saucepan over medium heat until warm, stirring frequently.
  • Mix Dry Ingredients:
  • In a bowl, whisk sugar, salt, cornstarch, and flour. Add remaining ½ cup milk and stir to make a slurry.
  • Thicken the Custard:
  • Slowly whisk the slurry into the warm milk. Stir constantly until thickened. Reduce heat, cover, and cook 5 minutes more, stirring occasionally.
  • Temper Eggs:
  • 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.
  • Finish Custard:
  • Cook 2 more minutes until very thick. Remove from heat, stir in butter, coconut flavoring, and shredded coconut. Let cool for 10 minutes.
  • Assemble Pie:
  • Pour custard into pre-baked pie crust. Cover surface with plastic wrap. Chill for at least 3 hours.
  • Make Whipped Cream:
  • Beat cream, sugar, and coconut flavoring to stiff peaks. Spread over chilled pie.
  • Garnish & Serve:
  • 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.