Coconut Cream Pie Recipe
Honestly, nothing quite matches the smooth, creamy taste of a homemade Coconut Cream Pie that’s rich, simple, and bursting with fresh flavor.
You don’t need fancy tools or impossible-to-find ingredients—just a handful of basics and a bit of time in the kitchen.
The end result? A dessert that feels both comforting and a little bit special.
I love how the flaky crust hugs the silky coconut filling, and the soft whipped topping just seals the deal. Every bite reminds me why this pie never goes out of style.
You’ll see exactly how to make a Coconut Cream Pie that’s creamy, balanced, and easy to slice.
From the crisp crust to the light coconut aroma, each detail really does make a difference.
Coconut Cream Pie Recipe
I keep coming back to this Coconut Cream Pie because it’s creamy, light, and honestly, just simple to throw together. The smooth filling and toasted coconut topping always make it a hit at my table.
Equipment:
- Medium saucepan
- Mixing bowls
- Whisk
- 9-inch pie crust (baked)
- Spatula
Ingredients:
- 1 cup sweetened shredded coconut
- 2 ½ cups whole milk
- ¾ cup sugar
- ¼ cup cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 cup whipped cream (for topping)
Instructions:
- Heat milk in a saucepan over medium heat until it’s warm.
- Whisk sugar, cornstarch, and egg yolks in a bowl until smooth.
- Slowly pour the warm milk into the egg mixture, whisking the whole time.
- Pour everything back into the pan and cook, stirring often, until it thickens up.
- Take it off the heat and stir in the butter, vanilla, and coconut.
- Pour the filling into your baked crust and chill it for at least 3 hours.
- Top with whipped cream and a sprinkle of extra toasted coconut before you serve it.
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- 9-inch pie crust (baked)
- – Spatula
Ingredients
- 1 cup sweetened shredded coconut
- 2.5 cups whole milk
- 0.75 cup sugar
- 0.25 cup cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
- 1 cup whipped cream for topping
Instructions
- Heat milk in a saucepan over medium heat until warm.
- Whisk sugar, cornstarch, and egg yolks in a bowl until smooth.
- Slowly pour warm milk into the egg mixture, whisking constantly.
- Pour everything back into the pan and cook, stirring often, until thickened.
- Remove from heat and stir in butter, vanilla, and coconut.
- Pour filling into baked crust and chill for at least 3 hours.
- Top with whipped cream and extra toasted coconut before serving.
Notes
Nutrition
Tasting Notes
When I take that first bite, the smooth coconut filling jumps out at me. It’s creamy, just a little sweet, and the coconut flavor stays gentle—never tries to steal the show.
The crust brings a nice contrast to the table. It’s crisp, buttery, and breaks apart easily with a fork. Honestly, I love how it plays off the soft filling.
The whipped cream topping feels so light and airy. It cools things down, and honestly, it just makes every bite a little better.
I catch this gentle toasted coconut aroma lingering after each bite. It kind of reminds me of coconut flakes toasting up in the oven—really homey.
