Coconut cream pie is a rich, creamy, and tropical dessert that combines a flaky pie crust with a luscious coconut custard filling, topped with whipped cream and toasted coconut flakes. It’s a beloved classic that brings the sweetness of coconut together with a silky, smooth texture, making it perfect for any occasion.
This guide will walk you through how to make the perfect coconut cream pie, including how to achieve a thick, stable filling, how to prevent a runny texture, and the distinction between coconut cream pie and coconut custard pie.
For another delicious dessert idea, check out our Cinnamon Sugar French Toast Muffins—a fun and easy sweet treat for breakfast or dessert!
How to Make Coconut Cream Pie Step by Step
Coconut cream pie is made by combining a flaky pie crust with a thick coconut-infused custard filling, then topping it with whipped cream and toasted coconut flakes for an irresistible finish. Here are the steps to create the ideal texture and flavor.
Ingredients for Coconut Cream Pie
| Ingredient | Purpose | Substitutions |
|---|---|---|
| Pie crust | Provides a crispy, buttery base | Graham cracker crust for a no-bake option |
| Coconut milk | Adds rich coconut flavor to the custard | Whole milk with coconut extract |
| Heavy cream | Makes the filling creamy and smooth | Half-and-half for a lighter texture |
| Egg yolks | Helps thicken the custard | Cornstarch (for egg-free version) |
| Granulated sugar | Sweetens the filling | Maple syrup or honey |
| Cornstarch | Thickens the custard | Arrowroot powder |
| Unsweetened shredded coconut | Enhances coconut flavor | Sweetened coconut for a sweeter taste |
| Vanilla extract | Adds depth of flavor | Coconut or almond extract |
| Butter | Adds richness to the filling | Coconut oil for dairy-free option |
| Whipped cream | Lightens the texture | Coconut whipped cream for dairy-free |
| Toasted coconut flakes | Adds crunch and extra flavor | Chocolate shavings for variation |
Equipment Needed
| Equipment | Purpose |
|---|---|
| Mixing bowls | For preparing the custard and whipping cream |
| Whisk | Ensures a smooth and lump-free filling |
| Saucepan | Cooks the coconut custard |
| Rolling pin | Rolls out the pie crust evenly |
| Pie dish | Holds the crust and filling |
| Oven | Bakes the pie crust to a golden brown |
Preparing the Pie Crust and Making the Coconut Custard Filling
The key to a perfect coconut cream pie starts with a flaky, golden pie crust and a thick, creamy coconut custard filling. Follow these steps for the best results.
Step 1: Preparing the Pie Crust
- Preheat the oven to 375°F (190°C).
- Roll out the pie dough and place it into a 9-inch pie dish. Trim any excess dough and crimp the edges.
- Prick the bottom of the crust with a fork to prevent bubbling.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 12-15 minutes, then remove the weights and bake for another 5-7 minutes until golden brown.
- Let the crust cool completely before adding the filling.
Step 2: Making the Coconut Custard Filling
- In a medium-sized saucepan, mix together 1 ½ cups of coconut milk, 1 cup of heavy cream, ½ cup of sugar, and ¼ teaspoon of salt.
- Heat over medium heat until the mixture is warm but not boiling.
- In a separate bowl, whisk together 4 egg yolks and ¼ cup cornstarch until smooth.
- Slowly pour ½ cup of the warm coconut mixture into the egg yolks while whisking constantly (this tempers the eggs to prevent scrambling).
- Pour the tempered egg mixture back into the saucepan and cook over medium heat, whisking continuously, until the mixture thickens (about 5 minutes).
- Remove from heat and stir in 2 tablespoons butter, 1 teaspoon vanilla extract, and ½ cup shredded coconut.
- Pour the custard into the cooled pie crust and smooth the top with a spatula.
- Cover with plastic wrap, pressing it directly onto the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours until fully set.
Making the Whipped Cream Topping and Assembling the Pie
Now that the coconut custard filling has chilled and set, it’s time to prepare the whipped cream topping and put the finishing touches on your coconut cream pie.
Step 3: Making the Whipped Cream Topping
- In a chilled mixing bowl, add 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract.
- Use a hand mixer or stand mixer to beat the cream until soft peaks form.
- Continue whipping for another 30 seconds to 1 minute until stiff peaks form, but do not overmix.
- Refrigerate the whipped cream until ready to use.
Step 4: Toasting the Coconut Flakes
- Preheat a small dry skillet over medium-low heat.
- Add ¼ cup shredded coconut and stir continuously for 2-3 minutes until lightly golden and fragrant.
- Remove from heat and let the toasted coconut cool.
Step 5: Assembling the Pie
- Spread the whipped cream evenly over the chilled coconut custard filling.
