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Coconut Cream Pie

A slice of coconut cream pie topped with whipped cream and toasted coconut flakes on a white plate with a fork.

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This coconut cream pie recipe features a rich, homemade coconut custard filling layered into a pre-baked crust, topped with fluffy whipped cream and toasted coconut flakes. It’s an easy, make-ahead dessert perfect for holidays or any time you crave a creamy, tropical treat.

Ingredients

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  • 2⅔ cups whole milk
  • 1 large egg
  • ⅔ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1⅓ cups sweetened coconut flakes
  • 1 baked 9-inch pie crust (homemade or store-bought)
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar (for whipped cream)
  • ½ teaspoon vanilla extract (for whipped cream)
  • 1 cup coconut flakes (for topping)

Instructions

  1. In a medium saucepan, whisk together the milk and egg until fully combined.
  2. Add sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until thickened (about 7–10 minutes).
  3. Remove from heat and stir in vanilla extract and sweetened coconut flakes.
  4. Pour the custard into a baked and cooled 9-inch pie crust.
  5. Refrigerate for at least 3 hours to allow the pie to set.
  6. In a mixing bowl, whip heavy cream, sugar, and vanilla extract until soft peaks form.
  7. Spread whipped cream over the chilled pie.
  8. Toast the additional coconut flakes in a 350°F oven for 2–4 minutes or until lightly golden.
  9. Sprinkle toasted coconut over the whipped cream and serve chilled.

Notes

  • For a dairy-free version, substitute with full-fat canned coconut milk and coconut whipped cream.
  • To prevent a soggy crust, brush it with lightly beaten egg white before adding the filling.
  • If the custard is too runny, add a cornstarch slurry and continue cooking.
  • Make ahead and store in the fridge for up to 3–4 days.
  • Freeze (without whipped topping) for up to 3 months.

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