Rich, velvety Coconut Cream Pie, filled with a luscious coconut cream filling and topped with homemade whipped cream and toasted coconut. The perfect pie for birthdays, Easter or any spring celebration!

This Coconut Cream Pie is smooth and luscious and creamy....and filled with the delicious flavors of toasted coconut and vanilla. Perfect for Easter, perfect for spring, the perfect piece of pie!

True story: I went through my ENTIRE childhood convinced I didn’t like pie. But like so many things, it turns out I was wrong. I actually LOVE pie! I’m not really sure where my childhood anti-pie sentiments came from (a bad piece of pie? a rivalry with a sibling? a friend of mine who didn’t like pie and convinced me to do the same?) Either way, now that I know the truth, I’m committed to making up for lost time. And there’s only one way to do that (if you know what I mean!)

Starting with this Coconut Cream Pie. I’m telling you – this is the creamiest, most luxurious pie EVER. It’s like coconut pudding you can eat with a fork, topped with homemade whipped cream and paired with a buttery graham cracker crust. I’m getting hungry just thinking about it…..and after making FOUR of them to get the recipe just right…..that’s not something I ever thought I’d say again!

But that’s the deal with a good pie. It keeps calling you back for another bite! So what makes this Coconut Cream Pie SO irresistible? Well, for starters, the graham cracker crust. There’s something about the way it pairs with the coconut cream filling that’s seriously delicious. Also? I replaced the regular shredded coconut with toasted coconut (the only kind I really enjoy) and it made all the difference.

what you’ll need for this recipe

Crust – I made a graham cracker crust using graham cracker crumbs, granulated sugar, and melted butter. You can use a store bought graham cracker crust to save time!

Filling – For the filling, I used a combination of egg yolks, coconut milk, and half & half for richness. I used granulated sugar as the sweetener and cornstarch to thicken. I also added vanilla extract, almond extract, and toasted coconut for delicious flavor.

Whipped cream – I topped the pie with homemade whipped cream, made with heavy whipping cream and granulated sugar.

how to make coconut cream pie

Make the crust. In a large mixing bowl, combine the graham cracker crumbs, melted butter & sugar. Press into the bottom and up the sides of a 10 inch pie plate; bake at 350° for 6-8 minutes or until lightly browned. Cool completely.

Toast the coconut. Spread coconut on a rimmed baking sheet and bake at 350° for 8-10 minutes, checking and stirring regularly to avoid burning.

Make the filling. In a large saucepan, combine the egg yolks, coconut milk, half & half, sugar, and cornstarch. Whisk until well-blended. Bring to a boil over medium heat, whisking constantly. Reduce heat to medium-low and cook 4 minutes more, whisking vigorously. Remove from heat; stir in vanilla, almond, and half of the toasted coconut. Pour filling into cooled crust; place saran wrap or wax paper directly on filling. Refrigerate 3 hours or until firm.

Make the whipped cream. Place the mixing bowl and beaters in the freezer for 10 minutes. Combine COLD whipping cream and sugar in the chilled bowl; beat on medium speed until soft peaks form.

Top the pie. Gently spoon the whipped cream onto chilled pie and top with remaining toasted coconut.

pro tips

Watch the coconut closely when toasting it and be sure to stir it often to avoid burning.
For best whipped cream results, be sure the whipping cream, bowl, and beaters are all well chilled.
For the perfect slice, place the pie in the freezer for 15-20 minutes before serving. This is not a necessary step, but will help you get nice clean slices.

Recipe Variations

Substitute heavy cream or half & half for the coconut milk
Use a store bought graham cracker crust
Make a regular pie crust instead of a graham cracker crust
Use un-toasted coconut in the filling
Add coconut extract to the filling
Add vanilla, almond or coconut extract to the whipped cream
Use store bought whipped topping in place of homemade

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