This simple Coconut Cream Pie Recipe is made with creamy coconut milk and a simple graham cracker crust.
You can easily make this pie with a Homemade Pie Crust or a store-bought graham cracker crust to make this recipe even more simple!
Coconut Cream Pie Recipe
This homemade pie is SO creamy and delectable. When you make a dessert with coconut milk, magic happens. With a silky smooth homemade whipped cream, and a delightfully crunchy toasted coconut topping, it’s sure to become an instant favorite.
It’s an easy homemade cream pie that the whole family will LOVE.
Ingredients Needed
Here’s a basic ingredient list for easy coconut cream pie. You can always find the full list of ingredients listed in the printable recipe card below!
- Whole milk
- Heavy Whipping Cream
- Coconut Milk – canned, full fat
- Coconut Flakes – sweetened
- Eggs – large
- Cornstarch
- Vanilla & Coconut Extract
- White Granulated Sugar
- Salt
- Graham Cracker Crust – may use store bought or homemade, see recipe below.
How to Make Coconut Cream Pie
PREPARE THE PIE CRUST In a resealable bag combine graham cracker crumbs, sugar, butter, and salt. Mix well then transfer to an oven safe pie dish. Press the crumbs into the pie pan and up the sides to form the crust. Bake and cool completely.
MAKE THE CREAM FILLING On the stove-top, combine coconut milk, cold heavy cream, milk, eggs, and cornstarch. Whisk together over medium heat until bubbling gently for 1-2 minutes. Add in vanilla and coconut extracts and toasted coconut flakes for texture if desired.
CHILL Pour into cooled pie crust and chill for at least 3 hours. Prepare whipped cream and pipe onto chilled pie. Chill for another hour before serving for firmer whipped cream. Top with additional toasted coconut flakes just before serving.
PRO TIP: You can toast the coconut flakes on a baking sheet prepared with parchment paper in the oven. See recipe notes below for instructions!
How Long To Chill Coconut Cream Pie?
Once you have cooked the coconut cream pie filling on the stove top, pour it into the prepared crust and chill it in the fridge for at least 3 hours.
You may chill overnight prior to serving to ensure even slices.
Coconut Cream Pie is best when served chilled.
How to Store Coconut Cream Pie
There is dairy and eggs in this recipe, so it needs to be refrigerated, and can be stored chilled for up to 3 days. Freezing coconut cream pie is possible but not recommended as it may turn the texture grainy and the crust soggy.
How Do You Keep a Coconut Cream Pie From Getting Watery?
Here are a few different reasons why coconut cream pie can be water…
- Undercooked filling may be runny and not set, even after chilling. Pie filling is supposed to thicken and set firm after it cools and is refrigerated, but will stay runny if not cooked properly.
- If the filling is warm when the whipped cream is piped on, it will melt the whipped cream or “sweat”under the cold whipped cream. The filling must be completely cooled before putting whipped cream on the pie!
More Creamy Pies To Try
Here are a few more of our favorite cream pies that I know you’re going to love…
- Biscoff Banana Cream Pie
- Chocolate Bottomed Peanut Butter Pie
- Pineapple Fluff Pie
- No Bake Oreo Cream Pie
More Coconut-Inspired Recipes
If it’s more coconut recipes you’re after, here are a few of our favorite recipes for you to try!
- German Chocolate Cookies with Coconut Frosting
- Coconut Cream Pie Popsicles
- Coconut Cheesecake
- Coconut Lemon Layer Cake
Coconut Cream Pie Recipe
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs, (about 10 sheets)
- ¼ cup white granulated sugar
- ½ cup butter
- ¼ teaspoon salt
For the Pie:
- 1 (15 oz) can coconut milk, full fat
- ½ cup heavy whipping cream
- ½ cup whole milk
- ½ cup white granulated sugar
- 3 large eggs
- ⅓ cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup shredded sweetened coconut flakes, toasted, see recipe notes
- 1½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
For the Crust:
- Preheat oven to 350° F. In a resealable bag, combine the graham cracker crumbs, butter, sugar, and salt. Seal bag and mix well. Transfer mixture to oven safe 9 in. pie dish. Press evenly into bottom and sides of dish with flat bottomed measuring cup until firm and smooth. Bake for 10 minutes, then cool completely.
For the Pie:
- On the stove in a pan over medium-heat combine coconut milk, heavy cream, whole milk, sugar, eggs, and cornstarch. Whisk together over low/medium heat until bubbling gently and is thickened to pudding-like texture.
- Remove from heat and stir in vanilla and coconut extracts. Add in toasted coconut flakes. Pour into cooled pie shell and refrigerate for at least 3 hours.
- Prepare the whipped cream by combining 1½ cups of heavy cream, vanilla and powdered sugar and mixing with whisk attachment of an electric mixer on high speed until fluffy peaks form, 3-4 minutes.
- Pipe whipped cream onto chilled pie, and optionally top with toasted coconut flakes. Serve chilled.
Notes
Nutrition
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Delicious
The looks so delicious and yummy, I love the recipe and will have to make this recipe for my family.
Why is whipped cream used instead of meringue? The Old Fashion coconut pie was made with meringue.
You can use a meringue for the topping if you would like. 😉