Heavenly Coconut Cream Pie – A Tropical Slice of Bliss

When you’re dreaming of something sweet, creamy, and a little bit tropical, nothing hits the spot quite like a Coconut Cream Pie. Light, luscious, and layered with flavor, this dessert is the definition of indulgence—with none of the stress. If you’ve never made one from scratch before, don’t worry. This Heavenly Coconut Cream Pie is surprisingly simple and guaranteed to impress.

Whether you’re serving it at a family gathering, holiday dinner, or just craving a slice of creamy coconut comfort, this pie delivers on every level.

What Makes This Pie So “Heavenly”?

There’s something truly special about the combination of coconut milk, real shredded coconut, and silky egg custard. The contrast between the creamy filling, flaky pie crust, and fluffy whipped topping is divine. This isn’t your store-bought coconut cream pie—this is homemade goodness at its best.

And bonus? It’s make-ahead friendly, easy enough for beginners, and fancy enough to serve at Easter, Thanksgiving, or any celebration.

Ingredients You’ll Need

Here’s what you’ll need to whip up this coconut masterpiece:

For the Filling:

1 pre-baked 9-inch pie crust (store-bought or homemade)
1 can (13.5 oz) coconut milk – full-fat for best texture
1 cup whole milk
¾ cup granulated sugar
½ cup sweetened shredded coconut
¼ cup cornstarch – thickens the custard
¼ teaspoon salt
4 egg yolks, lightly beaten – for richness and stability
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the Topping:

1 cup whipped cream (or more if you love it piled high!)
Toasted shredded coconut, for garnish

How to Make Heavenly Coconut Cream Pie (Step-by-Step)

Step 1: Pre-Bake the Crust

Start with a pre-baked 9-inch pie crust. You can use a homemade butter crust, graham cracker crust, or a store-bought shell—whatever works for you. Just make sure it’s cooled before adding the filling.

Step 2: Make the Coconut Custard Filling

In a medium saucepan over medium heat, combine the coconut milk, whole milk, sugar, shredded coconut, cornstarch, and salt. Whisk constantly to prevent lumps and to dissolve the cornstarch evenly.

Once the mixture begins to bubble and thicken, slowly pour about ½ cup of the hot mixture into the egg yolks, whisking constantly to temper them. (This prevents the eggs from scrambling.) Then return the egg mixture to the saucepan and stir continuously for 2–3 more minutes until thick and silky.

Step 3: Add Butter and Vanilla

Remove the pan from heat. Stir in the unsalted butter and vanilla extract until fully melted and incorporated. Let the filling cool slightly for about 5–10 minutes.

Step 4: Fill and Chill

Pour the coconut custard into the baked pie crust. Use a spatula to smooth out the top. Cover loosely with plastic wrap (directly touching the surface to avoid a skin forming), and refrigerate for at least 4 hours or overnight.

Step 5: Top and Garnish

Before serving, top the pie with fresh whipped cream and a generous sprinkle of toasted coconut flakes. You can toast coconut in a dry skillet over low heat for 1–2 minutes until golden and fragrant—watch it closely, it toasts fast!

Time Breakdown

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 4 hours minimum
Total Time: 4 hours 30 minutes

Nutrition Information (per slice, approx.)

Calories: ~390 kcal
Fat: 26g
Carbohydrates: 32g
Sugar: 20g
Protein: 5g
Note: Based on 8 slices. Values may vary with different crusts and whipped cream quantities.

Pro Tips for Perfect Coconut Cream Pie

Full-fat coconut milk is key. Avoid the light version—it won’t thicken properly or have that rich mouthfeel.
Temper the eggs slowly! Don’t skip this step or you’ll end up with scrambled eggs.
For an extra coconut punch, use toasted coconut in the filling and topping.
Want to get fancy? Pipe the whipped cream with a star tip or garnish with white chocolate curls.

Make It Your Own – Variations & Add-Ons

Dairy-Free? Use coconut cream instead of whipped cream and swap the whole milk with almond or oat milk.
Graham Cracker Crust adds a slightly sweet, nutty twist.
Lime Zest – Add a hint of lime zest to the filling for a tropical coconut-lime pie!
Chocolate Layer – Add a thin layer of melted chocolate on the bottom of the crust before adding the filling for a chocolate-coconut variation.

When to Serve Coconut Cream Pie

This dessert is perfect for:

Spring & summer BBQs
Easter brunch
Thanksgiving – as a light, tropical alternative to heavier pies
Birthday parties – especially for coconut lovers!
Mother’s Day or bridal showers

Final Thoughts

This Heavenly Coconut Cream Pie brings everything you love about dessert into one slice: silky texture, rich coconut flavor, a satisfying crunch from toasted coconut, and that oh-so-buttery crust. It’s a true crowd-pleaser that looks beautiful and tastes even better. Potsticker Soup with Mushrooms Bok Choy

Whether you’re a seasoned baker or just looking to impress with minimal effort, this pie is your go-to. Make it once, and you’ll find yourself craving it again and again.