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This sweet and creamy coconut cream pie is simple to prepare and is such a delicious and cozy dessert! This old-fashioned recipe combines a buttery, flaky crust with a velvety coconut custard, all crowned with billowy clouds of whipped cream and a generous sprinkle of toasted coconut flakes. This dessert is a slice of paradise that you can enjoy right in your own home, making it ideal for both special occasions and those moments when you simply need a taste of sunshine.
Indulge in this classic coconut cream pie recipe that’s easy to make and irresistibly tasty. Perfect for any dessert lover, it’s rich and satisfying.
Easy to make: There aren’t many steps to follow, making this coconut cream pie recipe a great choice if you want to whip up a simple dessert. So delicious: If you love coconut and you also love pies and creamy fillings, you’re going to enjoy this recipe for sure. Restaurant quality: This easy version of coconut cream pie is just as good as (or maybe better than) the pies in a restaurant!
Homemade Coconut Cream Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pie crust: Store-bought is a timesaver but use your own baked pie crust recipe if preferred. Sweetened coconut flakes: To add an exotic flavor to the pie. Half and Half: For a creamy filling. Cornstarch: A thickener. Coconut extract: Optional but good for boosting the coconut flavor. Whipping cream: This needs to be extra-cold. Powdered sugar: For a velvety smooth topping.
How to Make Old-Fashioned Coconut Cream Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Toast the coconut flakes: Spread the coconut flakes on a baking sheet and bake until golden brown. Bake the pie crust: Put the pie crust in a pie dish, pierce it a few times and add parchment paper and then pie weights (I use these!) or dried beans. Bake the pie crust, remove the parchment paper and baking weights and bake some more until golden brown. Let it cool. Prepare the creamy filling: Heat the Half & Half and sugar in a saucepan until it simmers. Whisk the egg yolks and corn starch in a bowl. Add some of the Half & Half mixture to the egg mixture and then return it to the saucepan. Cook and whisk until thick. Take the pan off the heat and add coconut extract (if using) and cold butter. Add most of the toasted coconut. Add the filling to the pie crust: Pour the coconut cream filling into the cooled pie crust and smooth with a spatula. Chill until set. Whip heavy cream with powdered sugar and coconut extract to make the topping. Spread this over the set filling, then sprinkle the rest of the toasted coconut flakes on top and chill until serving.
Substitutions and Variations
Pie crust: Swap for a homemade graham cracker crust or other homemade pie crust for a more personalized touch. Half & Half: Replace with a mix of equal parts whole milk (or coconut milk) and heavy cream for a similar consistency. Shredded coconut: Use unsweetened coconut flakes for a less sweet result. Granulated white sugar: Light brown sugar can be used for a subtle flavor variation. Salted butter: Unsalted butter with a pinch of salt added to the recipe will work just as well. Coconut extract: Almond extract or vanilla extract can add a different but complementary flavor. It can be left out completely, but it adds a nice subtle coconut flavor. Homemade whipped cream: You can use whipped topping instead of heavy whipping cream. Just leave out the additional powdered sugar in the topping.
Store: You can store coconut cream pie covered in the refrigerator for up to 3 days to keep it fresh and creamy. Freeze: Wrap the fully set pie tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to 2 months, but keep in mind that the whipped cream topping may lose some of its texture after thawing. Thaw: Defrost it in the refrigerator overnight. For best results, add the whipped cream topping just before serving.
Top Tips
No pie weights? Use dried beans or even uncooked rice as an alternative for blind baking the pie crust. Watch the coconut flakes: Keep an eye on them during toasting. Golden is good, dark brown is burned (and this can happen fast!) Serve chilled: Keep the pie chilled and serve it straight from the refrigerator because of the high dairy content.
Coconut Cream Pie FAQs
Why do I need to “blind bake” the pie crust?
Adding parchment paper and then pie weights or dried beans will keep the base of the pie crust flat. If you don’t blind bake, your pie crust won’t crisp up and might not cook completely when filled. Blind baking also dries out some of the moisture in the pie crust, so the filling will cook and set properly.
How do I temper eggs, and why is it important?
Tempering eggs ensures they don’t scramble when added to hot liquids. Start by whisking the egg yolks and cornstarch until smooth. Gradually add about ½ cup of the hot half and half mixture to the egg yolks while whisking constantly. This slowly raises the temperature of the yolks without cooking them too quickly. Once combined, pour the tempered egg mixture back into the saucepan, whisking continuously. This step is key to achieving a silky, custard-like filling.
Spread the shredded coconut flakes in an even layer on a baking sheet.
Toast the coconut in the preheated oven for 10 to 15 minutes, stirring every 2 or 3 minutes, until golden brown. Watch closely to prevent burning.
Remove the toasted coconut shreds from the oven and set aside.
Blind-Bake the Pie Crust:
Put the store-bought pie crust in a 9-inch pie dish.
Pierce the bottom a few times with a fork to prevent bubbling.
Cover the pie crust with parchment paper and pour pie weights or dry beans into it.
Bake the pie crust for 12 minutes.
Remove parchment paper and pie weights and cook for another 5 to 10 minutes or until golden brown.
Remove from the oven and set aside to cool.
Make the Filling:
In a medium saucepan, combine the Half & Half and sugar.
Heat the mixture over a medium heat until it begins to simmer, stirring frequently so the bottom doesn’t burn. This should take about 10 minutes.
In a separate bowl, whisk together the beaten egg yolks and cornstarch until smooth.
Gradually pour ½ cup of the hot Half & Half mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan, continuing to whisk.
Cook the mixture over a medium heat, whisking constantly, for 5 minutes or until thick.
Remove the pan from the heat and stir in the cold butter and coconut extract, if using.
Once combined, add in 1½ cups of the toasted coconut and stir until fully incorporated.
Pour the filling into the pie crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours or until fully set.
Add the Topping:
In a chilled mixing bowl, whip the cold heavy whipping cream, powdered sugar, and coconut extract together until stiff peaks form.
Spread the whipped cream over the set coconut filling.
Sprinkle the remaining ½ cup of toasted coconut on top of the whipped cream and refrigerate until ready to serve.
Notes
No pie weights? Use dried beans or even uncooked rice as an alternative for blind baking the pie crust. Watch the coconut flakes: Keep an eye on them during toasting. Golden is good, dark brown is burned (and this can happen fast!) Serve chilled: Keep the pie chilled and serve it straight from the refrigerator because of the high dairy content.
This is the best coconut cream pie recipe ever. It’s so easy to make and the rich, creamy texture of the coconut cream pie filling in the flaky pie crust is so good. Whether you enjoy this as a sweet treat or serve it up for dessert, you’re going to love the tropical coconut flavor in this gorgeous coconut pie.
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This dessert was so creamy and delicious. It felt like a little tropical escape.