Dessert

The Best Coconut Cream Pie Recipe

ByMaya bella January 13, 2026January 13, 2026

Introduction

Coconut Cream Pie is a luscious dessert that combines a creamy coconut filling with a flaky pie crust. Rich, smooth, and perfectly sweet, this pie is a delightful treat for any occasion.

A slice of pie with three distinct layers is shown on a white plate with a silver fork next to it, all placed on a white marbled texture. The bottom layer is a thick, rough-textured golden-brown crust. The middle layer is a smooth, bright yellow filling. The top layer is white and fluffy whipped cream, decorated with toasted, light brown coconut flakes scattered across the surface. In the blurred background, there is a glass pie dish containing the rest of the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

One 9-inch homemade pie crust or pre-made crust
One 13.5 fl oz can coconut milk
Half and Half – enough to make 3 cups combined with the coconut milk (about 1 1/2 cups)
4 egg yolks, beaten slightly
3/4 cup white sugar
1/3 cup corn starch
1/4 teaspoon salt
1 tablespoon butter
2 teaspoons vanilla extract
1 1/2 cups shredded sweetened coconut

Instructions

Step 1: Place the whole can of coconut milk into a large measuring cup. It will measure a little over 1 1/2 cups. Pour the Half and Half into the same measuring cup on top of the coconut milk until you reach the 3-cup measurement. Stir to combine the half and half with the coconut milk.
Step 2: Pour the coconut and half and half mixture into a medium-sized heavy metal saucepan. Add the beaten egg yolks, sugar, salt, and corn starch to the pan. Whisk everything together to combine.
Step 3: Turn your burner to low heat and place the pan on it. Slowly whisk the mixture continuously. This process can take up to 15 minutes for the mixture to thicken. Do not increase the heat to speed this up. You will notice slight resistance to the whisk as it thickens. Stay attentive, as the thickening will happen quickly once it starts.
Step 4: Continue whisking until the pudding begins to boil and thick bubbles rise to the surface like little volcanoes. This stage is necessary for the pudding to set properly. Once boiling, whisk a little faster for one minute, then remove the pan from heat.
Step 5: Stir in the vanilla extract, butter, and shredded coconut until well combined.
Step 6: Pour the hot pudding into the pie crust, filling it to the brim. Cover the surface of the pudding with plastic wrap, pressing it gently onto the pudding to prevent a skin from forming. Refrigerate the pie for about 4 hours until set.
Step 7: Before serving, top the pie with homemade whipped cream or a dollop of Cool Whip for added richness and texture.

Tips & Variations

For extra coconut flavor, toast the shredded coconut lightly before adding it to the pudding.
If you prefer a gluten-free crust, opt for a store-bought or homemade gluten-free pie crust.
Use light coconut milk for a lighter dessert, but full-fat coconut milk will give a richer texture.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature and serve as is—this pie is best enjoyed chilled. Any leftover whipped cream should be stored separately and used within a day.

How to Serve

A pie with three visible layers is shown in a black pie dish placed on a white marbled surface. The bottom layer is a thick, crumbly, golden brown crust that lines the edges and base evenly. Above this is a thick, creamy, pale yellow filling that looks smooth and soft. The top layer is a large mound of fluffy white whipped cream spread over the filling, topped with toasted light brown coconut flakes scattered richly all over. A wedge has been cut out, showing the layered inside clearly, and crumbs are scattered on the black dish where the slice was taken. In the background, there is a stack of white plates with one having a slice of the pie on it, resting on the same white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cream of coconut instead of coconut milk?

Cream of coconut is much sweeter and thicker than coconut milk, so it’s not recommended as a direct substitute. Stick to coconut milk for the best texture and flavor balance.

Can I make this pie ahead of time?

Yes, the pie can be made up to a day in advance and refrigerated until serving. Just add the whipped cream topping right before serving for the freshest taste.