Coconut Cream Pie

Coconut cream pie is a dessert with a flaky pastry or crumb crust filled with creamy coconut custard, topped with whipped cream and often toasted coconut.

The filling typically contains milk or coconut milk, sugar, eggs, a thickener such as cornstarch, and shredded coconut. It’s cooked on the stovetop, poured into a baked crust, and chilled until set.

It’s rich, cool, and creamy, with a little chew from the coconut and crunch from the crust. Unlike coconut custard pie, its filling usually isn’t baked in the shell.

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Prep Time 20

Cook Time 15

Total Time 4 40

Course Dessert

Cuisine American

Servings servings

Calories 549 kcal

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Ingredients

Graham cracker crust

¾ cup graham cracker crumbs about 5 full sheets
2 tablespoons granulated sugar
3 tablespoons unsalted butter melted

Coconut filling

¼ cup granulated sugar
2 tablespoons cornstarch
⅛ teaspoon salt
¾ cup whole milk
½ cup canned full-fat coconut milk stirred well
2 large egg yolks
½ cup sweetened shredded coconut
1 tablespoon unsalted butter
½ teaspoon vanilla extract

Topping

½ cup heavy whipping cream cold
1 tablespoon powdered sugar
¼ teaspoon vanilla extract
2 tablespoons toasted shredded coconut

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Instructions

Bake the crust: Heat the oven to 350°F. Mix the graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and sides of a 6-inch pie dish. Bake for 8–10 minutes, then let cool.
Mix the filling: In a small saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk, then whisk in the egg yolks until smooth.
Cook the custard: Cook over medium-low heat, whisking constantly, until thickened and bubbling, about 5–8 minutes. Once it begins bubbling, cook for 1 more minute, continuing to whisk.
Add the coconut: Remove from the heat. Stir in the shredded coconut, butter, and vanilla.
Fill and chill: Spoon the warm filling into the cooled crust. Press plastic wrap directly onto the custard’s surface to prevent a skin. Refrigerate for at least 4 hours, or overnight, until cold and set.
Make the topping: Beat the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Remove the plastic wrap and spread the whipped cream over the pie.
Finish and serve: Sprinkle with toasted coconut, slice into 4 pieces, and serve chilled.
To toast coconut: Stir it in a dry skillet over medium-low heat for 2–4 minutes, watching closely, until golden. Let cool before using.
Storage: Cover and refrigerate leftovers for up to 3 days.

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Nutrition

Calories: 549kcal (27%)Carbohydrates: 46g (15%)Protein: 6g (12%)Fat: 40g (62%)Saturated Fat: 27g (169%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 161mg (54%)Sodium: 243mg (11%)Potassium: 259mg (7%)Fiber: 2g (8%)Sugar: 30g (33%)Vitamin A: 984IU (20%)Vitamin C: 1mg (1%)Calcium: 111mg (11%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword coconut, make-ahead, no-bake filling, pie

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