Coconut Cream Pie Recipe – Ultimate Dreamy Favorite in 2025

Introduction
This Coconut Cream Pie recipe is a nostalgic treat with tropical flair, combining a flaky crust with a luscious coconut custard and cloud-like whipped topping. You’ll learn how to make coconut cream pie filling from scratch, the best kind of crust to use, and whether coconut milk truly works. Inspired by my Peruvian-American heritage and California roots, this dessert hits that sweet, creamy note Grandma Rosa would say “sings.” You’ll also find tips for using pantry staples and tricks for achieving bakery-worthy results. Let’s dive into a slice of comfort and sunshine—this coconut cream pie recipe is calling your name.

PART 1: The Sweet Story Behind This Coconut Cream Pie Recipe

Why coconut cream pie always reminds me of Lima
Growing up, I never saw a cream pie in Grandma Rosa’s kitchen—but coconut was everywhere. From fresh shavings on warm rice pudding to thick coconut milk simmered into stews, the flavor was unmistakable. After moving to California, pie became part of our vocabulary, but I longed to mix that American classic with something from home. That’s how this coconut cream pie recipe was born—a rich, creamy filling infused with shredded coconut and a whisper of vanilla that made my Grandma Rosa lean into the screen and smile.

Coconut Cream Pie

alexmorgan

This Coconut Cream Pie is a dreamy dessert with a creamy coconut custard filling, buttery crust, and whipped topping—bringing tropical flair to every slice.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American, Peruvian-American

Servings 8 slices

Calories 450 kcal

Equipment

• Saucepan
• Mixing bowls
• Whisk
• Pie dish
• Oven
• Plastic wrap

Ingredients

  

For the Filling

• 3 egg yolks large
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 1/2 cups whole milk
• 1/2 cup coconut milk full-fat
• 1 cup sweetened shredded coconut
• 2 tbsp butter unsalted
• 1 tsp vanilla extract

For the Topping

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

For the Crust

• 1 9-inch pie crust blind-baked and cooled

Instructions

 

• In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
• Gradually whisk in milk and coconut milk. Cook over medium heat, stirring constantly, until thickened.
• Remove from heat. Stir in butter, vanilla, and shredded coconut. Pour into pre-baked pie crust.
• Cover with plastic wrap directly on filling and refrigerate for at least 4 hours.
• Before serving, whip cream with powdered sugar and vanilla to soft peaks. Spread over chilled pie.
• Garnish with toasted coconut and slice to serve.

Notes

You can substitute coconut cream for a richer flavor or mix in a tablespoon of coconut rum for extra depth.

Keyword chocolate milkshake, coconut, Coconut Cream Pie Recipe, pie

We made it together over a video call. She laughed when the whipped cream melted because I got impatient, and she said, “Mijo, even sweet things need time to set.” The pie we sliced later was better than any store-bought dessert, and I’ve made it at every spring gathering since. It brings a taste of Lima sunshine to a California table.

How this coconut cream pie recipe sings
Let’s talk texture. This coconut cream pie recipe balances crispy, buttery crust with velvety coconut custard. I use egg yolks and cornstarch for a stable filling that holds shape but melts in your mouth. A splash of coconut milk deepens the tropical notes, while sweetened shredded coconut gives each bite that chewy joy.

Not only does it sit proudly on a dessert table, but it also stores well. And if you’re craving more coconut goodness, try this coconut shrimp recipe for a savory spin or dive into the coconut cake recipe that also uses pantry staples like coconut milk and cream.

PART 2: Mastering the Coconut Cream Pie Filling

How to make coconut cream pie filling perfectly smooth
The filling is the soul of any coconut cream pie recipe. For that silky, bakery-style custard, start with egg yolks, whole milk, and cornstarch. Don’t skip tempering the eggs—that step ensures a smooth texture without curdling. Whisk constantly as the mixture thickens, and only add sweetened shredded coconut after the heat is off. That way, the coconut softens slightly but doesn’t get mushy.

