Classic Coconut Cream Pie Recipe

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I perfected a Homemade Coconut Pie Recipe with a glassy meringue and ridiculously silky coconut custard that looks like it belongs in a bakery window.

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A photo of Classic Coconut Cream Pie Recipe

I’m obsessed with this Classic Coconut Cream Pie. The glossy meringue and that coconut custard sucker-punch my expectations every time.

I love that familiar hit of sweetened flaked coconut and the flaky prebaked 9-inch pie crust that snaps under my fork. And the smell when I cut into it makes people shut up and stare.

I keep saying this is the Homemade Coconut Pie Recipe I actually crave, and yes, I’ll argue Coconut Pie With Coconut Milk is the only way to get that silky, coconutty center. No fluff.

Just pure, ridiculous pie joy. Worth licking the plate clean always.

Ingredients

Ingredients photo for Classic Coconut Cream Pie Recipe

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  • Pie crust — the crunchy base that holds everything together.
  • Granulated sugar (custard) brings sweetness and smooth custard texture.
  • Cornstarch thickens the filling so it’s spoonable, not runny.
  • Salt brightens flavors and balances the sweetness, plain but crucial.
  • Whole milk gives creamy body and that rich, comforting mouthfeel.
  • Egg yolks add silkiness and richness, making it feel decadent.
  • Unsalted butter rounds flavors and adds a glossy, luxurious finish.
  • Vanilla extract lifts the custard with warm, familiar aroma.
  • Sweetened flaked coconut gives chew and classic tropical sweetness.
  • Toasted coconut sprinkle adds crunch and nutty, toasty contrast.
  • Egg whites make the meringue light, airy, and cloudlike.
  • Sugar (meringue) stabilizes peaks and gives that sweet crust.
  • Cream of tartar helps stiffen the meringue and keep it glossy.
  • Vanilla (meringue) adds subtle warmth to the fluffy top.
  • Pinch of salt balances sweetness and sharpens overall taste.

Ingredient Quantities

  • 1 9-inch pie crust, prebaked and cooled (homemade or store-bought)

  • 3/4 cup granulated sugar (for custard)

  • 1/3 cup cornstarch

  • 1/4 teaspoon salt

  • 2 1/2 cups whole milk

  • 4 large egg yolks, lightly beaten

  • 3 tablespoons unsalted butter

  • 1 1/2 teaspoons vanilla extract

  • 1 cup sweetened flaked coconut (plus about 1/2 cup toasted coconut for sprinkling)

  • 4 large egg whites (for meringue)

  • 1/2 cup granulated sugar (for meringue)

  • 1/4 teaspoon cream of tartar

  • 1/2 teaspoon vanilla extract (for meringue)

  • Pinch of salt

How to Make this

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1. Preheat oven to 350 F if you want to toast coconut in the oven, or heat a skillet over medium and toast about 1/2 cup sweetened flaked coconut until golden and fragrant, stirring often; set aside to cool.

2. In a medium saucepan whisk together 3/4 cup granulated sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt. Gradually whisk in 2 1/2 cups whole milk until smooth.

3. Cook the milk mixture over medium heat, stirring constantly, until it starts to thicken and bubble lightly around the edges. Keep stirring so it doesn’t scorch.

4. In a small bowl lightly beat 4 large egg yolks. Temper the yolks by ladling about 1/2 cup of the hot milk mixture into the yolks while whisking, then pour the yolk mixture back into the saucepan. Return to medium heat and cook 1 to 2 minutes more, stirring, until very thick and pudding like.

5. Remove from heat and stir in 3 tablespoons unsalted butter and 1 1/2 teaspoons vanilla extract until smooth. Fold in 1 cup sweetened flaked coconut. Let the filling cool a few minutes so it’s thick but still warm.

6. Pour the warm coconut custard into the prebaked 9 inch pie crust and smooth the top. Cover directly with plastic wrap if you’re chilling it first, otherwise proceed to meringue while the filling is still slightly warm.

7. For the meringue: in a clean grease free bowl beat 4 large egg whites with a pinch of salt and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar, a tablespoon at a time, beating until stiff, glossy peaks form and the sugar is dissolved. Beat in 1/2 teaspoon vanilla extract.

