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+ servings
Coconut cream pie on a gold charger plate.

Coconut Cream Pie

Heather Smoke
This classic recipe for coconut cream pie has a buttery, flaky pastry crust, filled with a rich coconut milk pastry cream, topped with fluffy whipped cream and shaved coconut.

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5 from 1 vote
Prep Time 25 minutes
Cook Time 40 minutes
Chill Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American


Pie Dough

  • ½ recipe for All-Butter Flaky Pie Dough (see instructions for link)

Coconut Filling

  • ¾ cup granulated sugar
  • ¼ cup corn starch
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 4 large egg yolks
  • 28 oz (2 cans) unsweetened, full-fat coconut milk
  • 1 tsp vanilla bean paste
  • 4 tbsp unsalted butter
  • 1 cup flaked coconut (preferably natural, unsweetened coconut flakes)

Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tbsp powdered sugar



Coconut Filling

  • In a saucepan, whisk together the sugar, corn starch and salt. Add the egg yolks, and 1/2 cup of the coconut milk, whisking until smooth. Gradually whisk in the remainder of the coconut milk.
  • Over medium heat, cook the pastry cream, whisking constantly. After about 7-8 minutes, it should start to boil and thicken. Once it boils, continue to cook for 2 more minutes, still whisking constantly.
  • Remove the pan from the heat, and stir in the vanilla bean paste and butter, until melted and smooth. Stir in the coconut flakes.
  • Immediately pour the filling into the pre-baked crust. Let cool at room temperature for about an hour, then cover loosely with plastic wrap and refrigerate until cooled and set, several hours, or overnight.

Whipped Cream

  • Before serving, prepare the whipped cream. With an electric mixer, whip the cream and vanilla extract until soft peaks form. Add the powdered sugar and continue to whip until the cream is thick enough to hold its shape.
  • Pipe, spread or dollop the whipped cream on top of the pie. Sprinkle with a little more coconut flakes for garnish.


Leftover pie should be covered loosely and refrigerated, for up to 5 days.
Keyword Coconut Cream, Pie
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