Something is polarizing about coconut. People either adore its tropical sweetness or wrinkle their noses like it’s an inside joke they were never in on. But here’s the thing: this coconut cream pie doesn’t care about your past coconut trauma. It’s about to convert you.
This isn’t some store-bought, overly gelatinous impostor with a weird chemical aftertaste. Nope. This is the real deal velvety coconut custard, nestled in a crisp, flaky crust, topped with a lush, homemade whipped cream that doesn’t quit. It’s rich, yes. Indulgent? Obviously. But surprisingly balanced, thanks to the right ratio of sugar to cream and the toasted coconut that brings it all home.
If you’ve been searching for a coconut cream pie that tastes like coconut and not like vanilla pudding wearing a coconut costume, you’ve landed in the right kitchen. I’ll walk you through the flaky crust (yes, we’re blind baking, but I’ll make it painless), the creamy filling (no lumpy disasters allowed), and the real whipped topping (ditch the tub stuff).
Spoiler: it’s not a 20-minute quick fix. But if you can stir and chill, you can make this. And you’ll be glad you did.
Table of contents
Ingredients for Real Coconut Cream Pie (with Metric Options)
Let’s break this down pantry-style. You don’t need any weird gelatin packets or boxed shortcuts — just honest, classic ingredients. And yep, I’ve included metric equivalents for our international friends.
For the Pie Crust:
- 1 standard 9-inch pie crust, blind baked
- Homemade or store-bought, but go flaky and buttery.
For the Coconut Cream Filling:
- 400 ml (1⅔ cups) whole milk
- 200 ml (¾ cup + 1 tbsp) heavy cream (or double cream)
- 100 g (½ cup) granulated sugar
- 40 g (⅓ cup) cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 2 tbsp (28 g) unsalted butter
- 1½ tsp pure vanilla extract
- 1¼ cups (100 g) sweetened shredded coconut
- Lightly toasted for the best flavor, trust me, it makes all the difference.
For the Whipped Topping:
- 240 ml (1 cup) heavy cream
- 2 tbsp powdered sugar (aka icing sugar)
- ½ tsp vanilla extract
- Extra toasted coconut, for garnish
Can I use coconut milk instead of regular milk?
Short answer: You can, but it changes the game. Full-fat canned coconut milk adds deep coconut flavor but also makes the filling heavier and more prone to separation. If you try it, substitute only half the milk and keep the cream as is. And whisk like your life depends on it.
How to Make Coconut Cream Pie(Step by Step)
This isn’t a dump-and-go dessert, but it’s not rocket science either. Think of it as a dance, one slow, coconut-scented waltz to pie heaven.
1. Blind Bake the Crust
Start here. Preheat your oven and line your 9-inch pie dish with your chosen crust. Poke the bottom with a fork, line it with parchment, fill it with pie weights or dried beans, and bake at 375°F (190°C) for about 15–17 minutes. Then remove the weights and bake 5 more minutes until lightly golden. Let cool completely.
Pro Tip: A warm crust + hot filling = soggy bottom. Let the crust chill fully.
2. Make the Coconut Custard
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and cream until smooth. Add the egg yolks and mix well.
Heat the mixture over medium, whisking constantly (seriously — don’t stop). After about 5–8 minutes, it’ll thicken to a pudding-like consistency. As soon as it bubbles, remove from heat. Stir in butter, vanilla, and toasted coconut.
Watch for lumps. If it starts to look scrambled, yank it off the heat and whisk hard.
3. Chill It Down
Pour the custard into the cooled crust and smooth the top. Press plastic wrap directly onto the surface; this keeps it from forming that weird skin, and refrigerate for at least 4 hours, preferably overnight.
The waiting is real. But that thick, creamy set? Worth every second.
4. Whip It Good
Just before serving, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Dollop it over the chilled pie. Sprinkle with extra toasted coconut and admire your handiwork.
5. Slice and Serve
Use a sharp knife. Clean between slices. And brace yourself, this pie disappears fast.
How long does coconut cream pie last in the fridge?
Up to 4 days — but the texture is best within the first 48 hours. Store it covered in the fridge, and don’t freeze it (the filling gets funky).
Tips and Tricks for Foolproof Coconut Cream Pie
Every baker has that story, the custard that wouldn’t set, the crust that shrank like a wool sweater. Let’s avoid those heartbreaks. Here’s what I’ve learned from coconut pie wins and fails.
