Coconut Cream Pie is the perfect balance of a crunchy, buttery graham cracker crust, rich and velvety coconut custard, and a light, airy whipped topping. With toasted coconut scattered throughout, this pie offers a satisfying texture in every bite. It’s an indulgent dessert that’s surprisingly easy to make and is sure to become a favorite for any coconut lover.

Why You’ll Love This Recipe

Perfect combination of textures: The graham cracker crust adds crunch, the coconut cream filling is velvety smooth, and the whipped topping adds a light, airy finish.
Rich coconut flavor: From the toasted coconut in the filling to the coconut milk used for the custard, every bite is packed with tropical coconut goodness.
Impressive yet easy: Despite its indulgent flavors, this pie is simple to make and perfect for beginner bakers or seasoned pros alike.
Make-ahead friendly: This pie needs time to chill, which makes it the perfect dessert to prepare in advance for holidays, gatherings, or special occasions.

Coconut Cream Pie: A Creamy, Dreamy Delight

Ingredients

(Tip: Find the full list of ingredients and measurements in the recipe card below.)

For the Graham Cracker Crust:

8 tablespoons (113ml) unsalted butter, melted
2 cups graham cracker crumbs (see post for more on this)
1/3 cup (132g) granulated sugar
1/8 teaspoon salt

For the Coconut Cream Pie:

1 (7-ounce) bag sweetened shredded coconut, toasted and divided
5 large egg yolks, room temperature
1 (13.5-ounce) can coconut milk
1 cup (227ml) whole milk
1/2 cup (113ml) heavy cream
3/4 cup (149g) granulated sugar
1/4 cup (53g) light brown sugar, packed
1/3 cup cornstarch
1/2 teaspoon salt
1 tablespoon vanilla extract

For the Whipped Topping:

2 cups heavy whipping cream
3 tablespoons confectioners’ sugar
1/4 teaspoon vanilla extract

Instructions

For the Graham Cracker Crust:

Preheat the oven: Set your oven to 350°F (175°C) to bake the crust.
Prepare the crust: Melt the butter in a small saucepan. In a medium bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Stir until the crumbs are well coated.
Press into pie pan: Press the mixture evenly into the bottom and up the sides of a lightly greased 9-inch pie pan.
Bake: Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and place it on a cooling rack to cool completely.

For the Coconut Cream Pie:

Toast the coconut: Preheat your oven to 325°F (165°C). Spread the shredded coconut evenly on a large baking sheet and bake for 8–10 minutes, stirring a couple of times to ensure even toasting. The coconut should be golden brown. Remove from the oven and set aside to cool.
Make the filling: In a large saucepan, whisk together the egg yolks, coconut milk, whole milk, heavy cream, granulated sugar, brown sugar, cornstarch, and salt. Cook over medium heat, whisking constantly. Once the mixture starts to lightly boil, reduce the heat to medium-low and cook for an additional 2 minutes, whisking constantly.
Finish the filling: Remove the saucepan from heat and whisk in the vanilla extract and 1 cup of the toasted coconut.
Assemble the pie: Pour the coconut mixture into the cooled graham cracker crust. Smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set and chilled.

For the Whipped Topping:

Make the whipped cream: In the bowl of a stand mixer or using a handheld mixer, beat the heavy cream until it starts to thicken and form soft peaks. Add in the confectioners’ sugar and vanilla extract, and continue to beat for another minute or until the cream holds stiff peaks.
Top the pie: Spread or pipe the whipped cream over the chilled coconut cream pie. Sprinkle the remaining toasted coconut over the top.

Serve:
Slice and serve the pie, or keep it covered in the fridge until you’re ready to enjoy. The pie is best served cold and is sure to be a hit!

Servings and Timing:

Servings: 8 slices
Prep time: 25 minutes (not including chilling time)
Cook time: 10 minutes for the crust and 10 minutes for toasting the coconut
Chilling time: 4 hours
Total time: 4 hours 35 minutes

Variations

Coconut and Chocolate: Add a drizzle of melted chocolate over the pie before topping with whipped cream for a coconut-chocolate combo.
Almond Crust: Swap the graham cracker crust for a homemade almond crust for a nuttier flavor.
Vegan Version: Use coconut cream instead of heavy cream and a vegan butter substitute for the crust to make a dairy-free version of this pie.
Lighter Version: If you prefer a lighter pie, substitute low-fat coconut milk and whipped topping made with non-dairy alternatives.

Storage and Reheating

Storage: Store leftover pie in the refrigerator for up to 4 days.
Freezing: You can freeze the pie for up to 1 month. However, the whipped cream topping may lose its texture, so it’s best to add the topping fresh after thawing the pie.
Reheating: Serve chilled; this pie does not need to be reheated.

Coconut Cream Pie: A Creamy, Dreamy Delight

FAQs

Can I make the crust ahead of time?
Yes! You can make the graham cracker crust ahead of time and store it at room temperature until you’re ready to assemble the pie.

Can I use unsweetened shredded coconut?
While sweetened coconut is recommended for this recipe to achieve the perfect balance of sweetness, you can use unsweetened coconut and increase the sugar to taste.

Do I have to toast the coconut?
Toasting the coconut enhances its flavor, but you can skip this step if you’re in a hurry. However, the toasted coconut adds a delightful depth to the pie.

Can I use a pre-made crust?
Certainly! If you’re short on time, you can use a store-bought graham cracker crust. Just be sure to follow the assembly instructions for the filling and whipped topping.

How can I make the whipped cream topping extra stable?
To make the whipped cream more stable, you can add a teaspoon of cornstarch to the cream before whipping. Alternatively, try using stabilized whipped cream recipes.

Conclusion

Coconut Cream Pie is the ultimate indulgence for coconut lovers. With its rich coconut custard filling, buttery graham cracker crust, and fluffy whipped topping, it’s a dessert that delivers both flavor and texture in every bite. Make it for a special occasion or just as a treat for yourself — either way, this pie is sure to impress.