This post shows you how to make coconut cream pie.

Coconut Cream Pie – the ultimate summer dessert!

Delicious flaky crust with coconut custard and topped with toasted coconut. Make for a group or just you – and enjoy!

Some links on this page are affiliate links which means that, if you choose to make a purchase,
we may earn a small commission at no extra cost to you. We really appreciate your support!

Aesther Cooking Pairs this recipe with

Ingredients

For the Pie Crust:

1 9-inch pre-baked pie crust (store-bought or homemade)

For the Coconut Filling:

1 can (13.5 oz) full-fat coconut milk

1 ½ cups whole milk

¾ cup granulated sugar

½ cup unsweetened shredded coconut

¼ cup cornstarch

4 large egg yolks

¼ tsp salt

2 tbsp unsalted butter

1 tsp vanilla extract

½ tsp coconut extract (optional for extra coconut flavor)

For the Topping:

1 ½ cups heavy whipping cream

2 tbsp powdered sugar

½ tsp vanilla extract

¼ cup toasted shredded coconut (for garnish)

Step-by-Step Instructions

Make the Coconut Filling

In a medium saucepan, whisk together coconut milk, whole milk, sugar, shredded coconut, and salt. Heat over medium heat until just beginning to steam.

In a separate bowl, whisk together egg yolks and cornstarch until smooth.

Slowly pour a ladle of hot milk mixture into the egg yolks to temper them, whisking constantly.

Gradually whisk the tempered yolks back into the saucepan.

Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5–7 minutes).

Remove from heat and stir in butter, vanilla, and coconut extract. Pour the custard into the cooled pie crust and smooth the top.

Press plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.

Whip the Cream

Beat the heavy whipping cream, powdered sugar, and vanilla until soft peaks form.

Spread or pipe the whipped cream over the chilled pie.

Garnish & Serve

Sprinkle the top with toasted shredded coconut. Slice and enjoy!

Tips and Tricks

Toast the coconut on a baking sheet at 325°F (160°C) for 5–7 minutes, stirring every now and then.

Stop the crust from becoming soggy by brushing it with melted white chocolate before adding the filling.

Wait to add the whipped cream just before serving so that it remains fluffy.

🌿 coconut cream pie – Make It Your Own – Try:

🍌Banana Coconut Cream Pie
- Layer sliced bananas on top of the crust before adding the filling.
🔥No-Oven Version
- Use graham crackers for the base and the stove-top only filling.
🍨 Mini Versions
- Use tart shells or muffin tins to make mini cream pies

Ingredients

For the Pie Crust:

1 9- inch pre-baked pie crust store-bought or homemade

For the Coconut Filling:

1 can 13.5 oz full-fat coconut milk
1 ½ cups whole milk
¾ cup granulated sugar
½ cup unsweetened shredded coconut
¼ cup cornstarch
4 large egg yolks
¼ tsp salt
2 tbsp unsalted butter
1 tsp vanilla extract
½ tsp coconut extract optional for extra coconut flavor

For the Topping:

1 ½ cups heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
¼ cup toasted shredded coconut for garnish

Instructions

Make the Coconut Filling:

In a medium saucepan, whisk together coconut milk, whole milk, sugar, shredded coconut, and salt. Heat over medium heat until just beginning to steam.
In a separate bowl, whisk together egg yolks and cornstarch until smooth.
Slowly pour a ladle of hot milk mixture into the egg yolks to temper them, whisking constantly.
Gradually whisk the tempered yolks back into the saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5–7 minutes).
Remove from heat and stir in butter, vanilla, and coconut extract. Pour the custard into the cooled pie crust and smooth the top.
Press plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.

Whip the Cream:

Beat the heavy whipping cream, powdered sugar, and vanilla until soft peaks form.
Spread or pipe the whipped cream over the chilled pie.

Garnish & Serve:

Sprinkle the top with toasted shredded coconut. Slice and enjoy!

how to serve coconut cream pie

Coconut Cream Pie is perfect with:

Fresh Berries on the side

Hot Coffee or Iced Espresso

Sprinkle of Lime Zest

FAQs

Q: Can I freeze Coconut Cream Pie?
A: Yes! but only freeze the crust and custard filling and then make the chipping topping just before serving.

Q: How long does Coconut Cream Pie last in the fridge?
A: It keeps well in the fridge for 2-3 days – cover it with plastic wrap or a bowl.

Nutritional Information (Approximate)

Protein: 5g
Carbs: 38g
Fats: 28g

We hope that this will become a summer fave for you!

loved coconut cream pie? make these next:

Looking for more dessert recipe ideas? visit Dessert

This post shows you how to coconut cream pie.

Coconut Cream Pie