Coconut Cream Pie Recipe

Creamy, dreamy, and coconut-loaded, this Coconut Cream Pie is one of my absolute favorite desserts to make when I want something rich yet refreshing. With a graham cracker crust and a silky coconut milk filling topped with whipped cream and toasted coconut flakes, this pie delivers big flavor in every bite. It’s the perfect chilled dessert for warm-weather gatherings or any time I want to bring a little tropical flair to the table.

Why You’ll Love This Recipe

This pie is incredibly easy to put together with just a few simple steps, but the payoff is a showstopping dessert that tastes like it came straight from a bakery.

• No fancy ingredients or equipment needed
• Perfect make-ahead dessert
• A great way to use coconut milk
• Creamy filling with layers of texture
• Chilled and refreshing for hot days

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Granulated sugar
• Butter
• Salt

For the filling:

• Full-fat canned coconut milk
• Heavy whipping cream
• Whole milk
• Granulated sugar
• Large eggs
• Cornstarch
• Vanilla extract
• Coconut extract
• Toasted sweetened shredded coconut

For the topping:

• Heavy whipping cream
• Vanilla extract
• Powdered sugar

Directions

Step 1: Make the Crust

I mix graham cracker crumbs, sugar, melted butter, and a pinch of salt in a bowl. Then I press the mixture into a pie dish, packing it firmly into the bottom and sides. I bake it at 350°F for about 8–10 minutes until lightly golden, then set it aside to cool.

Step 2: Prepare the Coconut Filling

In a medium saucepan, I whisk together coconut milk, cream, whole milk, sugar, eggs, and cornstarch. I cook it over medium heat, whisking constantly until the mixture thickens and bubbles gently—usually about 5–7 minutes. Off the heat, I stir in vanilla extract, coconut extract, and some toasted coconut flakes for added texture and flavor.

Step 3: Chill the Pie

I pour the warm coconut filling into the cooled crust, smoothing the top. Then I refrigerate it for at least 3 hours until fully set.

Step 4: Add the Whipped Topping

Once the pie is fully chilled, I whip the cream with vanilla and powdered sugar until stiff peaks form. I spread or pipe the whipped cream over the top of the pie and sprinkle with more toasted coconut.

Step 5: Final Chill

To help the whipped cream hold its shape, I chill the pie for another hour before serving.

Servings and timing

Servings: 8 slices
Prep time: 15 minutes
Cook time: 10 minutes (crust) + 10 minutes (filling)
Chilling time: 3–4 hours
Total time: About 3 hours 30 minutes

Variations

• Pie crust options: I sometimes use a traditional pie crust instead of graham cracker for a flakier bite.
• Tropical twist: Add chopped pineapple or a splash of rum extract to the filling.
• No-bake version: Use a store-bought crust and cook the filling without baking the base for a shortcut.
• Vegan version: Swap in plant-based milk and coconut whipped cream, and use a vegan pie crust.

storage/reheating

• Refrigerator: I store the pie tightly covered in the fridge for up to 3 days.
• Freezing: It can be frozen, but I avoid it since the texture can turn grainy and the crust may get soggy.
• Best served cold: This pie is always served chilled, straight from the fridge.

FAQs

How do I keep my coconut cream pie from getting watery?

If the filling isn’t cooked long enough, it won’t set properly. I make sure to cook the mixture until it’s thick and bubbling before removing it from heat.

Can I use lite coconut milk?

Full-fat coconut milk gives the richest, creamiest filling. Lite versions can be too thin and affect the final texture.

Can I make this pie in advance?

Absolutely. I often make it a day ahead, which gives it plenty of time to chill and set fully.

How do I toast coconut flakes?

I spread the flakes on a baking sheet and toast them at 325°F for 5–8 minutes, stirring once or twice, until golden brown.

What if I don’t have coconut extract?

You can leave it out, but I find it enhances the flavor beautifully. A little extra vanilla can help round it out if needed.

Conclusion

This Coconut Cream Pie is a creamy, coconut-packed dessert that’s perfect for any occasion. From the crunchy crust to the silky filling and fluffy topping, every layer brings something special to the table. I love making this for spring and summer events, and it’s always one of the first desserts to disappear. Give it a try and see just how irresistible it is!

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