The Absolute Best Coconut Cream Pie

WANT TO SAVE THIS RECIPE?

Velvety, creamy, and crowned with a cloud of whipped topping and golden toasted coconut, The Absolute Best Coconut Cream Pie is a dream come true for dessert lovers. This pie is all about texture and contrast—the crisp graham cracker crust meets a lush coconut custard, topped with whipped cream and sweet toasted coconut shreds. It’s the kind of pie that steals the show at any gathering, whether it’s Sunday dinner or a holiday table.

Coconut cream pie has always had a special place in classic American desserts, but this version takes it to another level. Rich in coconut flavor and easy to prepare, this recipe skips the fuss without sacrificing taste. Whether you’re making it for the first time or the fiftieth, it promises to be a slice of sunshine in every bite.

---

Preparation Phase & Tools to Use

Making the perfect coconut cream pie starts with having the right tools at your fingertips:

1. Pie Dish (9-inch)
A deep-dish pie plate is essential for holding all that luscious custard and fluffy topping without overflow.

2. Saucepan
You’ll need a medium saucepan to cook the custard. Non-stick is helpful, but any heavy-bottomed pot will prevent scorching.

3. Whisk
An absolute must for ensuring the custard stays smooth and lump-free as it thickens.

4. Mixing Bowls
You’ll need at least two: one for combining your custard ingredients and one for whipping your topping.

5. Electric Mixer or Stand Mixer
For making that perfectly whipped cream. It makes the job faster and the result fluffier.

6. Baking Sheet
To toast your coconut evenly in the oven without burning.

7. Silicone Spatula
Great for scraping every last bit of the creamy filling out of the bowl and into the crust.

With these tools, you’re well-equipped to build layers of flavor and texture that make this pie unforgettable.

---

Ingredients for the The Absolute Best Coconut Cream Pie

Every ingredient in this coconut cream pie contributes to the indulgent layers and comforting flavor profile:

Graham Cracker Crust

• Graham cracker crumbs: For that golden, crunchy base.
• Granulated sugar: Adds sweetness and balance.
• Melted butter: Binds the crust and adds richness.

Coconut Cream Filling

• Whole milk: The creamy base of the custard.
• Heavy cream: Adds richness and thick texture.
• Granulated sugar: Sweetens the custard perfectly.
• Cornstarch: Helps thicken the filling to just the right consistency.
• Egg yolks: Adds richness and creaminess.
• Salt: Just a pinch enhances all the other flavors.
• Vanilla extract: Deepens the flavor.
• Coconut extract: Amplifies that signature coconut note.
• Sweetened shredded coconut: Stirred into the filling for texture and extra coconut goodness.

Topping

• Heavy whipping cream: Whipped to soft peaks for the topping.
• Powdered sugar: Sweetens and stabilizes the whipped cream.
• Toasted coconut flakes: Adds crunch, flavor, and a beautiful finish.

---

How To Make the The Absolute Best Coconut Cream Pie

Step 1: Build the Crust Base

Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie plate evenly across the bottom and up the sides. Bake at 350°F for 10 minutes. Cool completely.

Step 2: Cook the Coconut Custard

In a medium saucepan, whisk together whole milk, heavy cream, sugar, cornstarch, egg yolks, and salt. Cook over medium heat, whisking constantly, until it thickens and begins to bubble. Remove from heat and stir in vanilla extract, coconut extract, and sweetened shredded coconut.

Step 3: Fill and Chill

Pour the hot custard into the cooled crust. Smooth the top with a spatula, then press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 4 hours, or until fully set.

Step 4: Whip the Cream Topping

Whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled custard.

Step 5: Toast and Top

Toast the coconut flakes in the oven at 325°F for 5-7 minutes, stirring occasionally, until golden. Let cool and sprinkle generously over the whipped cream topping.

---

How to Serve and Store The Absolute Best Coconut Cream Pie

This coconut cream pie is best served chilled, ideally within a day of assembling to enjoy the freshest flavor and fluffiest topping. Use a warm knife to slice cleanly through the creamy layers without dragging the crust.

To store, cover the pie loosely with plastic wrap or a pie dome and keep it in the refrigerator. It will stay fresh for up to 4 days. Avoid freezing, as the texture of the custard and whipped topping can become grainy when thawed. If you want to make it ahead, prepare the crust and filling separately and assemble the day of serving.

---

Frequently Asked Questions

How do I prevent a soggy crust?

Make sure to bake the graham cracker crust before filling it, and let it cool completely. This creates a barrier that resists the moisture from the custard.

Can I use coconut milk instead of whole milk?

You can substitute part of the whole milk with canned coconut milk for a stronger coconut flavor, but avoid using only coconut milk as it can affect the custard’s texture.

Is it necessary to toast the coconut flakes?

Toasting adds depth of flavor and a wonderful crunch that contrasts the creamy layers. While optional, it’s highly recommended.

Can I make this pie in advance?

Absolutely! You can make the custard and crust a day ahead. Assemble and top with whipped cream and coconut flakes the day you plan to serve it.

What if I don’t have coconut extract?

You can skip it, but the coconut flavor will be more subtle. Doubling the shredded coconut or adding a small amount of coconut milk helps boost flavor naturally.

How do I keep whipped cream from deflating?

Use cold heavy cream and don’t overbeat it. You can also stabilize it with powdered sugar or a touch of cornstarch for longer-lasting results.

---

Want More Pie Ideas with a Twist?

If you loved The Absolute Best Coconut Cream Pie, you’re in for a treat with these other irresistible creations:

• Pineapple Coconut Dream Cake for a tropical fusion that melts in your mouth.
• Paula Deen’s 5-Minute Fudge if you’re craving quick and creamy chocolate indulgence.
• Strawberry Crunch Pound Cake with a fruity twist and a nostalgic topping.
• Orange Dreamsicle Salad that’s part dessert, part memory lane.
• Old-Fashioned Blackberry Cobbler for a rustic, juicy bite of summer.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Follow Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you go heavy on the toasted coconut? Maybe added a little chocolate drizzle?

I love hearing your kitchen stories! Your variations, tips, and questions help make this space even sweeter.

---

Print

WANT TO SAVE THIS RECIPE?