Coconut Cream Pie: Easy Homemade Old-Fashioned Recipe

This homemade coconut cream pie has three delicious, from-scratch layers. You can make each layer separately and ahead of time so that assembly is a cinch when it’s time to serve!

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What You Need for the Best Coconut Cream Pie Recipe

Okay, let’s talk ingredients, because this is truly the best coconut cream pie recipe and every layer matters! If you’re a serious coconut lover, you’re going to absolutely flip for this. For the flaky pie crust, grab your favorite homemade pie crust or a store-bought pie crust — both work! You’ll also need egg yolks, cornstarch, full-fat coconut milk (yes, full fat — don’t skip this!), whole milk, heavy cream, unsalted butter, vanilla extract, coconut extract, and sweetened coconut (shredded coconut works perfectly here). For the homemade whipped cream topping, you’ll want heavy whipping cream chilled and ready to go. Make sure your butter and eggs are at room temperature before you start. Check the recipe card below for exact amounts and all the nutritional values!

How to Make Classic Coconut Cream Pie: Step-by-Step Instructions

Step One: Blind Bake the Pie Crust

To blind bake pie crust, press your pie dough into a 9-inch pie plate and prick the bottom of the crust all over with a fork. Line the pie shell with parchment paper or aluminum foil, pressing it into the edges of the pie crust. Fill with pie weights or dried beans — anything that holds the bottom of crust flat! Bake at 400°F for 10–12 minutes until the edges go golden brown, then carefully pull out the foil and pie weights. Return to the oven for 5 more minutes until the bottom starts to brown. Cool completely on a wire rack before filling. That’s it for the hardest part, honestly! If you want a graham cracker crust instead, pulse graham crackers in a food processor into fine graham cracker crumbs, mix with butter, and press into your pan — no blind baking needed. A coconut crust made with toasted coconut flakes is another dreamy option for any coconut pie obsessive out there. You could also use a store-bought pie crust in a pinch!

Step Two: Make the Creamy Coconut Filling

This coconut cream pie filling is SO good, you guys. It might seem involved, but I promise it’s not hard — just read all the way through before you start! In a medium saucepan (or medium pot) over medium heat, whisk together the whole milk, full-fat coconut milk, and sugar. In a small bowl, whisk together your egg yolks and cornstarch to create the egg mixture. Once the milk mixture is warm, slowly pour a little into the egg mixture — that’s tempering, and it keeps the eggs from scrambling! Then pour everything back into the medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thick. You want a gorgeous creamy custard filling — a proper custard base that holds its shape. Stir in unsalted butter, vanilla extract, coconut extract, and shredded coconut. Skip a pudding mix or cool whip here — from-scratch is worth every second! I sometimes make the coconut cream filling the day before so it’s fully chilled. Way less stress the day of. For more creamy pies you’ll love, check out my French Coconut Pie!

Step Three: Fill the Baked Crust

Once your creamy coconut cream filling has cooled (it doesn’t need to go all the way to room temperature — just not piping hot!), pour it into the baked flaky crust. Spread it evenly all the way to the bottom of the crust. I actually made mine the day before so it was completely chilled — highly recommend that move for a cleaner, sliceable coconut custard pie. The creamy custard filling firms up beautifully overnight in the fridge. If you’re a pie lover who also adores banana cream pie or key lime pie, you already know the magic of a cold, custardy filling in a flaky pie crust — be still my heart. 🥥❤️ This homemade pie crust version is next-level, but again, a graham cracker crust is totally valid here too!

Step Four: Top With Whipped Cream and Toasted Coconut Topping

Use my recipe for homemade whipped cream — it’s absolutely ah-mazing and totally puts this pie over the top! Using an electric mixer with the whisk attachment, beat your heavy whipping cream on medium-high speed until you hit medium peaks, then stiff peaks. That homemade whipped cream topping is SO much better than whipped topping from a tub — I literally can’t even with store-bought when you see how easy this is. Pile it generously on top of the pie. Then, to toast coconut flakes, spread coconut flakes on a baking sheet and bake at medium-high heat just until golden — watch them closely in a small saucepan on medium heat on the stovetop too! Sprinkle that gorgeous toasted coconut topping over the top of the pie right before serving for maximum coconut flavor and crunch. The egg whites from your separated eggs? Save those for another recipe. If you love this, you’ll also adore my Coconut Cream Cupcakes! And if you want more of my favorite pie recipes and classic pie lover content, browse our collection of classic recipes!