8. Pile the meringue onto the custard, making sure to seal the meringue all the way to the crust edge so it won’t weep later. Make little peaks or swirls with the back of a spoon for a pretty finish.

9. Bake at 325 F for about 10 to 15 minutes, or until the meringue is golden on top. Watch carefully because the thin peaks brown fast. Remove from oven and sprinkle with the toasted coconut while the meringue is still warm.

10. Cool the pie to room temperature, then chill at least 3 hours before slicing so the filling sets. Tip: make sure no yolk touches the whites when making meringue, and don’t open the oven while browning or the peaks might flatten.

Equipment Needed

1. Oven or stovetop skillet (for toasting coconut and baking the pie)
2. 2 medium mixing bowls (one for yolks one for whites)
3. Medium heavy-bottomed saucepan
4. Whisk and wooden spoon or heatproof spatula
5. Electric mixer or hand mixer with clean beaters
6. Measuring cups and spoons
7. Ladle or large spoon for tempering and pouring filling
8. 9-inch pie plate with prebaked crust, plastic wrap and oven mitts

FAQ

A: You can totally use a store bought crust, just prebake it and let it cool. Homemade tastes better to some folks but store bought saves loads of time and still works great.

A: Whisk the cornstarch with the sugar first, then slowly temper the beaten yolks by adding a bit of hot milk while whisking constantly. Once combined, pour yolk mix back into the hot milk and cook, whisking, until thick. Strain through a fine sieve if you still see bits. Don't stop stirring or you'll get lumps.

A: Yes, but go easy – full coconut milk is much richer and makes the custard heavier. Try replacing half the milk with canned coconut milk. If you use all coconut milk, reduce the butter a little and check sweetness since it can taste different.

A: Use freshly separated whites and clean bowls. Add the sugar slowly while whipping to glossy peaks, and spread the meringue on hot custard so it seals to the edge. Bake the meringue until the top is lightly browned. Chill the pie fully before slicing. Still might weep a little, that's normal.

A: Yes make the custard and crust a day ahead, but put the meringue on right before serving or within a few hours. Refrigerate for up to 3 days, but the meringue texture changes over time. If you want to freeze, freeze the custard in the crust without meringue, thaw overnight in the fridge, then top with fresh meringue.

A: Spread coconut on a baking sheet in a single layer and toast at 350F for 5-8 minutes, stirring once, until golden. Watch it closely cause it burns fast. You can also toast in a dry skillet over medium heat, stirring often.

Classic Coconut Cream Pie Recipe Substitutions and Variations

  • Whole milk: use full fat canned coconut milk for extra coconut flavor (slightly richer), or use half and half if you want a creamier, less milky filling.
  • Cornstarch: swap with equal parts arrowroot for clearer, silkier set, or use 2 tablespoons all purpose flour plus an extra 1/4 cup milk if you dont have starch.
  • Sweetened flaked coconut: replace with unsweetened shredded coconut and add 2 tablespoons sugar to the custard, or use finely chopped toasted coconut chips for a chewier texture.
  • Egg whites (for meringue): use aquafaba (liquid from a can of chickpeas) whipped like egg whites, about 3 tablespoons aquafaba per egg white, or use pasteurized liquid egg whites from carton for convenience.

Pro Tips

1. Toast the coconut until just golden and fragrant, not brown. It keeps a lot of crunch if you cool it quickly on a flat sheet so it stops cooking, and the contrast with the soft custard is way better.

2. When you temper the yolks, add the hot milk slowly and keep whisking. If the custard feels a little thin after cooking, keep it on low and stir—it will thicken as it cools, but don’t overcook or it’ll get grainy.

3. Use room temperature egg whites for the meringue and make sure the bowl and beaters are totally grease free. Add the sugar slowly only after soft peaks form so the meringue finishes glossy and stable.

4. Seal the meringue all the way to the crust edge and bake at a lower temp so the top browns without shrinking. If tiny beads of liquid show up later, that usually means the meringue wasn’t sealed or the sugar dissolved unevenly.

5. Chill the pie thoroughly before slicing. Slice with a hot, wiped knife for clean pieces. If you’re short on time, chill the crust and filling first separately, then pipe the meringue on and brown quickly under the broiler, watching it the whole time.

