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Coconut Cream Pie

There’s no occasion that wouldn’t be suited for fluffy meringue topped Coconut Cream Pie. This pie features a creamy homemade coconut custard that’s filled with hints of vanilla and it’s frosted with a whipped meringue. The meringue is sprinkled with sweetened flaked coconut that’s toasted until golden. After a thorough chilling it’s ready to enjoy.

Baked Coconut Cream Pie

Easy Coconut Cream Pie Recipe

Coconut cream pie is an all-time favorite pie for my family. How do you make Coconut Cream Pie? This recipe begins with a baked pie crust. The custard filling is made on the stovetop and it consists of coconut milk, heavy cream, eggs, granulated sugar, cornstarch along with vanilla and coconut extracts for flavor. Cook the custard gently on the stovetop until thickened then add sweetened flaked coconut and pour it into the baked pie shell. Whip the reserved egg whites until fluffy and light then frost the top. You can broil the meringue under the broiler or using a pastry torch. How to make Coconut Cream Pie without pudding:

  • Crust – One 9 inch baked and cooled deep dish pie shell.
  • Filling – Coconut milk, heavy cream, large egg yolks plus whole eggs, granulated sugar, cornstarch, salt, vanilla extract, coconut extract and sweetened flaked coconut.
  • Meringue – Eg whites, granulated sugar and cream of tarter.
Step-by-step images preparation of pie

How to Make the BEST Coconut Cream Pie Recipe

  • Ingredients you’ll need to make homemade Coconut Cream Pie: One 9 inch deep dish frozen You could also use a refrigerated or homemade pie crust. You’ll also need sweetened flaked coconut, coconut milk, heavy cream, granulated sugar, large eggs (separated), vanilla extract, coconut extract, salt, cornstarch and cream of tarter.
  • Kitchen tools you’ll need: Medium bowl, measuring cups and spoons, whisk, heavy bottomed medium-size saucepan and spoon. You’ll also need a stand mixer or a hand mixer to whip the meringue.
  • The coconut custard for this pie is made from scratch. Allow ample chill time for it to set before slicing.
  • The filling for this recipes uses coconut milk not cream of coconut.
  • The purpose of using cream of tarter is that it helps to stabilize the meringue.
  • If you prefer, you can frost the top with whipped cream instead.
  • If you have a pastry torch, you can toast the meringue with that instead of browning under the broiler in the oven.
  • When browning the meringue under the broiler it can brown quickly so don’t walk away. Keep a close eye on it so it doesn’t burn.
  • Store Coconut Cream Pie chilled in the refrigerator for up to 4 days.
Baked Coconut Cream Pie

More Coconut Desserts to Make

There are so many ways to incorporate the love of coconut into other sweets to enjoy. Try these recipes too!

Baked pie in dish

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Coconut Cream Pie

Prep Time29 minutes
Chill Time4 hours
Total Time4 hours 29 minutes
Course: Dessert
Cuisine: American
Keyword: coconut-cream-pie
Servings: 8 pieces
Calories: 466kcal
Author: Melissa Sperka


  • 1 9 inch frozen deep dish pie shell baked and cooled
  • 1 13.5 oz can coconut milk
  • 1 1/2 cup heavy cream
  • 3 large egg yolks plus 2 whole eggs [Reserve egg whites]
  • 1 cup granulated sugar plus 2 Tbsp divided
  • 1/2 cup cornstarch
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1 tsp pure coconut extract
  • 1 cup sweetened flaked coconut plus 2 Tbsp
  • 1/4 tsp cream of tarter


  • Crust: Bake deep dish pie shell according to the package instructions. Cool completely. 
  • Filling: On the stovetop in a medium heavy bottomed saucepan heat the coconut milk and heavy cream over medium-high heat.
  • In a mixing bowl, whisk together 3 egg yolks, 2 whole eggs, 1 cup sugar, cornstarch and salt. Whisk until the cornstarch has dissolved. [Tip: Reserve 3 egg whites for the meringue]
  • Whisk the egg mixture into the warm cream in the saucepan. Bring to a gentle boil over medium-high whisking constantly until thickened to consistency of a thick pudding. This may take 3-5 minutes. Do not walk away, the custard can stick to the bottom and burn easily.
  • Once thickened, remove from the heat and add the vanilla extract, coconut extract, and 1 cup flaked coconut. Fold into the custard by hand using a nonstick silicone spatula.
  • Pour the filling into the pie shell and spread evenly. Reserve 2 Tbsp of flaked coconut to sprinkle on top of the meringue.
  • To make the Meringue: Use a hand mixer and whip the 3 reserved egg whites with 1/4 tsp cream of tarter and 2 Tbsp of sugar until stiff peaks form.
  • Spread over the filling. Sprinkle with reserved 2 Tbsp flaked coconut.
  • To brown the meringue: Move the oven rack to the upper 1/3 of the oven. Set the oven on the broil setting.
  • Place the pie onto a cookie sheet and into the oven.
  • Turn the pie as needed until evenly browned, do not walk away.
  • Chill for at least 4 hours until the custard is set before attempting to cut.


Coconut milk is usually located on the baking aisle or on the International aisle of the grocery store. Choose a quality coconut milk for the best results.


Serving: 1piece | Calories: 466kcal | Carbohydrates: 52g | Protein: 4g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 130mg | Sodium: 226mg | Potassium: 105mg | Fiber: 2g | Sugar: 29g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Hello! I hope you see this in time. I have been asked to make this pie for my husbands Granmas funeral. I feel like this is as close as it gets to her recipe that of course no one has. The funeral is Wednesday so a little pressed on time and a no pie baker here. No pressure right!?!? How would I go about storing it? Is there anything I could do ahead of time? If I make it all on that morning does chilling mean in the fridge or on the counter or in the car on the way? Also do you have a specific brand you use of coconut milk? Thank you in advance for answering all my last minute questions. And of course for the recipe!!

    1. Hi Marsh, so sorry for your loss. This pie should be stored chilled. You could make it one day in advance with no problem. Perhaps put it all together in the evening and chill overnight. Don’t worry if the meringue shrinks slightly after chilled, it can do that and doesn’t mean anything is wrong. I hope you have a pie saver, it will be helpful for transporting to secure it. I don’t have a specific brand of coconut milk to suggest. I often find it on the Asian foods aisle. I hope you enjoy this pie!

  2. 5 stars
    Melissa I too just made your Coconut cream pie and it was wonderful! So thankful I found you . Do you have a recipe for butterscotch pie ? It is merry husbands favorite and my mom uses to make one that was sooo good but none of us have the recipe! Do you have one ?
    Please let me know I would love to be to surprise him with y’all be . Thank you so
    Much. Janice

  3. 5 stars
    My family loved my mom’s coconut cream pie. We all looked forward to it every special holiday. My mom has dementia now and lost her recipe and cannot remember how to make it. I had helped make it a few times but was not exactly sure of measurements. I started looking online trying to find one close to what I remembered. This is it! Made it for Thanksgiving and it was a huge hit. Everyone was thankful to have my mom’s pie back.
    Thank you! It is delicious!

    1. Hi Rachael, I’m so sorry to hear about your Mom. I’m also delighted to contribute to your family’s Thanksgiving, I’m so very happy they enjoyed this pie, thank you!

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