If you’re dreaming of the ultimate tropical treat, let me introduce you to my Homemade Coconut Cream Pie Recipe. This pie is exactly what you want to impress your family or treat yourself on a cozy weekend—creamy, rich coconut filling nestled inside a perfectly flaky crust topped with fluffy whipped cream and toasted coconut. Trust me, once you make this, you’ll want to keep it in your recipe rotation forever.

🤍

Why This Recipe Works

Rich yet Balanced Filling: The combination of coconut milk and half-and-half gives the custard creamy richness without being too heavy.
Flaky, Buttery Crust: Using a flaky or all-butter pie crust lays the perfect foundation that holds up to the luscious filling.
Textural Contrast: Sweet shredded coconut adds a wonderful chewiness that balances the smooth custard and airy whipped cream.
Make-Ahead Friendly: Each component can be prepared in advance, making it manageable and less stressful to pull together.

Homemade Coconut Cream Pie, coconut cream pie recipe, tropical dessert, easy coconut pie, homemade pie with coconut - This image shows a close-up of a pie in a clear glass dish with a golden brown crust that has a slightly crimped edge. The top layer of the pie is covered with white whipped cream swirls arranged closely together, sprinkled with large toasted coconut flakes that are light brown around the edges. There is a small cluster of tiny white flowers with green leaves placed near the crust as decoration. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients come together like old friends, each bringing something special to this pie. The creamy coconut milk pairs beautifully with half-and-half and egg yolks to recreate a dreamy custard texture. Make sure you use canned full-fat coconut milk—not the drink from the refrigerated section—to get that rich flavor and proper thickness.

Homemade Coconut Cream Pie, coconut cream pie recipe, tropical dessert, easy coconut pie, homemade pie with coconut - Flat lay of an unbaked flaky pie crust neatly placed in a simple white ceramic pie dish, four whole brown eggs with clean shells arranged in a slight arc, a small white bowl filled with fine white cornstarch, a small white bowl containing thick creamy coconut milk, a small white bowl with smooth half-and-half cream, a small white bowl of granulated white sugar, a small white bowl of fine salt, a small white bowl holding sweetened shredded coconut, a small white bowl with a pat of soft unsalted butter, and another small white bowl with clear vanilla extract liquid, all evenly spaced in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie Crust: Choose a flaky or all-butter crust for that melt-in-your-mouth base—buy one or make your own, just be sure to blind bake it well.
Egg Yolks: These thicken the filling and add the golden color you’re aiming for.
Cornstarch: The secret to a velvety, extra-smooth consistency in the custard.
Coconut Milk: The star of the show, offering rich coconut flavor and creaminess—shake well before measuring!
Half-and-Half: Balances the coconut milk’s richness and helps create that custardy texture.
Granulated Sugar: Sweetens the filling just right without overpowering.
Salt: A pinch enhances all the flavors and keeps it from tasting flat.
Shredded Coconut: Gives texture and a lovely coconut aroma throughout.
Butter: Adds silkiness and that hint of richness that takes the filling to the next level.
Vanilla Extract: Rounds out flavors with warmth and depth.
Optional Coconut Extract: For coconut lovers craving that extra punch of coconut essence.
Heavy Cream: For whipping into that cloud-like topping.
Confectioners’ or Granulated Sugar (for whipping cream): Sweetens the cream gently; I find it’s your call here.
Coconut Garnishes: Unsweetened flakes, chips, or toasted shredded coconut lend a beautiful finishing touch.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Homemade Coconut Cream Pie Recipe is—you can easily customize it to fit your mood or what you have on hand. Whether you want to add toasted nuts, swap the crust, or go dairy-free, there’s room to adjust and still have a winner.

Variation: I sometimes sprinkle chopped macadamia nuts on top along with the coconut flakes for a delightful crunch—totally delicious and adds a tropical twist.
Dairy-Free Option: Swap half-and-half for extra coconut milk and use coconut cream instead of heavy cream. The pie will be slightly different but still incredibly tasty.
Seasonal Twist: Adding a layer of sliced fresh pineapple beneath the custard is a fun way to add brightness during summer months.

Step-by-Step: How I Make Homemade Coconut Cream Pie Recipe

Step 1: Preparing the Perfect Pie Crust

Before diving into your luscious coconut filling, I recommend getting your pie crust ready the day before. Making your dough a night ahead gives it time to chill and relax, which makes rolling it out a dream. When you’re ready, preheat your oven to 375°F (190°C) and blind bake your crust—meaning you’ll bake it without filling to keep it crisp and flaky. Don’t skip crimping the edges; it makes your pie look that much prettier. After baking, cool it completely—you can even make this crust up to three days in advance and keep it wrapped tight in the fridge.

Step 2: Whisking Up the Coconut Filling Magic

Here’s where the magic happens. Start by whisking your egg yolks and cornstarch in a bowl—that’s your thickening duo. Then in a saucepan, gently heat your coconut milk, half-and-half, sugar, and salt until it boils, stirring occasionally. When bubbling, scoop out about half a cup of that hot liquid slowly into your egg mixture to temper those yolks (you don’t want scrambled eggs hiding in your pie!). Then pour the yolk mix back into the saucepan in a slow stream while whisking continuously. You’ll see it thicken almost immediately—that’s when you back off the heat and stir in your shredded coconut, butter, vanilla, and optional coconut extract. The filling should be silky and rich, just like grandma used to make.

