Coconut Cream Pie Recipe: A Slice of Tropical Heaven

There’s nothing quite like the indulgence of a homemade coconut cream pie, with its creamy filling, buttery crust, and fluffy topping. Whether you’re hosting a family gathering, celebrating a special occasion, or simply craving a tropical treat, this pie is the perfect dessert to elevate your dessert game. Imagine sitting on a warm summer evening, a slice of coconut cream pie in hand, with a cold drink by your side. The smooth, velvety texture of the filling combined with the crunch of toasted coconut flakes offers a delightful contrast in every bite.

The inspiration behind this coconut cream pie comes from the rich history of coconut in many tropical cuisines. Known for its versatility and comforting flavors, coconut has been a beloved ingredient in desserts for centuries. This recipe takes a classic favorite and infuses it with the irresistible combination of coconut milk, shredded coconut, and a crunchy graham cracker crust. It’s a dessert that brings a sense of nostalgia, celebration, and comfort—perfect for any time of year.

Why You’ll Love This Coconut Cream Pie Recipe

If you’ve ever had coconut cream pie, you know how indulgent and satisfying it can be. But the best part about this recipe? It’s surprisingly easy to make and doesn’t require any special baking skills. The result is a pie so smooth, creamy, and flavorful that it’s sure to impress your friends and family.

Here are just a few reasons why this coconut cream pie will become your go-to dessert:

Creamy, Lush Filling: The filling is a luscious mixture of coconut milk, whole milk, and egg yolks, creating the perfect creamy consistency. Infused with vanilla and shredded coconut, it delivers that signature coconut flavor that is rich but not overpowering.
Crunchy Graham Cracker Crust: The simple graham cracker crust adds just the right amount of crunch, complementing the smoothness of the filling. It’s easy to make and adds a delightful contrast in texture.
Fluffy Whipped Topping: A dollop of homemade whipped cream makes this pie even more irresistible. Light, airy, and slightly sweet, it’s the perfect topping for this tropical dessert.
Toasted Coconut Flakes: A sprinkle of toasted coconut flakes not only adds flavor but also gives the pie a beautiful, crunchy garnish that will have everyone reaching for a second slice.

Coconut Cream Pie Ingredients

Crust:

1 ½ cups graham cracker crumbs
⅓ cup melted butter
¼ cup sugar

Filling:

1 can (13.5 oz) coconut milk
1 cup whole milk
¾ cup sugar
¼ cup cornstarch
4 egg yolks
2 tbsp butter
1 tsp vanilla extract
1 cup shredded coconut

Topping:

1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Toasted coconut flakes (for garnish)

Step-by-Step Instructions

1. Make the Crust:

The crust is the foundation of any pie, and for coconut cream pie, we’re going with a simple and delicious graham cracker crust. To make the crust:

Start by combining 1 ½ cups of graham cracker crumbs with ¼ cup of sugar in a bowl.
Melt ⅓ cup of butter and pour it into the graham cracker mixture. Stir everything together until the crumbs are well-coated in the butter.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to press the crumbs down firmly. This will help the crust hold together once baked.
Bake the crust at 350°F (175°C) for about 10 minutes, or until it’s golden and slightly crisp. Let it cool completely while you prepare the filling.

2. Prepare the Filling:

The filling is the star of this pie, and it’s what makes coconut cream pie so irresistible. Here’s how you’ll make the creamy filling:

In a medium saucepan, combine 1 can (13.5 oz) of coconut milk and 1 cup of whole milk. Heat the mixture over medium heat, stirring occasionally, until it begins to warm up.
While the milk mixture is heating, whisk together ¾ cup of sugar, ¼ cup of cornstarch, and 4 egg yolks in a separate bowl. Be sure to whisk vigorously so the egg yolks don’t form lumps.
Once the milk mixture is hot (but not boiling), slowly pour a small amount of it into the egg mixture while whisking constantly. This helps temper the eggs and prevents them from curdling.
Gradually add the rest of the milk mixture to the egg mixture, continuing to whisk.
Pour the combined mixture back into the saucepan and cook over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon (this should take about 5-7 minutes).
Remove from heat and stir in 2 tablespoons of butter, 1 teaspoon of vanilla extract, and 1 cup of shredded coconut. The butter will melt into the filling, making it extra creamy and smooth.
Let the filling cool slightly before pouring it into the prepared crust. Use a spatula to smooth it out evenly. Allow the pie to cool completely, then refrigerate for at least 4 hours or overnight to set.

3. Make the Whipped Topping:

No coconut cream pie is complete without a fluffy, sweet topping. Here’s how to make the whipped cream:

In a chilled mixing bowl, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract. Use an electric mixer or stand mixer to beat the cream on high speed until stiff peaks form. This means that the whipped cream will hold its shape and not collapse when you spread it on the pie.
Once the whipped cream is ready, spread it over the chilled coconut filling, covering the pie completely. For a decorative touch, you can use the back of a spoon to create soft peaks in the whipped cream.

