Go Back

Coconut Cream Pie

A rich and creamy coconut custard pie with a buttery crust, topped with fluffy whipped cream and toasted coconut flakes. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American, Tropical
Servings 8 Servings
Calories 450 kcal

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Saucepan
  • Spatula
  • Electric mixer or whisk
  • Cooling rack

Ingredients
  

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted

For the Coconut Custard Filling:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1/4 tsp salt
  • 1 1/2 cups sweetened shredded coconut
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 2 tbsp unsalted butter

For the Whipped Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup toasted coconut flakes for garnish

Instructions
 

Prepare the Crust

  • Preheat oven to 350°F (175°C).
  • Mix graham cracker crumbs, sugar, and melted butter until well combined.
  • Press mixture into a 9-inch pie pan and bake for 10 minutes. Let cool completely.

Make the Coconut Custard

  • In a saucepan, combine milk, heavy cream, sugar, cornstarch, egg yolks, and salt over medium heat.
  • Stir constantly until thickened (about 5–7 minutes).
  • Remove from heat and stir in shredded coconut, vanilla extract, coconut extract, and butter.

Assemble and Chill

  • Pour the custard into the cooled crust and smooth the top.
  • Cover with plastic wrap, pressing it directly onto the custard surface.
  • Refrigerate for at least 4 hours or until set.

Make the Whipped Topping

  • Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Spread over the chilled pie and sprinkle with toasted coconut flakes.
  • Serve and Enjoy
  • Slice and serve chilled for the best texture and flavor.

Notes

For extra flavor, toast the shredded coconut before adding it to the custard.
The pie can be made a day in advance for better flavor development.
Store leftovers in the refrigerator for up to 4 days.
Keyword coconut cream pie recipe, creamy coconut custard, easy coconut pie, homemade coconut cream pie, tropical dessert