Tips for Making a Proper Coconut Cream Pie

A few quick tips that make a real difference! Always use full-fat coconut milk — not lite — for that rich, dreamy coconut cream filling. An egg wash on your flaky crust before the second bake gives you a beautiful, glossy finish. If your custard base seems lumpy, strain it through a fine mesh sieve. Use a medium bowl to cool the filling quickly by setting it over an ice bath. An original recipe like this one beats any shortcut using pudding mix — the from-scratch coconut flavor is incomparable! This works beautifully as one of my all-time favorite flavors in our lineup of pie recipes. Looking for more coconut inspo? Try my Coconut Cream Filled Easter Eggs — they are SO good for spring. And if you want even more of the best coconut cream pie tips and tricks, scroll down to the recipe card!

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Coconut Cream Pie

Yield: 8 slices

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

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This Coconut Cream Pie has three delicious, homemade-from-scratch layers. You can make each layer separately and ahead of time so that assembly is a cinch when it's time to serve!

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Ingredients

• pie crust, unbaked*
• stable whipped cream**
• 5 large egg yolks
• 1/4 cup cornstarch
• 14 ounce can coconut milk (full fat)
• 2/3 cup granulated sugar
• 1 cup half-and-half
• pinch of salt
• 1 cup shredded coconut
• 2 tbsp butter
• 1 tsp vanilla
• 1/8 tsp coconut extract (optional)

Instructions

Blind Bake the Pie Crust.

1. Form the crust in the pan, the way you normally would if you were filling it before baking. Piece the bottom and sides of the crust with a form to prevent bubbles from forming.
2. Gently line the crust with foil, and be sure to press the foil all the way to the edges of the crust.
3. Fill the foil with pie weights, dried beans, or even sugar. Anything that can withstand the heat and will weigh the crust down evenly will work!
4. Bake the crust at 400ºF (or according to your own crust recipe directions) for 10-12 minutes. Just until the edges start to brown and the bottom doesn’t look raw (you’ll have to carefully pull back the foil to check). 
5. Remove the crust from the oven and carefully pull out the foil and discard (unless you’re using pie weights of course, don’t throw those away!).
6. Return the crust to the oven for about 5 minutes, just until the bottom starts to brown.
7. Let cool completely before filling!

Make the Filling.

1. Whisk together the egg yolks and set aside. Pro tip: you can freeze the whites for later use!
2. Over medium-high heat, whisk together the coconut milk, sugar, half-and-half, and salt. Bring mixture to a boil and allow to boil for 2 minutes.
3. Reduce heat to low. Remove about 1/2 cup of the hot mixture and drizzle it into the egg yolk mixture while whisking continuously. Tip: this is much easier if your bowl is on a non-slip surface like a silicone baking mat or a cabinet liner (see product links below).
4. Slowly drizzle the egg yolk mixture into the hot mixture on the stove, whisking continuously (so that you don't end up with scrambled eggs!).
5. The custard will begin to thicken very quickly. Return to medium-high heat and bring mixture to a boil, stirring continuously. Whisk and cook for about a minute.
6. Remove from heat and let cool for about 30 minutes. Pour the warm filling into the pie crust.
7. Cover with plastic wrap and refrigerate until chilled completely.
8. Make homemade whipped cream and spread evenly on top of the pie.
9. Garnish with coconut if desired. Keep chilled until ready to serve.

Notes

* Try using one of these easy pie crust recipes: Easy All Butter Pie Crust  | Buttermilk Pastry Pie Crust | No Roll Pie Crust

** This is my favorite recipe for stable whipped cream: https://www.somethingswanky.com/homemade-cool-whip/