The Absolute Best Coconut Cream Pie

This Coconut Cream Pie is a dreamy, tropical dessert that’s creamy, rich, and layered with toasted coconut flavor.

From its velvety custard base to the crisp pie shell and pillowy whipped topping, every bite delivers sweet satisfaction with a hint of island flair.

Whether you’re baking for a holiday, summer gathering, or just because—you’ll love how simple yet impressive this pie is.

Why You’ll Love This Recipe

Classic and comforting: A timeless dessert that pleases any crowd.

Easy but impressive: Simple ingredients, but the final pie looks and tastes bakery-quality.

Creamy with texture: Silky custard filling is perfectly balanced with crispy toasted coconut.

Make-ahead friendly: Ideal for preparing the day before—just chill and serve!

Key Ingredients

Sweetened flaked coconut: Toasted for a nutty crunch and layered flavor.

Half-and-half: Creates a rich, creamy custard base without needing heavy cream.

Eggs & flour: Help thicken the custard to a smooth, luscious consistency.

Vanilla extract: Enhances the sweetness and brings everything together.

Pre-baked pie shell: A crisp, buttery base that supports the rich filling.

Whipped topping: Lightens the pie with a fluffy finish and holds up beautifully in the fridge.

The Absolute Best Coconut Cream Pie

Ingredients

1 cup sweetened flaked coconut

3 cups half-and-half

¾ cup white sugar

½ cup all-purpose flour

2 large eggs, beaten

¼ teaspoon salt

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 cup frozen whipped topping, thawed

Instructions:

Step 1: Toast the Coconut:

Preheat your oven to 350°F (175°C).

Spread the flaked coconut evenly on a baking sheet.

Bake for about 5 minutes, stirring once or twice, until golden and fragrant.

Keep an eye on it—coconut can burn quickly.

Set aside and let cool.

Step 2: Make the Coconut Custard Filling:

In a medium saucepan, whisk together the half-and-half, sugar, flour, beaten eggs, and salt.

Place the pan over low heat, and cook the mixture slowly, stirring constantly, for about 15 minutes, or until it thickens to a custard-like consistency and coats the back of a spoon.

Step 3: Flavor the Filling:

Remove the pan from heat and stir in 3/4 cup of the toasted coconut and the vanilla extract.

Set the remaining toasted coconut aside for garnish.

Step 4: Assemble and Chill:

Pour the warm custard filling into the pre-baked 9-inch pie crust.

Use a spatula to smooth the top. Refrigerate the pie for at least 4 hours, or until fully set and chilled.

Step 5: Finish and Serve:

Once chilled, spread thawed whipped topping over the top of the pie.

Sprinkle the remaining toasted coconut over the whipped topping.

Slice and serve!

Kitchen Tools & Timing

Tools Needed:

Medium saucepan

Whisk

Parpadelle Bolognese

Crescent Roll Taco Bake

Mexican Creamy Chicken Casserole

Baking sheet (for coconut)

Spatula

Mixing bowl

9-inch pie plate

Timing:

Prep time: 20 minutes

Cook time: 20 minutes

Chill time: 4 hours minimum

Total time: About 5 hours including chilling

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Recipe Swaps and Variations

Use coconut milk: Swap half of the half-and-half with full-fat canned coconut milk for extra coconut flavor.

Crust options: Try a graham cracker or cookie crust (like Nilla wafers) for a sweeter base.

Topping twist: Use real whipped cream instead of frozen whipped topping for a more decadent feel.

Add texture: Stir a handful of mini chocolate chips or chopped macadamia nuts into the filling.

Make it gluten-free: Use gluten-free flour and a GF pie crust to suit dietary needs.

How to Store Leftovers

Refrigerator: Cover the pie loosely with plastic wrap or foil. Store for up to 4–5 days in the fridge.

Freezer: Not recommended, as the custard and whipped topping can separate upon thawing.

Make ahead: You can make the pie (without topping) a day in advance and store it chilled, then top just before serving.

Food and Drink Pairings

Drinks: Serve with coffee, black tea, coconut milk lattes, or sweet white wine like Riesling.

Pair with: Fresh tropical fruit, a scoop of pineapple sorbet, or chocolate-dipped strawberries for a fancy dessert spread.

Serve after: Light meals like grilled chicken, seafood, or summer salads to keep the meal balanced.

Frequently Asked Questions:

Can I use unsweetened coconut instead of sweetened flaked coconut?

Yes, you can substitute unsweetened coconut for sweetened flaked coconut.

However, keep in mind that the pie may be less sweet overall, so you may want to adjust the sugar content accordingly.

Is there a substitute for half-and-half if I don’t have it on hand?

Yes, you can substitute a mixture of equal parts milk and heavy cream for half-and-half.

For example, for 1 cup of half-and-half, you can use 1/2 cup of milk and 1/2 cup of heavy cream.

Can I make this pie ahead of time?

Yes, this pie is great for making ahead of time. You can prepare it the day before serving and store it in the refrigerator until ready to serve.

Can I freeze coconut cream pie?

It’s not recommended to freeze coconut cream pie, as the texture of the custard may change upon thawing.

However, you can freeze the pie shell separately and make the filling when you’re ready to serve.

What can I use instead of frozen whipped topping?

If you prefer, you can make homemade whipped cream to top the pie.

Simply whip together heavy cream and powdered sugar until stiff peaks form, then use it to top the chilled pie before serving.

Can I make this pie without eggs?

While eggs contribute to the texture of the custard, you can try using egg substitutes such as mashed bananas or applesauce.

However, the texture and flavor may be slightly different.

How long does the coconut cream pie need to chill before serving?

The pie needs to chill for about 4 hours or until firm before serving.

This allows the custard to set properly.

Can I add additional flavorings to the custard?

Yes, you can customize the flavor of the custard by adding extracts such as almond or coconut extract for extra flavor.

How should I store leftovers of this coconut cream pie?

Leftovers should be stored covered in the refrigerator for up to 3 days for the best quality.

Can I use low-fat ingredients to make a lighter version of this pie?

While you can use low-fat ingredients, keep in mind that they may affect the texture and flavor of the pie.

It’s best to use full-fat ingredients for the creamiest and most flavorful results.