Coconut Cream Pie

This Coconut Cream Pie is a favorite dessert at my home! It starts with a sweet graham cracker crust, is filled with smooth coconut custard, topped with homemade whipped cream, and finished off with toasted coconut flakes.

Coconut Cream Pie is A Coconut-Lovers Dream!

I’m obsessed with all things coconut, as evidenced by the archive of coconut recipes on the site. And when you pair a creamy custard coconut filling with a graham cracker crust, top it with sweetened whipped cream, and finish off with a generous dose of toasted coconut…well, there aren’t too many things better than that!

So let’s get talking about the ins and outs of this recipe for Coconut Cream Pie, starting with the incredible graham cracker pie crust.

Graham Cracker Crust

The graham cracker crust is the perfect base for this pie. A lot of coconut cream pies start with a blind-baked pie crust, which is certainly an option here, but we prefer the graham cracker crust. (Plus, it’s easier!)

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What is blind baking? It’s the process of partially pre-baking the crust. Usually, that happens because the filling will be done long before the crust is done, so everything will be done at the same time. But you can’t just put the empty crust into the oven–the crust will develop pockets of steam and get puffy and soggy. To prevent this, we weigh down the crust to keep it flat. The weights can be dried beans wrapped in foil or even commercial metal pie weights. After the crust has been blind baked, remove the weights, add the filling and proceed with the recipe.

Here are a few tips for the perfect crust:

• Let the melted butter cool. Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugar and crushed crackers, and cause a greasy crust.
• Blend the graham crackers thoroughly. To ensure there aren’t large chunks of graham cracker in the crust, which will affect how nicely this pie cuts out, thoroughly blend the graham crackers until they are fine crumbs. Add anything that didn’t blend completely back into the blender and blend again.
• Tightly compress crumbs. When adding the crumbs to the pie tin, compress them tightly into the tin to ensure a cohesive crust.
• Don’t skip the baking. We bake the crust to keep it from getting too soft when the filling is added.
• Let the crust cool fully before adding the filling. A hot filling will cause the crust to soften and get soggy.

Coconut Cream Pie filling

The filling is a custard/pudding consistency. It’s thick, rich, and luxuriously coconut flavored. Below I’ll share a quick breakdown of the ingredients that come together to make it.

• We use egg yolks and cornstarch for thickness.
• Next, full-fat coconut milk gives this pie that classic coconut flavor. See more on this ingredient below!
• Along with the coconut milk we use heavy whipping cream, which contributes to the rich and thick consistency and flavor.
• Vanilla bean paste (or vanilla extract) and coconut extract further boost and enhance the flavor. I love using vanilla bean paste because of the slightly stronger flavor and the gorgeous vanilla bean specks throughout the pie.
• Last but not least, a little bit of butter helps the mouthfeel and creaminess while also keeping the ingredients from separating.

Most coconut cream pies also have shredded coconut folded into the filling, but my family prefers toasted coconut on top instead. If you like coconut in the filling, feel free to fold some in.

Are Cream of Coconut and Coconut Cream the Same Thing?

No, and they aren’t interchangeable in this Coconut Cream Pie Recipe! To give you a quick background…

• Coconut milk has the liquid consistency of cow’s milk. It’s made by simmering 1 part shredded coconut to 1 part water.
• Coconut cream has a much thicker and richer consistency than coconut milk. Coconut cream simmers 4 parts shredded coconut to 1 part water.
• Cream of coconut is a sweetened version of coconut cream. It’s generally used in drinks or desserts. 

For this recipe, we use canned full-fat coconut milk. If you get lite or low-fat coconut milk, this pie won’t set up properly. This pie also won’t set up with refrigerated coconut milk, so make sure to get canned coconut milk.

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Canned (shelf-stable) coconut milk is generally in the Asian section of the grocery store. I highly recommend using full-fat coconut milk for the best flavor and texture in this pie. Lite coconut milk doesn’t thicken as nicely and won’t provide the rich full flavor that regular coconut milk provides.

