Heavenly Coconut Cream Pie Recipe

Indulge in the velvety goodness of this classic Coconut Cream Pie. Its creamy coconut filling, nestled in a flaky pie crust and topped with whipped cream, will transport you to dessert paradise.


  • 1 pre-baked 9-inch pie crust (homemade or store-bought)
  • 1 cup sweetened shredded coconut
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • Whipped cream, for topping
  • Additional shredded coconut, toasted (optional), for garnish


  1. In a medium saucepan, combine the whole milk, heavy cream, and sweetened shredded coconut. Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes to infuse the coconut flavor.
  2. After steeping, strain the coconut milk mixture through a fine-mesh sieve into a clean saucepan, pressing on the coconut to extract all the liquid. Discard the shredded coconut.
  3. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and creamy.
  4. Gradually whisk the egg yolk mixture into the strained coconut milk mixture in the saucepan.
  5. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
  6. Remove the saucepan from the heat and stir in the vanilla extract and coconut extract (if using).
  7. Pour the coconut custard into the pre-baked pie crust, smoothing the top with a spatula. Place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the pie until completely chilled and set, at least 4 hours or overnight.
  8. Before serving, top the chilled pie with whipped cream and toasted shredded coconut, if desired. Slice and enjoy the creamy coconut bliss!

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