Name: Coconut Cream Pie
Yield: 10

This Coconut Cream Pie Recipe is a family favorite! It has a sweet graham cracker crust, creamy coconut filling, fluffy whipped cream, and toasted coconut flakes on top.

author note

In-Law Approved Pie Recipe!

A few weeks ago, my sister called in a total panic. She had just found out she was in charge of pie for her first Thanksgiving with her in-laws. She told me her husband and new father-in-law were obsessed with Coconut Cream Pie, but it had to be reliable. So of course, I made it my mission to create the ultimate version that would knock their socks off.

After a few tests (and plenty of coconut cream taste-testing), this was the winner, and honestly, it might be a reliable pie I’ve ever made. I’m not kidding when I say this one will blow your mind. It’s creamy, rich, and layered with so much coconut flavor that it’s impossible not to fall in love. It became an instant Thanksgiving tradition in her house and in mine too.

Process shots: blending the graham crackers, adding sugar, butter and salt; mixing.

Ingredients

Ingredient	Swaps or tips
Graham cracker crumbs	Vanilla wafer crumbs work great. Press very firm for clean slices.
Unsalted butter	Salted butter works too—just skip added salt in the crust.
Granulated sugar	Light brown sugar adds a hint of caramel flavor in the crust.
Cornstarch	Arrowroot powder can work but gives a slightly looser texture.
Egg yolks	Use large yolks. Save whites for meringue cookies if you’d like.
Full-fat canned coconut milk	Don’t use lite or carton coconut milk—it won’t set up properly.
Heavy cream	Half-and-half will be thinner. I don’t recommend regular milk.
Vanilla bean paste & Coconut extract	Vanilla extract works well too. Start small and taste as you go.
Shredded coconut	Toast before topping for crunch and color, or fold some into the custard for texture.

Process shots: pressing crumbs into the pan; baking and cooling

How To Make Coconut Cream Pie Recipe

Crust: Blend graham crackers, mix with sugar and butter, press into a pie pan, bake.
Custard: Off heat, whisk sugar, salt, cornstarch, yolks, coconut milk, and cream.
Cook: Heat over medium, whisking constantly until thick and bubbling.
Finish: Remove from heat, whisk in butter, vanilla, and coconut extract until smooth.
Fill and chill: Spread into the crust, cover with plastic wrap, and chill until firm.
Top and serve: Whip cream with sugar and vanilla, spread on top, add toasted coconut, slice, and enjoy.

Process shots: combine sugar, cornstarch and salt; whisk to combine; add cream and coconut milk; whisk again until smooth.

Pro Tips For reliable Texture

Use full-fat canned coconut milk. Lite milk will not set as firm.
Watch for the bubbles. Once the custard bubbles in the center, whisk for a full minute to activate the cornstarch.
Plastic wrap on the surface. Stops a skin from forming and keeps layers from separating.
Cool crust fully. Warm crust plus warm custard can get soggy.
Add extract last. Flavor blooms as it rests, so start small and taste.

Process shots: add egg yolks and whisk until thickened; add butter and continue to whisk.

Coconut Cream Pie Recipe Make-Ahead Plan

Day 1: Bake crust. Cook custard. Fill pie. Chill overnight.
Day 2: Whip cream, toast coconut, top, and serve.
Store: Keep covered in the fridge. Best within 2 to 3 days for peak texture.

Process shots: add in the extracts and whisk until smooth; pour into the crust; wrap in plastic and chill.

Storage

Fridge: Cover this coconut cream pie recipe tightly and refrigerate 5 to 7 days. The crust softens a little more each day.
Freezer: I do not recommend freezing. The custard can weep and the crust turns soft.