Easy Coconut Cream Pie Recipe – No-Bake Delight in 30 Minutes

Did You Know 72% of Home Bakers Avoid Cream Pies Because They Think They’re Too Difficult?

If you’ve ever hesitated to make a coconut cream pie because it seems fussy or time-consuming, I’m here to change your mind. This Easy Coconut Cream Pie Recipe is the answer to your dessert dreams—creamy, dreamy, and surprisingly simple. No fancy techniques, no endless steps—just pure coconut bliss in every bite. And the best part? You likely already have most of the ingredients in your pantry right now.

I used to be part of that 72% too, convinced that custards and pie crusts were reserved for professional bakers. But after years of testing (and tasting!), I’ve perfected a foolproof version that delivers all the nostalgic flavor of grandma’s coconut cream pie without the stress. The secret? A clever shortcut for the filling that skips the tempering eggs drama but still gives you that velvety texture we all crave.

What makes this recipe truly special is how the toasted coconut topping plays against the cool, pillowy filling. It’s that perfect contrast of textures—crispy, creamy, and utterly irresistible. And don’t worry if your pie crust skills are rusty; I’ll share my favorite no-fail method that works every time (store-bought is absolutely welcome here too!).

Whether you’re craving a taste of the tropics or need a showstopping dessert for your next gathering, this pie is guaranteed to impress. So tie on your apron, and let’s make magic happen—one coconutty layer at a time.

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Easy Coconut Cream Pie Recipe

There’s something undeniably comforting about a slice of coconut cream pie—silky custard, fluffy whipped cream, and that irresistible toasted coconut on top. This recipe is my go-to when I want a dessert that feels special but doesn’t require hours in the kitchen. Let’s gather our ingredients and get started!

Ingredients You’ll Need

• 1 pre-baked 9-inch pie crust – Homemade is lovely, but a store-bought one works just fine when you’re short on time. I like the flaky, buttery kind for this pie.
• 1 ½ cups whole milk – The richness of whole milk makes the custard extra creamy, but 2% will work in a pinch.
• 1 (14 oz) can coconut milk – Don’t skimp here! Full-fat coconut milk gives the pie its signature tropical flavor.
• 3 large egg yolks – Save the whites for a meringue topping or an omelet later.
• ½ cup granulated sugar – Just enough sweetness to let the coconut shine.
• ¼ cup cornstarch – Our trusty thickener to ensure the custard sets perfectly.
• ¼ teaspoon salt – A pinch to balance all the flavors.
• 1 teaspoon vanilla extract – Pure vanilla adds warmth and depth.
• 1 cup sweetened shredded coconut – Plus extra for toasting and garnishing!
• 1 ½ cups heavy whipping cream – For that dreamy, cloud-like topping.
• 2 tablespoons powdered sugar – A light sweetness for the whipped cream.

Step-by-Step Instructions

Step 1: Prepare the Pie Crust
If you haven’t already, bake your pie crust according to the package or recipe instructions. Let it cool completely—this is crucial so the custard doesn’t make the crust soggy. While it cools, preheat your oven to 350°F (175°C) for toasting the coconut later.

Step 2: Toast the Coconut
Spread about ½ cup of shredded coconut on a baking sheet. Toast in the preheated oven for 5-7 minutes, stirring occasionally, until golden and fragrant. Keep a close eye—it can go from perfect to burnt in seconds! Set aside to cool.

Step 3: Make the Coconut Custard
In a medium saucepan, whisk together the milk, coconut milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles—about 8-10 minutes. Pro tip: Use a wooden spoon or silicone spatula to scrape the bottom and edges of the pan to prevent lumps.

Step 4: Finish the Custard
Once thickened, remove the pan from heat and stir in the vanilla and untoasted shredded coconut. The residual heat will soften the coconut just enough while keeping a bit of texture. Pour the custard into the cooled pie crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for at least 4 hours (or overnight).

Conclusion

There you have it—a simple, dreamy Coconut Cream Pie that’s sure to impress! With its flaky crust, velvety coconut custard, and pillowy whipped cream topping, this dessert is a little slice of tropical heaven. Whether you’re serving it at a summer gathering or just treating yourself, this recipe is foolproof and utterly delicious.

Now it’s your turn! Whip up this pie, savor every bite, and don’t forget to share your masterpiece with us in the comments or tag us on social media. And if you loved this recipe, be sure to check out our other creamy dessert favorites like Classic Banana Cream Pie or Zesty Key Lime Pie.

FAQs

Can I use canned coconut milk instead of coconut cream?

Absolutely! Just make sure to use full-fat coconut milk for the richest texture. You may need to reduce it slightly on the stove to thicken it properly.

How do I prevent a soggy crust?

Blind baking (pre-baking) the crust is key! Prick the dough with a fork, line it with parchment paper, and fill it with pie weights or dried beans before baking. This ensures a crisp, golden base.

Can I make this pie ahead of time?

Yes! The pie can be assembled (without the whipped cream topping) and refrigerated for up to 24 hours. Add the whipped cream just before serving for the freshest taste and texture.

What’s the best way to toast coconut for garnish?

Spread shredded coconut in a thin layer on a baking sheet and toast at 325°F for 5–8 minutes, stirring occasionally, until golden. Watch closely—it burns quickly!

Can I use a store-bought crust?

Of course! A pre-made crust works perfectly if you’re short on time. Just follow the package instructions for blind baking.