Homemade Coconut Cream Pie Easy Recipe

Ready for more fun pie recipes? Try my peanut butter pie, chocolate tart, and chocolate pudding pie next! This may not surprise you, but I adore coconut—well, everything, but especially when it comes to my pies. The texture of the cream filling is silky smooth, and the balance of coconut flavor is refreshing and subtle. Of course, it’s the whipped topping that ties it all together.

Why I love this recipe

Truly made from scratch. From the crust to the topping, everything is homemade. Trust me, people will be able to taste the difference. It’s so easy to make. I break it down so anyone (yes, even you!) can make this pie recipe. Make it in advance. The cream filling needs to sit overnight, so you can easily make it up to three days ahead. You can make it convenient. I know I just said that this pie is entirely homemade, but you can, in fact, use a store-bought crust and whipped cream to drastically cut down on the prep time (I do this all the time!).

Ingredients needed

Pie crust. All-purpose flour, salt, sugar, chilled butter, and ice water. For the latter, it MUST be cold! As mentioned earlier, a store-bought crust is perfectly fine to use. Sugar. I tested a few options and preferred the texture and color of white sugar. Cornstarch. To thicken the cream filling. Coconut milk. To add texture and coconut flavor. Heavy cream. Also known as thickened cream, be sure your brand has no added sugar. Egg yolks. For richness. Coconut extract. Gives extra coconut flavor. Vanilla extract. To add some subtle vanilla flavor. Homemade whipped cream. I use a combination of whipping cream, powdered sugar, and top it with some toasted coconut flakes for decoration.

How to make coconut cream pie

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “the best coconut cream pie recipe I’ve ever made.” – Melanie

Arman’s recipe tips

Use a food processor to make the crust. When I’m short on time, I find using a food processor cuts the prep time in half! Alternatively, opt for store-bought crusts. Chill the pie before serving. Let the pie chill in the fridge for at least two hours before serving. This gives time for the filling to set and the flavors to meld together. If you make this ahead of time, hold off on making the whipped topping until right before you’re ready to serve.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered. It will keep fresh for up to 2 weeks. To freeze: Place the pie in a shallow container and store it in the freezer for up to 6 months.