Coconut Cream Pie

A creamy, dreamy coconut cream pie with a crisp toasted graham cracker crust, lush coconut milk custard, and a billowy whipped cream topping. It’s silky, tropical, and stunningly simple.

Why You’ll Love This Recipe

• Creamy coconut custard that slices cleanly

• Toasted graham crust adds crunch and warm flavor

• No gelatin required — custard thickens with cornstarch

• Make-ahead friendly: chill and top before serving

• Crowd-pleasing, bakery-worthy finish with minimal fuss

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10 sheets)

• 1/4 cup white sugar

• 1/2 cup butter, melted

• 1/4 teaspoon salt

For the filling:

• 1 (15 oz) can full-fat coconut milk

• 1/2 cup heavy whipping cream

• 1/2 cup whole milk

• 1/2 cup white sugar

• 3 large eggs

• 1/3 cup cornstarch

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract

• 1 cup toasted sweetened coconut flakes

For the whipped cream topping:

• 1 1/2 cups heavy whipping cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• Extra toasted coconut flakes, for topping (optional)

directions

1. Make the crust: Preheat oven to 350°F (175°C). In a bowl, mix graham crumbs, sugar, melted butter, and salt until evenly moistened. Press firmly into a 9-inch pie dish (bottom and up the sides). Bake 10 minutes. Cool completely.

2. Cook the filling: In a medium saucepan, whisk together coconut milk, heavy cream, whole milk, sugar, eggs, and cornstarch until smooth. Cook over medium heat, stirring constantly, until thick and pudding-like, 6–10 minutes after it begins to steam. Remove from heat; stir in vanilla and coconut extracts, then fold in toasted coconut.

3. Fill and chill: Pour warm filling into the cooled crust. Smooth the top. Chill uncovered 30 minutes, then cover and refrigerate at least 3 hours (or up to 24 hours) until fully set.

4. Whip the topping: Beat heavy cream, powdered sugar, and vanilla on high speed to soft peaks, 3–4 minutes. Pipe or spread over the chilled pie. Top with extra toasted coconut, if desired.

5. Serve: Slice with a warm knife for clean cuts. Keep chilled until serving.

To toast coconut: Spread flakes on a baking sheet and bake at 350°F (175°C) for 3–5 minutes, stirring halfway, until golden.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Cooking Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes
Calories: Approximately 568 kcal per serving

Variations

• Chocolate-coconut: Brush the cooled crust with 3 oz melted dark chocolate; chill to set before filling.

• Macadamia crunch: Replace 1/2 cup crumbs with finely chopped toasted macadamias.

• Lighter custard: Use 2% milk in place of whole; texture will be slightly softer.

• Extra coconut: Swap vanilla extract in the topping for coconut extract.

• Gluten-free: Use gluten-free graham crumbs for the crust.

storage/reheating

• Refrigerate covered for up to 3 days.

• Best served cold; do not freeze (custard may weep and the crust softens).

• If topping is added in advance, place plastic wrap lightly against the whipped cream to prevent drying.

FAQs

Can I make the filling without eggs?

You can use an egg-free pastry cream with additional cornstarch (increase to about 1/2 cup) for a firmer set, but flavor and texture will differ.

Why is my custard lumpy?

Custard thickened too quickly or wasn’t whisked constantly. Strain through a fine sieve while warm to smooth it out.

How do I avoid a soggy crust?

Bake the crust for the full 10 minutes and cool completely. Press firmly so it’s compact. Optional: brush with a thin layer of melted chocolate to “seal.”

Can I use light coconut milk?

Full-fat coconut milk gives the creamiest texture. Light versions work but set a bit softer.

My pie didn’t set after chilling — what happened?

It may have been undercooked or under-measured cornstarch. The filling should bubble gently and coat the spoon before removing from heat.

Can I use coconut cream instead of coconut milk?

You can replace part of the coconut milk with coconut cream for extra richness; keep total liquid amounts the same.

Is sweetened or unsweetened coconut best in the filling?

Sweetened toasted coconut is used here for flavor and chew. Unsweetened works but tastes less dessert-like.

Can I make this ahead?

Yes. Make the crust and filling up to 24 hours in advance. Add whipped topping the day of serving.

How do I get clean slices?

Chill thoroughly, use a sharp knife warmed in hot water and wiped dry between cuts.

Can I top with stabilized whipped cream?

Yes—add 1 teaspoon unflavored gelatin bloomed in 1 tablespoon cold water, melted gently, and stream into softly whipped cream before finishing to soft peaks.

Conclusion

This coconut cream pie marries a crunchy, toasty crust with a silky coconut custard and clouds of whipped cream. It’s a make-ahead superstar with a luxurious texture and pure coconut flavor — the kind of dessert that turns any meal into a celebration.

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