I make this coconut cream pie when I’m craving a thick, velvety coconut custard tucked inside a crisp, flaky crust and piled high with gently sweetened whipped cream. I blind bake the crust so it stays sturdy and crisp, then cook a real coconut filling on the stove with canned coconut milk for deep flavor. A flurry of toasted coconut on top makes every slice feel special.

Why You’ll Love This Recipe

I love that this pie looks bakery-fancy but uses straightforward steps I can prep ahead. I blind bake one buttery crust, whisk a stovetop custard that sets beautifully in the fridge, and crown it with soft peaks of whipped cream. I use full-fat canned coconut milk plus sweetened shredded coconut for a true coconut profile—never just “vanilla pudding with coconut.” The texture lands right between lush and sliceable, so I get clean cuts without losing creaminess.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust
• 1 unbaked 9-inch flaky pie crust (homemade or quality store-bought)

For the coconut filling
• 4 large egg yolks
• 1/4 cup (30 g) cornstarch
• 1 (14-oz) can full-fat unsweetened coconut milk, well shaken
• 1 cup (240 ml) half-and-half
• 2/3 cup (130 g) granulated sugar
• 1/4 teaspoon fine salt
• 1 cup (80 g) sweetened shredded coconut
• 2 tablespoons (28 g) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• optional: 1/2 teaspoon coconut extract

For the whipped cream topping
• 1 1/2 cups (360 ml) cold heavy cream
• 3 tablespoons (20 g) confectioners’ sugar or granulated sugar
• 3/4 teaspoon pure vanilla extract
• optional garnish: coconut flakes/chips or additional shredded coconut (toasted if I like)

directions

1. Blind bake the crust: I chill my pie dough at least 2 hours, roll it into a 9-inch pie dish, crimp, then chill the shaped shell 30 minutes. I line it with parchment, fill with pie weights, and bake at 375°F (190°C) until edges are lightly browned, about 15 minutes. I remove weights, prick the base, and bake until the entire shell is golden. I cool it completely.

2. Start the custard: I whisk egg yolks and cornstarch in a bowl until smooth and set aside. In a saucepan over medium heat, I whisk coconut milk, half-and-half, sugar, and salt and bring it to a gentle boil; I let it boil for 2 minutes, whisking occasionally.

3. Temper: I slowly whisk about 1/2 cup of the hot mixture into the yolk mixture, then pour that back into the saucepan in a steady stream, whisking constantly.

4. Thicken: The pudding begins to bubble and thicken quickly. I cook and whisk for about 1 minute 30 seconds more, then remove from heat. I stir in shredded coconut, butter, vanilla, and coconut extract (if using).

5. Fill & chill: I pour the warm filling into the cooled crust. I press plastic wrap directly onto the surface and refrigerate until fully chilled and set, at least 3 hours or overnight.

6. Whip the cream: I beat cold heavy cream, sugar, and vanilla on medium-high until medium peaks form, 3–4 minutes. I pipe or spread it over the chilled pie and garnish with coconut (toasted if I want extra flavor).

7. Serve: I slice with a sharp knife wiped clean between cuts. I keep leftovers covered and refrigerated.

Servings and timing

I get one 9-inch pie (8–10 slices).
Prep time: 6 hours (includes chilling)
Cook time: 35 minutes
Total time: about 6 hours 35 minutes

Variations

• Graham cracker crust: I swap the pastry for a graham crust and bake it until lightly golden before filling. The custard is no-bake, so a crisp prebaked crumb base works well.
• Extra-coconut punch: I add the optional coconut extract and use toasted coconut both in and on the pie for deeper flavor.
• Almond-coconut duet: I replace 1/2 teaspoon of the vanilla with almond extract and top with toasted sliced almonds plus coconut.
• Ultra-thick custard: I substitute heavy cream for the half-and-half for a firmer, richer set.
• Dairy-light approach: I keep the canned coconut milk and experiment by replacing some or all of the half-and-half with additional coconut milk; I understand the set may be softer and I cook the custard a bit longer to compensate.

storage/reheating

I keep the pie (without whipped cream) covered in the refrigerator for up to 1 day before topping. Once topped, I refrigerate leftovers tightly covered for up to 5 days. For longer storage, I freeze the filled, cooled pie (before whipped cream): I press plastic wrap directly on the custard, wrap the whole pie again, and freeze up to 3 months. I thaw in the refrigerator, then add fresh whipped cream and garnish. I don’t reheat this pie; I serve it chilled.

FAQs

Can I use only coconut milk and skip the half-and-half?

I can, but I prepare for a softer set. I cook the custard a bit longer and consider adding an extra teaspoon of cornstarch if I want firmer slices.

My filling didn’t set—what happened?

I check that I used full-fat canned coconut milk, the full 1/4 cup cornstarch, and sufficiently cooked the custard after tempering. If I want a thicker result next time, I extend the stovetop cook by 30–60 seconds or swap half-and-half for heavy cream.

Can I make this with a graham cracker crust?

I can. I prebake the graham crust until lightly golden and cool it completely before adding the custard.

Can I top with meringue instead of whipped cream?

I don’t bake meringue on this pie since the filling shouldn’t be baked. If I want a meringue-style topping, I use a no-bake marshmallow or meringue frosting and torch it lightly.

Do I have to use coconut extract?

I don’t. The sweetened shredded coconut and canned coconut milk provide plenty of flavor. I add the extract only when I want an extra boost.

Conclusion

I love how this pie balances a crisp crust with a smooth, coconut-forward filling and soft, cloudlike topping. I prep the crust and even the custard in advance, then finish with fresh whipped cream right before serving. If I’m baking for coconut fans—or anyone who adores cool, creamy pies—this is the showstopper I reach for every time.