This coconut cream pie features a buttery crust, thick and creamy custard, a sweet whipped topping, and toasted coconut flakes! It's a tasty tropical dessert that is incredibly easy to prepare and sure to be one of your new favorite treats! You can make the entire thing from scratch or choose to use a few store-bought ingredients to make it even simpler!
Easy Coconut Cream Pie Recipe
A buttery and flaky crust, creamy coconut filling, whipped topping, and sweet coconut flakes- what more could you possibly want? For how delicious and irresistible this coconut cream pie is, it is really hard to believe how simple it is to make!
In fact, you'll only spend about 25 minutes actually in the kitchen preparing this pie from scratch. The rest of the time is spent just waiting while it chills in the refrigerator!
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🥘 Coconut Cream Pie Ingredients
You can choose to make this entire pie from scratch from start to finish (which I completely recommend!) Or, if you want a little bit more convenience, you can grab some store-bought whipped topping and pie crust.
- Coconut Flakes - 1 cup of sweetened coconut flakes, divided into ¼ cup and ¾ cup portions.
- Coconut Milk - 1½ cups of full-fat coconut milk.
- Heavy Cream - 1½ cups of heavy cream.
- Sugar - ¾ cup of sugar.
- Cornstarch - ⅓ cup of cornstarch.
- Eggs - 2 large eggs, beaten.
- Salt - ¼ teaspoon of salt.
- Vanilla - 1 teaspoon of pure vanilla extract.
- Pie Crust - 1 butter pie crust, baked and cooled. Check out my recipe here (it makes a double crust, so you will only need half of the recipe), or use a store-bought crust. Bake it, and then let it cool.
- Whipped Cream - 1 cup of whipped cream. See my stabilized whipped cream recipe or use store-bought frozen whipped topping (thawed).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Coconut Cream Pie
While the pie itself is technically no-bake, I do recommend toasting the coconut for the best results. All you'll need is a baking sheet, a medium-sized pot, your measuring cups, a wooden spoon, and a pie pan.
This recipe will make one 9-inch pie, which can be sliced into 8 servings.
Prep The Coconut and Crust (if making from scratch)
- Toast the coconut. Preheat your oven to 350°F (175°C) and spread ¼ cup (24 grams) of the coconut flakes onto a baking sheet. Bake for about 5 minutes, stirring occasionally, and then set it aside. *Alternatively, you can toast over medium heat in a dry skillet. Once toasted, remove to a clean bowl immediately so that they are out of the hot skillet.
- Bake the crust. To make this coconut cream pie from scratch, you will need 1 9-inch pie crust (either store-bought in the pan, or store bought rolls, or see my recipes for all butter pie crust or my best pie dough).
Make The Coconut Cream Filling
- Simmer. In a medium-sized pot, mix together 1½ cups (355 milliliters) of both coconut milk and heavy cream, ¾ cup (150 grams) of sugar, ⅓ cup (43 grams) of cornstarch, 2 large eggs (100 grams), and ¼ teaspoon (1.5 grams) of salt. Place the pot over medium-low heat and bring it to a low simmer. Cook, stirring frequently, until the mixture begins to thicken (15-20 minutes).
- Stir. Remove the pot from the heat and stir in ¾ cup (72 grams) of coconut (the portion that was not toasted) and 1 teaspoon (5 milliliters) of vanilla extract.
Chill and Serve
- Chill. Pour the filling into your prepared butter pie crust. Cover the dish with plastic wrap and then transfer it to the fridge and chill for at least 4 hours, or until firm.
- Serve. Top the pie with 1 cup of whipped cream and the toasted ¼ cup (24 grams) of coconut. Slice and serve immediately, then return any unused portion to the fridge.
🍴 What To Serve With Coconut Cream Pie
This coconut cream pie is a showstopping dessert all on its own! Set it beside some key lime pie, blueberry pie, and blackberry cream pie on your dessert table to really wow your guests! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can make this recipe completely from scratch by using my butter pie crust recipe and homemade stabilized whipped cream recipe! Of course, store-bought ingredients can be used to make this pie extra simple.
- Go ahead and bake your pie crust before you get started. This way it has plenty of time to cool off to room temperature before you add the filling.
- I used a traditional all-butter pie crust, but you can also mix up the flavors by trying out a graham cracker crust or a different pie crust alternative.
- Your pie needs to chill for at least 4 hours so that it can properly set and become firm enough to slice. This is a great dessert for making the night before you need it so that it can chill in the fridge overnight!
