Coconut Cream Pie

Easy Coconut Cream Pie — Homemade coconut cream pie that will become a family FAVORITE! There’s a luscious coconut filling, a creamy top, and this EASY from-scratch pie is loaded with coconut flavor because coconut is used four different ways! Use store bought crust to save time!

Easy Coconut Cream Pie Recipe

One of my dad’s favorite pies is coconut cream pie. Every time I have a slice of one or make one, I think of him.

He adores this homemade coconut cream pie, which is just brimming with coconut flavor since coconut is used four different ways: shredded coconut, coconut milk, coconut rum, and coconut extract!

If you have a coconut fan in your life, they’ll go nuts for this super creamy, decadent, and luscious pie.

To save time, feel free to use a store-bought pie crust or you can make my easy, flaky, all-butter homemade pie crust.

One thing I really love about this pie is that after you blind bake the pie crust, the filling for my coconut cream pie is no-bake. Simply just refrigerate it to set up!

Ingredients in Homemade Coconut Cream Pie

To make a scrumptious coconut cream pie with coconut milk, you’ll need the following basic and commonly found ingredients:

• Pie crust – Use your favorite homemade pie crust or buy a refrigerated crust
• Granulated sugar 
• Cornstarch
• Salt
• Canned coconut milk (shelf stable, full fat recommended)
• Coconut rum — I used Malibu (Caribbean Rum with Coconut Liqueur)
• Egg yolks
• Butter — Unsalted and cold
• Coconut extract — Gives extra coconut flavor to the cream filling 
• Shredded coconut
• Heavy whipping cream
• Confectioners’ sugar

How to Make Coconut Cream Pie

This may be a homemade pie, but it’s an EASY coconut cream pie recipe. If making scratch crusts isn’t your forte, just use a store-bought crust. 

Here’s an overview of the baking process: 

1. Blind bake the crust: Begin by either making your pie crust or use a store-bought refrigerated crust. 
2. Place the crust in a 9-inch glass pie plate, crimp the edges, place foil over the crust, and place dry beans or pie weights on the foil in the center and blind bake the crust for 20 minutes.
3. Remove the foil and bake without it for 5 minutes, or until the pie crust is lightly golden browned. Set it aside to cool completely while you prepare the filling.
4. Make the filling: To a medium saucepan, add the sugar, cornstarch, salt, and stir to combine before adding the coconut milk and coconut rum. Cook while whisking continuously until thickened.
5. Remove it from the heat and add a tablespoon of the filling to the egg yolks while whisking constantly so you don’t scramble the eggs! Repeat two more times until the yolks are nicely warmed. This process is known as tempering.
6. While whisking, pour the tempered egg yolks into the saucepan, and cook for one minute while whisking before removing the saucepan from the heat.
7. Add a tablespoon of butter and let it melt while stirring. Then add another tablespoon of butter and stir to combine, and repeat with the final tablespoon. Once the butter has melted, add the coconut flavoring and whisk well.

1. Chill the filling: Gently stir in the shredded coconut and pour the filling mixture into a bowl to chill in the fridge for at least 20 minutes.
2. Chill the pie: Pour the chilled filling into the cooled crust, smooth it, cover with plastic wrap and place in the refrigerator to chill for at least one hour.
3. Make the whipped cream: Before serving, make whipped cream by beating together the heavy whipping cream and confectioners’ sugar before topping the pie with it. 
4. Chill again: Refrigerate for at least 1 more hour. 
5. Garnish and serve: Sprinkle on toasted coconut, and serve your masterpiece! 

How to Store Leftovers

Leftovers of this homemade coconut pie will keep up to three days in the fridge. I recommend gently wrapping it in plastic wrap to keep out the fridge smells and prevent the crust from drying out. 

Can You Freeze Coconut Cream Pie? 

Yes, homemade coconut cream pie may be frozen for up to three months. To freeze the pie, prepare the recipe as written just until the filling is added to the pie crust. 

Do NOT freeze the pie with the whipped cream on top. Wait until you’ve thawed the pie before adding the whipped cream. 

Do I Have to Make Homemade Pie Crust?

No, you don’t. For this pie, I was in a rush and used a refrigerated pie crust.

But if you’re inclined to make your own crust, I recommend my Homemade All-Butter Pie Crust which is just truly so flaky and buttery.

Can the Coconut Extract Be Omitted? 

The recipe calls for coconut extract, and I recommend buying it for the pie. It’s generally much less expensive than vanilla extract because it’s an imitation or artificial extract.

I recommend checking the baking aisle of your grocery store for a tiny bottle of a store-brand.

Although if you really don’t want to purchase it, you can use vanilla extract instead, but take note that your pie won’t be as intensely coconut flavored. 