4. Garnish with Toasted Coconut Flakes:

To take your coconut cream pie to the next level, garnish it with toasted coconut flakes. Here’s how to do it:

Preheat your oven to 350°F (175°C). Spread ½ cup of unsweetened shredded coconut in a single layer on a baking sheet.
Bake the coconut for about 5-7 minutes, stirring halfway through, until the coconut is golden brown and fragrant. Be sure to keep an eye on it, as coconut can burn quickly.
Once toasted, sprinkle the coconut flakes over the whipped cream topping. The toasted coconut adds a delicious crunch and an extra burst of coconut flavor.

5. Slice and Enjoy!

Now that your coconut cream pie is assembled and garnished, it’s time to serve! Slice the pie into generous wedges and enjoy the creamy, tropical flavors in every bite. The buttery graham cracker crust, smooth coconut filling, fluffy whipped cream, and toasted coconut topping all come together for a truly irresistible dessert.

Tips for the Perfect Coconut Cream Pie

Chill the Pie Well: For the best texture, be sure to refrigerate the pie for at least 4 hours before serving. This helps the filling set properly and allows the flavors to meld together.
Use Full-Fat Coconut Milk: For a richer, creamier filling, opt for full-fat coconut milk rather than light coconut milk. It gives the pie that luxurious, velvety texture.
Toast the Coconut in Advance: Toasting the coconut flakes adds flavor and crunch to the topping. You can toast the coconut ahead of time and store it in an airtight container until you’re ready to serve the pie.
Make It Ahead of Time: Coconut cream pie can be made a day in advance, making it perfect for parties and gatherings. Just keep it refrigerated until you’re ready to serve.

Why This Coconut Cream Pie Is Perfect for Any Occasion

This coconut cream pie is the ultimate dessert for so many occasions! Whether you’re celebrating a birthday, hosting a holiday dinner, or enjoying a cozy family night, this pie is guaranteed to impress. Here are a few occasions where coconut cream pie is the perfect choice:

Summer Gatherings: The tropical flavors of coconut make this pie a natural choice for summer barbecues, picnics, or beach parties. It’s refreshing and satisfying, making it the perfect way to end a sunny day.
Holidays and Special Occasions: Coconut cream pie is a crowd-pleaser that works well for holiday dinners, from Thanksgiving to Christmas. It’s an elegant and decadent dessert that will make any celebration feel extra special.
Casual Dessert Nights: Whether it’s a movie night, a casual dinner party, or a family gathering, this pie fits in perfectly. Its balance of creamy, crunchy, and sweet flavors makes it universally loved.

Conclusion

This coconut cream pie is a perfect balance of flavors and textures, with a creamy coconut filling, crunchy graham cracker crust, and a fluffy whipped topping. It’s the ultimate dessert to wow your guests and satisfy your sweet tooth. Plus, it’s surprisingly easy to make! Whether you’re celebrating a special occasion or simply craving a delicious treat, this coconut cream pie will not disappoint.

So grab your ingredients and get ready to create a slice of tropical heaven that will have everyone asking for the recipe. Enjoy the coconut cream pie experience and savor every creamy bite!

Coconut Cream Pie

Author: Lisa
Total Time: 4 hours 40 minutes
Yield: 8 servings 1x

Print Recipe

Description

There’s nothing quite like the indulgence of a homemade coconut cream pie, with its creamy filling, buttery crust, and fluffy topping. Whether you’re hosting a family gathering, celebrating a special occasion, or simply craving a tropical treat, this pie is the perfect dessert to elevate your dessert game. The smooth, velvety texture of the filling combined with the crunch of toasted coconut flakes offers a delightful contrast in every bite.

Ingredients

Scale

Crust:
1 ½ cups graham cracker crumbs
⅓ cup melted butter
¼ cup sugar

Filling:
1 can (13.5 oz) coconut milk
1 cup whole milk
¾ cup sugar
¼ cup cornstarch
4 egg yolks
2 tbsp butter
1 tsp vanilla extract
1 cup shredded coconut

Topping:
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Toasted coconut flakes (for garnish)

Instructions

Make the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a pie dish and bake at 350°F (175°C) for 10 minutes. Let cool.
Prepare the Filling: In a saucepan, heat coconut milk and whole milk over medium heat. In a separate bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk to the egg mixture, whisking constantly. Pour back into the saucepan and cook until thick. Remove from heat and stir in butter, vanilla, and shredded coconut.
Assemble: Pour the coconut filling into the crust. Cover and chill for at least 4 hours.
Make the Whipped Topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pie.
Garnish: Sprinkle with toasted coconut flakes for extra crunch.
Slice & enjoy!

Notes

Chill the pie well for the best texture and flavor.
Use full-fat coconut milk for a richer filling.
Toast the coconut flakes in advance for extra flavor and crunch.
This pie can be made a day in advance and stored in the refrigerator until serving.

Prep Time: 20 minutes
Cook Time: 20 minutes