Creamy, tastycoconut piefilling is made on the stove then poured into a graham cracker crust to set. Topped with whipped cream and shredded coconut, this pie recipe is easy and delicious.

whole coconut cream pie with dollops of cream on top.

Nothing compares to afresh, homemade pie! This one is full of a delicious, tropical coconut flavor thanks to the coconut milk and toasted coconut in the filling and on top. This pie has a beautiful texture and flavor, and isperfect for any occasion including holidays.

I love that this pie is made with a graham cracker crust, which means you don’t have to roll one out or turn on the oven and makes this dessert even easier!

Simply make the pie filling on the stove in less than 15 minutes, add it to your crust, and leave it in the fridge to chill until it is thick and creamy. This yummy, satisfying dessert is perfect for any occasion!

slice of coconut cream pie with dollops of cream on top on a round plate.

Why You’ll Love This Recipe

You don’t have to use the oven, the cream mixture is made on the stove and then the pie is placed in the fridge to set!
The filling has a creamy, rich, coconut-filled flavor that is paired with the subtle, crispy graham cracker crust.
The topping of fresh whipped cream and toasted coconut finishes the look and taste of the pie.

Recipe Ingredients

portion bowls each with raw ingredients to make coconut cream pie recipe.

Coconut Milk—Make sure it is full-fat.
Sugar—To effortlessly sweeten the pie filling.
Toasted Coconut—Shredded and flaked coconut will both work.
Cornstarch—Combined with the eggs, this will thicken the filling.
Egg and Egg Yolks—Gives the pie filling a fluffy consistency.
Butter—Unsalted.
Vanilla—To enhance the overall flavor of your pie.
Graham Cracker Pie Crust—A solid base for the tasty coconut filling.
Heavy Whipping Cream—To make a nice whipped topping to finish off the pie!

See the recipe card for full information on ingredients and quantities.

How to Make Coconut Cream Pie

pot with ingredients in progress of making coconut cream pie recipe.

clear mixing bowl in the process of making coconut cream pie.

Step #1.In a large saucepan, heat the coconut milk and half of the sugar together, stirring often.

Step #2.While the coconut milk is heating, mix the cornstarch and the other half of sugar in a medium bowl. Add the egg yolks and the whole egg to the mixture and whisk to combine well.

Step #3.When the coconut milk is hot, whisk one cup of hot coconut milk into the egg mixture and then whisk the egg mixture back into the pan of hot cream. Cook until the mixture starts to thicken, stirring constantly. Remove from heat and stir in toasted coconut, butter, and vanilla.

Step #4.Pour the pie filling in a prepared graham cracker crust and refrigerate until cool. Once cool, whip the heavy cream and place it on top of the pie. Sprinkle with coconut flakes.

Recipe FAQs

Why is my pie filling lumpy?

The two main reasons your pie filling might seem lumpy is because the eggs were not broken down enough as you whisked them into the mixture, or the milk mixture was too hot when you added it to the eggs. To avoid this, first be sure to whisk the eggs thoroughly through each step of the recipe. Additionally, keep in mind that if you add the hot milk to the egg mixture too quickly at a high heat, the eggs will cook and create lumps. So, it is important to take some of the milk and whisk it with the eggs before you incorporate it with the rest of the mixture, to slowly bring it to a high temperature.

How can I tell when the mixture reaches 180°F?

Of course you can use a candy thermometer to check the temperature, but if you do not have one don’t worry! It is fairly easy to spot when the mixture has reached the right temperature. Be sure to stir the mixture often, and when it starts to steam then you will know that it has reached about 180°F. Don’t allow the mixture to boil at all, otherwise it can affect the texture of the filling!

How long does it take for the filling to set?

The coconut filling needs to set inside the crust before serving, otherwise it won’t cut well and will fall apart. You should plan for at least 3 hours in the refrigerator, but some might need a little longer. You will know it is set when the filling does not wiggle when the pan is moved.

Can I make my own graham cracker crust?

Absolutely! You can make your own graham cracker crust or buy it from the store for this recipe. If you decide to make it yourself, keep in mind that the crust will need to be completely chilled and set before you add the filling.

coconut cream pie recipe on a spatula over a round plate.

How to Store Coconut Cream Pie

This recipe is a great option if you need to make a pie in advance because it keeps well in the fridge! Once the pie is set, cover it with plastic wrap or aluminum foil, before you add the whipped cream and additional coconut, for up to 3 days. Just add the fresh whipped cream and coconut on top before serving!

Expert Tips

If you don’t like the texture of the coconut in the pie filling, you can leave it out and only add some on top.
Using theheavy creamto create your whipped cream will give the pie a more rich and classic look and flavor,don’t use regular whipped cream!
You can toast your own coconut in the oven for a few minutes, or buy it already toasted. Flakes or shredded coconut will both work for this recipe.
I tend touse a deeper pie dish for this recipe to ensure there is enough spaceand it does not overfill.