Step 3: Setting the Pie and Making Whipped Cream

Pour your warm coconut filling into the cooled pie shell. The key to preventing a skin from forming is to press plastic wrap gently right onto the surface of the filling. Refrigerate for at least 3 hours, though overnight is best for the filling to fully set. While that chills, whip your heavy cream with sugar and vanilla until you get medium peaks—that’s between slightly soft and firm peaks, perfect for spreading or piping on top. Using a piping bag with a star tip gives it a refined look, but a simple spread works too.

Step 4: Garnish and Serve Like a Pro

The final flourish is all about coconut. I like to sprinkle lightly toasted unsweetened coconut flakes over the whipped cream for that toasty aroma and a little textural contrast. If you’re feeling fancy, coconut chips or sweetened shredded coconut add a beautiful visual pop too. Chill uncovered for a bit if you want the cream to firm up or serve immediately to enjoy that fresh whipped texture.

💡

Tips from My Kitchen

Don’t Rush Cooling: Make sure your crust is fully cooled before adding your filling to keep it from getting soggy.
Slow and Steady Tempering: When adding hot liquid to egg yolks, do it gradually, whisking nonstop; it’s the only way to avoid scrambled eggs!
Plastic Wrap Pro Tip: Laying plastic wrap directly on the surface of the filling prevents a skin from forming—don’t skip this step.
Whipped Cream Perfection: Whip until you see medium peaks—not too soft, not too stiff—for the best texture spread and pipe.

How to Serve Homemade Coconut Cream Pie Recipe

Homemade Coconut Cream Pie, coconut cream pie recipe, tropical dessert, easy coconut pie, homemade pie with coconut - A slice of pie is shown on a white plate, with three clear layers. The bottom layer is a light golden crust with a slightly crumbly texture. The middle layer is thick and creamy, pale yellow in color, smooth and soft looking. The top layer is white whipped cream, fluffy, covered with toasted coconut flakes that are light brown and white, scattered unevenly. The pie is on a white marbled surface, and in the background, the rest of the pie is visible in a clear pie dish. A silver fork with text is placed beside the slice on the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I typically go for lightly toasted unsweetened coconut flakes to sprinkle on top. They add a nutty aroma and a gentle crunch that I adore. Sometimes I mix in a few coconut chips or even a sprinkle of sweetened shredded coconut for some texture variation. It really amps up the coconut flavor and looks amazing against the white whipped cream backdrop.

Side Dishes

To complement this pie, I like serving it with a simple fresh fruit salad—think mango, pineapple, and kiwi for that tropical vibe. A light cup of coffee or a citrusy iced tea also pairs beautifully and helps balance the sweetness.

Creative Ways to Present

For special celebrations, I’ve layered the coconut filling into mini glass jars topped with whipped cream and toasted coconut—such a charming presentation for parties. Or pipe dollops of whipped cream around the pie’s crust before garnishing to give it that bakery-style look that always wows guests.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover your coconut cream pie tightly with plastic wrap to keep it fresh and store it in the fridge. I’ve kept mine delicious for up to five days without any issues. Just make sure to keep the whipped cream fresh by storing it separated if possible, or be gentle when covering the pie to preserve the topping’s fluffy texture.

Freezing

I’ve actually frozen the pie after chilling the filling but before adding the whipped cream topping—plain pie freezes beautifully when wrapped well in plastic wrap and foil. When ready to enjoy, thaw it overnight in the fridge and then whip up fresh cream topping. This way, the texture stays just right without the whipped cream weeping or becoming grainy.

Reheating

This pie is best served chilled, so no reheating is needed. If it’s been in the fridge for a while, just let it sit at room temperature for about 10 minutes before slicing to soften it slightly for a smoother bite.

FAQs

Can I use a store-bought pie crust for this Homemade Coconut Cream Pie Recipe?

Absolutely! A good quality store-bought flaky or all-butter pie crust works perfectly, especially if you’re pressed for time. Just make sure to blind bake it thoroughly to ensure it stays crisp under the moist filling.
What’s the difference between coconut milk for cooking and coconut milk drinks?

Canned coconut milk used for cooking is much thicker and creamier, usually full fat and unsweetened, ideal for thickeners and custards. The carton coconut milk drinks are thinner, often sweetened and diluted, meant for beverages, so they’re not suited for custard consistency.
How can I prevent a skin from forming on the coconut filling?

Pressing plastic wrap directly onto the warm filling before chilling traps moisture and prevents a skin from forming. It’s a simple step but makes a big difference in texture!
Can I make this pie dairy-free or vegan?

You can make it dairy-free by using coconut cream or coconut milk instead of half-and-half and whipping coconut cream for the topping. However, this recipe does call for eggs, so for vegan adaptations, you’d need to explore egg substitutes used in custard recipes, which might alter the texture and flavor.

Final Thoughts

This Homemade Coconut Cream Pie Recipe has quickly become one of my go-to desserts for everything from casual family dinners to special occasions. It’s just the right mix of creamy, crunchy, and airy—plus it has that irresistible coconut flavor that transports you straight to the beach, even if you’re just hanging out at home. If you’re someone who loves a show-stopping yet approachable dessert, I really hope you try making this pie. I promise, the compliments will start rolling in.