Classic Coconut Cream Pie Recipe

Classic Coconut Cream Pie Recipe

Recipe by Tina Braven

0.0 from 0 votes

I perfected a Homemade Coconut Pie Recipe with a glassy meringue and ridiculously silky coconut custard that looks like it belongs in a bakery window.


Pin

Servings

8

servings

Calories

406

kcal

Equipment: 1. Oven or stovetop skillet (for toasting coconut and baking the pie)
2. 2 medium mixing bowls (one for yolks one for whites)
3. Medium heavy-bottomed saucepan
4. Whisk and wooden spoon or heatproof spatula
5. Electric mixer or hand mixer with clean beaters
6. Measuring cups and spoons
7. Ladle or large spoon for tempering and pouring filling
8. 9-inch pie plate with prebaked crust, plastic wrap and oven mitts

Ingredients

  • 1 9-inch pie crust, prebaked and cooled (homemade or store-bought)

  • 3/4 cup granulated sugar (for custard)

  • 1/3 cup cornstarch

  • 1/4 teaspoon salt

  • 2 1/2 cups whole milk

  • 4 large egg yolks, lightly beaten

  • 3 tablespoons unsalted butter

  • 1 1/2 teaspoons vanilla extract

  • 1 cup sweetened flaked coconut (plus about 1/2 cup toasted coconut for sprinkling)

  • 4 large egg whites (for meringue)

  • 1/2 cup granulated sugar (for meringue)

  • 1/4 teaspoon cream of tartar

  • 1/2 teaspoon vanilla extract (for meringue)

  • Pinch of salt

Directions

  • Preheat oven to 350 F if you want to toast coconut in the oven, or heat a skillet over medium and toast about 1/2 cup sweetened flaked coconut until golden and fragrant, stirring often; set aside to cool.
  • In a medium saucepan whisk together 3/4 cup granulated sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt. Gradually whisk in 2 1/2 cups whole milk until smooth.
  • Cook the milk mixture over medium heat, stirring constantly, until it starts to thicken and bubble lightly around the edges. Keep stirring so it doesn’t scorch.
  • In a small bowl lightly beat 4 large egg yolks. Temper the yolks by ladling about 1/2 cup of the hot milk mixture into the yolks while whisking, then pour the yolk mixture back into the saucepan. Return to medium heat and cook 1 to 2 minutes more, stirring, until very thick and pudding like.
  • Remove from heat and stir in 3 tablespoons unsalted butter and 1 1/2 teaspoons vanilla extract until smooth. Fold in 1 cup sweetened flaked coconut. Let the filling cool a few minutes so it’s thick but still warm.
  • Pour the warm coconut custard into the prebaked 9 inch pie crust and smooth the top. Cover directly with plastic wrap if you’re chilling it first, otherwise proceed to meringue while the filling is still slightly warm.
  • For the meringue: in a clean grease free bowl beat 4 large egg whites with a pinch of salt and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar, a tablespoon at a time, beating until stiff, glossy peaks form and the sugar is dissolved. Beat in 1/2 teaspoon vanilla extract.
  • Pile the meringue onto the custard, making sure to seal the meringue all the way to the crust edge so it won’t weep later. Make little peaks or swirls with the back of a spoon for a pretty finish.
  • Bake at 325 F for about 10 to 15 minutes, or until the meringue is golden on top. Watch carefully because the thin peaks brown fast. Remove from oven and sprinkle with the toasted coconut while the meringue is still warm.
  • Cool the pie to room temperature, then chill at least 3 hours before slicing so the filling sets. Tip: make sure no yolk touches the whites when making meringue, and don’t open the oven while browning or the peaks might flatten.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 171g
  • Total number of serves: 8
  • Calories: 406kcal
  • Fat: 22.5g
  • Saturated Fat: 11.3g
  • Trans Fat: 0.06g
  • Polyunsaturated: 1.25g
  • Monounsaturated: 10g
  • Cholesterol: 112mg
  • Sodium: 163mg
  • Potassium: 196mg
  • Carbohydrates: 52.9g
  • Fiber: 1g
  • Sugar: 36g
  • Protein: 7g
  • Vitamin A: 250IU
  • Vitamin C: 0.2mg
  • Calcium: 100mg
  • Iron: 0.4mg

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