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!)

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.

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.)

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