Coconut cream pie is one of those timeless desserts that manages to be both nostalgic and undeniably luxurious. This version takes everything people love about the classic — silky-smooth custard, delicate coconut flavor, and a perfectly crisp crust — and elevates it into a truly unforgettable pie. With its rich cream base, layers of coconut essence, and a cloud of whipped cream on top, every slice feels indulgent yet refreshing.
The filling is where this pie really shines. A trio of whole milk, half and half, and heavy cream creates the ultimate creamy texture, while toasted coconut infuses the custard with deep, nutty flavor. The thickened pudding-style filling sets beautifully, allowing for clean slices without sacrificing that luscious mouthfeel. Vanilla and coconut extract add warmth and aroma, making the pie fragrant and inviting from the very first bite.
A pre-baked crust keeps things crisp and sturdy, providing just the right contrast to the silky interior. And the topping — a generous layer of whipped cream plus toasted coconut — brings lightness and texture that tie everything together. This pie looks stunning, tastes even better, and is ideal for holidays, gatherings, or any time you want a dessert that’s guaranteed to impress.
Whether you enjoy a thick slab right out of the fridge or serve it elegantly at the end of a dinner party, this coconut cream pie delivers pure satisfaction from top to bottom.
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Servings: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 2–4 hours
Total Time: About 4 hours
Ingredients
For the Pie Filling:
- 1 cup sweetened shredded coconut
- 1 cup whole milk
- 1 cup half and half
- 1 cup heavy cream
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 4 egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but recommended)
For the Crust:
- 1 pre-baked pie crust (homemade or store-bought)
For the Topping:
- 2 cups whipped cream
- 1/2 cup toasted coconut flakes
Instructions:
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