Coconut Cream Pie

4.79 from 28 votes

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This Coconut Cream Pie has luscious coconut flavor in every bite! Flaky crust filled with homemade coconut cream filling and coconut whipped cream, it’s a coconut lover’s dream!

A single slice of coconut cream pie on a plate.
Featured with this recipe
  1. Ingredients in Coconut Cream Pie
  2. Topping it Off!
  3. Recipe Tips
  4. Change up the Topping
  5. Coconut Cream Pie with Less Sugar Option
  6. Frequently Asked Questions about Coconut Cream Pie
  7. More Recipes for Coconut Lovers
  8. Coconut Cream Pie Recipe

This Coconut Cream Pie recipe is by far the best I have ever had. The coconut custard filling is made from scratch (no pudding mixes here!) and it makes all the difference. The rich and creamy texture is full of coconut flavor. This pie is so much better than anything you can get at a store!

Homemade pie always tastes best, and that couldn’t be more true with this recipe. But that doesn’t mean it’s hard to make. Even a pie making novice can put this pie together and everyone will think you put more time into it than you actually did. This pie is perfect for a family gathering or Easter dinner.

Ingredients in Coconut Cream Pie

Perfect pies start with perfect crusts. For this recipe you can either use a regular pie dough crust or a graham cracker crust. Try our homemade Perfect Pie Crust  or our Perfect Graham Cracker Crust recipes. Or, give yourself a break and buy a crust at the store. Here’s what you need for the rest of the pie:

  • Half and half – You can find this in the milk section of the grocery store. This is one recipe where you should not substitute whole milk or any other milk. Half and half will give you the creamy pie you want.
  • Coconut milk – A little less than one can is needed for this recipe. Find canned coconut milk in the Asian foods aisle at the store.
  • Eggs – These eggs will bind the pie filling together and create a custard filling.
  • Sugar – Added for sweetness!
  • Cornstarch – This is known to be a thickener. At first it creates a crumbly texture but them makes a smooth and thick pudding like substance.
  • Salt – Just a pinch!
  • Toasted shredded coconut  – You can use unsweetened coconut flakes for the pie filling and maybe sweetened coconut for the topping.
  • Coconut extract – If you can’t find coconut extract, you can always substitute vanilla extract.
Filling for coconut cream pie in a saucepan.

Topping it Off!

The topping is what makes this cream pie so delicious! It is light and tasty in every bite. This coconut pie is not complete without this creamy topping!

  • Whipping cream – The kind you have to whip yourself, not the pre-made frozen stuff! Find the heavy whipping cream where you get the half and half, in the milk aisle.
  • Powdered sugar – Between a quarter to a half cup, to taste. This will help sweeten and thicken the topping.
  • Coconut extract – Add in a hint of flavor that will take this pie to the next level!
Top view of a slice of coconut cream pie with toasted coconut on top.

Recipe Tips

You will love how quickly this creamy coconut pie comes together. It does have some time in the refrigerator to setup, become thicker, and have a little jiggle to it. These tips will make your coconut pie sing!

  • This Coconut Cream Pie takes a little time to put together, as well as at least two hours of refrigeration time for the pie to set. So make sure to plan accordingly. It’s worth every single minute of prep time, I promise!
  • When making the whipped topping, place heavy cream in a medium bowl and use an electric mixer or hand mixer to whisk the cream, powdered sugar, and coconut extract until stiff peaks form.

Change up the Topping

A delicious variation on this recipe is to top the coconut cream layer with meringue instead of whipped topping. For a quick and easy meringue recipe, see our Lemon Meringue Pie. If you prefer meringue to whipped topping, this works beautifully on the Coconut Cream Pie.

A coconut cream pie with a slice out of it with toasted coconut on top.

Coconut Cream Pie with Less Sugar Option

One of our dear readers, Karen, adapted this Coconut Cream Pie recipe to make it more diabetic-friendly. These are her substitute suggestions: 

“This is a great recipe but I wanted to make it with less fat and sugar; I am Diabetic. I substituted milk with 1 – 12 oz. can of Fat Free Evaporated Milk; used 1 – 13.5 oz can of Lite Coconut Milk; exchanged sugar for ½ cup Splenda, and poured it all into a homemade graham cracker crust made with Splenda. It came out fabulous. My husband loved it, said it was the best pie ever.” 


Frequently Asked Questions about Coconut Cream Pie

Why is my pie runny?

If the milk mixture doesn’t thicken after bringing it to a low boil on medium heat, the custard may be undercooked. Mix together a little more cornstarch and water and add to the custard mixture. Bring back up to a boil until it thickens.

Can I freeze Coconut Cream Pie?

If you want to freeze this pie, it’s best to keep the crust and filling separate until you’re ready to thaw and serve it. Leftover pie CAN be frozen, as long as it’s tightly wrapped in foil and placed in a freezer bag.

How long will Coconut Cream Pie last in the refrigerator?