- Sprinkle toasted coconut flakes over the top for an extra layer of flavor and crunch.
- Optional: Garnish with chocolate shavings, fresh berries, or a drizzle of caramel sauce for a unique twist.
For another creamy and indulgent dessert, check out our Strawberry Puree Recipe—a perfect topping for coconut cream pie!
Common Mistakes to Avoid When Making Coconut Cream Pie
Even though coconut cream pie is a straightforward dessert, a few mistakes can lead to a runny filling, soggy crust, or loss of flavor. Avoid these common pitfalls to achieve the perfect pie.
Mistake #1: Not Blind Baking the Crust Properly
- If the crust isn’t pre-baked, it can become soggy once the custard is added.
- Solution: Always blind bake the crust before adding the filling. Use pie weights or dried beans to prevent air bubbles.
Mistake #2: Not Cooking the Custard Long Enough
- If the custard isn’t fully thickened on the stove, it won’t set properly in the pie.
- Solution: Cook the custard until it coats the back of a spoon and has a thick, pudding-like consistency.
Mistake #3: Pouring Hot Custard into the Pie Crust
- Adding hot custard can soften the crust and lead to a mushy texture.
- Solution: Let the custard cool for a few minutes before pouring it into the crust.
Mistake #4: Not Chilling the Pie Long Enough
- If the pie isn’t given enough time to set in the fridge, the filling can be runny and unstable.
- Solution: Refrigerate the pie for at least 4 hours, or overnight for the best texture.
Mistake #5: Over- or Under-Whipping the Whipped Cream
- Over-whipped cream becomes grainy, while under-whipped cream won’t hold its shape.
- Solution: Beat the whipped cream just until stiff peaks form and chill until ready to use.
Different Variations of Coconut Cream Pie
Coconut cream pie is already rich, creamy, and delicious, but you can customize it with different flavors, textures, and ingredients to make it even more special. Here are some creative variations to try.
1. Chocolate Coconut Cream Pie
- A chocolate twist on the classic version.
- How to make it:
- Add 2 tablespoons cocoa powder to the custard filling.
- Use a chocolate cookie crust instead of a traditional pie crust.
- Garnish with chocolate shavings on top.
2. Dairy-Free Coconut Cream Pie
- A perfect option for those avoiding dairy.
- How to make it:
- Replace heavy cream with coconut cream.
- Use coconut oil instead of butter in the crust.
- Make whipped topping with chilled coconut milk instead of dairy cream.
3. Tropical Coconut Cream Pie
- A refreshing tropical twist with fruity flavors.
- How to make it:
- Add pineapple chunks or mango puree to the filling.
- Drizzle passion fruit syrup over the whipped cream topping.
- Garnish with toasted macadamia nuts for extra crunch.
4. Keto Coconut Cream Pie
- A low-carb version for those following a keto diet.
- How to make it:
- Use almond flour pie crust instead of traditional crust.
- Sweeten the custard with monk fruit sweetener or erythritol instead of sugar.
- Replace cornstarch with xanthan gum for thickening.
5. Coconut Banana Cream Pie
- A delicious banana-infused version of coconut cream pie.
- How to make it:
- Layer sliced bananas on the crust before adding the custard.
- Use banana extract in the custard for extra flavor.
- Top with caramelized banana slices for an indulgent finish.
If you enjoy sweet and creamy desserts, don’t miss our Cinnamon Sugar French Toast Muffins—another delightful treat!
Best Ways to Store and Serve Coconut Cream Pie
Coconut cream pie tastes best when served chilled, and proper storage ensures that it stays fresh, creamy, and delicious for days. Follow these tips to keep your pie in the best condition.
Best Ways to Serve Coconut Cream Pie
| Serving Style | Why It Works |
|---|---|
| Chilled with Fresh Whipped Cream | Enhances the creamy texture and balances the coconut flavor. |
| Drizzled with Caramel or Chocolate Sauce | Adds extra sweetness and richness. |
| Topped with Fresh Berries | Raspberries, strawberries, or blueberries provide a tart contrast. |
| Paired with Coffee or Tea | The pie’s creamy texture pairs well with warm beverages. |
| With a Scoop of Ice Cream | Vanilla or coconut ice cream makes it even more indulgent. |
How to Store Coconut Cream Pie
| Storage Method | How to Store | Shelf Life |
|---|---|---|
| Refrigerator | Cover with plastic wrap or store in an airtight container. | 3-4 days |
| Freezer | Wrap slices individually in plastic wrap and store in a freezer-safe container. | Up to 2 months |
Tip: Before serving frozen pie, thaw it in the refrigerator for 3-4 hours to restore its creamy consistency.
For another easy and delicious dessert, try our Strawberry Puree Recipe—a great topping for coconut cream pie!
