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Treat yourself to a slice of pure comfort with this velvety, rich, and ultra-creamy Coconut Cream Pie. With its smooth coconut custard, buttery crust, and lofty whipped topping, this dessert delivers nostalgic flavor with a tropical twist. Every forkful is silky, luscious, and layered with toasted coconut for irresistible texture. Whether you’re preparing a holiday dessert, celebrating a special occasion, or simply craving something sweet, this pie always steals the spotlight.

Ingredients

For the Pie

• 1 pie crust (homemade or store-bought), blind baked
• 1 cup coconut milk
• 1 cup whole milk
• 3 egg yolks
• 1/3 cup cornstarch
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 2 tablespoons unsalted butter

For the Whipped Topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/4 cup toasted coconut flakes

Instructions

1. Bake the Crust

Blind bake the pie crust in a 9-inch pie dish until golden brown. Set aside to cool completely.

2. Cook the Coconut Custard

1. In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and salt over medium heat.
2. When the mixture begins to thicken, slowly whisk a small amount into the egg yolks to temper them.
3. Return the tempered yolks to the saucepan and continue cooking until thick, smooth, and bubbling.
4. Remove from heat and stir in butter, vanilla, and shredded coconut.

3. Fill the Crust

Allow the custard to cool slightly, then spoon it into the baked crust. Smooth the surface and press plastic wrap directly onto the filling. Chill for at least 4 hours or overnight.

4. Prepare the Whipped Cream

Beat heavy cream and powdered sugar until soft peaks form. Spread evenly over the chilled custard.

5. Add the Final Touch

Top with toasted coconut flakes. Slice and serve cold for the creamiest texture.

Pro Tips

• Chill the pie overnight for the best structure and flavor.
• Dip a sharp knife in warm water before slicing for clean edges.
• Toast coconut flakes in a dry skillet for 2–3 minutes for deeper flavor.
• Whip cream just before serving for a light, fluffy topping.

Why This Recipe Works

This Coconut Cream Pie shines because it brings together all the right textures:

• A buttery, sturdy crust that holds its shape.
• A silky custard thickened with cornstarch and enriched with egg yolks.
• A double layer of coconut flavor from coconut milk and shredded flakes.
• A cloud of fresh whipped cream that balances the richness.
• A toasty, golden finish that adds crunch and aroma.

It’s simple, classic, and always crowd-pleasing.

Substitutions & Variations

Crust Options

• Graham cracker crust
• Chocolate cookie crust
• Gluten-free pie crust

Flavor Boosts

• Add 1/2 teaspoon coconut extract for stronger coconut flavor
• Mix in chopped macadamia nuts for tropical crunch
• Add white chocolate shavings on top

Dairy-Free Adjustments

• Use full-fat coconut milk for both milks
• Swap butter for a vegan alternative
• Top with coconut whipped cream

Make-Ahead, Storage & Reheating Guide

Make Ahead

• The crust and custard can be prepared 1 day in advance.
• Add whipped cream right before serving for the freshest texture.

Storage

• Store pie covered in the refrigerator for up to 4 days.
• Do not freeze, as the custard may separate.

Reheating

• This recipe is served chilled.
• If crust softens, place a slice in the fridge uncovered for 20–30 minutes to crisp slightly.

Serving Ideas

Pair your Coconut Cream Pie with:

• Fresh berries
• Dark chocolate curls
• Mango slices
• Vanilla bean ice cream
• Roasted pineapple
• Hot espresso or strong coffee
• A refreshing coconut-inspired mocktail

Nutrition (Per Serving – Approximate)

• Calories: 435
• Sugar: 26g
• Sodium: 190mg
• Fat: 28g
• Saturated Fat: 19g
• Carbs: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 135mg

Frequently Asked Questions

1. Can I use only coconut milk instead of whole milk?

Yes, but the pie will be richer and slightly denser. A mix gives the best balance.

2. Can I skip the egg yolks?

No — they help create a smooth, thick custard that sets properly.

3. Can I use frozen coconut?

Absolutely. Just thaw and squeeze out any excess moisture.

4. Should the pie sit out before serving?

No, this dessert is best served cold straight from the refrigerator.

5. How do I keep whipped cream from deflating?

Use cold cream and avoid over-whipping. Add topping just before serving.

This creamy, dreamy Coconut Cream Pie is a timeless dessert that brings warmth, nostalgia, and tropical flavor to every occasion. With its velvety custard, crunchy crust, and fluffy whipped topping, it’s a treat that impresses effortlessly. Make it once, and it will quickly become your go-to pie for celebrations, gatherings, or simply satisfying your sweet tooth.

Creamy Coconut Cream Pie with Toasted Coconut – Best Homemade Custard Pie

Velvety coconut custard pie with flaky crust, fresh whipped cream, and toasted coconut. Perfect dessert for holidays and family gatherings.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 435 kcal

Ingredients

  

For the Pie

• 1 pie crust (homemade or store-bought), blind baked
• 1 cup coconut milk
• 1 cup whole milk
• 3 egg yolks
• 1/3 cup cornstarch
• 2/3 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 2 tbsp unsalted butter

For the Whipped Topping

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/4 cup toasted coconut flakes

Instructions

 

• Bake the Crust

  Blind bake the pie crust in a 9-inch pie dish until golden brown. Set aside to cool completely.
• Cook the Coconut Custard

  In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and salt over medium heat.

  When the mixture begins to thicken, slowly whisk a small amount into the egg yolks to temper them.

  Return the tempered yolks to the saucepan and continue cooking until thick, smooth, and bubbling.

  Remove from heat and stir in butter, vanilla, and shredded coconut.
• Fill the Crust

  Allow the custard to cool slightly, then spoon it into the baked crust. Smooth the surface and press plastic wrap directly onto the filling. Chill for at least 4 hours or overnight.
• Prepare the Whipped Cream

  Beat heavy cream and powdered sugar until soft peaks form. Spread evenly over the chilled custard.
• Add the Final Touch

  Top with toasted coconut flakes. Slice and serve cold for the creamiest texture.

Notes

• Keep the pie chilled until ready to serve.
• Add whipped cream at the last minute for maximum freshness.
• For intense coconut flavor, use coconut extract sparingly.

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