Coconut Cream Pie

This homemade coconut cream pie is one the best coconut desserts! Featuring a baked pie shell (graham cracker), creamy coconut pie filling, and homemade whipped cream topping. Rich, decadent and worth every calorie… you’ll never buy a store bought coconut pie again!

Ingredients · Servings 1

8 tablespoons (113ml) unsalted butter (melted)
2 cups graham cracker crumbs (see post for more on this)
1/3 cup (132g) granulated sugar
1/8 teaspoon salt
1 7 ounce bag sweetened shredded coconut (toasted and divided)
5 large egg yolks (room temperature)
1 13.5 ounce can coconut milk
1 cup (227ml) whole milk
1/2 cup (113ml) heavy cream
3/4 cup (149g) granulated sugar
1/4 cup (53g) light brown sugar (packed)
1/3 cup cornstarch
1/2 teaspoon salt
1 tablespoon vanilla extract
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract

Method · 4 h 40 min

Preheat oven to 350 degrees (F).
Melt butter in a small saucepan. In a medium-sized bowl combine melted butter, graham cracker crumbs, granulated sugar, and salt. Press mixture into a lightly greased 9" pie pan, evenly spreading the crumbs across the bottom and up the sides. Bake in preheated oven for 10 minutes. Place crust on a cooling rack to cool completely.
Preheat oven to 325 degrees (F). Spread shredded coconut onto a large baking sheet in a thin layer; bake in preheated oven for 8 to 10 minutes, or until lightly toasted and golden, stirring a few times to ensure even color. Remove from oven and set aside to cool.
In a large saucepan combine the egg yolks, coconut milk, whole milk, heavy cream, granulated sugar, brown sugar, cornstarch, and salt; whisk well to combine. Bring the mixture to a light boil over medium heat, whisking constantly. Once the mixture reaches a boil, reduce the heat to medium-low and, whisking constantly, cook another 2 minutes. Remove mixture from heat; whisk in vanilla extract and 1 cup of the toasted coconut. Pour into crust at once.
Smooth the top with a spatula, then cover with plastic wrap and refrigerate for 4 hours, or until cold and set.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream until it begins to thicken and hold soft peaks. Add in the confectioners' sugar and vanilla and continue to beat for another minute. Spread or pipe the whipped cream over the cooled pie, and sprinkle the top with remaining toasted coconut. Slice and serve, or keep chilled - covered in the fridge - until needed.

Homemade Coconut Cream Pie

With thousands of coconut cream pie recipes on the internet, you might be thinking: what makes this pie so special? Well, I’m glad you asked, because my favorite coconut cream pie recipe is:

Exploding with REAL coconut flavor thanks to coconut milk AND toasted coconut.
No coconut extract – but add a dash for extra intense coconut flavor.
A golden brown graham cracker crust is so much easier thank having to bake pie crust – no blind baking!
And the creamy coconut filling is luscious and loaded with toasted coconut.
Topped with soft peaks of homemade whipped cream, it’s a total showstopper.
1,000,000 x better – and cheaper – than any store bought coconut cream pie.

Creamy Coconut Cream Pie Recipe: Ingredients

Butter: Unsalted butter is always my choice. But in a pinch, salted butter will work fine.
Graham Cracker Crumbs: If you can’t find pre-crushed graham cracker crumbs, you can buy whole graham crackers. Then crush them into crumbs using a food processor.
Sugars: This recipe calls for granulated sugar, brown sugar, and confectioners’ sugar (powdered sugar). Don’t substitute the called for sugars or reduce the amount called for.
Salt: Helps balance sweetness and enhance the flavors in this coconut cream pie recipe.
Coconut: Finely shredded coconut works best in the recipe. But you can decorate the homemade whipped cream with any variety of coconut.
Egg Yolks: Do not use whole eggs in this recipe! The creamy coconut filling only needs eggs yolks. Separating the egg white from the egg yolk should take less than 15 minutes.
Coconut Milk: Use full-fat canned coconut milk. Coconut cream will also work instead of coconut milk, and will make the creamy coconut filling extra rich.
Milk: Do not sub this for more coconut milk or reduced fat/plant based milks.
Heavy Cream: You’ll use this in the creamy coconut pie filling and for the homemade whipped cream.
Cornstarch: This thicken the creamy coconut cream pie filling and should not be reduced or replaced.
Vanilla Extract: Adds rich flavor and enhances all the flavors in the pie. If you’d like to add a dash of coconut extract, I suggest adding a 1/4 teaspoon to the creamy coconut filling.

How to Make a Coconut Cream Pie

If you’ve never made homemade coconut cream pie before, fret not! I’ve included plenty of step-by-step photos, notes, and a thorough recipe below. If you have questions, just ask in the comment section below.

Make the Crust: Unlike traditional coconut cream pie recipes that use a blind baked pie shell. This recipe uses a graham cracker crust. This is so much easier and is ready in 15 minutes. Do not sub a store bought crust shell, it won’t be deep enough.

Make the Creamy Coconut Filling: The hardest part of this recipe is making sure you’re whisking constantly! Don’t make this pie recipe if you can’t stay glued to the stovetop for around 10 to 15 minutes.

Assembly: Pour the creamy coconut filling into the golden brown pie crust and smooth the top. Place the homemade coconut cream pie into the fridge and chill for at least 4 hours.

Serve: Top the pie with homemade whipped cream, extra toasted coconut, and serve!

Homemade Whipped Cream Topping

While you could easily buy whipped cream… why would you? Making homemade whipped cream is so easy and so much tastier than store bought.

Simply beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Then dollop whipped cream on top of the pie, sprinkle on coconut, and it’s ready to serve!