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Classic Coconut Cream Pie

Jessica T. Brown
A rich and creamy coconut custard filling sits on a buttery pre-baked pie crust, topped with lightly sweetened whipped cream and toasted coconut, making this classic dessert indulgent, crunchy, and perfect for celebrations or everyday treats.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 pie pan
  • 1 Medium saucepan
  • 1 Large Skillet
  • 1 whisk
  • 1 electric hand mixer

Ingredients
  

Pie Crust

  • 1 9- inch pre-baked pie crust

Coconut Cream Filling

  • 1 cup shredded sweetened coconut
  • 4 large egg yolks
  • 1/3 cup cornstarch
  • 1 1/4 cups whole milk divided
  • 14 oz can unsweetened coconut milk
  • 1/2 cup + 2 Tbsp granulated sugar
  • 1/4 tsp salt
  • 3 Tbsp unsalted butter room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract to taste

Topping

  • 1 1/2 cups heavy cream lightly sweetened
  • 3 –4 Tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions
 

  • Toast Coconut for Flavor: Place shredded coconut in a large skillet over medium-low heat. Stir and toss frequently until the coconut turns mostly golden brown.
    Watch closely to prevent burning. Transfer to a bowl to cool completely.
    Toasted coconut enhances flavor and adds a delicate crunch to the pie.
  • Prepare Egg Mixture: In a medium bowl, whisk together the egg yolks, cornstarch, and ¼ cup of whole milk until smooth. Set aside.
    This mixture will thicken the custard and ensure a creamy, stable filling.
  • Heat Milk and Coconut Milk: In a medium saucepan, combine the remaining 1 cup whole milk, canned coconut milk, granulated sugar, and salt.
    Place over medium heat and stir occasionally until it comes to a gentle simmer.
    This step ensures the custard will cook evenly without curdling.
  • Temper the Eggs: Slowly pour a ladleful of the hot milk mixture into the egg yolk mixture while whisking constantly.
    Repeat with a second spoonful to gradually warm the eggs, preventing them from scrambling when added to the saucepan.
  • Cook the Custard Filling: Pour the tempered egg mixture into the saucepan with the simmering milk.
    Stir continuously for 2–3 minutes until thickened to a pudding-like consistency.
    Remove from heat and stir in butter, vanilla extract, and coconut extract. Then fold in ¾ cup of the toasted coconut, reserving the rest for topping.
  • Cool the Pie Filling: Pour the custard into the pre-baked pie crust.
    Cover the surface directly with plastic wrap or parchment paper to prevent a skin from forming.
    Refrigerate for at least 4 hours or overnight until fully set.
  • Whip Cream and Assemble: In a bowl, combine heavy cream, powdered sugar, and vanilla extract.
    Use an electric mixer to whip until soft peaks form.
    Spread or pipe the whipped cream over the cooled pie filling and sprinkle with the remaining toasted coconut.
    Chill briefly before serving for best texture and presentation.

Notes

  • Toast coconut in a skillet for maximum flavor and crunchy texture.
  • Temper eggs gradually to prevent curdling or scrambling when added to hot milk.
  • Cover custard with plastic wrap directly on the surface to avoid a skin forming.
  • Refrigerate the pie for at least 4 hours or overnight for best results.
  • Whip cream just until soft peaks form to avoid overbeating and curdling.
  • Reserve some toasted coconut for garnish to add visual appeal and texture.
  • Use a pre-baked pie crust or alternative crusts like graham cracker or vanilla wafer for convenience.