Name: Coconut Cream Pie
Prep time: 15 min
Cook time: PT-486399H27M1S
Total time: 3 h 15 min
Cuisine: American
Ingredients: For the Crust: 1½ cups graham cracker crumbs (about 10 sheets); ¼ cup white granulated sugar; ½ cup butter, melted; ¼ tsp salt; For the Pie Filling: 1 (15 oz) can full-fat coconut milk; ½ cup heavy whipping cream; ½ cup whole milk; ½ cup white granulated sugar; 3 large eggs; ⅓ cup cornstarch; 1 tsp vanilla extract; 1 tsp coconut extract; 1 cup shredded sweetened coconut flakes, toasted; For the Whipped Topping: 1½ cups heavy whipping cream; 1 tsp vanilla extract; ¼ cup powdered sugar

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This Coconut Cream Pie is a dreamy, tropical dessert layered with rich coconut milk custard, a buttery graham cracker crust, and fluffy whipped cream. Topped with toasted coconut flakes, it’s the perfect chilled indulgence for sunny days, special events, or whenever you’re in need of a luscious, creamy slice of paradise.

Why You’ll Love This Recipe

If you’re a fan of coconut, this pie is pure heaven. The crust is crisp and buttery, the filling is velvety and bursting with coconut flavor, and the whipped topping adds lightness to each bite. It’s a make-ahead dessert that chills beautifully and is sure to impress your guests with minimal effort. Coconut Cream Pie

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:
1½ cups graham cracker crumbs (about 10 sheets)
¼ cup white granulated sugar
½ cup butter, melted
¼ teaspoon salt

For the Pie Filling:
1 (15 oz) can full-fat coconut milk
½ cup heavy whipping cream
½ cup whole milk
½ cup white granulated sugar
3 large eggs
⅓ cup cornstarch
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup shredded sweetened coconut flakes, toasted

For the Whipped Topping:
1½ cups heavy whipping cream
1 teaspoon vanilla extract
¼ cup powdered sugar

Directions

Prepare the Crust:

Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, melted butter, and salt until evenly combined.
Press mixture firmly into the bottom and sides of a 9-inch pie dish.
Bake for 10 minutes, then let it cool completely.

Make the Filling:

In a medium saucepan, whisk together coconut milk, heavy cream, whole milk, sugar, eggs, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency and gently bubbles.
Remove from heat. Stir in vanilla and coconut extracts, then fold in toasted coconut.
Pour the filling into the cooled crust.
Cover and refrigerate for at least 3 hours until fully set.

Whipped Cream Topping:

In a large mixing bowl, beat heavy cream, vanilla, and powdered sugar with an electric mixer until stiff peaks form (about 3–4 minutes).
Spread or pipe over the chilled pie.
Garnish with extra toasted coconut if desired. Serve cold.

Servings and timing

This recipe serves 8 and takes about 3 hours and 15 minutes total—15 minutes to prep and 3 hours to chill.

Variations

Use a standard pie crust instead of a graham cracker crust for a more traditional touch.
Swap sweetened coconut for unsweetened if you prefer a less sweet dessert.
Infuse the filling with lime zest for a tropical citrus note.
Use dairy-free alternatives like coconut cream and almond milk for a vegan-friendly version.

storage/reheating

Store the pie covered in the refrigerator for up to 4 days. It is best served cold and does not require reheating. For longer storage, the crust and filling can be frozen separately and assembled later.

FAQs

Can I make this pie ahead of time?

Yes, it’s perfect for making a day in advance. Just add the whipped topping before serving.

Can I use store-bought whipped cream?

You can, but homemade whipped cream gives a fresher taste and better texture.

What’s the best way to toast coconut flakes?

Spread them on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally.

Can I use light coconut milk?

Full-fat coconut milk gives the best texture and flavor, but light can be used with slightly thinner results.

Can this pie be frozen?

Yes, freeze the pie without the whipped topping for up to 2 months. Thaw in the fridge before adding topping.

How do I know when the filling is thick enough?

It should coat the back of a spoon and resemble pudding consistency before removing from heat.

Can I make this pie dairy-free?

Yes, use coconut cream for the whipped topping and replace the milk and cream with plant-based alternatives.

What if I don’t have coconut extract?

You can skip it, but the flavor will be more subtle. Add more toasted coconut to boost flavor.

Is this pie overly sweet?

It’s sweet but balanced by the coconut and graham crust. Reduce sugar slightly if preferred.

Can I use a different crust?

Yes, a shortbread or pastry crust also works well with this filling.

Conclusion

Coconut Cream Pie is a creamy, dreamy dessert that transports you to the tropics with every bite. Whether you’re entertaining or treating yourself, this chilled pie is a surefire hit that’s easy to prepare and impossible to resist. Make it once, and it will quickly become a favorite in your dessert repertoire.

Emma