Coconut Cream Pie

Coconut Cream Pie

This is the ultimate Coconut Cream Pie! It starts with a buttery flakey pie crust then it’s layered with a rich and luscious (non-runny) coconut custard, fluffy whipped cream, and finished with toasted coconut. A must-try pie recipe that’s sure to impress coconut lovers!


  • 1 pre-baked 9-inch pie crust
  • 3/4 cup (65g) shredded sweetened coconut
  • 1 1/2 cups (355ml) canned coconut milk
  • 1 cup (235ml) milk (I used 1%)
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup + 3 Tbsp (138g) granulated sugar, divided
  • 1/4 tsp salt
  • 1/3 cup (43g) cornstarch
  • 4 large egg yolks
  • 3 oz. cream cheese, diced into pieces
  • 1 Tbsp (14g) butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract

Tequila Sunrise


  • 1 1/2 cups (355ml) heavy cream
  • 2/3 cup (60g) shredded sweetened coconut, toasted


For the filling:

  • Pulse 3/4 cup coconut in a food processor until ground into small pieces, about 1 minute, set aside. In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup of heavy cream, 1/2 cup of granulated sugar, and the salt.
  • Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally. 
  • Meanwhile, in a small mixing bowl (or liquid measuring cup used to measure milk), whisk together the remaining 1/2 cup of milk and cornstarch until well blended. 
  • In a separate small mixing bowl, whisk together egg yolks with the remaining 3 Tbsp sugar until the mixture is slightly pale, about 2 minutes. While whisking, pour 1/2 cup of the nearly boiling milk into the egg yolk mixture. 
  • While whisking mixture in saucepan, pour egg yolk mixture followed by cornstarch mixture into saucepan. Cook mixture until thickened, whisking constantly and vigorously to prevent curdling, about 2 – 3 minutes. 
  • Remove from heat and add in cream cheese, butter, vanilla extract, and coconut extract, stir until well blended. Stir in ground coconut. Pour mixture into baked pie crust.
  • Cover with plastic wrap and chill for 2 – 3 hours.

For the topping:

  • In a cold mixing bowl, whip heavy cream with the remaining 3 Tbsp granulated sugar on low speed until thickened slightly then increase to high speed and whip until stiff peaks form.
  • Spread over chilled pie and top with toasted coconut. Cut into slices. Store pie in an airtight container in the refrigerator.


  • Be sure to buy full-fat canned coconut milk. The canned kind is much thicker and richer than what’s sold in cartons as a beverage. 
  • Heavy cream is a must in this recipe. You can’t use a substitute here, otherwise, your pie might not be set up properly. 


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