Why You’ll Love This Recipe

Incredibly creamy coconut custard that melts in your mouth
Light contrast from crisp blind-baked crust
Topped with airy whipped cream and toasted coconut flakes
Can be made ahead—custard chilled, whipped cream piped just before serving
Elegant enough for special occasions, yet comforting enough for cozy nights in

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unbaked 9-inch pie crust (homemade or store-bought)
Egg yolks and whole eggs
Granulated sugar
Cornstarch and/or all-purpose flour
Full-fat coconut milk and half‑and‑half or whole milk
Sweetened shredded coconut
Unsalted butter
Pure vanilla extract (and optionally coconut extract)
Heavy cream, confectioners’ sugar, and vanilla for whipped cream
Toasted coconut flakes for topping

directions

Blind bake crust – Preheat oven (375–425 °F). Fit pie crust into a 9‑inch pan, dock it, line with parchment and pie weights, and bake until lightly golden. Remove weights and finish baking until set. Cool fully.
Prepare custard – Whisk eggs and/or yolks with sugar and starch. Heat coconut milk, half‑and‑half, sugar, and salt to simmer. Temper egg mixture, return to heat, whisk until thickened. Stir in butter, vanilla, and shredded coconut.
Chill custard – Pour custard into cooled crust. Press plastic wrap onto surface to prevent skin. Chill at least 2–3 hours or overnight.
Make whipped cream – Whip heavy cream with sugar, vanilla (and optionally coconut extract) to medium peaks.
Assemble & serve – Top chilled pie with whipped cream, spread or pipe. Sprinkle toasted coconut flakes. Slice with knife wiped between cuts.

Servings and timing

Servings: 8–10 slices
Prep time: 30–45 minutes (plus crust baking)
Cook time: 15–35 minutes (custard thickening + crust)
Chill time: 2–4 hours or overnight
Total time: 3–5 hours including chilling

Variations

Shortbread or cookie crust – Substitute pie crust for crushed shortbread or graham cracker crust for extra sweetness
Rum twist – Add a tablespoon of coconut or spiced rum to the custard or whipped cream
Meringue topping – Use a torch-toasted meringue instead of whipped cream
Gluten‑free – Use a gluten-free crust and ensure all starches are GF
Extra coconut flavor – Fold toasted coconut into the filling and topping
Chocolate accents – Drizzle melted chocolate or place chocolate shavings atop whipped cream

storage/reheating

Refrigerator: Keep chilled and covered up to 4 days
Make‑ahead: Bake crust and make custard a day ahead; store crust and filling separately and assemble before serving
Freezing: Freeze custard in crust before topping; thaw overnight in fridge, then add whipped cream and coconut
Serving: Best served cold; bring to fridge-cool room temperature if desired, but don’t let it sit too long

FAQs

What size pie dish should I use?

Use a 9-inch deep-dish pie plate. A standard 9-inch works well too but may be shallower.

Do I need to blind-bake the crust?

Yes—blind baking prevents a soggy bottom by fully setting and crisping the crust before filling.

Can I use only coconut milk?

You can use all coconut milk, but using part dairy (half‑and‑half or whole milk) yields a creamier filling.

How do I know the custard is thick enough?

It should coat the back of a spoon and hold its shape when stirred—typically after 1–2 minutes of simmering and thickening.

Should the coconut be toasted?

Yes—toast shredded coconut for the filling and toasted flakes for topping to intensify flavor and texture.

Can I make coconut cream pie ahead?

Absolutely—custard can be made and chilled up to 2 days ahead; top with whipped cream just before serving.

Can I freeze the pie?

Yes—freeze the assembled custard in crust (without whipped cream) for up to 3 months. Thaw overnight, then add topping.

What’s the best way to slice clean pieces?

Chill the pie well, wipe the knife blade with hot water between cuts, and wipe dry for neat slices.

Is this pie gluten-free?

Not by default—use a gluten-free crust and ensure thickening agents are GF-certified.

What’s a good storage time?

Store covered in the refrigerator, consuming within 4 days for best flavor and texture.

Conclusion

This Coconut Cream Pie is a timeless favorite: a buttery crust, a velvety coconut custard, cloud-like whipped cream, and crunchy toasted coconut atop each slice. It’s impressive, make-ahead friendly, and ideal for any celebration—or anytime you crave a creamy tropical treat.