This Coconut Cream Pie made from scratch features a graham cracker crust topped with a creamy homemade coconut pudding filling and freshly whipped cream. It tastes (and looks) like heaven on earth.
If you're a coconut fiend just like me, you already know that coconut cream pie towers over other options. That rich, creamy coconut filling is loaded with real coconut shreds, coconut milk, and coconut extract, so there's no shortage of coconut flavor here! It's the best dessert for the hottest days of summer, but since it uses mostly pantry staples, it's just as easy to make in the dead of winter, too.
Why You'll Love This Coconut Cream Pie
- Completely homemade. The only ingredient you won't be making yourself is the graham crackers for the crust. Everything else is completely homemade, and you can feel the love in every bite. It tastes just like grandma used to make!
- The best coconut pudding. Many recipes compromise on the filling, opting for instant pudding mix instead of making it from scratch. Homemade pudding is so easy to make and this one pulls out all the stops. The egg yolks add a rich, custard-like flavor and I like to add coconut shreds and coconut extract for lots of coconut flavor in every bite. It's truly the star of the show and honestly, I could eat it by the spoonful all on its own!
- The graham cracker crust. I love coconut cream pies so much and this graham cracker twist on the traditional homemade pie crust is amazing. It adds plenty of stability, required no rolling, and provides a crunchy texture and sweet flavor that I look forward to in every bite. What's not to love?
- Easy to follow recipe. It sounds complicated, but it's not. As the graham cracker crust cools from the oven, heat the creamy filling on the stove, then refrigerate overnight. The next day, dollop mountains of pillowy whipped cream, sprinkle toasted coconut flakes, and serve.
Ingredient Notes
To make this delicious Coconut Cream Pie, you will need the following ingredients (full measurements in recipe card below):
- graham cracker crumbs - to speed up the process, either buy preground graham cracker crumbs or blitz them up in a food processor.
- white sugar - a small amount of sugar adds a little extra sweetness and a nice crunch that gives this coconut pie some needed texture. We also need sugar in the filling.
- melted butter - unsalted butter is the perfect glue to bind the no bake pie crust together.
- coconut milk - shake or mix the can well first.
- whole milk - for a little extra richness.
- shredded coconut - for real pieces of coconut in every bite.
- salt
- egg yolks - to add a creamy richness and custard-like flavor.
- cornstarch - this will thicken the filling to help it hold its shape when slicing.
- unsalted butter - for a glossy, creamy filling.
- coconut extract - to play up the coconut flavors.
- vanilla extract - adds flavor to the filling and whipped cream topping.
- heavy cream - only use high-fat heavy cream intended for whipping.
- confectioners' sugar
- toasted coconut flakes - optional, but recommended for an eye-catching garnish.
Baking Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- 9-inch pie pan
- medium saucepan,
- sifter
- whisk
- plastic wrap
- electric mixer for the whipped cream topping.
How to Make the Best Coconut Cream Pie
First, make the graham cracker crust.
- Combine ingredients. In a medium mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Use a fork to mix well until well combined.
- Fill pie pan. Pour the crumb mixture into a 9-inch pie pan. Use a flat-bottomed measuring cup to press the mixture into the bottom and sides of pan.
- Bake. Place into a 350°F preheated oven to bake for 11 minutes. Remove from the oven and allow to cool a bit while you make the filling.
Next, make the coconut cream pie filling.
- Heat milk. Add coconut milk, milk, shredded coconut, and salt into a medium saucepan. Heat over medium heat, until simmering.
- Combine other ingredients. Meanwhile, while milk is heating up, add eggs and sugar to a large mixing bowl, and whisk until smooth. Sift in the cornstarch, then whisk again until smooth.
- Add hot milk. Once the milk is hot and simmering, remove from heat and slowly drizzle the hot milk into the egg mixture, while whisking simultaneously. After all of the milk has been added, pour the custard back into the pot.
- Continue to heat. Place the pot (with custard) back on the stove and heat over medium heat, while constantly stirring until lightly bubbling. Once bubbling, continue to cook and stir for exactly 45 seconds, then remove from the heat.
