Dessert

Easy Coconut Cream Pie Recipe

Name: Easy Coconut Cream Pie Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 pre-baked 9-inch pie crust; 1 cup granulated sugar; ¼ cup cornstarch; ¼ teaspoon salt; 3 cups whole milk; 4 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1 ½ cups sweetened shredded coconut; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; Toasted coconut flakes, for garnish

ByRafael Mansero March 3, 2026March 3, 2026

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Introduction

This Easy Coconut Cream Pie is a perfect blend of creamy, sweet, and tropical flavors wrapped in a crisp pie crust. It’s a comforting dessert that’s simple to make and sure to impress your family and friends.

A close-up of a slice of creamy pie on a white plate with a white marbled surface underneath. The pie has three visible layers: a light brown crumbly crust on the bottom and sides, a thick pale yellow custard filling in the middle with a smooth, slightly glossy texture, and a fluffy white whipped cream layer on top with soft peaks. A fork with some pie is placed beside the slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Pre-baked 9-inch pie crust
1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 cup heavy whipping cream
2 tablespoons powdered sugar
Toasted coconut flakes for topping

Instructions

Step 1: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the whole milk, stirring to combine. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
Step 2: In a small bowl, lightly beat the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. Then, pour the yolk mixture back into the saucepan and cook for 2 more minutes, stirring continuously.
Step 3: Remove the saucepan from heat and stir in the butter, vanilla extract, and shredded coconut until fully incorporated.
Step 4: Pour the filling into the pre-baked pie crust, smoothing the top. Cover and chill in the refrigerator for at least 4 hours or until fully set.
Step 5: Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the pie and sprinkle with toasted coconut flakes for garnish.

Tips & Variations

Use freshly toasted coconut flakes for a crunchy topping and deeper flavor.
For a nutty twist, add chopped macadamia nuts to the whipped cream topping.
Make the pie crust from scratch for extra homemade goodness or use a graham cracker crust for a different texture.

Storage

Store the coconut cream pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. When ready to serve again, let it sit at room temperature for about 15 minutes for the best flavor. Re-whip the cream topping if needed before serving.

How to Serve

A slice of pie is shown on a white plate with a white marbled texture under it. The pie has three layers: a crumbly brown crust at the bottom and sides, a thick creamy light beige filling with small brown specks in the middle, and a fluffy white whipped topping on top. The whipped topping is sprinkled with toasted light brown coconut flakes. The crust looks slightly crumbly and the whipped topping has soft peaks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, using a pre-baked store-bought pie crust saves time and works perfectly for this recipe. Just make sure to bake it according to package instructions before filling.

How do I prevent the pie filling from being lumpy?

Whisk the sugar, cornstarch, and milk well before heating, and stir constantly over medium heat. Also, temper the egg yolks carefully by gradually adding some hot milk to them to avoid curdling.