By: Jill Mills Updated: May 10, 2025

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This Coconut Cream Pie is rich, creamy, and packed with coconut flavor. A buttery graham cracker crust, thick coconut custard, fluffy whipped cream, and toasted coconut on top make every bite irresistible. Perfect for any occasion!

Cream pies are one of my favorite pie categories, whether we’re talking about chocolate cream pie or this coconut cream pie. They’re so smooth and creamy and, in most cases, require no baking. I know that some people shy away from cream pies because they think tempering egg yolks is difficult, but I promise it’s easier than you think!

Why This Is The Best Coconut Cream Pie Recipe

After trying many coconut cream pies, here are a few reasons why I’m confident this one is the best.

So much coconut! Shredded coconut is found in every layer of this pie, from the crust to the topping. Coconut milk and coconut extract add even more tropical coconut flavor to the filling.
No baking required. While there is an option to bake the crust for 10 minutes, this coconut cream pie recipe can be prepared with no baking at all. There’s just a bit of cooking required to temper the eggs for the filling.
Rich, creamy filling. The coconut filling is super creamy and luscious, thanks to ingredients like whole milk, coconut milk, and heavy cream. Each bite feels so rich and decadent.

Overhead view of ingredients needed to make coconut cream pie

What You’ll Need

Besides lots of coconut, this pie is made with mostly pantry staples. Scroll down to the recipe card below for the exact measurements.

For the crust:

Graham crackers – I used about 18 graham crackers to make 2 cups of crumbs.
Shredded coconut – Adding sweetened shredded coconut to the crust enhances the overall flavor of the pie.
Unsalted butter – I like to use unsalted butter here. The butter helps the crust hold its shape.

For the filling:

Whole milk – I recommend sticking with whole milk for the creamiest filling.
Coconut milk – Use full-fat coconut milk for the best flavor and texture. Light coconut milk won’t offer the same rich, creamy consistency.
Heavy cream – Heavy cream gives the custard a richer texture, but you can substitute half-and-half if needed. Avoid using all milk, as it won’t thicken as well.
Sugar
Cornstarch – Cornstarch is key for a thick filling. Make sure to measure it accurately, as too little will result in a looser custard, and too much can make it overly stiff.
Salt – Helps to enhance the flavors.
Egg yolks
Unsalted butter – Cut into small pieces.
Vanilla & coconut extracts – Coconut extract enhances the flavor, but using only coconut extract can taste artificial. A mix of vanilla and coconut extract gives the best balance.
Sweetened shredded coconut – For the pie itself, do not toast the coconut. You can use unsweetened shredded coconut, but the filling won’t be as sweet, and you may want to add extra sugar.

The topping:

Heavy cream – Make sure it’s chilled so that it whips up properly.
Powdered sugar – Sweetens and stabilizes the topping.
Vanilla extract
Shredded coconut – For the topping, I like to toast the coconut. See below for the best way to do it yourself.

How To Toast Coconut

Stir the sweetened shredded coconut constantly in a dry pan over medium heat until golden brown. It can burn quickly, so keep an eye on it. You can also toast it in the oven at 325°F for about 5 minutes, stirring halfway through.

How To Make Coconut Cream Pie

My favorite thing about this pie is that it’s completely no-bake, unless you want to bake the crust. The printable version of the instructions is in the recipe card below.

Graham crackers and shredded coconut in a food processor

Butter added to a bowl of graham cracker crumbs

Make the crust. Blend the graham crackers and shredded coconut in a food processor until fine crumbs form. Mix in the melted butter. Press firmly into the bottom and up the sides of the pie dish. Chill for 30 minutes or bake for 10 minutes at 350F.
Toast the coconut. Toast the coconut in a dry pan over medium heat, stirring until golden brown.

Make the filling. Heat the milk, coconut milk, and heavy cream over medium heat until warm but not boiling. In a separate bowl, whisk together the dry ingredients. Gradually whisk them into the milk mixture until fully dissolved.
Add the eggs. Whisk the egg yolks in a separate bowl. Slowly add a small amount of the warm milk mixture, whisking constantly to temper them. Gradually, whisk the egg mixture into the saucepan. Cook over medium heat, whisking constantly, for 3-5 minutes until it reaches a pudding-like consistency. Whisk in the butter and extracts, then stir in the shredded coconut.

Spreading whipped cream over coconut cream pie

Chill. Pour the custard into the prepared crust, smoothing out the top. Chill for a minimum of 4 hours. If chilling overnight, press the plastic wrap directly onto the surface to prevent a “skin” from forming.
Add the topping. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pie. Sprinkle the toasted coconut on top.

Do I Need To Bake The Crust?

No, though the baked crust is sturdier. The crust will hold up better and won’t get soggy if baked for about 10 minutes at 350°F. If you prefer a no-bake option, press the mixture into the pan and chill it for at least 30 minutes before adding the filling.

Another option is to use a pre-made crust. A pre-made graham cracker crust or a traditional pie crust works fine. If using a frozen crust, make sure to bake and cool it completely before adding the filling.

Tips for the Best Pie

Feeling intimidated by this coconut cream pie recipe? Don’t be! Here are a few tips to help you perfect it the first time.

Temper the eggs properly. Slowly add a small amount of warm milk to the egg yolks while whisking. This step prevents the eggs from scrambling when they are added to the hot liquid.
Whisk constantly. The mixture will thicken quickly once it reaches the right temperature, so don’t walk away from the stove. Once it’s thick enough to coat the back of a spoon, it’s ready. If the custard is lumpy, don’t panic. Keep whisking vigorously to smooth it out, or press it through a fine mesh strainer (DO this before you add the shredded coconut).
Let the pie chill completely before slicing. Four hours is the minimum, but overnight is even better for the best texture and clean slices. A clean, sharp knife will create the cleanest slices.
Don’t skip the toasted coconut on top! It adds a deep, nutty flavor and a slight crunch, which balances the creamy filling perfectly.
Make the whipped cream just before serving. Freshly whipped cream holds its shape better and has a lighter, fluffier texture. If making it ahead, stabilize it with a bit of cornstarch or powdered gelatin to help it hold up longer.
My filling didn’t set. What went wrong? The custard likely wasn’t cooked long enough. It should be thick before you take it off the heat. If it looks runny after chilling, try cooking it a bit longer next time or adding an extra tablespoon of cornstarch

A slice of coconut cream pie with a bite missing

Proper Storage

Make ahead. This coconut cream pie can be prepared up to a day in advance. Just wait to add the whipped topping and toasted coconut until right before serving.
Fridge. Cover the pie loosely with plastic wrap or foil and store it in the refrigerator for up to 3 days. Avoid airtight containers, as they can trap moisture and make the crust soggy.
Freezer. I don’t recommend freezing this pie because the custard filling becomes watery when thawed.

Coconut Cream Pie

Why This Is The Best Coconut Cream Pie Recipe