Finished Homemade Coconut Cream Pie with whipped cream and toasted coconut, perfect for dessert.

Best Homemade Coconut Cream Pie

Name: Best Homemade Coconut Cream Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: For the crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tbsp melted butter; For the filling: 1 ½ cups whole milk, 1 ½ cups coconut milk, ½ cup granulated sugar, ¼ cup cornstarch, 4 egg yolks, 1 tsp vanilla extract, 1 cup shredded coconut (sweetened or unsweetened); For the topping: 1 cup heavy whipping cream, 2 tbsp powdered sugar, ½ tsp vanilla extract, ¼ cup toasted coconut flakes for garnish

Lisa

Writer & Blogger

Desserts
April 18, 2025

Best Homemade Coconut Cream Pie: A Tropical Dream in Every Bite 🥥🥧✨

1. Introduction

There’s nothing quite like a slice of the best coconut cream pie recipe to transport you to a tropical paradise. This classic dessert combines a buttery crust, luscious coconut custard filling, and fluffy whipped cream topping for the ultimate sweet treat. Whether you’re looking for the perfect dessert recipe for a special occasion or just want to satisfy your sweet tooth, this homemade coconut cream pie delivers incredible flavor with every bite.

What makes this recipe stand out? We use both coconut milk and shredded coconut for maximum tropical flavor, plus a foolproof technique that ensures a perfectly set filling every time. If you love baking projects that wow your guests, this pie should be at the top of your list. Inspired by traditional recipes but with our own special touches, it’s become one of our most requested desserts!

2. Ingredients

To make the best coconut cream pie recipe, you’ll need simple ingredients that create magic when combined. Here’s your shopping list:

For the Crust:

1 ½ cups graham cracker crumbs (about 12 full crackers)
¼ cup granulated sugar
6 tbsp melted butter (unsalted preferred)

For the Filling:

1 ½ cups whole milk (for richest texture)
1 ½ cups coconut milk (full-fat for best results)
½ cup granulated sugar
¼ cup cornstarch (the key to perfect thickness)
4 large egg yolks (save whites for breakfast recipes)
1 tsp pure vanilla extract
1 cup shredded coconut (we prefer sweetened but unsweetened works too)

For the Topping:

1 cup heavy whipping cream (very cold)
2 tbsp powdered sugar
½ tsp vanilla extract
¼ cup toasted coconut flakes (for beautiful garnish)

Pro Tip: For an extra special touch, check out this alternative coconut cream pie recipe that uses coconut extract for even more flavor!

3. Step-by-Step Instructions

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. The butter helps bind everything together while adding rich flavor. Press it firmly into a 9-inch pie dish, ensuring an even layer across the bottom and up the sides. We like to use the bottom of a measuring cup to press it down evenly.

Graham cracker crumbs and butter mixture for the crust of Homemade Coconut Cream Pie.

Step 2: Bake the Crust

Place the crust in the preheated oven and bake for 8-10 minutes, or until lightly golden. This step is crucial as it helps set the crust and prevents it from becoming soggy when you add the filling. Remove from oven and let it cool completely on a wire rack before adding the filling – about 30 minutes should do it.

Pressing graham cracker crust into a pie dish for Coconut Cream Pie.

Step 3: Make the Coconut Filling

This is where the magic happens! In a medium saucepan, whisk together the milk, coconut milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens (about 8-10 minutes). You’ll know it’s ready when it coats the back of a spoon and leaves a clear path when you run your finger through it.

Remove from heat and stir in vanilla and shredded coconut. For extra coconut flavor, toast half of the shredded coconut before adding it. Pour the warm filling into the cooled crust, smoothing the top with a spatula. To prevent a skin from forming, place plastic wrap directly on the surface of the filling.

Simmering coconut milk mixture for the filling of Homemade Coconut Cream Pie.

Step 4: Chill and Top with Whipped Cream

Refrigerate the pie for at least 4 hours (or overnight) until fully set. This patience pays off – rushing this step can lead to a runny pie! When ready to serve, make the whipped cream topping: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled pie and garnish with toasted coconut flakes for beautiful presentation and extra crunch.

For more delicious topping ideas, check out our collection of dessert recipes that feature creative garnishes!

Coconut Cream Pie filling poured into the crust and cooling.

