If you’re craving a dessert that’s creamy, dreamy, and bursting with tropical vibes, I’m about to share my all-time favorite Homemade Coconut Cream Pie Recipe that you’ll want to make again and again. This pie has that perfect flaky crust, silky coconut filling, and fluffy whipped cream topping that just melt in your mouth. Trust me, once you try this, coconut cream pie will never be the same for you—it’s fan-freaking-tastic!

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Why This Recipe Works

Flaky Pie Crust: Starting with a perfectly blind-baked crust ensures that soggy bottoms are never an issue.
Rich Homemade Filling: Using full-fat coconut milk and fresh egg yolks creates lush, silky custard packed with authentic coconut flavor.
Fresh Whipped Cream Topping: The lightly sweetened whipped cream balances the richness, giving it a light and refreshing finish.
Simple Yet Decadent: Every step maximizes flavor and texture without complicated techniques or exotic ingredients.

Homemade Coconut Cream Pie, coconut cream pie, tropical dessert, easy coconut pie, homemade pie recipe - 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

Each ingredient here plays a star role in creating the perfect balance of creaminess, sweetness, and texture in this coconut cream pie. Choosing quality coconut milk and a flaky pie crust will really elevate the whole experience. Let me share some tips for picking just the right stuff.

Homemade Coconut Cream Pie, coconut cream pie, tropical dessert, easy coconut pie, homemade pie recipe - 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: I love using a buttery flaky pie crust that you can blind bake until golden to keep it crisp under the filling.
Egg Yolks: They add richness and help thicken the custard to that smooth, pudding-like texture I adore.
Cornstarch: This is the secret weapon to get the filling perfectly thick without any graininess.
Full-Fat Coconut Milk: Make sure it’s canned, full-fat, and unsweetened – this gives that authentic creamy coconut flavor you want, not watery or sweetened like drinks.
Half-and-Half: Balances richness and lightness in the filling, making it luscious but not heavy.
Granulated Sugar: Sweetens just enough to complement the coconut without overpowering it.
Salt: A tiny pinch enhances all those flavors and balances out the sweetness.
Sweetened Shredded Coconut: Folded into the filling for texture and bursts of coconut throughout every bite.
Unsalted Butter: Adds silkiness and depth to the filling.
Pure Vanilla Extract: Rounds out the flavors and layers in subtle warmth.
Coconut Extract (Optional): For a little extra coconut punch if you’re feeling indulgent.
Heavy Cream: For whipping into that heavenly topping that finishes this pie beautifully.
Confectioners’ or Granulated Sugar for Whip: Either works fine to sweeten the cream – I usually go with confectioners’ sugar for ease of mixing.
Unsweetened Coconut Shavings (Optional): Perfect for garnish and a toasty crunch if you want to toast them beforehand.

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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.

Tweak to Your Taste

I’ve made this pie plenty of ways, and I encourage you to make it your own. Personally, I sometimes swap half the granulated sugar for brown sugar to add a caramel note, or I fold in a handful of toasted coconut flakes on top for extra crunch. Don’t be afraid to experiment—it’s your pie!

Variation: Adding a little lime zest to the filling brightens up the coconut flavor wonderfully—I did this for a summer BBQ and it was a hit.
Dietary tweaks: For a dairy-free pie, you can substitute the half-and-half and heavy cream with full-fat coconut cream—though the texture will be a bit different, it’s still delicious.
Seasonal spins: Try adding fresh pineapple or macadamia nuts as a topping to make it feel tropical and festive.

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

Step 1: Blind Bake That Pie Crust to Perfection

Before diving into the filling, I like to prep the pie crust ahead of time—sometimes the night before. You want your dough chilled and ready to roll. Once rolled out and fitted into your pie dish, I blind bake it at 375°F (190°C) until it’s golden brown and fully cooked through. This step is key to avoid sogginess later. A tip? Crimp or flute those edges to keep the crust looking pretty and to prevent shrinkage. Once baked, let it cool completely—feel free to make the crust up to 3 days ahead, covered tightly in the fridge, which helps planning ahead when you’re busy.

Step 2: Whisk Together the Custard Filling

This is where the magic happens. Start by whisking your egg yolks and cornstarch together until smooth. In a separate saucepan, mix coconut milk, half-and-half, sugar, and salt and slowly bring to a boil over medium heat—whisking occasionally to keep it smooth. Once boiling, be careful! Take about half a cup of the hot liquid and slowly whisk it into your egg yolk mix to temper them—this prevents scrambling. Then, gradually pour that whole yolk mixture back into the pot, whisking constantly. The mixture will thicken quickly and bubble—stand back and whisk continuously for about 1 minute 30 seconds. Remove from heat and stir in shredded coconut, butter, and vanilla extract. If you’re using coconut extract, add that last bit of coconutty goodness now.