- Add remaining ingredients. Add in the butter, vanilla, and coconut extract, and whisk to combine.
- Chill. Pour the custard into the cooled crust, cover the surface of the custard with plastic wrap, then place into the fridge for at least 8 hours or preferably overnight.
Then, make the whipped cream topping.
When ready to serve, prepare the whipped cream by adding the heavy cream, confectioners' sugar, and vanilla to a large mixing bowl. Beat with a whisk or electric hand mixer until stiff peaks are achieved.
Finally, assemble the coconut cream pie.
Dollop whipped cream onto cool pie, then garnish with toasted coconut flakes (if using). Serve immediately or keep in fridge until ready to enjoy.
Recipe Variations
- Make it dairy-free. Despite all the milk in the filling, this recipe is surprisingly easy to make dairy-free. First, replace the whole milk with unsweetened coconut milk (I like the boxed stuff) and use chilled coconut cream for the whipped topping. If you need to avoid butter, use butter-flavored shortening or coconut oil in the crust as well. That's it!
- Use a flaky pie crust. If you prefer a baked pie crust with your coconut cream pie, I totally understand. My Puff Pastry Pie Dough is my go-to for hand pies, lattice pies, and more. Be sure to blind bake and cool it completely before adding the cream filling.
- Use a cookie crust. Give this classic pie a twist by making a crust out of Nilla Wafers, Oreos, or your favorite type of cookie.
- Add a meringue topping. If you love that mountain of fluffy meringue on Lemon Meringue Pie, you can certainly use that instead.
How to Serve
This Coconut Cream Pie is delicious served on its own, or paired with a warm or hot drink. Some of my favorites to pair with this are:
Recipe Tips and Tricks
- Don't rush the process. The number one mistake bakers make with cream pie recipes like this one is that they try to make it all at once. If the cookie crust is still warm when you add the filling, it will become soggy. If you add the whipped cream to the warm pie filling, it will melt into a puddle. Everything needs to be nice and cold.
- Double-check your ingredients. There are so many variations of coconut products out there that it's easy to grab the wrong thing. If you use sweetened coconut products, the pie will be way too sweet, and if you don't add enough fat, it won't have enough flavor. Use full-fat canned coconut milk, not coconut cream or the thinner coconut milk from the refrigerator section. The coconut shreds should be unsweetened, too.
- Watch the whipped cream. It's very easy to over-whip the cream, which causes it to curdle and then eventually split into butter. When it starts to thicken up, slow down and stop right at stiff peaks.
Storing and Freezing Instructions
How to Store
This easy coconut cream pie recipe should always be stored in the fridge when not being served. For the best flavor, let it sit on the counter for about 30 minutes before serving.
How to Freeze
For longer storage, freeze this homemade coconut cream pie recipe on a sheet pan. Once the whipped cream is firm to the touch, wrap it in several layers of plastic wrap and freeze for 1-2 months. Before serving, place the whole pie in the fridge and thaw completely. The whipped cream might separate slightly, and the crust may become a little bit soggy, but it will still taste great!
FAQ
There are many different variations of coconut cream pie out there, but I like to keep it simple with fluffy homemade whipped cream made with heavy whipping cream, powdered sugar, and a little vanilla extract. It's pillowy, creamy, and not too sweet, which lets that creamy coconut filling shine.
The baking world is divided about this. Traditionally, coconut cream pies are made with a flaky crust. However, this type of crust tends to absorb moisture from the filling without adding much texture or flavor. Plus, you have to mess with making dough, rolling it out, and blind baking it as well. Meanwhile, graham cracker crusts add texture, flavor, and extra sweetness and only require minimal effort to assemble and bake. Plus, I love the way the graham cracker crust tastes with the coconut filling, which makes it a clear winner in my book.
The creamy coconut pie filling is basically a rich pudding made with egg yolks similar to custard. It must be heated on the stove until the mixture thickens. If your filling is runny, it means you likely did not cook the milk mixture long enough before pouring it into the pie shell. You'll know when it's ready -- the thin, milky mixture will become thick and harder to stir, producing bubbles that pop and splat open. When done, the thickened mixture should also coat your spoon, and if you swipe your finger across the back of your spoon, it should leave a line.