🥡 Storing
Keep your coconut cream pie stored covered in the refrigerator for up to 5 days.
Freezing Coconut Cream Pie
This pie freezes well, but you need to freeze it before adding the whipped topping. Cover the pie tightly with plastic wrap, followed by aluminum foil. Freeze for up to 3 months and let the pie thaw in the fridge overnight before adding the whipped cream and toasted coconut. For best results, prepare your pie in a disposable aluminum pie pan.
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❓ Recipe FAQs
Yes! In fact, I consider coconut cream pie to be a perfect make-ahead dessert since it needs time to fully set up! Prepare your pie the night before you need it so it can become completely firm in the fridge overnight. The next day, just add your whipped topping and you are good to go!
If your filling is runny, even after having time to chill in the fridge, you most likely didn't cook it long enough on the stovetop. Make sure you cook it, stirring frequently, until it begins to thicken up (this should take between 15 and 20 minutes).
If that wasn't the problem, make sure you didn't forget to add the cornstarch, as it is the key ingredient for thickening up the filling.
Any type of cream pie (ones that are made with dairy and eggs) should always be stored in the refrigerator. If you do need to leave it out at room temperature (for example, if you are serving it at a party), make sure it goes back into the fridge within 2 hours.
🍬🍰🍨 More No-Bake Desserts
- No-Bake Pumpkin Cheesecake - Sweet pumpkin-flavored cheesecake is perfect for the holidays.
- No-Bake Strawberry Cream Pie - Graham crackers, gelatin, strawberries, and whipped topping make up this beautiful dessert.
- No-Bake Blueberry Cheesecake - An incredibly creamy cheesecake that only takes 30 minutes of preparation.
- Peanut Butter No-Bake Cookies - Classic no-bake cookies that are packed with peanut butter.
- Microwave Peanut Butter Fudge - With just 4 ingredients and a couple of minutes, you'll have some rich fudge in no time.
- Mexican Pralines - A 10-minute sweet pecan treat that is completely addicting.
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📖 Recipe Card
Coconut Cream Pie
Ingredients
- 1 cup coconut flakes (sweetened, divided into ¼ cup and ¾ cup portions)
- 1½ cups coconut milk (full fat)
- 1½ cups heavy cream
- ¾ cup sugar
- ⅓ cup cornstarch
- 2 large eggs (beaten)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 butter pie crust (baked and cooled, see recipe or use store-bought)
- 1 cup stabilized whipped cream (see recipe or use store-bought frozen whipped topping)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and spread ¼ cup of the 1 cup coconut flakes onto a baking sheet. Bake for about 5 minutes, stirring occasionally, and then set it aside. *Alternatively, you can toast over medium heat in a dry skillet. Once toasted, remove to a clean bowl immediately so that they are out of the hot skillet.
- In a medium-sized pot, mix together 1½ cups coconut milk, 1½ cups heavy cream, ¾ cup sugar, ⅓ cup cornstarch , 2 large eggs, and ¼ teaspoon salt. Place the pot over medium-low heat and bring it to a low simmer. Cook, stirring frequently, until the mixture begins to thicken (15-20 minutes).
- Remove the pot from the heat and stir in ¾ cup of coconut (the portion that was not toasted) and 1 teaspoon vanilla extract.
- Pour the filling into your prepared 1 butter pie crust. Cover the dish with plastic wrap and then transfer it to the fridge and chill for at least 4 hours, or until firm.
- Top the pie with 1 cup stabilized whipped cream and the toasted ¼ cup of coconut. Slice and serve immediately.
Notes
- You can make this recipe completely from scratch by using my butter pie crust recipe and homemade stabilized whipped cream recipe! Of course, store-bought ingredients can be used to make this pie extra simple.
- Go ahead and bake your pie crust before you get started. This way it has plenty of time to cool off to room temperature before you add the filling.
- I used a traditional all-butter pie crust, but you can also mix up the flavors by trying out a graham cracker crust or a different pie crust alternative.
- Your pie needs to chill for at least 4 hours so that it can properly set and become firm enough to slice. This is a great dessert for making the night before you need it so that it can chill in the fridge overnight!
- To store: Keep your coconut cream pie stored covered in the refrigerator for up to 5 days.
- To freeze: This pie freezes well, but you need to freeze it before adding the whipped topping. Cover the pie tightly with plastic wrap followed by aluminum foil. Freeze for up to 3 months and let the pie thaw in the fridge overnight before adding the whipped cream and toasted coconut. For best results, prepare your pie in a disposable aluminum pie pan.
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