Store leftover pie in the fridge for up to four days, covered in plastic wrap. Any longer than a few days and the crust can get too soggy.

A whole coconut cream pie with toasted coconut on top.

Read More: The BEST Traditional Easter Dinner Ideas

More Recipes for Coconut Lovers

If you’re a fan of our Coconut Cream Pie recipe, try some of our other favorite coconut recipes:

A single slice of coconut cream pie on a plate

Coconut Cream Pie

4.79 from 28 votes
Coconut Cream Pie is a silky smooth dessert with a flaky crust and a coconut filling, topped with coconut whipped cream and toasted coconut sprinkles.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8





  • In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
    half-and-half, coconut milk, eggs, sugar, cornstarch and salt in a sauce pan
  • When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
    Filling for coconut cream pie in a saucepan
  • Stir in ¾ cup of the toasted coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.
    A pie crust with coconut filling
  • While pie is cooling, whip together topping ingredients with electric beaters. 
    Whipped cream in a bowl
  • When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.
    A slice of coconut cream pie on a white plate


Preparation time does not include the 2-4 hours of refrigeration time for the pie to set. Nutrition information is for the whole pie filling, but not the crust.

Nutrition Information

Calories: 879kcalCarbohydrates: 95gProtein: 12gFat: 49gSaturated Fat: 20gCholesterol: 46mgSodium: 716mgPotassium: 244mgFiber: 4gSugar: 16gVitamin A: 215IUVitamin C: 0.7mgCalcium: 86mgIron: 4.2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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How many stars would you give this recipe?


  1. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  2. 5 stars
    True story…. my husband hates coconut, but one time we were at a pie social and he had himself a lovely lemon cream pie…only to find out it was the best tasting coconut he’d ever had! Ha ha!!! Love this pie. So easy, so creamy, so incredibly delicious! The toasted coconut garnish on top really takes it to the next level!

  3. 5 stars
    I made this for my mom today! It’s her 65th birthday and she loves coconut cream pies! She’s sadly in the hospital right now but once she’s home she’ll have this pie waiting for her! I used a graham cracker crust and it came out excellent!

    1. The refrigerated coconut milk is diluted with water, so you can’t use it as a substitute. Sorry about that!

  4. 5 stars
    I had saved this recipe to make for a friend who’s crazy about coconut cream pie. I was short on time so I used a shortbread premade crust. Followed the recipe exactly for filling and whipped topping. It was amazing, and my friend asked to take the rest home! It’s a keeper.
    Thank you for sharing!

  5. Hello there. I was just wondering if the nutrition facts you posted were per serving or for the whole pie? Thanks in advance!

  6. 5 stars
    This looks so delicious and yummy! My daughter and husband are going to love this recipe! I can’t wait to make this!

  7. Hi there,
    Thank you for the recipe. The favour was amazing; I made it twice this past weekend.
    I used an 9 inch pie pan. I had so much filling and decided the second time not to put all the filling in but I was upset that the pie didn’t set right. It did not hold its shape even the second time I left it overnight before putting on the delicious whipping cream on. What do you think I did wrong? Thank you for your help.

    1. Hmmm…its hard to say with the information you provided what might have gone wrong. Did you make any changes the second time besides using less filling? Did you store the filling? I’d love to help, but I just need a little more info!

  8. 5 stars
    The coconut milk was a great ingredient in this recipe. My dad loves coconut and raved about this pie. Thank you!

  9. 5 stars
    Excellent recipe. Will make again. I prepared in a shallow oval dish – perfect for office potluck.

    1. I’m sure you could if you really wanted to! I don’t see why not, other than it will alter the flavor.

    1. Hmm I’m not sure either. That has never happened to us before. At what point did you end up with the scrambled egg whites? Trying to pinpoint where it could have happened.

  10. 5 stars
    Hi! The last instruction says to top with “remaining toasted coconut.” Where does the first part of the toasted coconut go in the recipe. I don’t see it mentioned other than at the end. If you could let me know asap, that would be wonderful. Thank you so much!

    1. The toasted coconut is added in step 4 of the recipe – it is mixed into the filling just before adding it to the pie shell. Thank you for asking!

  11. I was attracted to your site because of the ‘Magic Weight Loss Soup’. I love that the soup can be made with all healthy ingredients!! I paid for & downloaded the accompanying book.
    As someone who is interested in optimizing my health & being a healthy weight, I am not interested in recipes like your coconut pie— no matter how yummy it might be!! I also don’t want recipes with sugar, mayo, prepared refrigerated biscuits, unhealthy fats & chemicals!! Of course, there are a gazillion people out there who don’t care about putting that stuff in their bodies!! Have you got a section with healthier recipes for those of us who don’t care to insult our bodies??
    Again… I was attracted to your site cuz of the incredibly healthy Magic Soup!! Thank you for that recipe!! I’d love to see more healthful recipes from you!! Temptations are all over the place!! Maybe you could help more people by having a section of healthy recipes to choose from!! If you have a section like that, I apologize… but I haven’t been able to find it!!

