A rich and creamy coconut custard filling nestled in a flaky pie crust, topped with fluffy whipped cream and toasted coconut flakes. This classic dessert is perfect for Mother’s Day or any occasion that calls for an indulgent, tropical-inspired treat.

Why You’ll Love This Recipe

Silky smooth filling – The coconut custard is thick, creamy, and full of flavor.
Perfectly flaky crust – A buttery pie crust complements the luscious filling.
Toasted coconut topping – Adds a delightful crunch and extra coconut flavor.
Make-ahead friendly – The pie needs to chill, making it a great dessert to prepare in advance.
Crowd-pleasing classic – A timeless favorite for coconut lovers and pie enthusiasts alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pie Crust:

1 pre-baked 9-inch pie crust (store-bought or homemade)

For the Coconut Filling:

2 cups (480ml) whole milk
1 cup (240ml) coconut milk
¾ cup (150g) granulated sugar
¼ cup (30g) cornstarch
4 egg yolks
1 tsp vanilla extract
1 tbsp unsalted butter
1 cup (90g) shredded sweetened coconut

For the Topping:

1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
½ cup (45g) toasted coconut flakes

Directions

Prepare the Filling: In a saucepan, heat the whole milk and coconut milk over medium heat until warm but not boiling.
Thicken the Custard: In a bowl, whisk together the sugar, cornstarch, and egg yolks. Slowly pour in the warm milk while whisking continuously to temper the eggs.
Cook Until Thickened: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 5 minutes).
Add Flavor: Remove from heat and stir in the vanilla extract, butter, and shredded coconut. Let the custard cool slightly.
Fill the Pie Crust: Pour the coconut custard into the pre-baked pie shell and smooth the top. Cover with plastic wrap, pressing it against the custard to prevent a skin from forming. Chill for at least 3 hours.
Make the Whipped Cream: Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Garnish & Serve: Spread the whipped cream over the chilled pie and sprinkle toasted coconut flakes on top. Slice and enjoy!

Servings and Timing

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 8 servings
Calories per serving: 320 kcal

Variations

Chocolate Coconut Pie: Add a layer of melted chocolate to the pie crust before pouring in the custard.
No-Bake Version: Use a graham cracker or cookie crust instead of a traditional baked pie crust.
Coconut-Free: Omit the shredded coconut for a simple vanilla custard pie.
Extra Coconut Flavor: Use coconut extract instead of vanilla for a stronger coconut taste.
Dairy-Free Option: Substitute coconut cream for heavy cream and use dairy-free butter.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the un-topped pie for up to 2 months. Thaw overnight before serving.
Serving Tip: Serve chilled for the best texture and flavor.

FAQs

Can I use canned coconut milk?

Yes, canned coconut milk works well, but make sure to shake it before using.

How do I prevent my custard from being lumpy?

Whisk continuously while cooking and strain the mixture if needed.

Can I make this pie ahead of time?

Yes, you can make the pie a day in advance and add the whipped topping just before serving.

How do I toast coconut flakes?

Spread them on a baking sheet and bake at 325°F (165°C) for 5-7 minutes, stirring occasionally.

What’s the best way to slice this pie cleanly?

Use a sharp knife and wipe it clean between cuts for neat slices.

Can I use a different crust?

Yes, a graham cracker or shortbread crust works well with this recipe.

What if my custard doesn’t set properly?

Let it chill longer or reheat it with a little extra cornstarch dissolved in milk.

Can I use a store-bought whipped topping?

Yes, but homemade whipped cream gives the best flavor and texture.

Is this pie overly sweet?

No, the balance of sugar and coconut keeps it rich but not overly sweet.

What can I serve with this pie?

Enjoy with coffee, tea, or fresh tropical fruit for a refreshing pairing.

Conclusion

Coconut Cream Pie is a rich, creamy, and indulgent dessert that’s perfect for Mother’s Day or any special gathering. With its flaky crust, smooth coconut custard, and fluffy whipped topping, every bite is a delightful mix of textures and flavors. Whether served at a brunch or as a sweet ending to a meal, this timeless classic is sure to impress. Try it today and enjoy a slice of tropical perfection!

Coconut Cream Pie

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Author: Mari
Total Time: 3 hours 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A rich and creamy coconut custard filling nestled in a flaky pie crust, topped with fluffy whipped cream and toasted coconut flakes. A timeless dessert perfect for Mother’s Day!

Instructions

Prepare the Filling:
- In a saucepan, heat whole milk and coconut milk over medium heat until warm.
Thicken the Custard:
- In a bowl, whisk sugar, cornstarch, and egg yolks.
- Slowly pour in the warm milk while whisking. Return the mixture to the pan and cook until thickened.
Add Flavor:
- Remove from heat, stir in vanilla, butter, and shredded coconut. Let cool slightly.
Fill the Pie Crust:
- Pour the coconut custard into the pre-baked pie shell and smooth the top. Chill for at least 3 hours.
Make the Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled pie.

Garnish & Serve:
- Sprinkle toasted coconut flakes on top. Slice and enjoy!

Notes

For a stronger coconut flavor, use toasted coconut in the filling.
Chill the pie overnight for the best texture.
Serve with a drizzle of caramel or chocolate sauce for extra indulgence.

Prep Time: 15 minutes
chill time: 3 hours
Cook Time: 10 minutes
Category: Dessert, Pie
Method: No-Bake, Stovetop
Cuisine: American