What Type of Coconut Milk Should I Buy? 

For the homemade coconut pie, you want to use canned coconut milk, not refrigerated.

I strongly recommend using full fat rather than lite versions because the extra fat in the coconut milk will not only make for a richer tasting pie, the filling will also set up better.

Do not accidentally grab coconut cream or cream of coconut milk. This is sweetened, even thicker, and is what you’d use to make pina coladas not pie.

If for some reason you don’t want to use coconut milk in coconut cream pie, you technically can use regular cow’s milk. I recommend whole milk and definitely nothing less than 2% fat.

Is Coconut Rum Necessary?

Technically rum, or more specifically coconut rum, isn’t absolutely necessary.

I used Malibu, which is rum with coconut liqueur and there are only 3 tablespoons of it in the whole pie but it adds a nice extra layer of coconut flavor.

The alcohol burns off during the baking process. However, if there’s a reason why you don’t consume alcohol, you can simply omit it.

Perhaps bump up the amount of coconut extract you use instead.

Tips for the Best Coconut Cream Pie

The filling in this easy coconut cream pie is silky and on the looser side.

It’s mandatory to observe the three times you are instructed to chill the pie — the filling alone in a bowl, the filling after it’s in the pie crust, and after you top the pie with the whipped cream.

Even after chilling, you can see from the photos it still loses some of its shape but would be far more pronounced if you don’t chill the pie first. It’s a no-bake filling and this just goes with the territory.

Rather than buying a whole full size bottle of Malibu for this pie if you don’t already have it on hand, look for a mini bottle. Or buy the big bottle anyway and then make lots of Malibu Sunsets! 

I use sweetened shredded coconut because this is dessert after all, but unsweetened is theoretically fine.

You don’t have to top the pie with toasted shredded coconut at the end, but it’s a wonderful touch.

Be careful though when you are broiling the coconut and keep a watchful eye on it. Coconut is so prone to burning and it can happen very fast, especially in such a hot oven.

Basically don’t turn your back on the oven since it will only likely need 2 to 3 minutes, but stir it after a minute.

Make sure the coconut is completely cooled before sprinkling it on the topping so you don’t melt your homemade whipped cream. 

To save time, feel free to use store bought whipped topping like Cool Whip rather than whipping your own cream.

Save Saved Review Print

4.70 from 10 votes

Coconut Cream Pie

By Averie Sunshine

Homemade coconut cream pie that is loaded with coconut flavor because coconut is used 4 different ways! Use store bought crust to save time!

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Servings: 10

Save this recipe to your email

Enter your email and we’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

Ingredients  

0.5x2x

Crust

• ▢ 1 homemade pie crust OR 1 store bought refrigerated pie crust, to fit a 9-inch pie plate

Filling

• ▢ ½ cup granulated sugar
• ▢ ⅓ cup cornstarch
• ▢ ¼ teaspoon salt
• ▢ 2 ½ cups full fat coconut milk from two 15-ounce cans, do not use refrigerated coconut milk nor coconut cream
• ▢ 3 tablespoons Malibu Rum or Caribbean rum with coconut liqueur*
• ▢ 4 large egg yolks, slightly beaten
• ▢ 3 Tablespoons COLD unsalted butter, cut into 1 inch pieces
• ▢ 1 teaspoon coconut extract
• ▢ ¾ cup sweetened shredded coconut flakes

Topping*

• ▢ ¼ cup sweetened shredded coconut flakes
• ▢ 2 ½ cups heavy whipping cream, COLD
• ▢ 3 tablespoons confectioners' sugar
• ▢ 1 teaspoon coconut extract

Cook ModePrevent your screen from going dark

Instructions 

Crust:

• Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside.
• Place the pie crust (refrigerated store bought or homemade) in the pie plate and crimp the edges.
• Place a piece of foil over the entire pie plate with enough overhang that you can add uncooked dry beans or pie weights into the center. Bake covered for 20 minutes.
• Remove from the oven, remove the foil, and bake for 5 minutes uncovered or until the crust is lightly golden browned; set aside to cool completely.