    1. Yes, 3/4 cup of the toasted coconut goes in the pie filling and the remaining is sprinkled on top. Thanks for asking!

  12. Hands- down the best coconut cream pie I have ever made and tasted! I did top it with a double- meringue instead of the whipped topping and added an additional 1/2 cup toasted coconut to filling and sprinkled a bit on merinque before I baked it- sooooo good! Thank you!

  13. This is a great recipe but I wanted to make it with less fat and sugar; I am Diabetic. I substituted milk with 1 – 12 oz. can of Fat Free Evaporated Milk; used 1 – 13.5 oz can of Lite Coconut Milk; exchanged sugar for 1/2 cup Splenda, and poured it all into a homemade graham cracker crust made with Splenda. It came out fabulous. My husband loved it, said it was the best pie ever, I topped his with whipped cream. I love all of your recipes and I can easily adapt them to fit my Diabetic diet.

    1. Thank you so much! I am glad all the substitutions worked for you– and thank you for sharing! So glad that you liked it! 😀

  14. 5 stars
    I made this last night and it was amazing! Absolutely delicious! This will be a staple in my dessert arsenal for sure! (And now that I’m talking about it, I want some…looks like this girl is having pie for breakfast! )

  15. where can I find coconut milk in a can? And is there a difference of the coconut milk in can and coconut milk that you can buy in milk section at walmart in cardboard container?

    1. The coconut milk in a can is usually next to the ethnic foods in the grocery store. I find it in the same section as the soy sauce, sweet chili sauce, etc. I’ve never used the coconut milk that is refrigerated, so I’m not sure. I always use the can. Thank you for asking!

  16. How many ounces are in a “small” carton of whipping cream? Looks like a wonderful recipe, am anxious to give it a try. Thank you.

  17. 5 stars
    This pie is perfect! Thank goodness my family loved it as well, because I could’ve eaten the whole thing. Thank you for the recipe!

  18. 5 stars
    This pie is by far the most delicious thing I have ever made!! The recipe is perfect!. Thanks for sharing, it’s now going to be my most requested dessert!

  19. I made this gluten free for my daughter and she loved it. She said it was one of the best desserts she has ever had.

    1. I haven’t tried freezing it, but I would say no longer than a month or two, and make sure that it is covered in a freezer bag to prevent freezer burn.

  20. 5 stars
    I made this with only one adjustment. When I whipped the cream for the topping I added cut up mini marshmallows, this helps the whipped cream to last longer and set better. The recipe is amazing, thank you so much.

    1. we have never used deccicated coconut before in this recipe but it would probably be ok. IF you do it, let us know how it turns out!

  21. Thanks for posting this recipe. First time I’ve seen one where the eggs are added in before cooking, no tempering required. Also like the natural custard, not the chemical instant pudding.

  22. I live in a town where coconut milk is not available. Any sugesstions on how I can modify this recipe, but still have the awesome flavor that coconut milk adds to it? Thanks!

    1. hmmm the coconut cream is kind of the ticket to this recipe. I don’t know of any substitutions that would work as well! :S Sorry I’m not much of a help on this one! 🙁 I know you can order it online if it isn’t available in stores near you.

      1. Think you would pretty much have to replace the coconut milk with an equal amount of half and half and just use coconut flavoring. Sorry!!

  23. I’ve never made a coconut cream pie before, but this was super easy, and SO, SO good!! Thanks for sharing!!

      1. It’s a Canadian term for the cream used for coffee, being equal parts of milk and heavy cream. I just checked the carton in the fridge, and regular half-and-half contains 10% milk fat. (There is also light half-and-half. It has 5% milk fat.)

  24. 5 stars
    So I made this for a special weekend desert. After some tribulations due to operator error, it was wounderful. We all loved it! 1.) I did not get sweetened coconut milk, was unsweetened. It was fine. 2.) Be sure to cook it on the stove until it gets pudding thick. I had cooked it for 20 min, not hot enough, and it was runny. I assembled and refrigerated over night. I had to pour it back into a pan and heat to thicken. In the end it turned out great. I topped it with the whipping cream and perfection. I will be making this again and bringing it to family events. Thanks.

  25. Always loved these pies,now I am making one.BTW I made the perfect pie crust and it doesnt say how long to bake it,so I did 350 and watched it till done.My 1st time never turns out right.We shall see!!!

  26. Never made a coconut pie in my life….yet it’s my husbands favourite pie….I think it’s time I make him some. Our 13th anniversary is this month, perfect time to make this for him. :). Thanks for the recipe! 🙂

      1. half and half is a mixture of milk and heavy cream. In the U.S. you are able to find it as-is at the grocery store. If you are unable to find it, you can use low-fat whipping cream or regular whipping cream.