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Easy Coconut Cream Pie

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Easy Coconut Cream Pie

Coconut cream pie is a classic dessert beloved for its creamy texture, tropical flavor, and indulgent sweetness. While it may seem like a complex confection to create, this recipe offers a simple and straightforward approach that delivers exceptional results every time. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a taste of paradise, this easy coconut cream pie is sure to impress.


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


Preheat the Oven: Begin by preheating your oven to 350°F (175°C). If using a store-bought pie crust, follow the package instructions for blind baking.

Toast the Coconut: Spread the sweetened shredded coconut evenly on a baking sheet. Toast in the preheated oven for 5-7 minutes, or until golden brown and fragrant. Keep a close eye on it to prevent burning, and stir occasionally for even toasting. Set aside to cool.

Prepare the Filling: In a medium saucepan, combine the whole milk, coconut milk, and half of the toasted coconut. Heat over medium heat until the mixture just begins to simmer, then remove from heat and let it steep for 10-15 minutes to infuse the coconut flavor.

Make the Custard: In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and creamy. Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent scrambling.

Cook the Custard: Return the combined mixture to the saucepan and place it back over medium heat. Cook, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the unsalted butter and vanilla extract until fully incorporated.

Assemble the Pie: Pour the warm custard into the pre-baked pie crust, smoothing the top with a spatula. Cover the pie with plastic wrap, making sure the plastic touches the surface of the custard to prevent skin from forming. Chill in the refrigerator for at least 4 hours, or until set.

Serve and Enjoy: Once chilled, top the coconut cream pie with a generous dollop of whipped cream and sprinkle with the remaining toasted coconut. For an extra touch of elegance, garnish with additional toasted coconut flakes. Slice, serve, and savor the creamy, coconuty goodness of this easy coconut cream pie.


With its luscious filling, flaky crust, and irresistible coconut flavor, this easy coconut cream pie is a dessert dream come true. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find this recipe simple to follow and incredibly rewarding to make. Treat yourself and your loved ones to a slice of paradise with this delightful dessert that’s perfect for any occasion.

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