Toast Your Coconut. Always.
Don’t skip this. Toasting sweetened shredded coconut brings out its oils, caramelizes the sugars, and makes the pie taste like real coconut instead of, well… sweetened air. A quick 5 minutes in a dry skillet over medium heat does the job. Stir constantly — it goes from perfect to burnt in seconds.
Whisk Like You Mean It
Once the egg yolks go in, you’re in the danger zone. Constant whisking = no curdling. If you get distracted and it turns grainy, strain it through a mesh sieve immediately. Redemption is still possible.
Cold Is Your Best Friend
Let the pie sit for at least 4 hours. Overnight is better. This isn’t a “chill for 30 and hope for the best” dessert. The filling needs time to become sliceable and spoonable (in the best way).
The Right Slice Trick
Dip your knife in warm water and wipe between each cut. Yes, it’s extra effort. Yes, it makes those Instagram-worthy slices. And no, your friends don’t deserve the whole pie — keep a slice for yourself.
Why is my coconut filling runny?
Usually it’s undercooked custard (needs to bubble!) or insufficient chilling time. If it still won’t set, you may have mismeasured the cornstarch, even a little less throws it off. Use a kitchen scale if possible.
Substitutions and Variations for Every Coconut Lover
Coconut cream pie purists, cover your ears. Everyone else, let’s talk tweaks. Whether you’re working around allergies, going plant-based, or just curious about flavor flips, there’s room to make this recipe your own.
Dairy-Free Dream
Swap out the milk and heavy cream for full-fat canned coconut milk and coconut cream, respectively. (Bonus: way more coconut flavor.) Use vegan butter and a dairy-free crust. For the topping? Go with a chilled can of coconut cream, whip it like you would heavy cream.
Heads-up: The texture will be slightly softer, and the chill time even more crucial.
Sugar Swaps
Want to go lighter? Sub 1:1 with coconut sugar, the pie will have a deeper caramel vibe. Avoid liquid sweeteners like maple syrup; they mess with the filling’s structure.
No-Bake Shortcut
Crushed graham cracker crust + instant coconut pudding = the express version. Not as dreamy, but useful in dessert emergencies.
Want to Go Wild?
- Add a dark chocolate ganache layer on the crust before the custard. Game. Changer.
- Stir in a splash of coconut rum or almond extract for extra flair.
- Top with chocolate shavings or toasted almonds for crunch and glam.
Can I make this gluten-free?
Yes! Use a gluten-free pie crust (store-bought or almond flour-based), and double-check that your cornstarch and shredded coconut are certified gluten-free. The filling itself is naturally gluten-free.
FAQs
Can I make coconut cream pie ahead of time?
Yes, you should. The pie needs at least 4 hours to set, but overnight is ideal. Make the crust and filling the day before, then add the whipped topping the day you serve it for the freshest texture.
Can I freeze coconut cream pie?
Technically, yes, but I don’t recommend it. The filling can separate, and the texture goes from silky to…sad. If you must, freeze without whipped topping, tightly wrapped, and thaw in the fridge.
My filling tastes eggy — what went wrong?
That’s usually a sign the custard overheated and the eggs began to curdle. Whisk constantly and remove from heat as soon as it thickens and bubbles. A fine-mesh strainer can save it if things go sideways.
Do I need to use sweetened coconut?
It’s what gives the filling its chewy texture and natural sweetness. Unsweetened flakes can work, but they’ll change the taste and might require more sugar in the mix.
Can I use store-bought crust?
Absolutely. Homemade is flakier, but a frozen or refrigerated crust will do just fine. Just make sure you blind bake it fully before adding the filling; soggy bottoms are the enemy.
Coconut Cream Pie
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Blind bake the 9-inch pie crust until lightly golden. Let it cool completely before filling.
- In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually add milk and cream, whisking until smooth. Whisk in the egg yolks.
- Heat over medium heat, whisking constantly, until mixture thickens and starts to bubble (about 5–8 minutes). Remove from heat.
- Stir in butter, vanilla extract, and toasted coconut. Pour the filling into the cooled crust. Smooth the top and press plastic wrap directly onto the surface.
- Chill the pie for at least 4 hours or overnight until fully set.
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled pie and top with more toasted coconut.
Notes
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