Filling:

• To a medium saucepan, add the sugar, cornstarch, salt, and whisk to combine.
• Add the coconut milk, Malibu Rum, and cook over medium heat whisking constantly until thickened; remove the saucepan from the heat and set aside.
• To a large bowl, add the egg yolks, and beat lightly.
• Add 1 tablespoon of the sugar mixture to the egg yolks, whisking constantly to keep the yolks from cooking. 
• Repeat the process two more times until the yolk mixture is nicely warmed (this process is known as tempering the egg yolks).
• Now add your tempered egg yolks back into the sugar mixture in the saucepan while whisking constantly.
• Cook for 1 minute over medium heat while whisking constantly; remove saucepan from the heat.
• Add 1 tablespoon of butter and allow it to melt, while whisking constantly.
• Add 1 more tablespoon of butter and allow it to melt, while whisking constantly.
• Add the final tablespoon of butter and allow it to melt, while whisking constantly.
• Add the coconut extract and whisk to combine.
• Add the shredded coconut and whisk to combine.
• Pour the mixture into a bowl, cover with plastic wrap, and place in the fridge to chill for at least 20 minutes.
• After the filling has chilled, pour it into the cooled crust, smooth with a spatula, cover with plastic wrap, and place in the fridge to chill for at least 1 hour.

Topping:

• Preheat broiler to 500F or to High.
• Add the shredded coconut to a sheet pan and place under the broiler for 2 to 3 minutes, removing it to stir the coconut after 1 minute.**
• To a large mixing bowl, add the heavy cream and whip with a handheld electric mixer using the whisk attachment (or stand mixer with whisk attachment) until soft peaks begin to form.
• Add the confectioners' sugar slowly while whipping, and then add the coconut extract while whipping.
• When the filling has been refrigerated for at least one hour, spoon the whipped topping*** over the filling.
• Refrigerate for at least 1 more hour.****
• Sprinkle with the cooled toasted coconut before serving. Pie will keep airtight in the fridge for up to 3 days.

Notes

*Rum: Technically rum, or more specifically coconut rum, isn’t absolutely necessary. I used Malibu which is rum with coconut liqueur and there are only 3 tablespoons of it in the whole pie but it adds a nice extra layer of coconut flavor. The alcohol burns off during the baking process. 

However, if there’s a reason why you don’t consume alcohol, you can simply omit it. Perhaps bump up the amount of coconut extract you use instead

**Toasting the coconut: You don’t have to top the pie with toasted shredded coconut at the end, but it’s a wonderful touch. Be careful though when you are broiling the coconut and keep a watchful eye on it. Coconut is so prone to burning and it can happen very fast, especially in such a hot oven.

Basically don’t turn your back on the oven since it will only likely need 2 to 3 minutes, but stir it after a minute.

Make sure the coconut is completely cooled before sprinkling it on the topping so you don’t melt your homemade whipped cream. 

***Topping: To save time, feel free to use store bought whipped topping like Cool Whip rather than whipping your own cream.

****Filling: The filling in this coconut cream pie is silky and on the looser side. It's mandatory to observe the three times you are instructed to chill the pie - the filling alone in a bowl, the filling after it's in the pie crust, and after you top the pie with the whipped cream.

Nutrition

Serving: 1, Calories: 710kcal, Carbohydrates: 48g, Protein: 8g, Fat: 54g, Saturated Fat: 35g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 172mg, Sodium: 304mg, Fiber: 3g, Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you've made and loved one of my recipes!

More Coconut Dessert Recipes:

Coconut Custard Pie — A one-bowl, no-mixer pie with a short ingredients list that is SO easy to make and forms three different LAYERS while it bakes!! Mindlessly easy, goofproof, and coconut lovers will go crazy for this MAGIC pie!!

Samoas Cookie Pie — This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It’s layered with caramel sauce, chocolate, and shredded coconut. YUM!

Better-Than-Girl-Scout Samoas Cookie Bars – Resembles Samoas but BETTER!! An Oreo crust topped with coconut, chocolate chips, and drenched in salted caramel!! Chewy, rich, decadent, and EASY!!

Salted Caramel Magic Bars – A fun twist on the classic bars because everything is better with salted caramel! Fast, easy, no-mixer recipe that’ll be a hit with everyone!

Rolo Seven Layer Bars – The classic bar tastes even better with Rolos!

Chocolate Chip Cookie Magic Bars – The classic recipe made even better with a chocolate chip cookie crust! One bowl, no mixer, fast and easy! Soft, chewy, gooey and so good!

Pineapple Coconut Bars — Eat your piña colada rather than drinking one with these fast, EASY, no-mixer bars that taste TROPICAL!! Pineapple, coconut, white chocolate, and cherries!!

Mounds Bar Chocolate Coconut Brownies — Like eating a Mounds candy bar that’s on top of rich, fudgy brownies!! Easy and oh so good!!

Loaded Oatmeal Coconut Chocolate Chip Cookies — Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!! So good!

Coconut White Chocolate Chip Cookies — Soft, chewy, and so moist thanks to the coconut and browned butter with the PERFECT amount of white chocolate!! If you like white chocolate, you will LOVE these spring and summery-tasting EASY cookies!!