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Creamy Coconut Cream Pie with Coconut Whipped Cream

This Coconut Cream Pie is filled with a thick creamy custard and then topped with a coconut whipped cream. It is easy to make and easier to eat! 

Post updated March 2019 with new information and pinnable image. 

Ohhh my word, THIS pie!!! I decided to make this for our family Easter dinner (both families…so I made it twice!) as I wanted to try something different than my usual chocolate desserts…and I really wanted to make it from scratch! I have made a Coconut Cream Pie before using one of those boxed mixes for the filling, which was WAY too SWEET, and I knew that I wanted a pie with a creamy coconut filling that wasn’t artificial tasting.

So my friends, I present to you, the ultra dreamy and creamy Coconut Cream Pie!!! It was devoured by both our families (thank God as I really didn’t want any leftovers to fill my tummy!!) and was really quite simple to make. The most difficult part of this pie is not eating all the custard filling before it makes it into the pie shell 🙂

For this recipe you will need: pie crust, eggs, sugar, flour, coconut milk, milk, shredded coconut, salt, coconut extract, cream, powdered sugar

Coconut Cream Pie with Toasted Coconut


Ok, so let’s start off with my big CHEAT!! I did not make my pie crust…eee I know what a crime! I just didn’t have the time to make them with us hosting one of the Easter dinners this year…sooo  I purchased a refrigerated pie crust from my local supermarket. Don’t worry, the quality of these shells has come such a long way, it tastes ALMOST as good as the real homemade thing! However, if you have the time, go ahead and go that extra step, here’s our recipe for making your very own Pie Crust!!

Cooking/Prep Time: 30 mins

Coconut Cream Pie- This ultra creamy pie is made from scratch with a delicious custard filling and coconut whipped cream to top it all off!

Coconut Cream Pie- This ultra creamy pie is made from scratch with a delicious custard filling and coconut whipped cream to top it all off!

Serves: 8-10 (or 1…It all depends on how big you cut your pieces!)

Coconut Cream Pie

This Coconut Cream Pie is filled with a thick creamy custard and then topped with a coconut whipped cream. It is easy to make and easier to eat! 
Course Dessert, Holiday Meals, Pies
Cuisine American
Keyword Coconut Pie, Easter Pies
Prep Time 5 minutes
Cook Time 12 minutes
Cooling the Custard 15 minutes
Total Time 17 minutes
Servings 12 slices
Author Melissa


  • 1 refrigerated pie crust follow instructions on the box to pre-bake it before you do your custard
  • 4 egg yolks
  • 1/2 c granulated sugar
  • 1/2 c flour
  • 1/8 tsp salt "pinch"
  • 3/4 c coconut milk open the can and pour into a bowl ahead of time, mix it around with a fork to ensure it is silky rather than separated
  • 2 c milk I used 1% as that's what we have at home and it turned out perfect, but use what you have!
  • 1 1/4 c shredded coconut I used the sweetened kind
  • 1 tsp coconut extract
  • 1 c 35% cream
  • 1 tbsp confectioners sugar


  • For your custard: Whisk your egg yolks and sugar together until creamy, add to that your flour,salt and coconut milk. Continue to whisk until combined and smooth.
  • On the stove over medium heat in a large pot, heat the milk until it just comes to a simmer (do NOT let it boil, you want it to just be steaming so it doesn't curdle your egg mixture)
  • Very slowly add the steaming milk to your egg mixture while keeping your mixture on low speed (if it starts to curdle, your milk is too hot!). Once all of the milk is mixed into the egg mixture pour back into the pot and put over medium heat.
  • Cook the mixture, whisking constantly. Once it begins to lightly bubble (you will feel it getting thicker) you want to whisk for another 2 minutes or so. Remove from the heat and add in 1c of the shredded coconut and 1/2 tsp vanilla.
  • Pour custard into a bowl and set in a bowl filled with ice. This helps to stop the cooking process of your custard. Allow to cool for 15-20 mins, stirring your custard occasionally.
  • Spoon custard into your prepared pie shell and cover with plastic wrap (pushing the wrap lightly into the custard to prevent a "skin"). Place in the fridge overnight.
  • For your whipped cream: In a large bowl whip your cream until light peaks begin to form (you do not want to over mix the cream as you can actually break it down which will prevent it from thickening up!). Beat in 1 tsp coconut extract and 1 tbsp confectioners sugar and mix until peaks form.
  • Smother your pie with your yummy whipped cream and the remaining shredded coconut (which I toasted first just to add some contrast). Serve and ENJOY!

Pin this Coconut Cream Pie for later!


Recipe Rating


Tuesday 26th of March 2019

Oh yum! This pie looks so delicious. It's beautiful and will look so good on my Easter table. I'm saving this recipe to give it a try. My boys will love this.

Michelle Cannon

Tuesday 26th of March 2019

I love coconut! And cream pies are a FAVORITE. I've never made one though. I'm pinning this so I can make it later. Looks delicious!


Thursday 28th of March 2019

I hope you enjoy the coconut pie as much as we do!

Priya Srinivasan

Tuesday 26th of March 2019

Oh my goodness, that pie sounds so yummm! i love the flavor of coconuts, would love to try this soon!!!


Tuesday 26th of March 2019

I love that the topping is a coconut cream as well! This is a perfect pie for any holiday table!


Tuesday 26th of March 2019

Thanks!! We had to make it an over the top Coconut Cream Pie, I've had it with regular cream and it just isn't the same. I loooove the flavor in every single bite <3

Monday 25th of March 2019

i never make my own pie crust. store bought is so much easier, especially for busy people. anyways, this pie sounds incredible, i love coconut cream!


Tuesday 26th of March 2019

Coconut Cream pie has to be one of my faves hands down! We make our own crusts sometimes but not for busy Holiday meals!