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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!