Coconut Cream Pie

A sweet and simple recipe for homemade Coconut Cream Pie! 
Be sure to check out the how-to VIDEO at the bottom of the recipe!
Course Dessert, pie
Cuisine American
Keyword coconut cream pie, homemade coconut cream pie
Prep Time 35 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 610kcal
Author Sam Merritt



  • 1/3 cup roasted salted macadamia nuts (50g)
  • 1 ½ cups graham cracker crumbs 170g
  • 2 Tablespoons light or dark brown sugar firmly packed
  • ½ cup salted butter melted (113g)


  • 1 ½ cups sweetened shredded coconut
  • 3/4 cup sugar 150g
  • 4 Tablespoons cornstarch
  • 1/2 teaspoon salt
  • 5 egg yolks
  • 1 cup coconut milk shake well before pouring (236ml)
  • 1 cup heavy cream 236ml
  • 1 cup whole milk 236ml
  • 3 Tablespoons butter softened and cut into 3 pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract optional, if not using substitute for an additional ½ teaspoon vanilla extract
  • Whipped cream ² ½ batch will be sufficient, unless you like a lot of whipped cream



  • Preheat oven to 350F (175C)
  • Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife).
  • Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine.
  • Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust).
  • Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely.
  • Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling.
  • In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
  • Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble.
  • Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon.
  • Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining 1/2 cup for topping).
  • Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming.
  • Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving.


  • When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie.
  • Sprinkle with reserved toasted coconut. Slice, serve, and enjoy!



¹I love this macadamia nut-infused crust, but if you're looking for something more classic you can use my standard pie crust recipe or my graham cracker crust instead.
²While you can use store-bought whipped cream (you'd need an 8 oz container), I really recommend you check out my homemade whipped cream recipe instead. Only 3 ingredients, super simple, and so much better than store-bought.
³I used an Ateco 846 tip to pipe the whipped cream on top of the pie.

How to Store

Keep coconut cream pie covered in the refrigerator for up to 4 days after preparing. Freezing is not recommended.


Serving: 1slice | Calories: 610kcal