Want a deeper coconut profile? Swap part of the milk for full-fat coconut milk. It makes a noticeable difference and answers one of the most common questions I get: Can you make coconut cream pie with coconut milk? Yes—just don’t use only coconut milk or the filling might not set well.

A splash of vanilla extract and a knob of butter stirred in at the end creates that glossy finish. Pour the warm filling into your cooled crust and chill it completely. If you’re feeling extra, add a coconut rum splash—just like I did during one late-night testing session when this pie became an instant favorite.

Simple make-ahead tips that work
This coconut cream pie filling can be made a day ahead. Just press plastic wrap onto the surface while it cools to prevent a skin from forming. You can also pre-bake the crust the night before. The full pie keeps in the fridge for up to 4 days, making it perfect for holidays or potlucks.

For those experimenting with pie varieties, the fudgy chocolate brownie pie also uses similar make-ahead steps. If coconut isn’t your thing, consider creamy alternatives like the mini cheesecake recipe for single-serve delights.

PART 3: Choosing the Right Crust for Coconut Cream Pie

What kind of pie crust is best for coconut cream pie?
This is a hot debate in my kitchen. While you can use a graham cracker crust in a pinch, a classic buttery shortcrust or blind-baked pastry crust is my go-to for this coconut cream pie recipe. It holds its shape, provides that essential flaky crunch, and doesn’t overpower the silky filling. The key? Chill your dough before rolling and poke holes in the base to prevent bubbles.

For added coconut flair, I sometimes mix a tablespoon of toasted shredded coconut into the dough. Just be careful—too much can make it brittle. For a gluten-free option, almond flour crusts work great too, offering a nutty contrast to the sweet filling.

Short on time? Store-bought crusts are totally fine, but bake them until golden. The contrast of crisp crust with the luscious coconut filling is what makes this pie memorable—just like my bacon bourbon caramel cheesecake, where texture plays a starring role.

Whipped topping: homemade vs. shortcuts
Don’t skip the crown! A thick layer of whipped cream elevates this coconut cream pie recipe from good to glorious. For best results, use heavy cream, a touch of powdered sugar, and vanilla extract. Whip until soft peaks form—not too stiff, or it’ll separate when you spread it. Want coconut flavor all the way? Fold in a spoonful of cream of coconut or coconut milk powder.

If you’re running low on time, stabilized whipped toppings like whipped cream cheese blends can save the day. Garnish with toasted coconut flakes just before serving. If you love creamy toppings, the strawberry shortcake ice cream recipe also leans into light, whipped layers.

PART 4: Serving, Storing, and Getting the Most from This Coconut Cream Pie Recipe

How to serve coconut cream pie like a pro
Once chilled and topped, this coconut cream pie recipe is ready to steal the show. Use a serrated knife dipped in hot water for clean slices. Garnish with a sprinkle of toasted coconut or even a few curls of white chocolate for flair. Serve on chilled plates for that bakery-style touch.

This pie is ideal for gatherings, especially spring and summer parties. I often serve it alongside something fruity like a pineapple coconut margarita for the adults or a tangy dessert like lemon pound cake for balance. It’s light, bright, and pairs beautifully with fresh berries or iced coffee.

How to store leftovers without ruining texture
If there are leftovers—rare, but it happens—cover the pie loosely with plastic wrap or a pie dome. Avoid foil, which can flatten the whipped topping. Store in the fridge up to 4 days. For longer storage, freeze slices individually without topping, then thaw and whip fresh cream when serving.

Want to repurpose extra filling? Spoon it into parfait glasses, layer with crumbled graham crackers, and top with berries or crushed cookies. It’s a no-bake hack I swear by when testing recipes late at night. Just like my Grandma Rosa says, “Nothing sweet should go to waste.”

Conclusion

This coconut cream pie recipe is my love letter to both Grandma Rosa’s Lima kitchen and my California backyard. It’s comforting yet bright, creamy yet crisp, and sweet without being too rich. Whether you’re baking it for Sunday dinner or a celebration, it brings people together in the best way: with joy on a fork. And if it sings? Grandma Rosa would be proud.

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