Coconut Cream Pie Recipe with No-Bake Magic & Flavor

One bite of this creamy, dreamy pie, and I was hooked! The Coconut Cream Pie Recipe is my go-to dessert when I want to feel nostalgic and feel a bit indulgent. 

It is a homemade dessert that can be made on a weeknight yet is also wonderfully suited for holidays. 

The creamy coconut flavor embodies comfort food, drawing inspiration from the classic southern-style coconut cream pie while incorporating elements from Paula Deen’s version. 

Whether you’re aiming to perfect the best coconut cream pie recipe or simply comparing it to a chocolate cream pie recipe, this one is definitely a keeper.

Why I Love This Recipe

Every time I eat this recipe for coconut cream pie, I feel good. The smooth custard, fluffy whipped cream, and buttery crust bring back memories of family gatherings where dessert was the highlight of the day.

The filling is creamy but not too heavy, and the coconut flavor comes through just right.

I love this recipe for another reason: it’s very flexible. I can make it ahead of time, which is great when I’m hosting, and I know it will taste even better the next day.

Also, it’s one of those desserts that always impresses, whether it’s for a holiday dinner, Sunday lunch, or just a treat for the family. Every time I make it, I remember how a classic dessert can bring people together and make them happy.

How To Prepare Coconut Cream Pie Recipe

Recipe Details

This coconut cream pie recipe is rich, creamy, and full of tropical flavor, yet simple enough for home cooks. It features a flaky pie crust filled with silky coconut custard and topped with fluffy whipped cream.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 40 minutes
• Cuisine: American, Southern
• Course: Dessert
• Difficulty: Easy
• Yield: 8 slices
• Calories per Serving: ~420

Equipment

You don’t need any fancy tools to make this coconut cream pie recipe. Here’s what I use in my kitchen

• Mixing bowls
• Whisk
• Medium saucepan
• Rubber spatula
• Measuring cups and spoons
• Hand mixer or stand mixer
• Pie dish (9-inch)
• Plastic wrap
• Baking sheet with pie weights or dried beans

Ingredients

For The Coconut Cream Filling

• 1 baked pie crust (homemade or store-bought)
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 cups whole milk
• 1 cup unsweetened coconut milk
• 1 cup sweetened shredded coconut
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional, for stronger coconut flavor)

For The Whipped Cream Frosting

• 1 ½ cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For Garnish

½ cup sweetened shredded coconut, toasted

Instructions

Step 1: Make the Crust

• Preheat the oven to 350°F (175°C).
• Mix graham cracker crumbs, sugar, and melted butter in a bowl.
• Press mixture into a 9-inch pie dish.
• Bake for 10 minutes, then cool completely.

Step 2: Prepare the Filling

• In a saucepan, whisk together milk, coconut milk, sugar, and cornstarch.
• Cook over medium heat until thickened, stirring constantly.
• In a separate bowl, whisk egg yolks. Slowly temper with hot mixture.
• Return to the saucepan and cook for 2–3 more minutes.
• Remove from heat, stir in vanilla and shredded coconut.
• Pour into the cooled crust and chill for at least 4 hours.

Step 3: Make the Whipped Topping

• Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Spread over chilled pie.
• Garnish with toasted coconut flakes

My Secret Tips for Perfect Coconut Cream Pie

• Stronger coconut flavor: Add a dash of coconut extract to both the filling and whipped cream.
• Make-ahead option: Bake the crust and cook the filling a day in advance. Store the filling covered in the fridge and assemble with whipped cream just before serving.
• Crust choices: Use a traditional pie crust, graham cracker crust, or even a chocolate cookie crust for a fun twist.
• Storage tip: Keep the pie chilled. It stays fresh for up to 3 days in the refrigerator.

Exciting Variations and Serving Ideas

• Southern coconut cream pie style: Use a meringue topping instead of whipped cream for a more traditional look.
• Chocolate lovers: Spread a thin layer of chocolate ganache on the crust before adding the filling for a chocolate cream pie twist.
• Tropical flair: Add a layer of sliced bananas or pineapple under the coconut filling for a fruity surprise.
• Serving idea: Pair a slice with hot coffee or iced tea—it balances the sweetness beautifully.

Tips & Tricks

• For a no bake coconut cream pie recipe, skip baking the crust and chill it instead.
• Want a twist? Try a chocolate cream pie recipe crust base using crushed Oreos.
• Use full-fat coconut milk for the creamiest texture.
• Toast coconut flakes in a dry skillet for extra flavor and crunch.

Frequently Asked Questions

Wrap-Up

This coconut cream pie recipe has quickly become a favorite in my kitchen because it’s simple, satisfying, and full of flavor. From the flaky, buttery crust to the creamy coconut custard and fluffy whipped cream topping, every bite brings a touch of tropical comfort. 

Whether you’re making an old fashioned coconut cream pie for a holiday table, trying an easy coconut cream pie recipe with minimal fuss, or adding a twist inspired by a Paula Deen coconut cream pie recipe, this dessert never disappoints. 

I love seeing how a homemade pie can bring family and friends together, and I hope this recipe inspires you to create your own sweet memories.