Frequently Asked Questions About Coconut Cream Pie
What is coconut cream pie made of?
Coconut cream pie consists of a flaky pie crust, a creamy coconut custard filling, and a whipped cream topping. The filling is made with coconut milk, heavy cream, sugar, eggs, cornstarch, butter, and shredded coconut, giving it a rich and tropical flavor.
What is the difference between coconut cream pie and coconut custard pie?
The main difference is in the preparation method. Coconut cream pie has a stovetop-cooked custard filling that is poured into a pre-baked crust and chilled until set. Coconut custard pie, on the other hand, is made by combining the ingredients and baking them together in the oven until the custard firms up. The texture of coconut cream pie is smoother and pudding-like, while coconut custard pie has a firmer, baked texture.
Does coconut cream pie taste good?
Yes! Coconut cream pie is rich, sweet, and creamy with a delicate tropical coconut flavor. The combination of the buttery pie crust, silky coconut filling, and fluffy whipped cream makes it an indulgent and well-balanced dessert that is loved by many.
What causes coconut cream pie to be runny?
A runny coconut cream pie filling is usually the result of undercooking the custard or not using enough thickening agents. To prevent this, make sure to cook the custard long enough for the cornstarch to fully activate. The custard should be thick enough to coat the back of a spoon before it is poured into the pie crust. Additionally, allowing the pie to chill for at least 4 hours helps it firm up properly.
How to thicken up coconut cream pie filling?
If the filling is too thin, there are a few ways to thicken it. Cooking the custard for a longer period over medium heat allows excess moisture to evaporate, resulting in a thicker texture. Adding an extra egg yolk can provide additional structure and richness. Using more cornstarch or arrowroot powder can also help stabilize the custard. If the pie is already assembled and still too runny, refrigerating it overnight may help it firm up.
What ingredient helps thicken the filling of a cream pie?
The most common thickening agents for coconut cream pie are cornstarch and egg yolks. Cornstarch helps absorb excess liquid and gives the custard a smooth, pudding-like consistency. Egg yolks provide structure and create a rich, velvety texture. Some recipes may also use flour or arrowroot powder as alternative thickeners.
Coconut cream pie is a true classic—sweet, silky, and bursting with coconut flavor. It’s a dessert that feels both comforting and elegant, with its creamy custard base, golden crust, and fluffy whipped topping. Whether you’re serving it for a holiday gathering, a dinner party, or just because you’re craving something tropical and rich, it never fails to impress.
What makes coconut cream pie stand out is its versatility. You can adjust the crust, make it dairy-free, incorporate fruits or chocolate, and even prepare it ahead of time for convenience. It’s also a great pie for beginner bakers—as long as you give the custard time to properly thicken and chill, you’re set for success.
If you’re just diving into the world of cream pies, this is a perfect place to start. It’s indulgent yet light on the palate, and that toasted coconut topping adds the perfect crunch to every bite.
For more creamy and flavorful dessert recipes, check out:
- Strawberry Puree Recipe – Perfect as a topping for pies, pancakes, or yogurt.
- Cinnamon Sugar French Toast Muffins – A sweet, breakfast-style treat that’s perfect with coffee or tea.
- Cottage Cheese Pizza Crust – If you’re looking for a savory, protein-packed crust idea.
Coconut Cream Pie
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Rolling pin
- Pie dish
- Oven
Ingredients
Pie Crust
- 1 9-inch pie crust baked and cooled
Coconut Custard Filling
- 1.5 cups coconut milk
- 1 cup heavy cream
- 0.5 cup sugar
- 0.25 tsp salt
- 4 egg yolks
- 0.25 cup cornstarch
- 2 tbsp butter
- 1 tsp vanilla extract
- 0.5 cup unsweetened shredded coconut
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Topping
- 0.25 cup toasted coconut flakes
Instructions
- Preheat oven to 375°F (190°C). Roll out pie dough, place in a 9-inch pie dish, trim edges, and prick the bottom. Line with parchment and fill with pie weights. Bake for 12–15 minutes, then remove weights and bake 5–7 more minutes until golden. Cool completely.
- In a saucepan, combine coconut milk, heavy cream, sugar, and salt. Heat over medium until warm.
- In a bowl, whisk egg yolks and cornstarch. Gradually whisk in ½ cup of warm milk mixture to temper. Return to pan and cook over medium heat, whisking, until thickened (about 5 minutes).
- Remove from heat. Stir in butter, vanilla, and shredded coconut. Pour custard into cooled crust, smooth top, and press plastic wrap directly onto surface. Chill at least 4 hours.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until use.
- Toast coconut flakes in a dry skillet over medium-low heat until golden and fragrant (2–3 minutes).
- Top chilled pie with whipped cream and sprinkle with toasted coconut flakes. Serve chilled.