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+ servings
Coconut Pie

The Best Coconut Pie Recipe

But First Desserts
Coconut pie is rich, creamy, delicious, hearty, and utterly delicious. For those who love coconut, this pie is bliss. 
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Prep Time 30 mins
Cook Time 45 mins
Chill Time 4 hrs
Total Time 5 hrs 15 mins
Course Pies
Cuisine American
Servings 9 slices
Calories 749 kcal


  • instant-read thermometer
  • medium saucepan


  • 1 Ready to bake pie shell

Pie Filling Ingredients

  • 1 cup heavy cream
  • 1 cup milk
  • 1 14.5 oz can of coconut milk
  • ¾ cup sugar
  • 1 cup toasted coconut flakes
  • ¼ tsp salt
  • 1 egg
  • 4 egg yolks
  • cup cornstarch
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • ½ cup butter unsalted, melted

Topping Ingredients

  • 2 cups heavy cream
  • ½ cup powdered sugar
  • ½ tsp vanilla
  • 1 cup toasted coconut


Crust Instructions

  • Preheat oven to 350 degrees
  • Bake the pie crust as directed on the package.

Filling Instructions

  • Add heavy cream, milk, coconut milk, sugar,salt, and coconut flakes to a medium saucepan.
  • Bring to a simmer on medium heat. Turn off the heat. Set aside the saucepan for 15 minutes.
  • Add the egg, egg yolks, and cornstarch in a mixing bowl. Use the whisk attachment blend the ingredients together.
  • Vigorously whisking slowly pour the warm milk mixture through a strainer into the egg mixture.
  • Continue whisking until completely combined. Remove the coconut flakes remaining in the saucepan.
  • Pour the mixture into the saucepan. Return the saucepan to the stove top over medium heat.
  • Use an instant read thermometer to monitor its temperature until it reaches 165 degrees.
  • Continue to cook for 6-10 minutes or until the mixture becomes very thick. Take the pot off the stove top.
  • Whisk in the butter, vanilla and coconut extracts, Keep whisking for an additional 2 minutes.
  • Set aside for 20 minutes.
  • Pour this into the baked pie crust.
  • Immediately cover the filling with plastic wrap.
  • Press the plastic wrap onto the surface of the custard.
  • Move to the refrigerator for 4 hours or overnight.

Topping Instructions

  • Add the heavy cream, powdered sugar, and vanilla to a mixing bowl. Using the whisk attachment, beat the ingredients until it becomes stiff.
  • Scoop the whipped cream into a pastry bag with a large tip and top the pie with dollops. Garnish with toasted coconut.
  • Keep in the refrigerator until serving.


Serving: 1sliceSodium: 327mgCalcium: 107mgVitamin C: 1mgVitamin A: 1667IUSugar: 29gFiber: 3gPotassium: 225mgCholesterol: 243mgCalories: 749kcalTrans Fat: 1gMonounsaturated Fat: 16gPolyunsaturated Fat: 3gSaturated Fat: 36gFat: 59gProtein: 7gCarbohydrates: 51gIron: 1mg
Keyword coconut dessert, coconut pie, dessert
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