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The finished coconut cream pie, chilled and ready to serve, garnished with coconut shavings and placed on a decorative plate on the white marble cooktop.

Coconut Cream Pie Recipe

This coconut cream pie features a rich coconut filling with a crispy, golden crust, topped with light and fluffy whipped cream. It's an indulgent, tropical dessert perfect for any occasion!
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Prep Time 6 hours
Cook Time 35 minutes
Total Time 6 hours 35 minutes
Course Dessert
Cuisine American
Servings 10
Calories 450 kcal

Equipment

  • Pie dish (for blind baking)
  • Whisk
  • Saucepan
  • Hand or stand mixer (for whipping cream)
  • Piping tip (optional)
  • Plastic wrap
  • Chill-safe container (for refrigerating pie)

Ingredients
  

  • 1 unbaked flaky Pie Crust what I used or All Butter Pie Crust*
  • 4 large egg yolks
  • 1/4 cup 30g cornstarch
  • 1 14 ounce can full fat coconut milk*
  • 1 cup 240ml half-and-half
  • 2/3 cup 130g granulated sugar
  • 1/4 teaspoon salt
  • 1 cup 80g sweetened shredded coconut
  • 2 Tablespoons 28g unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 teaspoon coconut extract

Whipped Cream

  • 1 and 1/2 cups 360ml cold heavy cream or heavy whipping cream
  • 3 Tablespoons 20g confectioners’ sugar or granulated sugar*
  • 3/4 teaspoon pure vanilla extract
  • optional for garnish: unsweetened coconut shavings coconut chips, or sweetened shredded coconut*

Instructions
 

  • Prepare pie crust: Pre-bake the pie crust at 375°F (190°C) and cool it completely.
    A pre-baked pie crust cooling on a wire rack on a white marble cooktop. The flaky, golden edges are visible as it cools completely.
  • Make coconut filling: Whisk egg yolks and cornstarch; set aside. In a saucepan, whisk coconut milk, half-and-half, sugar, and salt over medium heat until boiling.
    A saucepan on a white marble cooktop with coconut milk, half-and-half, sugar, and salt whisked together over medium heat. Steam rises gently as the mixture begins to boil.
  • Temper eggs: Gradually add hot mixture to egg yolks, then return to saucepan and whisk until thickened.
    A glass bowl with whisked egg yolks and cornstarch, with hot coconut mixture being slowly poured in. A whisk rests beside the bowl on the white marble cooktop.
  • Add coconut and flavoring: Stir in shredded coconut, butter, vanilla, and coconut extract (optional).
    Shredded coconut, butter, and vanilla are stirred into the thickened coconut filling in a saucepan on the white marble cooktop. The mixture is rich and creamy.
  • Fill pie crust: Pour warm filling into cooled pie crust, cover with plastic wrap (touching the surface), and refrigerate for at least 3 hours.
    Warm coconut filling is being poured into the cooled pie crust on the white marble cooktop, spreading evenly and filling the crust completely.
  • Make whipped cream: Whip heavy cream, sugar, and vanilla until medium peaks form (about 3-4 minutes).
    Cold heavy cream is being whipped into medium peaks in a mixing bowl on the white marble cooktop with a hand mixer. Powdered sugar and vanilla sit beside the bowl
  • Top pie: Spread or pipe whipped cream on top of chilled pie, garnish with extra coconut if desired.
    Whipped cream is being spread or piped onto the chilled coconut cream pie, with a smooth, fluffy top. Optional coconut garnish is added on top.
  • Chill & serve: Refrigerate pie for a few hours or serve immediately.
    The finished coconut cream pie, chilled and ready to serve, garnished with coconut shavings and placed on a decorative plate on the white marble cooktop.