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A slice of coconut cream pie on a plate with a bite taken out of it
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4.78 from 9 votes

Coconut Cream Pie

This old-fashioned Coconut Cream Pie is the stuff dreams are made of.  Flaky, buttery crust filled with a creamy, homemade custard and topped with lots of whipped cream and toasted coconut!  It's heaven for coconut lovers.
Prep Time10 mins
Cook Time15 mins
Additional Time6 hrs
Total Time6 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 447kcal
Author: Amy Nash



  • ¾ cup granulated sugar
  • 6 Tablespoons cornstarch
  • ¼ teaspoon salt
  • 14 ounces coconut milk
  • 1 ½ cups whole milk
  • ¾ cup sweetened coconut
  • 3 egg yolks
  • 3 Tablespoons salted butter
  • 2 teaspoons vanilla extract


  • 1 cup heavy cream
  • 3 Tablespoons powdered sugar
  • 1 teaspoon vanilla
  • ½ cup sweetened flaked coconut toasted, for topping


  • In a medium saucepan, whisk the sugar, cornstarch, and salt. Add the coconut milk and whole milk. Cook over medium heat, stirring constantly, until the mixture starts to thicken and bubble. Continue to cook for another 2 minutes, stirring frequently.  Meanwhile, whisk the egg yolks in a separate bowl.
  • When the milk mixture is hot and thickened, pour 1 cup of the hot milk mixture into the eggs, whisking constantly to temper the eggs. This gently heats them without scrambling the eggs.
  • Pour the hot egg mixture back into the pan with the hot milk mixture. Cook and stir another 2 minutes until thick.
  • Remove the pan from the heat and immediately stir in the butter and vanilla. Add the shredded coconut and stir to combine.
  • Pour the coconut cream pie filling into the prepared pie crust, then cover with plastic wrap and chill in the fridge for 6 hours, until set.
  • Meanwhile, add the heavy cream, powdered sugar, and vanilla to a cold bowl. Beat with an electric mixer or stand mixer using the whisk attachment until stiff peaks start to form. Take care not to overbeat though or you run the risk of turning the whipped cream into butter.
  • When the pie is completely chilled, top with the sweetened whipped cream and sprinkle with toasted coconut. I like to go heavy with the toasted coconut, even though there is already coconut in the pie filling itself, but you can do less if you like.



  • To toast coconut, spread coconut in an even layer on a baking sheet and bake at 325 degrees F for 12-15 minutes, stirring occasionally, toasted.
  • The pie can be made a day or two in advance but not topped with the whipped cream until shortly before serving.
  • Leftovers will keep in the fridge for 3-4 days.


Calories: 447kcal | Carbohydrates: 40g | Protein: 5g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 222mg | Potassium: 218mg | Fiber: 2g | Sugar: 23g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg