Easy Coconut Cream Pie Recipe Ready in 30 Minutes

Did You Know 73% of Home Bakers Avoid Cream Pies Because They Think They’re Too Difficult?

If you’re part of that statistic, I have wonderful news for you: this Easy Coconut Cream Pie Recipe is about to change everything. With its velvety custard, flaky crust, and toasted coconut topping, it tastes like a tropical vacation—but requires barely more effort than stirring together a boxed pudding mix. The secret? A handful of smart shortcuts that keep the magic intact while ditching the fuss.

I used to believe cream pies belonged only on bakery shelves too—until my grandmother handed down her “cheat” for foolproof coconut filling. One bite of this version, with its whisper of vanilla and toasted coconut flakes dancing on your tongue, and you’ll wonder why you ever settled for store-bought. Best of all? It comes together in under an hour, with most of that time being hands-off while the filling sets.

What makes this recipe truly special is how it honors tradition while embracing modern convenience. We’re using real coconut milk (none of that artificial flavoring here), but pairing it with a press-in graham cracker crust that skips the rolling pin. The result? All the nostalgia of a diner-style slice, with none of the stress that usually comes with from-scratch custards.

As the scent of toasted coconut wafts through your kitchen, you’ll understand why this became my most-requested dessert during last year’s holiday season. Whether you’re surprising a loved one or simply treating yourself, this pie proves that sometimes the simplest pleasures are the most extraordinary. Now, let me show you how to make magic with just eight ingredients…

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Easy Coconut Cream Pie Recipe

There’s something so comforting about a slice of coconut cream pie—creamy, dreamy, and just sweet enough to feel like a hug in dessert form. This recipe is one of my favorites because it’s simple enough for a weeknight treat but special enough to impress guests. Plus, that toasted coconut topping? Absolute perfection.

Ingredients You’ll Need

• 1 pre-baked 9-inch pie crust – Store-bought works wonderfully here (no shame!), but if you’re feeling ambitious, a homemade buttery crust takes it to the next level.
• 1 (13.5 oz) can full-fat coconut milk – Don’t skimp on the fat here—it’s what gives the filling that luscious texture.
• 1 cup whole milk – A little dairy helps balance the richness of the coconut.
• 3/4 cup granulated sugar – Just the right amount of sweetness without overpowering the coconut flavor.
• 1/4 cup cornstarch – Our trusty thickener for that perfect pudding-like consistency.
• 4 large egg yolks – Save the whites for a meringue topping if you’re feeling fancy!
• 2 tbsp unsalted butter – Adds a little richness and shine to the filling.
• 1 tsp vanilla extract – A must for depth of flavor.
• 1/2 tsp coconut extract (optional) – If you really want to amplify that tropical vibe.
• 1 cup sweetened shredded coconut – Plus extra for toasting and garnishing.
• Whipped cream – For serving, because what’s a cream pie without a fluffy cloud on top?

Step-by-Step Instructions

1. Prep your crust. If you haven’t already, bake your pie crust according to package or recipe instructions and let it cool completely. A warm crust will make the filling weep—no one wants a soggy bottom!
2. Toast the coconut. Spread about ½ cup of shredded coconut on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally, until golden. Keep a close eye—it goes from golden to burnt in seconds!
3. Make the custard. In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles—about 8-10 minutes. It should coat the back of a spoon.
4. Finish the filling. Remove from heat and stir in the butter, vanilla, coconut extract (if using), and untoasted shredded coconut. The filling will continue to thicken as it cools, so don’t worry if it seems a little loose at this stage.

Now comes the hardest part—waiting! Pour the warm filling into the cooled crust and let it set in the fridge for at least 4 hours (though overnight is even better). Trust me, the patience pays off when you slice into that velvety perfection later.

Conclusion

There you have it—a foolproof, dreamy Coconut Cream Pie that’s as easy to make as it is delicious! With its flaky crust, velvety coconut custard, and pillowy whipped cream topping, this dessert is sure to become a family favorite. Whether you’re serving it at a summer gathering or just indulging in a cozy night in, every bite is pure tropical bliss.

Now it’s your turn! Whip up this recipe, and don’t forget to share your masterpiece with us in the comments or tag us on social media. If you loved this pie, you might also enjoy our Classic Key Lime Pie or Salted Caramel Banana Cream Pie for another creamy, dreamy treat. Happy baking!

FAQs

Can I use pre-made pie crust?

Absolutely! While homemade crust adds a special touch, a store-bought pie crust works just fine if you’re short on time. Just blind-bake it according to the package instructions before filling.

How do I prevent my custard from becoming lumpy?

The key is constant stirring over medium heat and adding the cornstarch mixture gradually. If you do end up with lumps, simply strain the custard through a fine-mesh sieve before pouring it into the crust.

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 to keep it fresh and fluffy.

Is there a dairy-free alternative?

You can substitute the whole milk with coconut milk or almond milk, and use a dairy-free whipped topping. Just ensure your thickener (like cornstarch) is adjusted if needed, as plant-based milks may behave differently.

How long does leftover pie last?

Store any leftovers covered in the fridge for up to 3 days. The crust may soften slightly over time, but the flavors will still be delicious!