Homemade Coconut Cream Pie with Whipped Topping

Bring a taste of the tropics to your table with this Coconut Cream Pie. It’s creamy, silky, and loaded with rich coconut flavor, a dessert that feels like sunshine in every bite. With its buttery crust, coconut-infused custard filling, and pillowy whipped topping, this pie is the perfect balance of comfort and elegance. Whether it’s for holidays, special gatherings, or a simple weekend treat, this pie never fails to impress.

Why You’ll Love This Recipe

• Smooth, rich coconut custard filling that’s full of flavor
• Buttery, flaky crust that complements the creamy texture
• Easy to make ahead and chill before serving
• Perfect for spring, summer, or any festive celebration
• Light, refreshing, and beautifully tropical

Ingredients

• Pie crust, baked and cooled
• Granulated sugar
• Cornstarch
• Salt
• Whole milk
• Coconut milk (unsweetened)
• Egg yolks
• Butter
• Vanilla extract
• Shredded sweetened coconut
• Whipped cream, for topping
• Toasted coconut flakes, for garnish

Step-by-Step Instructions

1. Bake the crust: Prepare and bake your pie crust according to package or homemade recipe directions. Let it cool completely.
2. Make the filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk and coconut milk, whisking until smooth.
3. Cook over medium heat until the mixture begins to thicken.
4. In a separate bowl, whisk egg yolks. Slowly add a ladle of hot milk mixture to temper, then pour the egg mixture back into the saucepan.
5. Continue to cook, whisking constantly, until thick and creamy.
6. Remove from heat and stir in butter, vanilla extract, and shredded coconut.
7. Pour the filling into the cooled crust and spread evenly.
8. Press plastic wrap directly on top to prevent a skin from forming. Chill for at least 4 hours or until fully set.
9. Before serving, top with whipped cream and sprinkle with toasted coconut flakes.

Tips & Variations

• Make it dairy-free: Use coconut cream and plant-based butter.
• Extra flavor: Add a few drops of coconut extract for a stronger tropical note.
• Crust options: Try a graham cracker or vanilla wafer crust for a sweeter twist.
• Decorate beautifully: Add white chocolate curls or pineapple bits for garnish.

Storage & Freezer Instructions

• Refrigerate: Store covered in the fridge for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 1 month; thaw overnight before serving.
• Keep topping fresh: Add whipped cream just before serving.
• Avoid sogginess: Keep pie well chilled and serve cold.

Serving & Pairing Ideas

• Serve chilled with a sprinkle of extra toasted coconut.
• Pair with tropical drinks like mango juice or coconut water.
• Serve after light meals such as grilled fish or vegetable stir-fry.
• Add a drizzle of chocolate or caramel sauce for a decadent finish.

Frequently Asked Questions

Can I make Coconut Cream Pie ahead of time?

Yes! This pie actually tastes better when made a day in advance. Just keep it chilled and top with whipped cream before serving.

Can I use canned coconut milk?

Absolutely. Full-fat canned coconut milk provides the best creamy texture and rich flavor.

How do I prevent the filling from becoming runny?

Be sure to cook the filling long enough for it to fully thicken and allow it to chill for several hours before slicing.

Can I use coconut flakes instead of shredded coconut?

Yes, but for the filling, finely shredded coconut blends better. Use large flakes for topping.

Ready to Make It?

This Coconut Cream Pie brings all the creamy comfort and tropical flavor you could want in one dessert. With its smooth custard, golden crust, and toasted coconut topping, it’s a showstopper for any occasion. Save this recipe, share it, and get ready for your new favorite pie!

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