How to make Coconut Cream Pie

The full recipe card is below, so here I’ll share the top tips for making the custard part of this pie:

• Use a good, sturdy, heavy-bottomed nonstick pan for best results. We need the custard to thicken nicely without burning.
• Thoroughly whisk together the custard ingredients before adding the pot to the heat.
• When mixing the custard, we’re looking for large bubbles to begin forming in the center of the pot. Once you see these bubbles, you must whisk briskly and constantly. The mixture should be very thick at this point.
• Keep in mind the custard will thicken a bit as it cools, but it should be quite thick before adding it to the crust. The consistency should be like a thick prepared pudding snack cup.
• As the pie filling is setting up in the fridge, add plastic wrap onto the surface of the filling. We do this whenever making a custard or curd (like this lemon curd) to keep the layers from separating or to keep a film from developing.

Coconut Cream Pie Topping

After the filling sets, it’s time to make the whipped cream and toasted coconut. I share a tutorial on how to make whipped cream here. 

If you’ve never toasted coconut before, don’t fret–it’s very easy to do! The toasted coconut not only tastes better, but it also makes for a gorgeous presentation. Here’s a step-by-step guide on how to toast coconut.

What Is Coconut Extract?

Coconut extract is a flavor enhancer (just like vanilla extract) that gives this pie a more pronounced coconut flavor. Coconut extract can usually be found near other baking extracts and spices in the grocery store.

Add coconut extract gradually. Not all coconut extracts are made the same, so start with a little and add slowly, remembering it does intensify after sitting. (We use McCormick® coconut extract in this Coconut Cream Pie recipe and enjoy a full 1 teaspoon.)

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Leave ample time for preparing this Coconut Cream Pie. Heads-up — it needs at least 8 hours to set up fully.

More Delicious Desserts:

• Grilled Pineapple with a walnut-graham cracker crumble
• Banana Crepes with vanilla bean custard
• M&M Cookies soft and chewy
• Strawberry Shortcake with a hint of lemon
• Chocolate Pudding Pie only six ingredients

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Coconut Cream Pie

5 from 6 votes

- Review this recipe

This Coconut Cream Pie is a favorite dessert at my home! This pie starts with a sweet graham cracker crust, filled with smooth coconut custard, topped with homemade whipped cream, and finished off with toasted coconut flakes.

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Coconut Cream Pie

5 from 6 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

This Coconut Cream Pie is a favorite dessert at my home! This pie starts with a sweet graham cracker crust, filled with smooth coconut custard, topped with homemade whipped cream, and finished off with toasted coconut flakes.

Course Dessert, treat

Cuisine American, Vegetarian

Keyword coconut cream pie, coconut cream pie recipe

Prep Time 35 minutes minutes

Chilling Time 8 hours hours

Total Time 8 hours hours 35 minutes minutes

Servings 10 -12 slices

Chelsea Lords

Calories 513kcal

Author Chelsea Lords

Ingredients

Crust

• ▢ 1-3/4 cups graham cracker crumbs (12-13 full sheets)
• ▢ 6 tablespoons unsalted butter, melted
• ▢ 1/4 cup white granulated sugar or light brown sugar
• ▢ 1/8 teaspoon fine sea salt

Filling

• ▢ 3/4 cup white granulated sugar
• ▢ 1/2 teaspoon salt
• ▢ 1/4 cup cornstarch
• ▢ 4 large egg yolks (discard the whites or save for a different recipe)
• ▢ 1 can (13.66 oz.) full-fat coconut milk
• ▢ 1 cup heavy cream
• ▢ 2 tablespoons unsalted butter
• ▢ 1 teaspoon vanilla bean paste or vanilla extract
• ▢ 1/4 to 1 full teaspoon coconut extract (Note 1)

Topping

• ▢ 1 cup heavy whipping cream
• ▢ 2-4 tablespoons powdered sugar
• ▢ 1/2 teaspoon vanilla bean paste or vanilla extract
• ▢ Optional: 1 cup sweetened shredded coconut,

US - Metric

USMetric

Instructions

• Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan with cooking spray. Melt 6 tablespoons of butter in a microwave-safe bowl. Once melted, set it aside to cool for 5 minutes to prevent a greasy crust.

