This easy Coconut Cream Pie is one of those timeless desserts that never go out of style. With its buttery, flaky crust, silky coconut filling, and fluffy whipped cream topping sprinkled with toasted coconut, every bite feels like pure comfort. It’s the perfect pie to make for holidays, Sunday dinners, or anytime you’re craving something sweet and creamy.
Why You’ll Love This Recipe
This homemade coconut cream pie has everything you want in a dessert—light, fluffy, and full of rich coconut flavor. It’s easy to make, doesn’t require any fancy tools, and always impresses at the table. Best of all, it’s a dessert that tastes just as good in summer as it does during the holidays.
Ingredients You’ll Need
You’ll love how simple this pie is to put together! Here’s what you’ll need:
- 1 package store-bought pie crust – or your favorite homemade crust.
- ¼ cup unsalted butter – adds richness to the creamy filling.
- 3 ¼ cups whole milk – makes the custard smooth and velvety.
- 3 large eggs – for structure and creaminess.
- 1 ⅔ cups granulated sugar – sweetens the filling perfectly.
- ½ cup cornstarch – thickens the custard beautifully.
- 1 ½ tsp vanilla extract – for that warm, cozy flavor.
- 2 cups flaked coconut – adds texture and coconut flavor.
- 2 cups heavy cream + ⅓ cup sugar – for the whipped topping.
- Toasted coconut – for garnish and extra flavor.
How to Make Coconut Cream Pie
Step 1 – Prepare the Cream Filling
In a saucepan over medium heat, melt butter with milk and bring just to a boil.
In a separate bowl, beat together eggs, sugar, and cornstarch until smooth.
Gradually whisk the hot milk mixture into the egg mixture in small portions to temper the eggs. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat, stir in vanilla, and transfer to a bowl. Cover with plastic wrap and chill for at least 2 hours.
Step 2 – Bake the Crust
Preheat your oven to 425°F. Press the pie crust into a 9-inch pie dish.
Bake with pie weights for 10–15 minutes, then remove weights and bake for another 10–15 minutes, or until golden. Cool completely.
Step 3 – Make the Whipped Cream
Beat cold heavy cream and sugar together until stiff peaks form.
Step 4 – Assemble the Pie
Fold flaked coconut into the chilled filling and spoon into the cooled crust. Spread evenly, then top with whipped cream and sprinkle with toasted coconut. Chill for at least 1 hour before slicing.
Recipe Tips
- Use flaked or shredded coconut—sweetened or unsweetened both work well.
- Make sure the crust is completely cool before adding the filling.
- You can make the filling ahead of time and store it in the fridge until ready to assemble.
- For the best texture, chill the pie before serving.
Storage
This pie keeps beautifully in the refrigerator for up to 3 days.
Note: Freezing isn’t recommended, as it can affect the creamy texture.
More Creamy Pie Recipes
If you love this pie, try these next:
- 🥜 Easy Peanut Butter Pie
- 🍎 Old-Fashioned Custard Pie
- 🍏 Unbelievably Good Shredded Apple Pie
Grandma’s Coconut Cream Pie Recipe
Course: Dessert, Brunch
Cuisine: American
Prep Time: 1 hr 10 mins | Cook Time: 20 mins | Total Time: 1 hr 30 mins
Servings: 8
Ingredients:
(See full list above)
Instructions:
- Prepare cream filling and chill.
- Bake and cool pie crust.
- Whip the cream topping.
- Assemble, chill, and enjoy!
This classic Coconut Cream Pie is rich, silky, and loaded with coconut flavor—just like Grandma used to make. 🥥✨