4. Tips for the Best Coconut Cream Pie

Use full-fat coconut milk (not coconut water or light coconut milk) for a richer, creamier filling with maximum coconut flavor.
Toast the shredded coconut before adding it to the filling for deeper, nuttier flavor. Simply spread on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
Chill the pie thoroughly (we recommend overnight) to ensure clean slices when serving. Run your knife under hot water and wipe dry between cuts for perfect slices.
For extra stability in your whipped cream topping, add 1/4 teaspoon of cream of tartar while whipping.
If you’re making this for a dinner party, prepare it the day before to save time!

5. Variations

Chocolate Coconut Cream Pie: Add a layer of melted chocolate (about 4 oz) to the cooled crust before adding the coconut filling for a decadent twist.
Dairy-Free Option: Substitute coconut cream for heavy whipping cream in the topping, and use almond milk instead of whole milk in the filling.
Tropical Fruit Pie: Add 1/2 cup diced pineapple or mango to the filling for a fruity variation.
Nutty Version: Mix 1/4 cup chopped macadamia nuts into the crust or sprinkle on top with the toasted coconut.

6. Serving Suggestions

This best coconut cream pie recipe is versatile enough for any occasion. Here are some serving ideas:

Pair with a cup of freshly brewed coffee or tropical cocktails for a delightful dessert experience.
Serve alongside fresh berries or a fruit salad for a refreshing contrast.
Perfect for potlucks, birthdays, holiday gatherings, or as a special weekend treat.
For an elegant presentation, pipe the whipped cream using a star tip and garnish with edible flowers.

7. Storage Instructions

Store leftovers covered in the refrigerator for up to 3 days. For best texture:

Add whipped cream just before serving if possible
Place toothpicks in the pie before covering with plastic wrap to prevent the wrap from sticking to the topping
The crust may soften slightly after day 2, but the flavor will still be delicious
This pie doesn’t freeze well due to the dairy components

8. Frequently Asked Questions

Can I use a traditional pie crust instead of graham cracker? Absolutely! A buttery pastry crust works well too. Blind bake it first (about 15 minutes at 375°F with pie weights) before adding the filling.

How do I prevent lumps in the filling? Whisk constantly while cooking and strain through a fine-mesh sieve if needed. Tempering the eggs (slowly adding hot liquid to them while whisking) also helps prevent curdling.

Can I make this pie ahead of time? Yes! The filling can be made up to 2 days in advance. Add the whipped cream topping within 2 hours of serving for best results.

Is there a way to make this gluten-free? Simply use gluten-free graham crackers or cookies for the crust, and ensure your cornstarch is gluten-free.

What if my filling isn’t thickening? Cook a few minutes longer – the cornstarch needs to reach near-boiling to activate. If still too thin, mix 1 more tablespoon cornstarch with 2 tablespoons cold milk and whisk into the hot filling.

9. Conclusion

This best homemade coconut cream pie recipe is a foolproof way to impress your family and friends. With its perfect balance of sweet coconut flavor, creamy texture, and contrasting crunchy topping, it’s a dessert that’s worth every minute of preparation. Whether you’re an experienced baker or trying your first pie, this recipe delivers professional results every time.

We’d love to hear how your pie turns out! Share your creations with us on social media or explore more of our dessert recipes for your next baking adventure. From classic pies to modern treats, we have something for every sweet tooth.

For more about our kitchen-tested recipes and baking philosophy, visit our About page. Happy baking, and enjoy your tropical dessert escape! 🥥🍴

Best Homemade Coconut Cream Pie

Total Time: 40 mins (plus chilling)

Print Recipe

Description

Indulge in the Best Homemade Coconut Cream Pie, a tropical dream with velvety coconut custard, flaky crust, and billowy whipped cream. Perfect for any occasion, this easy-to-follow recipe guarantees a showstopping dessert that will transport you to paradise with every bite.

Ingredients

For the crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tbsp melted butter
For the filling: 1 ½ cups whole milk, 1 ½ cups coconut milk, ½ cup granulated sugar, ¼ cup cornstarch, 4 egg yolks, 1 tsp vanilla extract, 1 cup shredded coconut (sweetened or unsweetened)
For the topping: 1 cup heavy whipping cream, 2 tbsp powdered sugar, ½ tsp vanilla extract, ¼ cup toasted coconut flakes for garnish

Instructions

Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter, then press into a 9-inch pie dish.
Bake crust for 8-10 minutes until golden. Let cool completely.
Whisk milk, coconut milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat until thickened (8-10 mins). Stir in vanilla and shredded coconut, then pour into crust.
Refrigerate pie for at least 4 hours (or overnight). Whip cream with powdered sugar and vanilla, spread over pie, and garnish with toasted coconut.