I grew up in a kitchen where comfort came from creamy, homemade things especially pies. This Easy Coconut Cream Pie takes me right back to those quiet moments after dinner when the fridge door opened and someone whispered, “There’s still pie.”
It’s a simple recipe, but it tastes like celebration. Cool, silky custard, real coconut flavor, and that cloud of whipped cream on top it’s the kind of dessert you make for people you love.
I like to serve it after something bold like brown sugar pineapple wings or keep it light with a cucumber ranch crack salad. Either way, this pie finishes the meal just right.
Table of Contents
Table of Contents
Easy Coconut Cream Pie Recipe
This Easy Coconut Cream Pie isn’t complicated—but it tastes like you spent hours on it. It’s made in three simple parts: the crust, the coconut custard filling, and a fluffy whipped topping.
Here’s what goes into it:
- 1 pre-baked 9-inch pie crust
- 2 cups whole milk
- 1 cup canned coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 tablespoons butter
Whipped topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup toasted coconut (for garnish)
Step-by-step instructions: Easy Coconut Cream Pie
- Make the custard:
In a saucepan over medium heat, whisk together whole milk, coconut milk, sugar, and cornstarch until thickened.
- Temper the yolks:
Slowly mix a bit of the hot mixture into the egg yolks. Then, stir the yolks back into the pan and cook for another 2 minutes until silky. - Finish the filling:
Remove from heat. Stir in vanilla, butter, and shredded coconut. - Assemble the pie:
Pour the custard into the baked pie crust. Cover and chill for at least 3 hours.
- Whip the topping:
Beat cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled pie. - Garnish & serve:
Top with toasted coconut. Slice and enjoy.
This pie pairs beautifully with sips of something tropical like an ocean blue pina colada or finishes off a cozy dinner after avocado mozzarella grilled cheese.
The Texture & Taste That Makes It Stand Out
A great Easy Coconut Cream Pie is more than just sweet it’s about texture, balance, and that first cool, creamy bite. Here’s how this version earns its place as a standout dessert.
Creamy Layers You Can Slice
The key to this Easy Coconut Cream Pie is its rich, thick coconut custard. It holds its shape when sliced but melts in your mouth like a dream. That’s the result of combining whole milk and coconut milk for double creaminess and using just enough cornstarch and yolk to thicken without turning rubbery.
The crust matters, too. Pre-baking makes sure it stays crisp, giving you that satisfying contrast with the filling. It’s soft but not soggy something you’ll appreciate with every forkful.
Topping That Brings It All Together
What makes a Easy Coconut Cream Pie feel finished? The topping. This one’s simple: fresh whipped cream, lightly sweetened and whipped to stiff peaks. Spread it gently over the chilled custard, then sprinkle with golden toasted coconut.
That toasty crunch against the silky filling is what makes this pie unforgettable.
Looking to round out dessert? Add no-bake cranberry oat clusters for an extra sweet treat, or serve it after crispy nacho egg rolls to balance out savory spice with cool cream.
Serving, Storing & Smart Variations
A dessert this Easy Coconut Cream Pie good deserves a perfect finish. Whether you’re making it for a potluck, a birthday, or just a midweek “we need pie” moment, here’s how to serve and store your Easy Coconut Cream Pie like a pro.
Chill and Serve It Like a Pro
This Easy Coconut Cream Pie is best served cold straight from the fridge after a full chill. Letting it rest for at least three hours allows the custard to set and the flavors to bloom.
To slice it cleanly:
- Use a sharp knife dipped in warm water
- Wipe the blade between cuts
- Serve on chilled dessert plates for that “bakery-style” feel
Want to complete your spread? Pair it with sizzling scallops and lime cilantro sauce for a dinner that ends on a cool, creamy high note.
Store Smart + Try These Simple Swaps
Leftovers (if you’re lucky enough to have them) store well for up to 3 days in the fridge. Cover the pie loosely with plastic wrap or store individual slices in airtight containers.
Want to mix things up?
- Use a graham cracker crust for extra crunch
- Swap in unsweetened coconut if you prefer it less sweet
- Make it dairy-light with plant-based milk and coconut cream
- Turn it into bars by using a square pan and cutting after chilling
For even more no-fuss desserts, check out this delicious lasagna baked potato recipe it’s a savory twist that’s just as crowd-pleasing.
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FAQs Easy Coconut Cream Pie
What is in a coconut cream pie?
A traditional coconut cream pie includes a buttery crust, a creamy custard made with milk and shredded coconut, and a fluffy whipped topping. This Easy Coconut Cream Pie also adds canned coconut milk for extra richness and toasted coconut on top for added texture.
What is the difference between coconut pie and coconut cream pie?
While both are coconut-based, a coconut pie typically has a denser, baked filling almost like a custard tart often made with eggs and sweetened coconut. A coconut cream pie is filled with a cooked stovetop custard, then chilled and topped with whipped cream, offering a lighter, silkier bite.
How do you thicken coconut cream pie filling?
The filling thickens using cornstarch and egg yolks, which are gently cooked with milk and sugar until creamy. Stirring constantly and tempering the eggs properly is key to avoiding lumps and getting that perfectly smooth texture in your Easy Coconut Cream Pie.
What can I do with coconut cream?
Coconut cream is incredibly versatile. Besides using it in pies like this, you can add it to smoothies, curries, or desserts like panna cotta or rice pudding. It’s also a great base for dairy-free whipped cream or as a rich addition to your favorite drinks.
Conclusion Easy Coconut Cream Pie
There’s just something magical about a dessert that’s both nostalgic and easy to pull together. This Easy Coconut Cream Pie brings all the comfort of a classic, without the fuss. It’s smooth, rich, and coconut-forward—everything a great cream pie should be.
Whether you’re making it for a summer BBQ, a holiday table, or a “just because” weekend, it’s one of those recipes that guarantees smiles. And once you’ve made it once, it’ll become part of your go-to dessert list—just like it is in my kitchen.
When life gets busy, let dessert be simple. Let it be creamy. Let it be coconut.
Print
Easy Coconut Cream Pie: Classic No-Fuss Dessert That Delivers
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 slices 1x
- Category: Desserts
- Method: Chilled
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Coconut Cream Pie features a smooth coconut custard, topped with whipped cream and toasted coconut in a buttery crust—perfect for warm days or celebrations.
Ingredients
1 pre-baked 9-inch pie crust
2 cups whole milk
1 cup canned coconut milk
¾ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
2 tablespoons butter
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup toasted coconut (for garnish)
Instructions
In a saucepan, whisk together whole milk, coconut milk, sugar, and cornstarch over medium heat until thick.
Temper egg yolks by slowly adding hot mixture, then return all to pan and cook 2 more minutes.
Remove from heat, stir in vanilla, butter, and shredded coconut.
Pour into pre-baked crust and chill for 3+ hours until set.
Whip cream with powdered sugar and vanilla until stiff peaks form.
Top chilled pie with whipped cream and garnish with toasted coconut.
Notes
To make ahead, prepare the custard and crust a day early.
Use graham cracker crust for a variation.
Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Easy Coconut Cream Pie, coconut custard pie, creamy dessert