  In a blender or food processor, process graham crackers into fine crumbs, re-blending any large chunks. Measure 1 3/4 cups of crumbs and transfer them to a large bowl. Add 1/4 cup sugar and 1/8 teaspoon salt. Pour in the melted butter and mix until well combined.
• Pour crumb mixture into prepared pan. Press crumbs firmly along the sides and bottom of the pan using your fingers. To create a solid crust, use the bottom of a flat 1-cup measuring cup to thoroughly compress the crumbs. Bake for 10 minutes, then remove from oven and allow to cool completely. You can prepare and bake the crust up to 24 hours in advance. Cover with plastic wrap and store at room temperature.
• In a medium-sized pot, off heat, combine 3/4 cup sugar, 1/2 teaspoon salt, and 1/4 cup cornstarch. Whisk together until well mixed. Add 4 egg yolks and whisk until combined. While whisking constantly, pour in can of coconut milk followed by 1 cup of heavy cream. Continue whisking until all the ingredients are fully integrated. Place pot on stove over just below medium heat. Whisk occasionally as the mixture heats up, alternating between whisking and using a rubber spatula to scrape the sides and bottom of the pot to prevent any cornstarch from sticking.
• As soon as the mixture begins to thicken, start whisking constantly. When you see large bubbles forming in the center, set a timer for 1 minute and continue whisking constantly. If bubbling becomes too intense, reduce heat slightly. The mixture should thicken significantly, reaching a pudding-like consistency. After 1 minute, remove the pot from the heat. See Note 2.

  Whisk off the heat for another full minute. Add 2 tablespoons of butter and whisk until fully melted. Then, add 1 teaspoon of vanilla extract and coconut extract to taste (I recommend 1 teaspoon). Whisk until the mixture is completely smooth.
• Use a spatula to transfer mixture from the pot into the cooled crust, smoothing the top with the spatula. Gently place a piece of plastic wrap directly on the surface of the filling, pressing lightly to create a seal. This will prevent a skin from forming on the pudding. Refrigerate for at least 8 hours or until the filling is fully set.
• Pour 1 cup of heavy whipping cream, powdered sugar (start with 2 tablespoons and add up to 2 more if you prefer a sweeter taste), and 1/2 teaspoon of vanilla into a bowl attached to a stand mixer. Begin whisking on low speed to combine the ingredients, then gradually increase to high speed. Whisk until medium-to-stiff peaks form, which should take about 2-4 minutes. Be careful not to over-beat. Smooth the whipped cream over the pie.

  Toast 1 cup of unsweetened coconut in a large skillet over low to medium heat, stirring frequently, until mostly golden brown, about 3-6 minutes. Remove from heat and transfer to a plate to cool completely. Once cooled, sprinkle evenly over the pie.
• Promptly return any leftovers to the fridge, ensuring the pie is tightly covered to maintain freshness. Leftovers will last 5-7 days, though the crust will soften each day it is stored.

Video

Recipe Notes

Note 1: Add coconut extract to taste, as intensity varies by brand. We use McCormick and recommend 1 teaspoon for optimal flavor.

Note 2: Custard Notes:

• When mixing the custard, look for large bubbles forming in the center of the pot. Once you see these bubbles, whisk briskly and constantly. The mixture should be very thick at this point, resembling the consistency of a thick pudding snack cup.
• Remember, the custard will thicken slightly as it cools, but it should already be very thick before adding it to the crust.

Nutrition Facts

Calories: 513kcal | Carbohydrates: 40g | Protein: 4g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 161mg | Sodium: 114mg | Potassium: 133mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1052IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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