More Pie Recipes
- 25 Easy Pie Recipes
- Banana Cream Pie
- Lemon Meringue Pie
- Key Lime Pie
- Braided Lattice Apple Pie
- Classic Blueberry Pie with Lattice Top
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Recipe
Coconut Cream Pie
- Total Time: 9 hours 8 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Coconut Cream Pie made from scratch features a graham cracker crust topped with a creamy homemade coconut pudding filling and freshly whipped cream. It tastes (and looks) like heaven on earth.
Ingredients
For the graham cracker crust:
- 1 ½ cups (180 grams) graham cracker crumbs
- 2 tablespoons (25 grams) white sugar
- 5 tablespoons (70 grams) unsalted butter, melted
For the coconut cream pie filling:
- 14 ounces (390 mL) canned coconut milk, mixed well
- 1 cup (240 grams) whole milk
- ½ cup (28 grams) unsweetened shredded coconut
- ½ teaspoon kosher salt
- 6 large egg yolks
- ⅔ cups (133 grams) white sugar
- ¼ cup (32 grams) cornstarch
- 2 tablespoons (28 grams) unsalted butter
- 2 teaspoons vanilla
- ¾ teaspoon coconut extract
For the whipped cream topping:
- 1 ½ cups (360 grams) heavy cream
- ¼ cup (30 grans) confectioners' sugar
- 1 teaspoon vanilla
- toasted coconut flakes (optional, for garnish)
Instructions
Make the graham cracker crust:
- Preheat the oven to 350°F.
- In a medium mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Use a fork to mix well until well combined.
- Pour the crumb mixture into a 9-inch pie pan. Use a flat bottomed measuring cup to press the mixture nto the bottom and sides of pan.
- Place into the oven to bake for 11 minutes. Remove from the oven and allow to cool a bit while you make the filling.
Make the coconut cream pie filling:
- Add coconut milk, milk, shredded coconut, and salt into a medium saucepan. Heat over medium heat, until simmering.
- Meanwhile, while milk is heating up, add eggs and sugar to a large mixing bowl, and whisk until smooth. Sift in the cornstarch, then whisk again until smooth.
- Once the milk is hot and simmering, remove from heat and slowly drizzle the hot milk into the egg mixture, while whisking simultaneously. After all of the milk has been added, pour the custard back into the pot.
- Place the pot (with custard) back on the stove and heat over medium heat, while constantly stirring until lightly bubbling. Once bubbling, continue to cook and stir for exactly 45 seconds, then remove from the heat.
- Add in the butter, vanilla, and coconut extract, and whisk to combine.
- Pour the custard into the cooled crust, cover the surface of the custard with plastic wrap, then place into the fridge for at least 8 hours or preferably overnight.
Make the whipped cream topping:
- When ready to serve, prepare the whipped cream by adding the heavy cream, confectioners' sugar, and vanilla to a large mixing bowl. Beat with a whisk or electric hand mixer until stiff peaks are achieved.
Assemble the coconut cream pie:
- Dollop whipped cream onto cool pie, then garnish with toasted coconut flakes (if using). Serve immediately or keep in fridge until ready to enjoy.
Notes
How to store: This easy coconut cream pie recipe should always be stored in the fridge when not being served. For the best flavor, let it sit on the counter for about 30 minutes before serving.
How to freeze: For longer storage, freeze this homemade coconut cream pie recipe on a sheet pan. Once the whipped cream is firm to the touch, wrap it in several layers of plastic wrap and freeze for 1-2 months. Before serving, place the whole pie in the fridge and thaw completely. The whipped cream might separate slightly, and the crust may become a little bit soggy, but it will still taste great!
- Prep Time: 30 minutes
- Chill Time: 8 hours
- Cook Time: 38 minutes
- Category: Pie
- Method: Stovetop and Chill
- Cuisine: American
Mike says
We made this for the 4th of July and it was a hit. Making it again for a BBQ this weekend.