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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.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
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.