Step 3: Chill the Filling in the Pie Shell

Pour your warm coconut filling right into the cooled pie shell. Immediately cover the surface with plastic wrap pressed right onto the pudding to stop a skin from forming. Then refrigerate for at least 3 hours or overnight until the filling is completely chilled and set. This is the hardest part—waiting—but trust me, it’s worth every minute. If you’re prepping in advance, this pie will hold in the fridge for up to a day at this stage.

Step 4: Whip Up That Silky Coconut Cream Topping

Using cold heavy cream, sugar, and vanilla, whip with a mixer until you see those perfect medium peaks—the point where the cream holds its shape but still feels soft and pillowy. I love to pipe mine with a pretty star tip to make the top look extra flirty, but you can definitely just spread it on with a spatula. Top with extra toasted coconut or flakes for that special finishing touch.

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Pro Tips for Making Homemade Coconut Cream Pie Recipe

Don’t Skip Tempering: Slowly adding hot liquid to egg yolks avoids scrambled bits in your filling—worth the extra minute.
Chill Time is Key: Allow the pie to rest overnight if possible—this lets the flavors marry beautifully and the custard firm up perfectly.
Use Full-Fat Coconut Milk: It’s the difference between a thin custard and a rich, velvety filling that truly tastes like coconut cream.
Cover Filling Surface: Pressing plastic wrap directly on the custard stops an annoying skin from forming, keeping your pie luscious and smooth.

How to Serve Homemade Coconut Cream Pie Recipe

Homemade Coconut Cream Pie, coconut cream pie, tropical dessert, easy coconut pie, homemade pie recipe - 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 keep it simple but elegant: a generous swirl of whipped cream topped with toasted unsweetened coconut flakes for a little textural contrast and that irresistible coconut crunch. If I’m feeling fancy, I sprinkle a tiny pinch of flaky sea salt on top to elevate the sweetness even more.

Side Dishes

This pie is rich, so I like pairing it with fresh, bright fruit salad or a tangy berry compote to cut through the sweetness. A cup of strong coffee or spiced chai tea also balances the creamy pie beautifully, making for a perfect dessert experience.

Creative Ways to Present

For special occasions, I’ve arranged individual mini coconut cream pies in mason jars topped with piped whipped cream and toasted coconut—it’s cute, mess-free, and makes each guest feel special. I’ve also experimented with layering the filling in a trifle dish alternating with toasted coconut cake cubes for a show-stopping coconut dessert.

Make Ahead and Storage

Storing Leftovers

Once assembled with whipped cream, I keep the pie covered loosely in the fridge and it stays fresh for up to 5 days. I do recommend eating it sooner rather than later for the best experience since the crust can soften a little over time.

Freezing

If you want to freeze the pie, make sure the filling is completely cool inside the pie shell, cover tightly with plastic wrap and foil, and freeze for up to 3 months. I skip the whipped cream before freezing, topping with fresh whipped cream after thawing for the best texture.

Reheating

This pie is best served cold, so no reheating required! Just thaw your frozen pie in the fridge overnight and whip up fresh cream before serving. If the crust feels a little soft after thawing, a quick crisp in a low oven (300°F for 5 minutes) can help revive it.

FAQs

Can I make the pie crust from scratch for this Homemade Coconut Cream Pie Recipe?

Absolutely! In fact, I prefer making my own all-butter pie crust for added flakiness and flavor. Just make sure to blind bake it fully to keep it crispy under the rich coconut filling.
What if I can’t find canned full-fat coconut milk?

Canned full-fat coconut milk is essential for the creamy filling. Avoid carton coconut milk (meant for drinking) as it’s too thin. If you can’t find canned, check in stores with Asian or tropical sections online, or try specialty grocery stores.
Can I use coconut cream instead of half-and-half?

Yes, for an even richer, dairy-free option, substitute half-and-half with full-fat coconut cream. The texture will be thicker and the coconut flavor more intense, which some folks love!
How do I avoid getting lumps in the pie filling?

Slowly tempering the egg yolks by whisking a bit of hot liquid into them before adding back to the pot is key. Also, continual whisking while cooking keeps the texture smooth.
How long should I refrigerate the pie before serving?

I recommend chilling your coconut cream pie for at least 3 hours, but overnight is ideal. This lets the filling set fully and flavors meld into a perfect harmony.

Final Thoughts

Making this Homemade Coconut Cream Pie Recipe always feels like a little beach vacation in my own kitchen. The moment you slice through that glossy filling and get a bite of fluffy, tropical heaven topped with dreamy whipped cream—you’ll understand why I keep making it for every special occasion. Seriously, if you love creamy, coconutty desserts with a buttery crust, don’t wait to try this recipe. Your family and friends will be asking for seconds (and thirds!). Happy baking, friend!